Confectionery

Product Series

Core Ingredients

Key Features

Target Markets / Applications

Carrageenan Gummy Series

Carrageenan, Potassium Chloride, Potassium Citrate

Texture Architect: Through blending κ-type and ι-type carrageenan, different textures from hard-crispy to soft-elastic can be achieved. Excellent water retention and heat stability, fast setting speed, suitable for high-speed starch molding production. When combined with gelatin, it significantly improves the drawbacks of high brittleness and low elasticity.

Mass confectionery market, large-scale industrial production. Suitable for fruit-flavored gummies, filled gummies, fun-shaped gummies.

Gelatin Gummy Series

Gelatin (Bovine/Porcine/Fish source), Pectin, Carrageenan

Classic Texture Creator: Unique Q-elastic, non-sticky texture, high transparency, melts at mouth temperature during chewing, excellent flavor release. Can be blended with pectin to increase melting point, solving summer transportation and storage challenges. Porcine gelatin offers higher hardness and chewiness; fish gelatin provides a tender mouthfeel.

Traditional confectionery market, children's snacks, functional gummy carrier. Suitable for vitamin gummies, probiotic gummies, classic bear gummies.

Pectin Gummy Series

High Methoxyl Slow-Set Pectin, Sodium Citrate, Buffering Agents

Healthy & Refreshing Choice: Plant-based source, suitable for vegetarian and Halal requirements. Soft texture, fine structure, refreshing non-sticky mouthfeel, high transparency, excellent flavor release performance. Shorter production cycle than traditional starch gummies, long shelf life. Requires high sugar and acidic conditions for gelation.

Health food market, premium fruit gummies, clean label products. Suitable for fruit juice gummies, vitamin C gummies, vegan gummies.

Agar Gummy Series

Agar, Sucrose, Glucose Syrup

3D Shaping Master: Extremely high gel strength, good heat resistance, does not melt at around 80°C after setting, suitable for supporting complex three-dimensional structures. Crisp and refreshing texture, differentiating from gelatin's Q-elastic feel. Fast gelation speed, requires precise process control.

Shaped candy market, Children's seasonal holiday candies. Suitable for 3D shaped gummies, building block gummies, holiday theme gummies.

Gellan Gum Synergy Series

Low Acyl Gellan Gum, Locust Bean Gum, Xanthan Gum, Calcium Hydrogen Phosphate

Premium Texture Innovator: Gellan gum features double-helix structure, excellent stability, acid-resistant, high-temperature resistant, resistant to microorganisms and enzymes. When combined with locust bean gum and xanthan gum, it forms unique Q-elastic texture, extremely high transparency, clean flavor release. Can be encapsulated in collagen casing for packaging innovation.

Export to European and American markets, premium brand innovative products, functional foods. Suitable for juice gummies, collagen casing gummies, sugar-free/low-sugar gummies.

Sugar-Free/Low-Calorie Functional Series

Carrageenan, Pectin, Gellan Gum, Polydextrose (Dietary Fiber), Erythritol,

Functional Value Upgrade: Replaces white sugar with dietary fibers like polydextrose, rich in dietary fiber nutritional claims, helps maintain normal intestinal function, while effectively reducing sweetness. Can incorporate functional ingredients such as fish collagen peptides and vitamins.

Global health food sector, sugar-conscious consumers, fitness market. Suitable for functional gummies, collagen peptide gummies, meal replacement gummies.