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Creating classic confectionery

with gelatine
Gelatine is a versatile hydrocolloid that provides a great number of
functional benefits to confectionery manufacturers and developers

As a leading supplier of collagen proteins (gelatine and collagen
peptides), GELITA understands that within the manufacturing and
production industries, different applications and functionalities
require particular types of gelatine. And, with its
longstanding expertise and high quality products, one of
GELITA’s core competences is its ability to identify the
most appropriate gelatine-type for each and every
customer and ensure consistent product quality.

Gelatine, derived from the Latin term gelatus —
meaning stiff or frozen — has a long and successful
history. In ancient times it was used as a biological
adhesive; and, with time, it has progressed to industrial
use and a range of diverse manufacturing

gelatine acts as an excellent gelling. it’s easy to incorporate gelatine into a wide variety of production processes. GELITA tailors its gelatine products to the specific needs of the client’s formulations and requirements. As a versatile and flexible ingredient. Even though gelatine is usually associated with the characteristic texture. this highly purified collagen protein can be applied to many other applications. gelatine is a natural and easily digested protein. stabilizer and emulsifier. it is among the most important hydrocolloids for food and beverage products. It can also be used as a fat replacer and to improve the nutritional properties of various foodstuffs. white powder that is free from fat. However. Unlike its carbohydrate-based hydrocolloid counterparts. It comprises 86–90% protein. Being non-allergenic and free from E numbers. gelatine swells rapidly and. and as a perfect film and foam former. cholesterol. gelatine is a dry. it’s a clean label ingredient. binding and whipping agent. less than 1% mineral salts and 8–15% water. . viscous (ice-like) gel.procedures. Today. Gelatine: the multipurpose hydrocolloid In its natural state. As a texturizing agent. the critical issue is choosing the most appropriate gelatine for each product and application. after heating. form and bite of gummy bears. it’s compatible with most food and functional ingredients and can be formulated with other hydrocolloids to produce different textures or improved thermal resistance. In water. purines and additives. dissolves to form a clear.

which plays a key role in both the production process and the quality of the end product. Although other gelling agents are available. Although the use of high quality gelatine is paramount. flavors. colors or other critical determinants is almost limitless. Thus. its gum-like “bite. and the range of shapes. for example. whereas the fundamentals of gummy candy formulation are relatively straightforward. multiple factors need to be considered when producing a high-standard product that meets both customer — and consumer — demands. as is securing a constant supply of consistent standard material.” mouthfeel. Some countries generally prefer firmer textures than others. taste and color. It’s also crucial to understand the specific preferences of the target market. The critical aspect of achieving these properties is gelatine. to create a suitable and market-driven product concept. consumers are predominantly looking for a treat. gelatines with a bloom value of 180–280 bloom must be used to achieve the desired “bite. none of them is as effective as gelatine. So.” texture . it’s not the only criterion to keep in mind. For gummy candies. as well as its clear and shiny appearance. Another important parameter is the “bloom value. the corresponding formulation needs to be based on solid industry experience.When choosing confectionery products. taste and texture are critical. Getting gummies right A traditional gummy candy is characterized by its texture. As such.” which indicates the gelatine’s gelling properties and the gel-forming ability.

resulting in recrystallization of the sugar during storage. In addition. in terms of wasted time. As well as texture. sugar. These customized solutions are developed in close co-operation with the manufacturer. taking the required end product. color and appearance are also critical product quality properties. in which a mixture of marsh mallow root. egg white and water was . Seeking a more efficient manufacturing process. Although making process adjustments and using different gelatines can be risky. money and materials. GELITA offers gelatines that are tailored to individual customers and formulations. Moreover. ingredients such as fructose can influence the color and lead to a yellowing of the product.and mouthfeel. less water needs to evaporate during processing and. only gelatine provides that unique melt in your mouth texture and brilliant clarity. Often a problem when producing clear and “light” colored candies. as such. candy makers in Europe first developed the starch mogul system. This adversely affects the product’s characteristic clear and shiny look. some ingredient interactions and/or production-induced artifacts or effects can be remedied by choosing the right type of gelatine. production times are shorter. Manufacturing issues can occur if. the ingredients being used and the kind of production equipment available into account. for example. the sucrose content is too high or not dissolved in enough water. Deformations. Ease of use is essential when working with temperature-sensitive products such as gummies. GELITA experts can also help with color stability challenges too. Manufacturing marshmallows The first whipped marshmallows appeared in France in the 19th century when marsh mallow sap was combined with egg white and sugar. In addition. An end product that fails to meet a manufacturer’s expectations might also be related to the actual production process. a cloudy look or undesired textures may be the result of incorrect production parameters. Because gelatine comprises only two parts water to one part gelatine. when it comes to the end product. gelatine requires lower dissolution temperatures than other hydrocolloids and.

