Confectionery Solutions

GSI is well-equipped to give excellent products that allow you to produce interesting extensions to existing and innovative products, from chocolate confectioneries to sugar confectioneries. Coatings, baked stable fillings, shelf stable fillings, and spreads are just a few examples.

Please find our product line.

Bake Stable Filling

Primary Applications:

  • Biscuits & cookies filling
  • Pies & puffs filling

Key Benefits:

  • Bake stable at elevated temperature
  • Slow post hardening effect
  • Improved glossiness
  • Smooth texture
  • Improved viscosity of final product

Products:

  • GLORICH 6363
    (Emulsifier)
  • GLORICH BSO 23
    (Oil System)

Shelf Stable Filling

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
  • No waxy taste
  • Improved glossiness
  • Improved viscosity of final product and better mouthfeel
  • Compatible with other type of oils & fats including nut oils

Products:

  • GLORICH 6362
    (Emulsifier)
  • GLORICH 6362 OS
    (Oil System)

Coating

Primary Applications:

  • Ice cream dip
  • Ice cream cone coating
  • Doughnut coating
  • Frozen desserts & desserts

Key Benefits:

  • Prevents oil separation
  • Improved viscosity of final product
  • Achieved thin layer
  • Short crystallization time
  • Plasticity coating texture, without cracking
  • Avoid fat bloom
  • Form relatively hard, brittle layers upon cooling
  • Avoid water migration
  • Melts in the mouth temperature at 35℃

Products:

  • GLORICH 7155 E
    (Emulsifier)
  • GLORICH 7155 OS
    (Oil System)

Spread

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

  • Flavour release properties

Products:

  • GLORICH 5050
    (Emulsifier)
  • GLORICH 7032
    (Emulsifier)
  • GLOTELLA 6373 S
    (Oil System)

Bake Stable Top Filling

Primary Applications:

  • Biscuits & cookies

Key Benefits:

  • Bake stable at elevated temperature
  • Allow smooth texture
  • Improved glossiness

Products:

  • GLORICH BSF 1997 E
    (Emulsifier)
  • GLORICH BSF 1997 OS
    (Oil System)

Gum-Base

Primary Applications:

  • Chewing gums
  • Bubble gums

Key Benefits:

  • Anti-sticking
  • Softener and plasticizer for chewing gum base
  • Aids dispersion
  • Hydration agent

Products:

  • GLOMUL DGM 45
  • GLOMAKHAN 73

Candy

Primary Applications:

  • Hard candies
  • Chewy candies

Key Benefits:

  • Release Agent
  • Anti-sticking
  • Glossy appearance
  • Improved lubrication
  • Improved flavour release

Products:

  • GLOMCT 60P
  • GLOMCT 60C
  • GLOMUL DGM 45

Sugar Confectionery

Primary Applications:

  • Caramels
  • Toffees
  • Nougats
  • Fudge

Key Benefits:

  • Improved emulsification
  • Lubrication & anti-sticking
  • Improved fat dispersion
  • Lightening colour
  • More creamy and smooth texture
  • Prevents cold flow

Products:

  • GLOMUL DGM 45
  • GLOMUL MGD 95
  • GLOMUL PGPR 50
  • Soy Lecithin

Chocolate Products

Primary Applications:

  • Chocolate compounds & bar
  • Enrobed confectionery & bakery pieces
  • “Easy” & “difficult” chocolate moulds
  • Spinning confectionery products
  • Panning confectionery products
  • Chocolate filling
  • Liquid chocolate
  • Chocolate paste, tablet, coating
  • Soft chocolate compound /solid bar for cold climate

Key Benefits:

  • Prevents fat blooming on surface of chocolate compound/bar
  • Improve glossiness & flowing properties of chocolate
  • Smooth texture
  • Optimization cocoa butter content & coating thickness
  • Simplifying processing and handling
  • Reduction of plastic viscosity
  • Ideal chocolate flow properties needed to fill the mould without creating air bubbles
  • Possible to reduce fat content
  • Fast-melting form with good snap
  • Melts in the mouth temperature at 35℃
  • Excellent eating characteristics for ultimate indulgence
  •  

Products:

  • GLORICH 5052
  • GLOMUL PGPR 50
  • Soy Lecithin
  • GLOCOAT
  • GLOROBE
  • GLOFILL

Glazing Agents

Primary Applications:

  • Chocolates
  • Confectioneries

Key Benefits:

  • Coating
  • Provides protection & uniform viscosity 
  • Prevents water loss from surface
  • Longer shelf life
  • Improve stability under pressure & heat

Products:

  • GLOGLAZE 73
    GLOCOAT
    GLOROBE