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Gelatin is a kind of macromolecular hydrophilic colloid. As it has many excellent properties, it can be use with other colloidal to increase its use effects. Therefore, it is widely used in different types of candies.
Both gelatin and collagen have strong adhesion, and they can be flexibly added to candy in either direct tablet pressing or wet granulation process. Because of their good fluidity and compression properties, they become the best binder in tablet pressing sugar.
Because gelatin has good film formation, it can play a good sealing effect in coating products. For example, when some products nuts are wrapped with syrup, a layer of film is needed on the surface to block air in order to avoid oil seepage or oil rancidity. At this time, gelatin can play a great role.
Marshmallow is a syrup solution containing gelatin, under certain pressure through rapid stirring to make it fully mixed with air. Syrup foaming and gelatin are both in liquid state, while gelatin gel after cooling will make the marshmallow more stable in shape. Therefore, gelatin quality is directly related to the quality of the marshmallow.
The quality of the marshmallow is determined by the content of the gelatin and the density of the whipped syrup. Therefore, in order to stabilize the quality of the product in the preservation process, it is necessary to choose the gelatin with stable quality and good water retention. The content of impurities (grease residue) in the gelatin will also affect the foaming ability of the gelatin and the ability to stabilize bubbles.
The typical characteristics of semi-soft candy is low inflation, which contains a certain amount of fat and a high total soluble solid content.
The main role of gelatin in the product is:
First, it acts as a foaming agent to improve the chewiness.
Secondly, gelatin will form a film on the surface of fat globules to prevent the aggregation of fat globules and thus improve the emulsification of oil.
Last but not least, gelatin can inhibit the crystallization of sucrose.
Gelatin in half-fudge gives the product a chewable taste. Generally, the stronger the gelatin or the larger the amount used, the more chewable the product will be, while the higher viscosity helps stabilize the bubbles in the candy.
Gelatin can provide very strong elastic texture for candy, so it is mainly used to make elastic QQ candy. The unique application characteristic of gelatin is thermal reversibility. The products containing gelatin are in a solution state when heated, and turn into a frozen state after cooling.
This rapid transformation can be repeated for many times, and the basic characteristics of the products do not change any, therefore, one of the major advantages of gelatin applied to soft candy is determined: Resolution treatment is extremely easy, from the powder mold gel out of the product, such as the appearance of defects, can be heated back to the solution to 60-80 degree, and then re-cast molding, and the quality of the product is not affected.
As a leading edible gelatin manufacturer, Foodmate always offers the quality gelatin to the customers all over the world. Also, as a edible gelatin supplier from china, our customers are coming from over 80 countries.
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