CONFECTIONER’S Starch

The CONFECTIONER’S Starch line is used in a range of sweet applications to provide gelling and powder adhesion.

Introduction to CONFECTIONER’S Starch
Also known as
confectioner’s starch, confectionery starch

The CONFECTIONER’S Starch line is used in a range of sweet applications to provide gelling and powder adhesion functionality. This line starches is produced from maize. Our CONFECTIONER’S Starch line provides non-dusting powder flow and excellent adhesion for candy and marshmallow surfaces. CONFECTIONER’S Starch also offers low hot viscosity when cooked and rapid gelling when cooled.

CONFECTIONER’S Starch is available globally
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CONFECTIONER’S Starch Technical Documents
Select variant:
CONFECTIONER’S D Starch
CONFECTIONER’S D Starch is a functional powder based on corn which is used in marshmallows and other powder coated candies. This starch provides non-dusting powder flow and excellent adhesion to candy and marshmallow surfaces.
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PDF | 71.59 KB

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pdf | 437.04 KB

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pdf | 371.95 KB

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CONFECTIONER’S G Starch
CONFECTIONER’S G Starch is a gelling starch based on corn which is used in jelly candies. This starch provides low hot viscosity when cooked and rapid gelling when cooled.
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PDF | 71.52 KB

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pdf | 447.28 KB

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pdf | 373.2 KB

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Disclaimer

This product information is published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness. We may change this information at any time. The applicability of label claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction.