Foamed liquorice presents one of the most demanding conditions in confectionery processing. Liquorice is inherently high in salt, which actively disrupts the foaming and gelling behaviour of gelatin, causing instability in the final product and limiting shelf life. For producers looking to move to a plant-based formulation, the challenge is compounded: most plant-based alternatives that can foam at all perform poorly in high-salt environments.

PerfectaSOL® C resolves this directly. Its high resistance to both pH variation and salt concentration allows it to maintain stable foam structure throughout processing and into the finished product. The foamed liquorice produced with PerfectaSOL® C achieved consistent texture and aeration, with long shelf life and no instability issues. Foamed liquorice with PerfectaSOL® C meets the same quality benchmarks as the gelatin-based original, enabling a fully vegan, allergen-free label claim without compromising in quality.