Danish ingredient supplier KMC has announced the launch of a new gelling agent made from potato starch, allowing for the production of plant-based confectionery with a soft but chewy texture.
While many plant-based gelling agents must be dried at 55°C (131°F) to attain a stable texture, the new ingredient becomes completely stable at just 25°C (77°F), meaning no special drying facilities are needed. Called Gelamyl 625, it can be used as the sole gelling agent in gummy candy and is said to provide a soft texture with a chewy and non-sticky bite.
Gelamyl 625 can also be used as a partial replacement for gelatin, which reportedly allows for significant cost savings with no change in texture. The ingredient has been described as the “next generation of plant-based gelling agents for confectionery”.
Additionally, KMC has unveiled another new gelling agent, Gelamyl 805, said to be ideal for making plant-based confectionery with an elastic, semi-firm texture. It reportedly creates a “bite and mouthfeel which stand out”, catering to manufacturers that are searching for new and innovative textures.
“The possibilities are extensive”
KMC also offers a range of other potato-based modified starches as part of the Gelamyl range, making it possible to achieve different levels of firmness and elasticity. The ingredients are said to provide an affordable alternative to more expensive gelling agents such as gelatine and gums, while catering to the fast-growing demand for plant-based confectionery.
Additionally, the company offers numerous other plant-based solutions, including emulsifying starches for dressings, a glaze for bakery products, and potato-based protein concentrates. In 2022, KMC claimed it had created the world’s first texturised potato protein for use in meat alternatives.
“The possibilities with our Gelamyl solutions are extensive and they enable you to customise your products,” says KMC on its website. “Gelamyl starches are easy to implement in production and will often fit with the existing production setup.”
