More than native starch
The Gelamyl range consists of starches where the starch molecules responsible for viscosity have been degraded and Gelamyl can therefore be used in high concentrations.
Plant-based sugar confectionery
Make potato-based gummy candy with bite - dry at only 77 degrees
Innovative new textures with next-gen plant-based gummy candy
Using plant-based gelling agents for gummy candy gives manufacturers a wealth of options for customizing texture. One concern has been the need to stove the products at temperatures of 131 °F to attain a stable texture.
But our new product offers a solution to this by requiring only 77 °F to become completely stable with a soft, but chewy texture. The name is Gelamyl 625. This is so groundbreaking that it's patented.
You can learn all about the major benefits of plant-based sugar confectionery, the new plant-based textures, and the revolutionary Gelamyl 625 in the KMC confectionery white paper.
New plant-based textures and drying at ambient temperature
Gelamyl 625
The first gelling agent based on potato starch that can be dried at 25 °C (77 °F) and above while offering a stable product with a chewy bite.
Gelamyl 625 can act as the sole gelling agent in gummy candy. Its texture is soft with a chewy and non-sticky bite. Dry for 72 hours at ambient temperature for a stable, high-quality product.
You can also apply Gelamyl 625 as a partial
replacement for gelatin. This translates into significant cost-savings with no compromise on quality. Dry for 48 hours at ambient temperature.
Gelamyl 800 series
The gelling agent for confectionery makers looking for new, innovative textures in entirely plant-based gummies.
The Gelamyl 800 series is the tool if you are searching for an elastic, semi-firm texture in plant-based sugar confectionery.
With the Gelamyl 800 series you get the potential for a texture, bite, and mouthfeel which stands out in plant-based sugar confectionery. Expect a consistent, high-quality product.
Get a head start with the latest insights
Potato-based gummy candy - soft with lots of bite
Potato-based gummy candy - soft with lots of bite
- stove at only 77 degrees
Download the KMC white paper on plant-based sugar confectionery and get an overview of the options.
There are many ways to utilize plant-based solutions to bring new textures to new markets for candy manufacturers. And with our new patented solution it may not be costly or difficult to get started.
Please allow all cookies, at least temporarily, to view the download form by clicking the icon in the bottom left corner.
Explore
The next generation ...
With rising demand for plant-based ingredients across categories, Gelamyl 625 signals the next generation of plant-based gelling agents for confectionery.
Gelamyl 625 can be used to create soft, but chewy candy textures – even when dried at ambient temperature. The result is a guaranteed heat-stable product.
Its ability to dry at 25 °C (77 °F) and above makes it easier to create plant-based sugar confectionery, as no special drying facilities are needed. And no extra heating is required, which saves energy.
Gelamyl 625 can fully replace gelatin in gummy candy to attain a more heat-stable product with several texture options. You can also use it to partially replace gelatin for cost-saving or moving in a plant-based direction - without changing the current texture of your product.
Of plant-based gelling agents
Another new product is Gelamyl 805, a gelling agent offering elastic, semi-firm textures for fully plant-based sugar confectionery.
Gelamyl 805 is the latest product in the 800-series. It offers manufacturers even more options to explore innovative textures and make their products stand out.
Due to E1414 Gelamyl 805 is not yet available in the USA, but the rest of the series is.
With Gelamyl 805 you get the potential for a texture, mouthfeel, and bite that stands out among plant-based products. Expect a consistent high-quality tender to semi-firm product.
Gelamyl from KMC is a series of versatile potato-based gelling agents for sugar confectionery. With Gelamyl it is possible to produce anything from soft gummies and jellies to firm English wine gums all the way to fruit pastilles with a hard surface.
Like all KMC ingredients Gelamyl is based on modified potato starch from locally grown potatoes.
The ultimate choice for perfect gelling
Have you ever wondered how plant-based gummy candy gets the perfect mouthfeel? Potato is often the answer.
Making the perfect piece of candy is hardcore science. It’s all about finding the right balance between taste, texture, ingredients, and packaging – at the right price. The multipurpose potato starch can be used to achieve all these goals.
Gelamyl is KMC’s range of starches designed for use in gummies and jellies. The range offers a wide variety of textures – from elastic to brittle and from soft to hard.
Gelamyl starches form very clear and transparent gels, which ensures full effect of colors. The clean and neutral flavor profile of potato starch permits full release of your added flavor.
The possibilities with our Gelamyl solutions are extensive and they enable you to customize your products. Gelamyl starches are easy to implement in production and will often fit with the existing production setup.
A vegetable alternative to gelatin
Gummy candy and jellies are sweet delicious treats that come in a multitude of colors, shapes and tastes with one common feature: they are basically soft-boiled products made from water, sugar and a gelling agent. Whether looking for an exciting new sensation or a replacement to give a specific texture – we can help you find the right solution.
Manufacturers who currently use gelatin as gelling agent frequently experience price increases resulting in high product costs. When searching for cost reduction and price stability Gelamyl is the perfect choice. Reformulate with Gelamyl and obtain cost savings of up to 50%. Furthermore, Gelamyl offers a vegetable alternative that is non-GMO and non-allergenic.
See the full list of Gelamyl solutions on our Gelamyl ingredient page and do not hestitate to contact us if our solutions can help your product.
Thin boiling
When starch molecules are degraded they will not bind as much water as native starch. This is consequently known as thin boiling starches.
Gelling properties
The high starch concentrations used during heating will after cooling set back to form a rigid gel. The texture of the gel can be varied according to the level of degradation of the starch molecules.
Specially designed starches
The starches in the Gelamyl range are designed for specific applications, recipes and processes.
Would you like to know more?
The 3 major benefits of potato-based sugar confectionery
Download the KMC white paper on plant-based sugar confectionery and get an overview of the options.
There are many ways to utilize plant-based solutions to bring new textures to new markets for candy manufacturers. And with our new patented solution it may not be costly or difficult to get started.
Please allow all cookies, at least temporarily, to view the download form.
Collaborating with KMC
A strong partnership
When applying Gelamyl to your product you will receive guidance and support from the application specialists and the Technical Sales Manager team at KMC. This will help you quickly achieve the desired texture.
With analyses and quality control we pave the way for increased innovation speed and a faster way to market.
With the owner structure of KMC you have a guaranteed security of supply. This contributes to a consistent production process with less waste and high throughput.
All KMC products are Halal and Kosher-certified, allergen-free, and non-GMO. Consisting only of potato starch, they are of course also vegan.
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