Gummies

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
GELITAs 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
procedures. Today, it is among the most important hydrocolloids for food and
beverage products. Even though gelatine is usually associated with the characteristic
texture, form and bite of gummy bears, this highly purified collagen protein can be
applied to many other applications. As a texturizing agent, gelatine acts as an
excellent gelling, binding and whipping agent, stabilizer and emulsifier, and as a
perfect film and foam former. It can also be used as a fat replacer and to improve the
nutritional properties of various foodstuffs.
Unlike its carbohydrate-based hydrocolloid counterparts, gelatine is a natural and

easily digested protein. Being non-allergenic and free from E numbers, its a clean
label ingredient; its compatible with most food and functional ingredients and can be
formulated with other hydrocolloids to produce different textures or improved thermal
resistance.
Gelatine: the multipurpose hydrocolloid

In its natural state, gelatine is a dry, white powder that is free from fat, cholesterol,
purines and additives. It comprises 8690% protein, less than 1% mineral salts and
815% water. In water, gelatine swells rapidly and, after heating, dissolves to form a
clear, viscous (ice-like) gel. As a versatile and flexible ingredient, its easy to
incorporate gelatine into a wide variety of production processes. However, the critical
issue is choosing the most appropriate gelatine for each product and application.
GELITA tailors its gelatine products to the specific needs of the clients formulations
and requirements.
When choosing confectionery products, for example, consumers are
predominantly looking for a treat. As such, taste and texture are critical.
Its also crucial to understand the specific preferences of the target
market. Some countries generally prefer firmer textures than others,
and the range of shapes, flavors, colors or other critical
determinants is almost limitless. Thus, to create a suitable and
market-driven product concept, the corresponding formulation
needs to be based on solid industry experience.
Getting gummies right

A traditional gummy candy is characterized by its texture, its
gum-like bite, mouthfeel, taste and color, as well as its clear
and shiny appearance. The critical aspect of achieving these
properties is gelatine. Although other
gelling agents are available, none of
them is as effective as gelatine, which
plays a key role in both the
production process and the quality of
the end product. So, 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.
Although the use of high quality gelatine is paramount, as is securing a constant

supply of consistent standard material, its not the only criterion to keep in mind.
Another important parameter is the bloom value, which indicates the gelatines
gelling properties and the gel-forming ability. For gummy candies, gelatines with a
bloom value of 180280 bloom must be used to achieve the desired bite, texture
and mouthfeel. In addition, some ingredient interactions and/or production-induced
artifacts or effects can be remedied by choosing the right type of gelatine. Although
making process adjustments and using different gelatines can be risky, in terms of
wasted time, money and materials, GELITA offers gelatines that are tailored to
individual customers and formulations. These customized solutions are developed in
close co-operation with the manufacturer, taking the required end product, the
ingredients being used and the kind of production equipment available into account.
Ease of use is essential when working with temperature-sensitive products such as

gummies. Because gelatine comprises only two parts water to one part gelatine, less
water needs to evaporate during processing and, as such, production times are
shorter. In addition, gelatine requires lower dissolution temperatures than other
hydrocolloids and, when it comes to the end product, only gelatine provides that
unique melt in your mouth texture and brilliant clarity.
As well as texture, color and appearance are also critical product quality properties.
Manufacturing issues can occur if, for example, the sucrose content is too high or not
dissolved in enough water, resulting in recrystallization of the sugar during storage.
This adversely affects the products characteristic clear and shiny look. Moreover,
ingredients such as fructose can influence the color and lead to a yellowing of the
product. Often a problem when producing clear and light colored candies, GELITA
experts can also help with color stability challenges too. An end product that fails to
meet a manufacturers expectations might also be related to the actual production
process. Deformations, a cloudy look or undesired textures may be the result of
incorrect production parameters.
Manufacturing marshmallows
The first whipped marshmallows appeared in France in the 19th century when marsh
mallow sap was combined with egg white and sugar. Seeking a more efficient
manufacturing process, candy makers in Europe first developed the starch mogul
system, in which a mixture of marsh mallow root, sugar, egg white and water was
heated and then poured into cornstarch molds. Then, in 1948, marshmallow
production was revolutionized when the so-called extrusion process was patented:
the marshmallow mass is passed through tubes and then cut into pieces, which are
then cooled and packaged, ready for consumption.
Although marshmallow production has come a long way since the 1900s, these two
processes are still used today. The most significant change is the formulation. Marsh
mallow plant (Althea officinalis) is no longer used as a gelling agent. Instead, of
course, its gelatine. Although other ingredients can be used as foaming agents, none
of them gives marshmallows its typical fluffy and elastic structure, which remains
intact for considerable periods of time. Quite simply, without gelatine, modern-day
marshmallows couldnt be produced.
Foaming it right
To produce high quality foamed confectionery, the right type of gelatine is critical. It
must be able to promote foam building and, at the same time, inhibit any processes
that could destabilize the foam. Incorrect ingredient selection could result in non-
homogenous bubbles, an unstable foam structure or products with
the wrong density, which subsequently leads to the
marshmallow losing its shape and
texture. Foam formation and
stabilization are
complex
procedures; but, owing to gelatines ability to lower the surface tension of aqueous
systems, its relatively simple to introduce air into a whipped gelatine solution. And,
because air has a lower density than water and doesnt dissolve, it tends to form
larger bubbles that rise up and separate from the water phase. Gelatines ability to
form elastic and flexible films around these bubbles and stabilize them makes it an
optimal foaming agent and stabilizer. Moreover, gelatine inhibits foam degradation. In
the case of marshmallow products, GELITA gelatine inhibits the recrystallization of
sucrose, which gives the product a soft and gummy like texture, as well as a longer
shelf-life.
The days when a marshmallow was simply a marshmallow are long gone. Depending
on the geography and market, preferences vary in terms of texture, size and form,
appearance, flavor release and mouthfeel. And, as well as individual marshmallows,
there are many other sweets that use marshmallow as a component, such as
marshmallow candies and even ice creams with marshmallow pieces. Each of these
products involves different formulation challenges; but, in every instance, gelatine is
the one ingredient that exerts the greatest influence on the quality of the end product.
Optimized production parameters

