The Emsland Group has developed a range of confectionery starches that enable food manufacturers to develop gelatin-free gums and jellies. Emden® ET 15 and Emden® ET 50are multifunctional starches that are fast gelling with excellent elastic texture and high clarity.  Next to this, the Emden® ET-starcheshave the advantage of being thermostable. Whereas gelatin-based products already melt at 40 °C, products with Emden® ET do not melt up to 80 °C. This is an advantage when gums are subjected to high temperatures.Emden® ET 50 is very suitable for production of jellies in continuous cooking systems. Due to a relatively high processing viscosity, this product is less suitable for batch cooking. Emden® ET 15has a much lower process viscosity and is therefore suitable for all confectionary cooking processes including batch cooking and open pan/kettle cooking. The low viscosity of Emden® ET 15 also allows producers to increase the dry solid content, offering the possibility to dry the jellies at room temperature. Emden® ET 50 and 15 are multifunctional starches and can be used in several confectionary segments. The usage levels of these starches depend on the segment and the desired texture.