Alland & Robert has introduced a plant-based texturizing agent that can be used to replace gelatine and other gelling agents in vegan confectionery products.
Syndeo Gelling is composed of acacia gum and plant-based hydrocolloids, which, when combined, strike a balance between the properties of gelatine and pectin, enabling soft textures and the elasticity associated with the former ingredient.
Alland & Robert says that Syndeo Gelling offers thickening, stabilising, bulking and binding properties, while being odourless, colourless and neutral-tasting.
The company adds that “being of plant origin, it improves…[a confectionery item’s] image…and has a lower environmental footprint than products of animal origin”.
In addition to confectionery applications, such as jelly sweets and marshmallows, the texturizing agent can be used in other products that typically contain gelatine, such as mousses.
© FoodBev Media Ltd 2024
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