The choice of production system used to make confectionery can play a key role.
Every line has its own characteristics; as such, each parameter will need to be
adjusted according to the gelatines specification, the rest of the formulation and all of
its constituents. With gummy candies, for instance, this includes aspects such as
setting/melting times and temperatures, running and gelling times, as well as cooling
and drying times. These parameters are also highly dependent on the specifications
of the type of gelatine used. High-bloom types, for example, are more sensitive to
thermal stress during production and if this isnt accounted for, the final product will
be far from perfect.
GELITAs experts have a lot of experience with different production facilities and are
able to provide their customers with first class support. The advantages are clear: an
optimized input/output ratio helps to minimize waste and cut material costs.
Furthermore, a stable process prevents variations in end product quality. In addition,
optimizing production capacities can result in significant cost savings. If a machine
has to be stopped for adjustments and readjustments again and again during the
process, it cannot be fully loaded. Once adjusted properly, however, a production
process usually works smoothly. But, should the equipment get stuck or be offline, for
whatever reason, it will cost the manufacturer a great deal of time and money. This is
where GELITAs on-site support comes into play. Its experts are able to offer fast and
effective assistance, reducing downtimes and making the manufacturing process
cost-efficient and productive.
Expert help and know-how

There are numerous parameters that affect a products success and many obstacles
to overcome. 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. In the end, though, its the know-how that
determines a products success. With its expertise, GELITA acts as a gelatine
solution provider, delivering client-specific advice and services along with tailor-made
raw materials. The companys expertise also extends to regulatory requirements, with
help and advice available for both local and global markets.
To create a successful and market-driven product concept, its also of prime

importance that the corresponding formulation is based on reliable experience. Acting
as a trend scout, GELITA constantly develops new and creative product concepts in
line with the latest trends and innovations for different target groups, markets and
positionings. This means that manufacturers who are looking to expand their product
portfolio with a marshmallow or gummy product have the option of choosing from
GELITAs large variety of innovations or consulting its specialists to develop a
prototype tailored to their own specific needs.
Fortified gummies on the rise

With the rising importance of issues such as convenience, dosage control and
consumer acceptance, fortified gummies already dominate the US pediatric vitamin
and mineral category by an overwhelming margin. Further market growth is expected
as adults have become aware, and are now demanding, the same benefits for
themselves. Of the $35 billion US supplement market (2013), fortified gummies
represent approximately $2.5 billion or 7%. Based on two key factors, industry
experts estimate an increase of almost $4 billion in the fortified gummies segment by
2019: first, quite simply, gummies taste better than supplements; secondly, chewable
active ingredients eliminate the most common obstacle among older users the
difficulties associated with swallowing a large tablet. To drive innovation and
demonstrate the potential of this rapidly emerging category, GELITAs technical
experts are constantly working on new gummy candy concepts. Taking a number of
different approaches and keeping in mind future EU regulations on nutrition and
health claims made on foods (EC No. 1924/2006 and EC No. 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, joint or bone health
applications.
www.GELITA.com

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Creating classic confectionery

As a leading supplier of collagen proteins (gelatine and collagen

Gelatine, derived from the Latin term gelatus

Unlike its carbohydrate-based hydrocolloid counterparts, gelatine is a natural and

Gelatine: the multipurpose hydrocolloid

Getting gummies right

Although the use of high quality gelatine is paramount, as is securing a constant

Ease of use is essential when working with temperature-sensitive products such as

Optimized production parameters

Expert help and know-how

To create a successful and market-driven product concept, its also of prime

Fortified gummies on the rise

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