Emsland Group Launches Emjel® LC 15, Redefining Vegan and Vegetarian Jellies with Gelatin-Like Performance

Emsland Group introduces Emjel® LC 15, a new-generation functional starch that transforms the way manufacturers produce vegan and vegetarian confectionery. Designed to bridge the long-standing gap between starch and gelatin systems, Emjel® LC 15 enables atmospheric cooking — delivering the same processing ease traditionally associated with gelatin, now in a fully plant-based solution.

Conventional starch-based jellies require high cooking temperatures and complex processing conditions to achieve full gelatinization and the desired texture. Gelatin, on the other hand, works efficiently under atmospheric conditions, making production simpler and gentler on sensitive ingredients. Until now, this difference has limited the use of starches in premium jelly and gum applications. Emjel® LC 15 changes that.

With this innovation, manufacturers can produce gelatin-free products without switching to pressure or vacuum cooking systems — while achieving the smooth, elastic texture and clear appearance consumers expect from high-quality confectionery such as gums and jellies. At the same time, these products enjoy improved thermostability, maintaining their structure even at elevated temperatures where gelatin-based products may soften or melt.

With Emjel® LC 15, confectionery producers can:

• Produce gelatin-free jellies under atmospheric conditions: no need for pressure or vacuum cooking systems, also suitable for starch-less moulding
• Achieve gelatin-like quality: with a smooth, elastic texture and clear appearance
• Improve product thermostability: ensuring better resistance to heat compared to gelatin- based recipes
• Expand into vegan, halal, and kosher markets:  with a fully plant-based solution
• Protect sensitive ingredients: such as natural flavors, colors, and vitamins thanks to gentler processing
• Reduce energy consumption and costs: through lower cooking temperatures

Redefining what’s possible in jelly and gum production, Emjel® LC 15 delivers the processing advantages of gelatin combined with the benefits of a starch-based, plant-derived ingredient. The result: modern, gelatin-free confectionery that meets today’s technical, economic, and consumer demands — while offering superior stability in real-world conditions. 

The Emsland Group application experts will be presenting this concept at the ISM Ingredients exhibition in Cologne, Germany, from 1-4 FEB 2026 in Hall 10.1, Booth # H-031 / J-030.

For more information, contact info@emsland-group.de