APPLICATION CHARACTERISTICS OF GELATIN IN SOFT CANDY
Gelatin is the primary gel used to make elastic gummy candy because it gives soft candy a very strong elastic texture. In the process of soft candy production, when the gelatin solution is cooled to 22-25℃, the gelatin becomes a solid. According to its characteristics, the gelatin solution is mixed in the syrup and poured into the mold while it is hot. After cooling, a certain shape of gelatin jelly can be formed.
The unique application characteristic of gelatin is heat reversibility. The product containing gelatin is in a solution state when heated, and turns into a frozen state after cooling. Because this rapid transformation can be repeated many times, the basic characteristics of the product do not change at all. As a result, the great advantage of gelatine applied to the jelly candy is that the solution treatment is extremely easy. Any gelled product from the powder mold with any defective appearance could be heated and redissolved to 60℃-80℃ before being remolded without affecting its quality.
Food grade gelatin is a natural protein with dissociable carboxyl and amino groups on the molecular chain. Therefore, if the treatment method is different, the number of carboxyl and amino groups on the molecular chain will change, which determines the level of the isoelectric point of gelatin. When the pH value of the jelly candy is near the isoelectric point of gelatin, the positive and negative charges dissociated from the gelatin molecular chain are equal, and the protein becomes less stable and gelatinous. Therefore, it is recommended that the isoelectric point of gelatin be selected away from the pH value of the product, because the pH value of fruity gelatin jelly candy is mostly between 3.0-3.6, while the isoelectric point of acid glue is generally higher, between 7.0-9.5, so acid glue is the most suitable.
At present, Gelken supplies edible gelatin which is suitable for the production of soft candy. The jelly strength is 180-250 bloom. The higher the jelly strength, the better the hardness and elasticity of the products provided. Viscosity is selected between 1.8-4.0Mpa.s according to the jelly strength.
Post time: Feb-24-2022
