Pretreatment of the Gels

In gummy candy manufacturing process, the gels’ pretreatment is a key part which affects the quality of end product. according the features of your product and focusing on processing temperature, time, recipe, gummy making equipment these key factors to produce a good gummy candy.

 

Pectin Pretreatment

 

Dissolution and pH value of pectin:

In order to make pectin easy to disperse and dissolve, pectin must be dry blended with 3-5 times of sugar, and then dissolved in hot water and boiled for a few minutes to ensure complete dissolution of pectin.

The pH value should be kept below 4.5 during processing to avoid pectin breakdown and above 3.6 to avoid premature gelation and reduce granulated sugar conversion.

The safest way to do this is to use buffers in solution.

 

Gelatin Pretreatment

 

Preparation of gelatin sol or gelatinous bar:

Adding 1.5 to 3 times of water to gelatin to fully swell the gelatin. then, the swollen gelatin is dissolved into a sol by the water-solubilization method.

The temperature is generally controlled at 95°C, and the heating time is about 1 hour, until no gelatin particle in the sol. the sol can also be cooled into gelatinous bar, which is cut and weighed for use.

In order to improve the gel strength of gelatin, it is best to use the vacuum low-temperature sol-making method.