1. Product Function
Gelatin, a protein derived from collagen, is a vital component in candy production. As a natural gelling agent, it imparts distinct textures to candies—from the chewy bite of gummy bears to the light fluffiness of marshmallows. Its ability to form stable networks ensures candies retain their shape, resist melting, and extend their shelf life, making it indispensable for confectionery manufacturers.
2. Main Advantages
* Texture Control:
Gummy Candies: Gelatin delivers the signature chewy, elastic texture. With customizable bloom strengths (e.g., 150–250 bloom), it achieves the desired firmness, whether for soft-centered gummies or extra-chewy varieties.
Marshmallows: It creates a light, airy structure that melts smoothly in the mouth. By regulating the aeration process, it ensures a consistent, fluffy texture.
Jelly Treats: Gelatin enhances clarity in clear jellies and imparts a smooth, non-crystalline surface to fruit-flavored jellies, boosting both visual appeal and texture.
* Stability and Shelf Life:
It helps candies withstand temperature fluctuations—critical for products sold in warm regions. This reduces reliance on preservatives and prolongs shelf life.
Gelatin minimizes syneresis (liquid separation) in jelly-based candies, keeping them fresh and uniformly high-quality.
* Flexible Customization:
It blends easily with diverse flavors (fruit, sour, chocolate), colors, and sweeteners, enabling a broad range of candy innovations.
Halal/kosher-certified options are available, helping brands enter global markets and meet varied dietary needs.
3. Applications in Different Candy Types
Gummy Candies: Serves as the primary gelling agent in classics like gummy bears, worms, and rings. When paired with glucose syrup and natural fruit purees, it creates a tasty, chewy treat.
Marshmallows: Combined with sugar and corn syrup, gelatin forms the soft, spongy core—ideal for roasting over fires or baking.
Jelly Beans and Jellies: Provides a glossy finish and firm texture, ensuring each