Gelatin replacement for sweets
A plant-based modified starch that replaces all or part of the gelatin in your sweets, at a lower cost than gelatin. It goes into your current formulation without adding complexity to the process.
- Replaces
- Gelatin, fully or in part
- Base
- Plant-based modified starch
- Use
- In your current recipe
- Minimum order
- None
- Certified
- Halaal & kosher
What it does in your sweets
In trials it has shown the properties below. Run it in your own recipe as a full or partial replacement and compare it with your current product.
- Low viscosity at high solids
- The mass stays workable at a high solids content.
- Shine
- A shiny, smooth appearance on the finished sweet.
- Soft, chewy bite
- Gives softness and a chewy texture.
- No stickiness
- Prevents the sweets from becoming sticky.
- Heat, acid and shear resistance
- Holds up through cooking, acidulation and mixing.
- Shelf life
- Improves the shelf life of the finished product.
Test before you change
Changing an ingredient shouldn't put your line at risk. Every switch starts with a trial on your terms.
- 1
Sample
Tell us what you make and what you use now. We send a sample matched to your system.
- 2
Your trial
Run it in your own plant as a full or partial replacement, at your pace.
- 3
Technical support
We work through the results with your team and adjust until it performs.
- 4
Supply
Order what you need with no minimum order, delivered nationwide.
Other industries we supply
Tell us what you make
We'll match a sample to your current system. Prefer to talk? Call or email us directly.
- 031 705 5723
- sales@qas.co.za
- Mon–Fri, 8am to 4pm