Gelatin candy

Main ingredients: Usually, corn syrup and sucrose are used as the main sweeteners, while gelatin, starch, pectin, agar, etc. are used as gelling agents. Water, food coloring, food flavoring, citric acid, malic acid, and other flavoring and coloring substances are also added. To meet different needs, some gel candy may also contain functional ingredients such as probiotics, collagen, vitamins, etc.

Production process: First, the gelatin, gelatine, etc. are swollen and mixed with sugar and water for boiling to make the gel base; then, fruit juice, flavoring, coloring, etc. are added for flavoring and coloring; after degassing, it is poured into molds to form; finally, through drying and other processes, the candy reaches the appropriate moisture content and taste.

Texture characteristics: Starch-based gel candy has a tight and sticky texture; gelatin-based gel candy is thick, firm and elastic; fruit gel and agar-based gel candy are smooth and tender. In addition, according to the different moisture content, it can be divided into frozen gel soft candy and gel soft candy. The former has a moisture content of more than 20%, and the texture is soft and tender; the latter has a moisture content of generally less than 10%, and the sugar body is thick, firm and has chewiness.

Classification: According to the texture characteristics, it can be divided into frozen gel candy or jelly candy, gel candy, pastelite candy, etc. Frozen gel candy has a moisture content of about 20%, and the taste is soft and tender; gel candy has a moisture content of about 10%, and the taste is sticky and firm; pastelite candy contains various gelling agents and fruit pulp. If classified by gelling agents, it can be divided into starch-based, pectin-based, gelatin-based, agar-based and gum-based candies, etc.