So, how is gummy jelly made? In this article, we’ll look at ingredients used to make the gummy treat, from gelatin to starch and glucose syrup to pectin. What does it all take to make gummy treats? And how does the process differ from making jelly beans? Read on to find out! In this article, we’ll learn about the manufacturing process for gummy jelly and what you can expect when you purchase them in the grocery store.
The production of gummy jelly begins with a blending of gelatin and sugar, and it is then processed in a candy-making machine. The machine uses a mixing tank, pump and valves to make gummy candies of various thicknesses. Once the mixture is ready, it is passed through a cooling tunnel to set it into the desired shape and size. It also includes a de-moulding apparatus and an oil sprayer.
A patented method of applying sugar to gummies is used in the production process. The traditional method of sugar coating involves running the moulded jelly through a curtain of sugar in a tumble drum, and it can cause degradation of the gummy’s shape. By using a controlled spray, the sugar and citric acid are applied to the moulds at a set rate without drenching them in sugar.
The most common method of gummy jelly manufacturing in the factory is the classic mogul technology. During this process, a hot jelly mass is poured into a starch mould that serves as a mould to form the sweets. Starch is used in the manufacturing process because it dehumidifies the product and helps it crystallize. It is also used as an anti-sticking agent to prevent the gummies from sticking together after demolding.
During the dry manufacturing process, jelly samples were placed in trays. The trays were kept in a drying room with circulating air at 21 degC and 35% RH. Drying time lower than 12 h was not used because the jellies were too soft to handle. When the jellies were ready, they were inverted and gently brushed to remove starch powder. The samples were polished with Carnauba wax to remove any traces of starch. During the entire process, the jellies weighed an average of 2.13 grams each.
Xarope de glicose
Glucose syrup is a common ingredient used in the manufacture of gummy candy. The amount of glucose is calculated by multiplying the sugar content of the sample with its Atwater factor. Then, the resulting number is multiplied by 4.184 to give the total energy content of the gummy candy. The sugar content is also based on its texture and color.
The production of gummy jelly requires an extra-fine granulated grade of sucrose, containing 99.9% sucrose and less than 0.03% water and ash content. The concentration of gelatin is also important, and the humectant level must be adequate to avoid graining. Some physical conditions can lead to stickiness, such as low depositing temperatures and excessively cold water.
Pectin is a plant-based ingredient that provides gummies with a viscous, soft, and fast-release flavor. It also contributes to the gummy’s shiny appearance. Its plant-based properties enable manufacturers to achieve the desired aesthetics, while providing reduced sugar content. As per a survey in 2020, the most important characteristics of gummy products were:
Cold-set gelation, as opposed to hot-set gelation, is a popular method for manufacturing gummy jelly. It requires lower energy and lower processing temperatures, while maintaining the same level of bioactive compounds found in fruit. In addition, the production process is more energy-efficient, resulting in lower CO2 emissions. Pectin is a good choice for manufacturers who want to maintain consistency and eliminate costly mistakes.
Pectin-based gummy jelly
The basic steps to make Pectin-based gummy bears are the same as the process used to make ordinary gummy bears. The mixture is then dried at 60 degrees C. It is then allowed to cool at room temperature for 36 hours before oblate or oil coating is applied. The gummies are then wrapped and sold. Traditionally, pectin-based gummies have been made in a factory, but modern technology has enabled the production of a variety of gummy bears.
Since pectin is plant-based, manufacturers can use a variety of natural sources. Apple and citrus peels are the most common sources, but pectin from sugar beet is also used in manufacturing. Pectin from both sources has slightly different textures and flavor profiles. For vegan/vegetarian gummies, pectin from the apple peel produces a more delicate texture.