CAPOL® – Only the best ingredients for confectionery treatment
We know what is best for confectionery products. With many years of experience, individually matched processes, and the use of natural and regenerative raw materials such as carnauba wax, beeswax, gum Arabic and shellac we are able to make the most out of the confectionery product's quality and shelf life.
Carnauba wax – A natural wax from the heart of Brazil
Carnauba wax (Cera carnauba) is extracted from the leaves of the carnauba tree, which grows in Brazil. The hardest known natural wax, carnauba wax is ideal as a coating and anti-sticking agent for all types of gums and jellies, and as a polishing agent in manufacturing sugar-coated products.
Beeswax – Shine from the hive
Beeswax (Cera flava or "yellow wax") is a natural wax with a yellowish tinge that is secreted by bees as they build their hives. Beeswax has a relatively low melting point, giving it a high degree of versatility as a raw material in the food industry.
We mainly use beeswax as a glaze or anti-sticking agent in manufacturing gum-type products based on gelatine or pectin, and for sugar-coated and sugar-free coated confectionery.
Gum Arabic – Gold from the African acacia
Gum Arabic is based on a plant extract from African acacias, preferably Acacia senegal and Acacia seyal. The high level of sucrose in gum Arabic gives it excellent qualities in applications such as giving chocolate confectionery a brilliant shine.
Shellac – A valuable substance from the Kerria lacca insect
Shellac is a natural resin that is secreted from the female insects of the Kerria lacca species, mainly on trees in India and Thailand. After the harvest, the crude shellac is refined in gentle extraction processes to give a food-grade raw material that is well known and highly appreciated in the confectionery world. Shellac is especially suitable as a sealing agent for hard and soft-coated confectionery as well as chocolate-coated confectionery of any type that was glazed or polished with CAPOL® products.
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