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Gelatine jelly confectionery


Gelatine jelly confectionery can be defined as a highly concentrated mixed sugar mass that has been formed into a gel by the addition of gelatine. The gel is mainly composed of saccharose, glucose syrup, other types of sugar (i.e. invert sugar, dextrose), gelatine, acid, flavor and color.         

Soft jellies may contain from 6 to 9 % gelatine of various grades from 150 to 275 Bloom, usually type A (Acid processed gelatine). The higher the gel strength, the more elastic the finished product. Gelatine type A is used in these applications because of its low viscosity and suitable isoelectric point.

The texture of the finished product is rather elastic. The best known example is the gummy bear. A typical formula for such a type of product contains (for 100 Kg of finished product) 7-8 kg of gelatine 250 bloom type A dissolved in 14-16 l of water; 37 kg of saccharose; 45 kg of glucose syrup; acid; color and flavor.

The higher the gel strength, the more elastic the finished product

Gelatine can be combined with other stabilizers or gelling agents, to obtain particular texture characteristics:

  • Gelatine + agar or pectin: brittle or short texture
  • Gelatine + modified starch: less elastic texture (wine gums, liquorice, hard, sticky to the teeth)
  • Gelatine + Arabic gum: hard, compact texture

Problems during production and storage of gelatine jelly confectionery can be caused by a number of factors.