Gelatin for Candy: Healthy Sweetness for Children

Most children like candies but conventional candies contain a lot of white sugar which would cause minerals and vitamins loss in the body and further impair the disease resistance of the skin and soft tissues then causes diseases such as oral ulcers. Moreover, as an energy source, high sugar intake leads to weight gain and increases the risk of getting sever diseases such as diabetes and coronary heart in future. Gelatin for candy can solve this problem.

Gelatin is a hydrolysate of collagen, a fat-free high-protein without cholesterol. Using it as a food thickener frees people from worries of weight gaining and stamina loss as traditional sugar does. In addition, after gelatin enters the stomach, it can inhibit the protein aggregation of milk, soy milk and others triggered by gastric acid for easier digestion which also prevents children from having gastrointestinal discomfort. Parents can learn to make pure natural gelatin gums at home as well.

Manufacturing Method of Gelatin Soft Candy

① Preparation of gelatin:

To produce a gelatin solution with dry gelatin and water in the proportion of 1:2 or 1:3 gelatin/water ratio, heat it until it’s fully melted then cool it to form a gel. Cut the gel into the desired size.

② Syrup making:

Melt the white sugar and add the starch syrup then filter and boil the sugar to the point when everything’s been fully melted. Stop boiling sugar when the temperature reached 115～120℃. The cooking temperature can be slightly higher if you would like to form a sugar block and cutting it into pieces for easier using.

③ Mix and still:

Adds peptone gum and blend when the temperature of the syrup cools to about 100°C, then food coloring, spices and seasonings, stir them slowly until the syrup is even. After stirring, put the syrup aside still for a while so the bubbles in the syrup may emerge to the surface.

④ Molding:

 Spread dried starch on the pan evenly, stamp it lightly and pour the syrup into the mold. No need to dry the gummy after casting if syrup is dense enough, if otherwise, cover the surface of gummy with a layer of dry starch and place it in the drying room for low-temperature drying. The drying temperature should not exceed 40°C. Take out the gummy when the moisture of the mold and the moisture of the gummy reaches an equilibrium.

⑤ Sugar coating and packaging:

Remove gelatin gummy from the cast and starch. Coat the gummy with uniform sugar powder. (Optional according to your taste). Finally, put the gummy in an airtight jar.

The Key Points of Making Gelatin Gummy

  1. The fibrous protein of gelatin is susceptible to acid and alkali damage for which its performance might vary. Therefore, mind the acid containment in the raw material.

  2. The strength of the selected gelatin has to meet the applicable standards for production. Pay attention to the gel strength. High-quality gelatin will gel at a density of less than 1% and when the density reaches 4% to 5%, formed gel is supposed to bear a load of about 500g per square centimeter.

FOODMATE is China's top 3 food raw materials suppliers and manufacturers, China's leading gelatin supplier, providing high-quality gelatin for candy with high gel strength.