without gelatine. Foam formation and stabilization are complex . Although marshmallow production has come a long way since the 1900s. none of them gives marshmallows its typical fluffy and elastic structure. Marsh mallow plant (Althea officinalis) is no longer used as a gelling agent. these two processes are still used today. The most significant change is the formulation. Foaming it right To produce high quality foamed confectionery. Quite simply. which subsequently leads to the marshmallow losing its shape and texture. of course. marshmallow production was revolutionized when the so-called extrusion process was patented: the marshmallow mass is passed through tubes and then cut into pieces. modern-day marshmallows couldn’t be produced. Then. Instead. ready for consumption. an unstable foam structure or products with the wrong density. Although other ingredients can be used as foaming agents. it’s gelatine. It must be able to promote foam building and. which are then cooled and packaged. the right type of gelatine is critical.heated and then poured into cornstarch molds. which remains intact for considerable periods of time. inhibit any processes that could destabilize the foam. at the same time. Incorrect ingredient selection could result in non- homogenous bubbles. in 1948.

each parameter will need to be adjusted according to the gelatine’s specification. such as marshmallow candies and even ice creams with marshmallow pieces. Every line has its own characteristics. gelatine is the one ingredient that exerts the greatest influence on the quality of the end product. GELITA’s experts have a lot of experience with different production facilities and are able to provide their customers with first class support. In the case of marshmallow products. GELITA gelatine inhibits the recrystallization of sucrose. but. preferences vary in terms of texture. this includes aspects such as setting/melting times and temperatures.procedures. running and gelling times. as well as cooling and drying times. as well as a longer shelf-life. the rest of the formulation and all of its constituents. Each of these products involves different formulation challenges. are more sensitive to thermal stress during production and if this isn’t accounted for. And. appearance. the final product will be far from perfect. The advantages are clear: an . flavor release and mouthfeel. it tends to form larger bubbles that rise up and separate from the water phase. High-bloom types. owing to gelatine’s ability to lower the surface tension of aqueous systems. Optimized production parameters The choice of production system used to make confectionery can play a key role. And. for example. it’s relatively simple to introduce air into a whipped gelatine solution. Depending on the geography and market. which gives the product a soft and gummy like texture. as such. gelatine inhibits foam degradation. for instance. With gummy candies. The days when a marshmallow was simply a marshmallow are long gone. because air has a lower density than water and doesn’t dissolve. size and form. Moreover. but. These parameters are also highly dependent on the specifications of the type of gelatine used. as well as individual marshmallows. in every instance. Gelatine’s ability to form elastic and flexible films around these bubbles and stabilize them makes it an optimal foaming agent and stabilizer. there are many other sweets that use marshmallow as a component.

it’s also of prime importance that the corresponding formulation is based on reliable experience. From the right texture design — including the choice of a tailor-made gelatine and adjusting the remaining ingredients — to an optimal production process that runs smoothly and cost-effectively. should the equipment get stuck or be offline. To create a successful and market-driven product concept.optimized input/output ratio helps to minimize waste and cut material costs. Furthermore. it cannot be fully loaded. with help and advice available for both local and global markets. Its experts are able to offer fast and effective assistance. a stable process prevents variations in end product quality. Acting as a “trend scout. In the end. markets and . delivering client-specific advice and services along with tailor-made raw materials. If a machine has to be stopped for adjustments and readjustments again and again during the process. This is where GELITA’s on-site support comes into play. though. it will cost the manufacturer a great deal of time and money. The company’s expertise also extends to regulatory requirements. Once adjusted properly. Expert help and know-how There are numerous parameters that affect a product’s success and many obstacles to overcome. a production process usually works smoothly. reducing downtimes and making the manufacturing process cost-efficient and productive. it’s the know-how that determines a product’s success. In addition. optimizing production capacities can result in significant cost savings. however. GELITA acts as a gelatine solution provider. But. With its expertise. for whatever reason.” GELITA constantly develops new and creative product concepts in line with the latest trends and innovations for different target groups.

Based on two key factors.GELITA. the same benefits for themselves. This means that manufacturers who are looking to expand their product portfolio with a marshmallow or gummy product have the option of choosing from GELITA’s large variety of innovations or consulting its specialists to develop a prototype tailored to their own specific needs. fortified gummies represent approximately $2. Further market growth is expected as adults have become aware. quite . 1924/2006 and EC No.positionings. Fortified gummies on the rise With the rising importance of issues such as convenience. chewable active ingredients eliminate the most common obstacle among older users — the difficulties associated with swallowing a large tablet. gummies taste better than supplements. fortified gummies already dominate the US pediatric vitamin and mineral category by an overwhelming margin. dosage control and consumer acceptance. industry experts estimate an increase of almost $4 billion in the fortified gummies segment by 2019: first. joint or bone health applications.5 billion or 7%. 1925/2006) — the company has investigated replacing sugar with protein or fiber and/or adding healthy ingredients such as vitamins or collagen peptides for skin. To drive innovation and demonstrate the potential of this rapidly emerging category. Taking a number of different approaches — and keeping in mind future EU regulations on nutrition and health claims made on foods (EC No. GELITA’s technical experts are constantly working on new gummy candy concepts. secondly. and are now demanding. Of the $35 billion US supplement market (2013). www.