Emjel® LC 15 – Modified Starch for reduced cooking Temperatures

Emsland Group starches are plant-based gelling solutions crafted for modern confectionery, meeting the growing demand for products with outstanding texture, bite, and processability. Emjel® LC 15 is an innovative modified starch developed specifically for confectionery cooked at lower temperatures, which makes it suitable to use in standard gelatin-processes.

While many specialized confectionery starches require cooking at 130 °C or higher, Emjel® LC 15 performs perfectly at 105–110 °C. Even at these reduced temperatures, it provides excellent texture, easy processability and fast setting—ideal for energy-efficient production and for protecting heat-sensitive ingredients.

Emjel® LC 15 is suitable as a gelling agent in jellies and gums and works effectively for the adhesion of sugar crystals in sugar paste. Thanks to its low gelatinization temperature, it can be used in all commercial cooking systems, including atmospheric cooking systems.

Overall, Emjel® LC 15 offers outstanding functional performance, broad application flexibility, and significant energy-saving potential—making it a powerful starch solution for modern confectionery manufacturing.