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.
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.
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