Confectionery Solutions
Bake Stable Filling
Products
- GLORICH 6363(Emulsifier)
- GLORICH BSO 23 (Oil System)
Primary Applications
- Cookies
- Biscuits
- Puff fillings
Key Benefits
- Bake stable at elevated temperature
- Slow post hardening effect
- Improved glossiness & viscosity of final product
- Smooth texture
Shelf Stable Filling
Products
- GLORICH 6362(Emulsifier)
- GLORICH 6362 OS(Oil System)
Primary Applications
- Center filling of wafer rolls & cones
- Desserts & baked goods filling
Key Benefits
- Stability against oil separation
- Prevents dripping
- Easy distribution
- Improved fat dispersion, glossiness, & viscosity of final product
- No waxy taste
- Improved glossiness
Coating
Products
- GLORICH 7155 E(Emulsifier)
- GLORICH 5022(Emulsifier)
- GLORICH 7155 OS(Oil System)
Primary Applications
- Ice cream dip
- Ice cream cone coating
- Bakery goods
- Frozen desserts & desserts
Key Benefits
- Prevents oil separation
- Improved glossiness & viscosity of final product
- Achieved thin layer
- Short crystallization time
- Plasticity coating texture, without cracking
- Avoid fat bloom & water migration
- Melts in the mouth temperatu
Spread
Products
- GLORICH 5050(Emulsifier)
- GLORICH 7032(Emulsifier)
- GLOTELLA 6373 S(Oil System)
Primary Applications
- Chocolate spreads
- Spreadable products
- Peanut butters
Key Benefits
- Stabilizes crystallization of fat
- Prevents oils separation without significant influence on the meltdown properties
- Oil absorbing behaviour reduces the risk of oilling out
- Improved the mouth-feels
Bake Stable Top Filling
Products
- GLORICH BSF 1997 E(Emulsifier)
- GLORICH BSF 1997 OS(Oil System)
Primary Applications
- Cookies
- Biscuits
Key Benefits
- Bake stable at elevated temperature
- Allow smooth texture
- Improved glossiness
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Gum-Base
Products
- GLOMUL DGM 45
- GLOMAKHAN 73
Primary Applications
- Chewing gums
- Bubble gums
Key Benefits
- Anti-sticking
- Softener and plasticizer for chewing gum base
- Aids dispersion
- Hydration agent
Candy
Products
- GLOMUL DGM 45
- GLOCOAT 90M
Primary Applications
- Hard candies
- Chewy candies
Key Benefits
- Release Agent
- Anti-sticking
- Glossy appearance
- Improved lubrication & flavour release
Sugar Confectionery
Products
- GLOMUL DGM 45
- GLOMUL MGD 95
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Caramels
- Toffees
- Nougats
- Fudge
Key Benefits
- Improved emulsification & fat dispersion
- Lubrication & anti-sticking
- Lightening colour
- More creamy and smooth texture
- Prevents cold flow
Chocolate Products
Products
- GLORICH 5052
- GLOMUL PGPR 50
- Soy Lecithin
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bars
- Enrobed confectionery & bakery pieces
- ‘Easy’ & ‘difficult’ chocolate moulds
- Spinning confectionery products
- Panning confectionery products
- Chocolate filling
Key Benefits
- Prevents fat blooming on surface of chocolate compound/bar
- Improves glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and
Glazing Agents
Products
- GLOGLAZE 73
- GLOCOAT
- GLOROBE
Primary Applications
- Chocolates
- Confectioneries
Key Benefits
- Coating
- Provides protection & uniform viscosity
- Prevents water loss from surface
- Longer shelf life
- Improves stability under pressure & heat