Similar products, distinctive markets
While the jellies and gums segment as a whole remains buoyant, manufacturers can gain competitive advantage by careful targeting.
Gum products mainly serve the adult market, where the trend for low/no/reduced sugar continues to dominate – with growing opportunities for ‘natural’ claims and functional benefits. Jellies, primarily a treat for children, can deliver extra value through ‘fun’ formats, and addressing parental concerns around dental health and weight management.
However you add value to your jellies and gums – use Tate & Lyle know-how to improve the taste, texture, processing and shelf-life of your formulations.
- ‘How can I make my jellies and gums even more appealing to consumers?’
- ‘What’s the next big trend and how can we make the most of it?’
- ‘Are there opportunities we haven’t thought of?’
- ‘How can we cut costs without cutting down on quality?
Your priorities drive our products and services. Here are just some ways we’re giving our jellies and gums customers the Tate & Lyle advantage.
- Our soluble fibres STA-LITE® Polydextrose and PROMITOR® Dietary Fiber make superb low-calorie bulking agents, are well tolerated and have exceptional process stability. Their properties are very close to those of glucose syrup, which means they can be very easily introduced into your processing environment.
- To compensate for lack of sweetness, we have developed the high potency, acid- and heat-stable sweeteners SPLENDA® Sucralose and PUREFRUIT™ Monk Fruit Extract. Both deliver high quality sweetness throughout your product’s shelf life.
- Our complete portfolio of nutritive sweeteners includes KRYSTAR® or FRUCTOPURE® Fructose, together with a wide range of syrups and dextrose solutions. They work in synergy to help you boost the fruitiness of your products, and enhance overall sweetness and flavour.
- We also have a portfolio of high potency sweeteners such as SPLENDA® Sucralose and PUREFRUIT™ Monk Fruit Extract. Both deliver high quality sweetness throughout your product’s shelf life, and help control its calorie count.
Our nutritive and high potency sweeteners can be combined in varying proportions, according to your requirements, to help reduce calorie content while providing great sweetness.
We offer a complete solution for shelf life improvement. Depending on your requirements, you can choose from our GLUCAMYL™ and STALEY® range of glucose syrups, which prevent jellies and gums crystallising or drying out; or use KRYSTAR® or FRUCTOPURE® Fructose, with its intense solubility, humectancy, and ability to reduce water activity.
Sweets with a high sweetener-solids content require thin boiling cook-up starches with low viscosity during cooking. This allows deeper penetration and smooth formation in moulds with complex shapes, and rapid drying of gums. Our wide range of thin boiling confectionery starches have a reduced hot-paste viscosity that facilitates cooking and depositing. They also have gel-forming properties, which enables a higher depositing of solids in gum recipes and reduced drying time.
Moulding starch is used as a mould for shaping starch jellies and other gelled confections. A small amount of oil is added to increase its cohesion and compaction, and to reduce dusting.
Our range of MERIZET® Moulding Starches improves efficiency in the moulding, depositing and drying processes of jelly candies, allowing the formation of complex shapes. By reducing adhesion to the mould, these starches ensure that the jelly’s shape is retained before depositing.
During the stoving operation, these starches contribute to reducing the drying time by absorbing moisture from the candy and releasing it in the air to increase total solids (Brix) of the finished product.
- Gelatine replacement: Achieve partial or full replacement of gelatine in gelled confections, while retaining clarity and elasticity, and without affecting the texture of the end product. Gelatine-free jelly candy can be made with a combination of THINGUM™ 300 Starch, carrageenan and pectin. THINGUM™ 300 provides clarity and contributes to chewiness and elasticity when used in combination with carrageenan. The optimised blend of THINGUM™ 300, carrageenan and pectin provides a clear jelly candy with a chewy and elastic texture. It is also possible to develop a hybrid texture by combining MIRA-QUICK® starch with gelatine.
- Gum arabic can be replaced by tapioca dextrins, which provide excellent solubility and film formation without any negative impact on the viscosity handling or flavour of the finished product.
- Our MIRA-SET™ 285 starches gel rapidly, provide a firm texture and can replace high amylose starches in terms of performance, while requiring lower cooking temperatures.
- Our line of cold-water swelling granular starches – such as MIRA-GEL® 463, MIRA-THIK® 468 or X-PAND’R® – may be used in cold/low temperature-process confectionery, and for depositing in plastic moulds. Thanks to their lower processing temperatures, they enable the use of heat-sensitive flavours, colours and nutrients.
- STALEYDEX® or MERISWEET™ Dextrose Monohydrate can be used to create crunchy coatings for jellies. The properties of dextrose also enable more rapid processing without the use of heat to induce crystallisation.
- Citric and malic acids can be used to create sandy coatings with differing acidity profiles, especially suited for kids‘ products; and tapioca dextrins create shiny coatings with excellent adhesion.
- Using glucose syrups or maltodextrins helps control the crystallisation process, producing a soft and chewy texture.
We offer manufacturers a range of product improvement solutions:
- GLUCAMYL™ Glucose Syrups and STALEY® Corn Syrups give a chewy texture
- Acidulants enhance fruit flavours and modify the acid profile of the confection or the coating
- MALTOSWEET™ or STAR-DRI® Dry Glucose Syrup builds solids, and adds bulk to low-viscosity formulations and influence the chewy texture or bite.
- Corn syrups and dextrins are used for panning to produce hard shiny coatings.