Gelatin is widely used in Confectionery There are many confectionery that contain gelatin,  jelly, marshmallows, gummy_bears, hard_candy, toffee, soft_candy and so on gelatin can be used in producing hard candy 01Hard Candy Taffy is a kind of confectionery that contain gelatin 02Toffee Marshmallow not only has gelatin but the air 03Marshmallow Gummy bear contain gelatin as it's main ingredients 04Gummy Bear people usually use some gelatin in Liqueur-filled production 05Liqueur-filled Soft candy will use gelatin as it's main ingredients 06Soft Candy ...

Q: What cause marshmallow stickiness? A: Excessive glucose, sugars reducing, solids too low etc. Q: What kind of factors will affect aerated confectionery quality? A: The type of whipping agent and quality, the degree of aeration, whipping temperature, the ratio of sugar to glucose syrup may affect quality. Q: Why marshmallow is sweep? A: Because there are excessive glucose, reducing sugars and solids too low, also, maybe you use wrong type of gelatin. Q: Why there is mold in marshmallow？ A: Because solids too low, packaging not air tight and contamination of gelatin. Q:Why marshmallow has rubbery texture? A: Because you put too much gelatin and syrup viscosity is too high. Q:Why it is dry out of marshmallow? A: Because insufficient glucose or reducing sugars. ...

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. ...

One of our customers complained that the gummy they produced is too soft. Questions Analysis: 1, Gel strength is too low; 2, Dosage of gelatin is too low. Our solutions: 1, We recommend 220 Bloom gelatin; 2, We suggest that gelatin is dissolving completely, degraded by proper temperature and acid addition. ...