Confectionery
In the confectionery market, Cargill products are used to enhance visual attraction, texture and flavour, as well as to facilitate manufacturing. After many years in this field, we have developed a large variety of specific products such as hardboiled and soft sweets, fillings, gums, chewing gums and marshmallows.
Our large range of specially designed glucose syrups covers a broad spectrum of sweetness, viscosity and other functional properties. Their capacity to inhibit crystallisation helps them obtain an attractive final appearance and long conservation period.
Fondants are more attractive thanks to the refreshing sensation of dextrose, a product that is also used to improve the colour, flavour and consistency of other products.
Polyols derived from starch – such as sorbitol, isomalt, manitol and maltitol – syrups can be used as sweeteners in manufacturing sugar-free confectionery.
Sorbitol is also an ideal substitute for sugar in diabetic specialties.
Contact Cargill Starches & Sweeteners Europe
Headquarters:
MARTORELL
C/ Marie Curie, 6
08760 Martorell
BARCELONA
Tel: +34 937 733 800
