RUSTARK Amylopectin Corn Starch: Innovative Process Solutions for the Confectionery Industry

Experts of the RUSTARK Research Center have identified promising applications for amylopectin corn starch in confectionery.

Through experimental work, RUSTARK’s R&D specialists have identified the confectionery goods range in which the use of this type of starch would lead to significant improvement of consumer properties, taste and features. The technologies developed passed successfully testing in RUSTARK LAB conditions and at consumers’ production sites.

Through experimental work, RUSTARK's R&D specialists have identified specific types of confectionery where this starch can significantly enhance key properties, including taste, texture, and overall consumer appeal. The developed technologies have been successfully tested both in RUSTARK's own lab and at customer production sites.

The result is a set of newly developed manufacturing recipes and specific implementation guidelines for confectionery producers, designed to improve both product quality and diversify their range.