Confectionery : Why putting CARAFIBRE inside is necessary ?

The CARAGUM key strength is the ability to understand individual raw materials, their synergies with other materials, their functionality in different food processes. The Acacia gum has always been an ingredient of choice for years. That’s why we fastly understand the importance of CARAFIBRE to make confectionery. Thus, it presents an excellent resistance in acidic medium and to heat treatment.

CARAFIBRE can be incorporate in all kinds of confectionery alone or in association with gelatin, starch, etc…

All the gum pastilles which containing CARAFIBRE can be positioned as nutritional confectionery. Indeed, it does not alterate the process of manufacturing or formulation. Nutritional value can be in the same way added to chocolate without modifying the process, taste and rheology. By using CARAFIBRE, we will avoid sugar cristalization.