Confectionary and chocolate
Sweet Temptations - Improve processing with a multitude of possibilities
Chews, caramels, toffees, fudge, fruit-based confections, mallows, chewing gum, bubble gum and candies are just a few of the products in the wide and varied confectionary market. Together with chocolate, they are among the most popular foods enjoyed by both young and old people.
Chocolate is one of the most complicated rheological systems in the food area. Our emulsifiers enable improved processing performance during tempering, forming, molding and coating of chocolate products. In addition, we offer our customers highly developed and creative solutions for confectionary products combining different hydrocolloids and lecithins to provide soft and creamy or firm textures for chocolate fillings in acid or neutral conditions. Our products adjust the rheological properties to ease handling, texture variety and stability.
Chewing gums require very specific manufacturing procedures and ingredients. The Cargill range of lecithins is carefully tailored to match different functional requirements and bespoke blends may offer further advantages.
Jellies, fruit pastilles and wine gums are just a few examples of a broad range of jelled confectionary. These jelled confections use various gelling or stabilizing agents for their texture. They can be acid or neutral in taste, and even aerated, and supplied sugar coated, enrobed in a sugar/citric acid blend, oil enrobed or chocolate coated. We supply a wide range of single ingredients and functional systems to achieve a wide spectrum of textures or cater for specific process needs.
Known as water jellies, "Götterspeise" or gelatinas, water gel desserts are eaten worldwide and can be supplied as single sweet size portions or multi portions for family eating. Acid or fruit flavored, pulpy or transparent, they are refreshing desserts with enhanced colors, certain to delight gourmets. We offer a wide range of gelling agents to meet the commercial and technical requirements of customers in this market.
Main Applications:
Chocolate
Adjustment of viscosity and yield value, reduced fat bloom, creaminess, flexibility
Confectionary items (fillings)
Controlled gelation, cohesiveness, a range of textures, excellent flavor release, easy handling, emulsifying properties, slowdown of recrystallization, release improvement, fat retention
Confectionary gums & jellies
Texture, stability, mouthfeel
Confectionary coatings
Improved gloss, anti-stick, improved shelf life stability
Water jellies
Gelling, texture