Gelatin fixes the shape of the soft candy

More than 60% of the world's gelatin is used in the food and confectionery industry.

In candy production, gelatin is used to produce soft candies such as toffee, meringue, marshmallow, marshmallow, crystal flower jelly, and gummy candies.

Gelatin has the function of absorbing water and supporting the skeleton. After the gelatin particles are dissolved in water. They can attract and interweave each other to form a layered network structure, and agglomerate as the temperature drops, so that sugar and water are completely filled in the gel voids. Soft candy can maintain a stable shape, even if it bears a large load, it will not deform.

• The general dosage of gelatin in candies is 5% to 10%;
  
• The effect is best when the amount of gelatin is 6% in Jinghua soft candies;
  
• The amount of gelatin in the gumdrop is 6.7%;
  
• In nougat, it is 0.6% to 3% or more;
  
• The amount added to the thick syrup of candy mucilage is 1.5%-9%. And the ingredients of sugar-flavored lozenges or jujube candies require 2%-7% gelatin.

In candy production, gelatin is more elastic, tough and transparent than starch and agar. Especially for the production of soft candies and milk candies with sufficient elasticity and full shape, high-quality gelatin with high gel strength is required.