Why the Gelatin Gummy Can Not be Jellified?

The gummy is a chewable candy, which is contributed by the gelatin in it. Gelatin makes the gummy chewable and jellified. So the gelatin is the most important ingredient in gummy. When you got a problem with gummy’s texture, you should consider the gelatin. When you considering the gelatin, you should not only look at the quality but also the production of gummy. Some parameters may affect the jellification of gummy.

Firstly, we must check the gelatin’s parameter. If the gel strength was too low, like 50 bloom, the gummy may not jell. And another parameter is the IEP, which may be ignored by someone. IEP is so important in gummy production. When the gummy’s pH is close to the gelatin’s pH, the gelatin chain may not extend to make a network. The reason is that gelatin is an amphoteric substance, the charge is zero when the pH of the solution equal to IEP. When the charge is zero, the gelatin chain will not extend.

Secondly, we also need to check the gummy production parameter or process. The heat and acid will degrade the gelatin and makes un-jellified.

When dissolving the gelatin, the temperature must be controlled, not higher than 100℃. And if you do not use the dissolved gelatin at once, the gelatin solution must keep under 60 ℃ to inhibit the degradation. And the acid must add just before the depositing. Another factor is drying.

The temperature should be lower than 40℃. The cold temperature makes gummy jellification quickly which can shorten the acid degradation to gelatin.