Confectionery | Food ingredients | Silvateam

Vegan fruit jellies and candies

Aglupectin HS-SB7
Key parameters	DE: 54 – 58% Usage level: 1.2 - 2.0%
Key benefits	Buffered with E331iii and E330. Clear and specular cut. Short texture. Suitable for pâte de fruits.

Aglupectin HS-SB3
Key parameters	DE: 58 – 64% Usage level: 1.2 - 2.0%
Key benefits	Buffered with E336ii and E331iii. Chewy texture.

Aglupectin HS-SBR150
Key parameters	DE: 58 – 64% Usage level: 1.2 - 2.0%
Key benefits	No buffering agents for a more friendly label solution. Hard gelled structure. Clear and specular cut.

Aglupectin HS-SBR
Key parameters	DE: 58 – 64% Usage level: 1.2 - 2.0%
Key benefits	Soft gel. Suitable for filling.

Aglupectin LA-S10SB
Key parameters	DE: 27 – 32% DA: 18 – 23% Usage level: 1.5 - 2.5%
Key benefits	Buffered with E450iii, E450i and E341i. Suitable for neutral jellies and candies.

Bakery

Fruit filling.
Post-oven filling.
Coatings and glazes.

Beverages

Fruit juices.
Fruit-based drinks.
Particle suspension.

Confectionery

Jellies.
Candies.

Dairy

Desserts.
Gelatin free.
Cheese.

Jams

Jams and fruit preparations.
Low sugar marmalades.
Toppings and ripples.