| ≥1 piece |
Product Description
Confectionery products are food formulations characterized by aqueous dispersions of sugar syrups and are available in a broad variety of forms including caramels, marshmallows, gums, jellies and gummies, and hard candies.
Improving texture: Adjusting pH and buffering
During the manufacturing process of gummy and jelly candies the main challenge resides in controlling the pH since the gel strength of gelatin rapidly decreases when pH is reduced below 4. When pH is kept at a high constant level, gummy candies made with gelatin have a firmer texture. Therefore, for this type of product, the ideal pH should be situated above 4. For this reason, the acid type and dosage need to be carefully selected.
To maintain a constant pH level and avoid problems with gum texture, HonghuiBio has developed specific buffered blends. Using buffered lactic acid helps maintain a constant pH during gum processing from one batch to the next one, and also prevents gelatin degradation. By increasing the pH of confectionery made with gelatin, the amount of gelatin used for production is reduced, cutting down production costs.
Buffer lactic acid, is a natural L-Lactic acid, produced by neutralization. It preserves gum texture quality, and are well-adapted for both sweet flavoured and acid citrus fruit-flavoured confectionery.
Manufacturers now seek to achieve fortification which is a difficult process due to the low content of water within the product; thus solubility is an essential criterion of success. For this reason, HonghuiBio recommends calcium lactate pentahydrate and other lactate series of ferrous lactate, zinc lactate or magnesium lactate.