Confectionery

Product Category

Representative Products

Functions & Benefits

Polyol Sweeteners

Isomalt; Maltitol; Sorbitol; Xylitol; Erythritol

Provide sweetness and body for sugar-free and reduced-sugar products.

High-Intensity Sweeteners

Sucralose; Acesulfame Potassium; Steviol Glycosides

Increase sweetness while reducing sugar content.

Gelling Agents

Gelatin; Pectin; Carrageenan; Agar; Gellan Gum

Create different levels of elasticity, firmness and chewiness.

Acidulants

Citric Acid; Malic Acid; Tartaric Acid; Lactic Acid

Provide fruit acidity and balance sweetness.

Humectants

Glycerol; Sorbitol; Maltitol Syrup

Maintain softness in gummies and filled confectionery.

Emulsifiers

Lecithin; Polyglycerol Polyricinoleate (PGPR); Mono- and Diglycerides

Improve chocolate flow and fat dispersion.

Glazing & Anti-Sticking Agents

Carnauba Wax; Beeswax; Medium-Chain Triglycerides (MCT Oil)

Improve surface gloss and reduce sticking.

Natural Colors

Anthocyanins; Beta-Carotene; Carmine; Chlorophyll

Provide attractive colors for candy and jelly applications.

Flavors

Fruit Flavors; Mint Flavor; Cooling Flavors

Create fruit, mint and cooling flavor profiles.

Functional Ingredients

Vitamin C; Zinc; Herbal Extracts

Support functional candy, throat lozenge and nutritional gummy concepts.