Gelatin-free winegums texture problems cracked with starch blend launch – Cargill

Gelatin-free winegums texture problems cracked with starch blend launch – Cargill

Cargill has developed a starch blend that it claims can more closely match the texture of gelatin and can cut drying time in half.


Source: Gelatin-free winegums texture problems cracked with starch blend launch – Cargill

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