Gums and Jellies

Protection against sticking, attractive visual appearance

Manufacturers of gum products need perfect coating to be able to present consumers with gelatine and wine gums that taste good and look appealing. CAPOL addresses the complete production process with its products, whether this is gum confectionery based on gelatine, pectin or starch, jelly products or extruded goods.

Particularly sticky: Gelatine gums

In addition to gelatine, components of gelatine gums usually are sugar, glucose syrup and aromas as well as acidifiers and colorings. This is why they are highly prone to sticking together. Coating them with CAPOL® anti-sticking agents helps them prevent sticking together and sticking to the packaging. At the same time a perfect gloss is achieved.

Particularly hot production: Starch gums

Starch contains wheat, potato or cornstarch. In production this is broken up with high temperatures and overpressure. As starch is sensitive to moisture, CAPOL® anti-sticking agents cover the surface with a protective layer, preventing sticking.

Special extrusion: Licorice & fruit strings

Licorice is based on extracts from licorice root. In addition to this, there are many products based on fruity and aromatic starch extrudates. During production, the ingredients are processed to form a viscous mass. Pressed through an extruder this then produces licorice or fruit strings. CAPOL® then comes into play in the following immersion bath: Our anti-sticking agents finely coat the strings and provide an appealing shine as well as protection against sticking together.

In addition to the aspects of shine and protection against sticking together, we also consider the flowability for highest efficiency with regard to the packaging process.

When it comes to coating the sour versions of gum products, we have a broad range of fat-encased acids. Encapsulation guarantees sour taste in the long-term. Here, CAPOL provides different wax/oil dispersions, combinations of carnauba and beeswax as well as special oils and fats.