| ≥1 piece |
Gelatin for confectionery
Gelatin is widely used in confectionery because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.
Confectionery such as gummy bears contain a relatively high percentage of gelatin. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.
Gelatin is used in whipped confectionery such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam thru increased viscosity, set the foam via gelation, and prevent sugar crystallization.
|
Confectionery |
Fuctional Properties |
Bloom.g |
Type |
Use Level |
|
Gelatin gums |
·gelling agent ·texture ·elasticity |
200-250 |
A/B |
7-9% |
|
Wine gums (gelatin+starch) |
·gelling agent ·texture ·elasticity |
100-180 |
A/B |
2 - 6 % |
|
Chewable sweets (fruit chews, toffees) |
·aeration ·chewability |
100-150 |
A/B |
0.5-3 % |
|
Marshmallows (deposited or extruded) |
·aeration ·stabilisation ·gelling agent |
220-280 |
A/B |
1.7-2.5% |
|
Nougat |
·chewability |
100-150 |
A/B |
1.7-2.5% |
|
Coating (chewing gum- dragees) |
·film forming ·binding |
120-150 |
A/B |
0.2-1 % |