KMC Launches New Potato-Based Gelling Agent That Can Replace Gelatin in Gummy Candies
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 …