Our THINGUM® Starch line includes both non-GMO and GMO variants. These maize starches offer low heat viscosity and can be used to develop specific textures in confectionery products, such as gum sweets and jellies.
Our THINGUM® Starch line includes both non-GMO and GMO variants. These maize starches offer low heat viscosity and can be used to develop specific textures in confectionery products, such as gum sweets and jellies. THINGUM® Starch is available with different fluidity profiles – for soft or hard bites, or long or short textures in the mouth. Its higher degree of thinning means gums can be deposited at higher solids, decreasing drying time when compared to other starches.
Our THINGUM® Starch range offers varying viscosity and gel firmness, and helps with providing stability when used in reduced-sugar products.
At Tate & Lyle, our texturants range now offers a comprehensive array of non-GMO offerings for all regions, providing our customers with choices to fit their needs. Our non-GMO ingredients offer the same functionality as their traditional counterparts without compromising on taste or texture. Meaning you can offer your consumers the foods and beverages they love with a label they can understand and trust.
