White Paper
Pectin combined with starch in gummy confectionery - A flexible system for individual textures
![Pectin combined with starch in gummy confectionery - A flexible system for individual textures](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator-usa.com/product-innovations/pectin-combined-with-starch-in-gummy-confectionery-a-flexible-system-for-individual-textures/9376563-1-eng-GB/Pectin-combined-with-starch-in-gummy-confectionery-A-flexible-system-for-individual-textures.png)
Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to this are technological or process-related benefits.