Nutrinity Foundation

Confectionery Products

Protein is used in confection products for various properties like texture (Gelation/Film formation, 3-dimensional network), moisture holding, appearance, foams and emulsions, Interfacial films formation and stability of flavor in addition to nutrition. It also serves as whipping/stabilizing agents / thickening agent. Generally, Gelatin is used in confections products like Gum and jelly products, Aerated confections products, Sweet fillings, Chewable etc. PEANUT FLOUR may serve as a vegan alternate to gelatin, which is animal product.

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