The unique texture and rich flavors of gelatin gummy candy have become sweet childhood memories for countless people. So, how is this beloved snack made? This article introduces how it is produced both at home and in factories.
Raw Material Preparation
Sucrose (450g), glucose syrup (300g), gelatin (80g), citric acid, flavors, artificial or natural colors are all essential. The amount of water is uncertain because no matter how much it is, the syrup must be boiled until viscous. Gelatin powder needs to be soaked in warm water to fully absorb and expand. Then they are dissolved into a homogeneous hot colloid. The water is about 2-3 times the weight of gelatin. If there is too much water, boiling the syrup for a long time will reduce its quality. At home, we usually use ceramic pots; while factories use sealed metal tanks with stirrers.
Another crucial ingredient is glucose syrup. Not only is it uneasy to crystallize, it also hinders the crystallization of sucrose, making the jelly candy more delicate. As you heat the sugar solution, stir constantly to prevent the syrup from scorching. Many small bubbles will appear on the surface of boiling syrup. When bubbles become as big as cherries, we dip a spoon or knife into the syrup to determine the concentration. If the syrup falls from knife into container like a thin ribbon, it means the concentration is just right.
Gelatin is prone to lose its gelling function in boiling water, so the syrup temperature should drop to 70°C. According to individual or customer needs, the appropriate amount of flavors and colorings will be added to give jelly candy an attractive taste and appearance, including red strawberry, orange tangerine, yellow lemon, green apple, blue blueberry, purple grape, magenta cherry. Citric acid and citrates are added at the end to increase sourness of jelly candy and prevent gelatin degradation in acid.
Some businesses add a small amount of juice and dietary supplements as a gimmick to increase prices. Common one in the market is anti-aging jelly candy with vitamin C, E, collagen peptides, astaxanthin and carotenoids. There is also gummy candy added with vitamin D and calcium elements. Besides classic fruit flavors, some manufacturers have also invented other novel flavors to pursue personalization and fashion, and increase market competitiveness, such as flavor of milk tea, coffee or durian, etc. Since the juice is expensive, manufacturers only use a very little of juice, and the savor and taste still relies on technology, artificial flavors. If it is domestic gummy candy, you can introduce juice without worrying about cost, or even completely replace the water with juice.
Silicone or Starch Molding
Homemade gumdrop will not be sold on the market. They are usually stored in refrigerator and eaten within a few weeks. Dehydration and bubble removal are ignored during the process. Gelatin syrup is poured into silicone molds that have various animal and plant styles.
The mass-produced gummy candy in the factory has a very different process in molding. The air introduced by blender will gather at the upper layer of the gelatin syrup, forming bubbles that destroy texture and appearance. The uneven surface and decreased transparency are blamed on bubbles. Vacuum is created by air pumps to remove these bubbles. Then the gelatin syrup is poured into starch molds (a rectangular tray covered with dry starch where the metal mold presses customized shapes, such as bears, rabbits, stars and so on). Starch will absorb water in the gelatin gummy candy until its moisture drops to about 15%. This process takes place in a drying room at around 35°C for 1 or 2 days.
Finally, palm wax is coated on the surface to prevent adhesion and oxidation. Workers also need to eliminate flawed gumdrops. They will be remelted into syrup instead of being dumped.