Jellies /tarnsparent jellies
These products create clear, firm and elastic jelly textures with good flavour release.
Gel Starch (Evergel)
Provides rapid gelling, moisture control and powder adhesion in jellies and chewy candies.
Polymyl
Forms clear and firm gels with good water retention and flavour carrying capacity.
Polygel
Produces elastic and tender jelly textures and replaces gelatin.
Polymat
Supports gelling and film formation for stable jelly structure.
Liquid Jellies
These products control flow, stability and gel formation in soft or spoonable jelly systems.
Polygel
Creates elastic gels that hold liquid jelly structure without syneresis.
Polymyl
Provides clear gel structure and water retention.
Hydrol (Liquid Dextrose)
Acts as the sweet and smooth syrup base for liquid jelly formulations.
Glucose Syrup
Prevents crystallisation and improves shine and mouthfeel.