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Emsland Group has announced a significant technical breakthrough in the plant-based confectionery sector, introducing Emjel® LC 15. The new-generation functional starch is designed to bridge the processing gap between traditional gelatin and starch systems, enabling manufacturers to produce vegan jellies using atmospheric cooking methods.

The launch addresses a long-standing manufacturing hurdle: while gelatin processes efficiently under atmospheric conditions, conventional starches typically require high temperatures and complex pressure or vacuum cooking systems to achieve full gelatinisation. Emjel® LC 15 eliminates this requirement, offering the processing ease of gelatin in a fully plant-based solution.

Operational Innovation: Atmospheric Processing

By allowing for atmospheric cooking, Emjel® LC 15 simplifies the production line for plant-based gummies and jellies. This innovation means manufacturers can produce high-quality vegan confectionery without investing in or utilising pressure or vacuum cooking infrastructure.

This gentler processing method offers corollary benefits for formulation:

• Ingredient Protection: Lower processing temperatures help preserve sensitive ingredients such as natural flavours, colours, and vitamins.

• Energy Efficiency: The reduction in required heat load translates to lower energy consumption and operational costs.

Sensory Profile and Thermostability

Beyond processing, the ingredient is engineered to replicate the sensory attributes consumers expect from premium confectionery. Emsland Group claims the starch delivers a "smooth, elastic texture and clear appearance" comparable to gelatin-based products.

Crucially, the product offers superior performance in supply chain resilience. Unlike gelatin, which can soften or melt in high heat, Emjel® LC 15 provides improved thermostability, maintaining structural integrity even at elevated temperatures—a critical factor for export markets and warm climates.

Key Benefits for Producers:

• 🌡️ Atmospheric Cooking: Eliminates the need for pressure/vacuum systems; suitable for starch-less moulding.

• 🍬 Gelatin-Like Quality: Delivers high clarity and elastic texture.

• ☀️ Heat Resistance: Superior thermostability compared to gelatin formulations.

• 🌍 Market Expansion: Opens access to Vegan, Halal, and Kosher demographics.

Commercial Debut

Emsland Group has confirmed that its application experts will present the concept live at the ISM Ingredients exhibition in Cologne, Germany. The showcase is scheduled for 1-4 February 2026 (Hall 10.1, Booth # H-031 / J-030).The new-generation functional starch is designed to bridge the processing gap between traditional gelatin and starch systems, enabling manufacturers to produce vegan jellies using atmospheric cooking methods.