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If you have ever wondered how jelly candy is made in a factory, then you’re not alone. Jelly candy is made with many different ingredients, including gelatin, pectin, alginate, citric acid, and pectin gum. Learn about their various functions in the manufacturing process, and why they’re used in making jelly. Listed below are some of the most common ingredients found in jelly.
There are 3 main steps in the manufacturing process of jelly candy. These steps include adding gelatin to water at a temperature of 80-90 degrees, sugar glucose water at 114-120 degrees, and the use of a mixing tank, pump, valves, and jacket pipes. After the ingredients have been mixed, the resulting mixture is placed into the candy depositor hopper. The final step in manufacturing jelly candy involves placing the product into a cooling tunnel at a temperature of 5-10 degrees.
After the gelatin is dissolved in water, it is mixed with the pulp. This mixture is then cooled and solidified. The pulp can be color-infused to add a richer feel. Then, a gelatin jelly is ready to be made. Once the pulp mixture are combined, the remaining ingredients are added to the raw material to add flavor and color. The finished product is then wrapped and packaged.
Pectin is a natural compound found in many plants, particularly apples, citrus peels and pomace. According to a recent report by IMARC Group, the pectin market is projected to grow at a CAGR of 5.7 percent over the next five years. This growth rate, however, may be lower in the future, as manufacturers are working to develop new products that utilize pectin.
Commercial pectin is extracted from citrus and apple fruits. It can be used in jelly candy manufacturing, but they are not interchangeable. The commercial pectin you purchase will not work well if it is mixed with non-pectin-rich fruits. This is why it is best to use fruit that is at least one-fourth under-ripe to ensure a high-quality product.
Cold-set gelation is a method that preserves bioactive compounds and nutrients in fruit pulp. In this method, no heat is involved, and the syrup is directly dosing into dried starch molds. Cold-set manufacturing uses electric-moved mixing equipment. This process eliminates the need for heating and reduces energy consumption. It is an environmentally-friendly method that preserves the nutritional value of the product.
The process begins by boiling a sugar solution until it reaches 78 to 79% concentration. Once the solution cools, citric acid should be added to protect the agar from acid decomposition. The pH of the finished candy should be 4.55 to 5.50. This solution can be made in a block mold, a machine that uses the agar as a filling material, or a jelly candy manufacturing plant that utilizes a jelly-making machine.
Malic acid, a derivative of citric acid, is commonly used to improve the sourness of confections by increasing the intensity of their sour flavor. It has a lower melting point than most food acids, so it can be added to molten hard candies without compromising their water content. It is more effective than citric acid, as it prolongs the sour taste, and is easier to blend into sorbitol solutions.
Citric acid is a naturally occurring substance found in lemon juice and is produced by the fermentation of molasses and sugar syrups. It is available in the form of anhydrous citric acid, which is colorless and readily dissolves in a mixture of water or alcohol. Most confectionery uses citric acid in a 50:35 solution. Hard candies are typically made with citric acid powder.
Most jelly candy is made with fruit puree. Apple and apricot purees are popular choices. Both do not have the gelling property needed to create a spreadable jelly candy. Fruit purees are added to a recipe for the flavor and texture, but they must have a high enough acid content to make the jelly candy suitable for spreadability. Sodium lactate, an acidic compound, reduces the viscosity of the fruit mass. The result is a more uniform jelly candy with flat surfaces.
You can buy fruit purees at a specialty grocer or online. You can also find them at unorthodox places, such as home-brewing stores. The ratio of fruit puree to sugar should vary from the normal ratio of 80:1. For example, for apricot puree, the sugar content should be at least 60%. This ratio can be increased, but the amount of applesauce should be no more than 20%.