Components of soft candy and application of gelatin in candy


Q-elastic ingredients in fondant are generally divided into gelatin, pectin, carrageenan, xanthan gum, starch, agar, etc.

According to the elasticity senses, nowadays, several kinds of gums are mostly used to recombine to achieve the best effect.

The production process of soft candy forming: Sugar cooking machine - Pouring forming machine - Drying facility - Powder blowing machine - Sugar topping machine - Packing machine.

For example, the application is the role of gelatin in confectionery and the main points of gelatin fondant making.

Gelatin is a hydrolyzed protein of collagen, cholesterol-free, and a natural and nutritious food thickener. It does not make people fat and does not cause a decrease in physical strength after consumption. Gelatin is also a strong protective colloid with strong emulsifying power, which can inhibit the coagulation of milk, soy milk, and other proteins caused by gastric acid after entering the stomach and digesting food.

soft candy

I. Composition and properties of gelatin.

The gelatin protein contains 18 kinds of amino acids, 7 of which are essential for the human body. In addition to the water and inorganic salts below 16%, gelatin contains more than 82% of protein, an ideal protein source. The finished gelatin products are colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water but can slowly absorb water and swell and soften. Gelatin can absorb water equal to 5-10 times of its weight. Depending on the source, gelatin's physical properties vary greatly, with pigskin gelatin having excellent properties, high transparency, and high plasticity.

Gelatin is soluble in hot water and forms thermally reversible gels with excellent physical properties such as freezing power, affinity, high dispersibility, low viscosity properties, dispersion stability, water holding capacity. Because of hegemony, toughness, and reversibility, gelatin is an important food additive as a freezing agent and stabilizer for food. Thickening agent, a foaming agent. Emulsifier, dispersant, clarifier, etc., are widely used.

II. The application of gelatin in confectionery.

It is reported that more than 60% of the world's gelatin is used in the food confectionery industry. In confectionery production, gelatin is used to produce milk candy: meringue, marshmallow, juice fondant, crystal flower fondant, rubber candy, and other soft candies. Gelatin has the function of absorbing water and supporting the skeleton. Gelatin particles dissolved in water can attract and intertwine with each other to form a stacked mesh structure, which coalesces as the temperature decreases so that sugar and water are completely stuffed into the gaps of the gel so that the soft sugar keeps a stable form and will not be deformed even under a large load. Gelatin can control the sugar crystals to become smaller, prevent the relative separation of oil and water in syrup, act as an emulsifier, binder for candy manufacturing, reduce brittleness, facilitate forming, cut off easily, prevent the breaking of various kinds of candy, and improve the yield of finished products.

The general addition amount of gelatin in candy is 5%~10%. The amount of gelatin in crystal flower fondant is 6% when the best effect, the amount of gelatin added in rubber is 6.17%. Nougat is 0.16% ~ 3% or more, candy mucus thick syrup is 1.15% ~ 9%, sugar flavor ingot and date candy raw material requirements of gelatin 2% ~ 7%.

In the production of candy, gelatin rather than starch, agar more elasticity, toughness, and transparency, especially the production of elasticity, rich form of fondant, milk sugar, and gelatin, needs high gelatin strength of high quality.

III. The production of gelatin fondant points.

The fibrous protein of gelatin is easily damaged by acid and alkali until it loses the fiber's characteristics and changes gelatin performance. Gelatin changes under acid and alkali to water as the medium. This process can make gelatin into proteins and amino acids, so attention must be paid to acid in the fondant material on the gelatin gel force.

When choosing gelatin, pay attention to the gel strength. The concentration of high-quality gelatin below 1% will also gel, the concentration of 4% to 5%, gel strength per square centimeter to withstand a load of about 500g, the production of gelatin with viscosity control gelatin quality, high water absorption, viscosity is also large, so the choice of gelatin strength must meet the production of applicable standards.

Gelatin fondant formulations should pay attention to the amount of gelatin and the choice of anti-crystalline substances.

gummy candy

Recipe :

Sugar 40kg citric acid 0.5kg starch mortar 32.5kg sodium citrate 0.1kg conversion mortar 15kg various fruit flavors appropriate amount of dry gelatin 4.8kg various colorants appropriate amount of formula 2 sugar 20kg citric acid 0.35kg starch mortar 35kg sodium citrate - conversion mortar - various fruit flavors appropriate amount of dry gelatin 4kg various colorants appropriate amount of gelatin dosage directly affects The organization of soft candy, a small amount of soft tissue, a large amount of elasticity increased, toughness is also enhanced, but too much toughness, the feeling of food is not comfortable, so the amount of gelatin must be properly controlled. Generally speaking, the amount of gelatin for soft sugar is about 5%, and the amount used for elastic sugar is about 8%, and if the soft sugar has great toughness, the amount of gelatin used is more than 10%.

The anti-crystallization substance used in soft sugar basically uses starch syrup, but gelatin fondant often uses conversion syrup. This is because the viscosity of gelatin sol is large. The viscosity of starch powder syrup is also large; after a little cooling, the syrup's viscosity will affect the molding of the pouring mold, so the conversion syrup is used to replace part of the starch syrup, which can reduce the viscosity of the soft sugar syrup.

Gelatin is a protein colloid, and generally, acid, alkali, and temperature affect the protein. The fondant production is generally fruit-flavored, and the dissolution and dehydration process of the material is completed under heated conditions, which inevitably affects the bonding strength and viscosity. Therefore, in the actual process of gelatin fondant production, the pH of the material, heating temperature, and time are controlled, and the appropriate amount of gelatin input is selected. Input time, select suitable acidifier and input time and input amount, repeat the test according to the product's design requirements and make qualified products that meet the design requirements.

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