Sep 21, 2018
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1. Q: Why the gummy is too soft?

A: Too low in gelatin gel strength or/and dosage, gelatin is not dissolving completely, gelatin is degraded by improper temperature, acid addition


2. Q: What cause the moulding starch sticky to gummy?

A: Too high in starch moisture or temperature or moisture of gummy


3. Q: What cause the gummy graining?

A: Improper ratio of sugar to glucose syrup, too low in solids, higher dosage of dextrose or lactose.

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