Gelatin for Confectionery Applications
Gelatin is one of the most important ingredients in the confectionery industry. It plays a critical role in creating the unique textures, elasticity, and mouthfeel found in many sweets. Derived from natural collagen, gelatin is ideal for clean-label formulations and is especially valued for its ability to form clear, elastic gels that melt at body temperature—giving confections their characteristic “melt-in-the-mouth” experience.
Key Functions of Gelatin in Confectionery:
-
Gelling Agent:
-
Creates firm, elastic gels essential for gummy and jelly candies.
-
Delivers excellent molding and demolding properties.
-
-
Foam Stabilizer:
-
Stabilizes whipped structures in products like marshmallows and aerated jellies.
-
-
Texture Developer:
-
Provides chewiness in gummies and a creamy bite in soft candies.
-
Offers a clean, non-sticky texture.
-
-
Film-Forming & Shine:
-
Enhances gloss and improves shelf life by forming a protective coating.
-
Confectionery Applications:
| Product Type | Benefits of Gelatin |
|---|---|
| Gummy Candies | Elastic, chewy texture; good mold release |
| Marshmallows | Stabilizes foams; light and fluffy consistency |
| Jelly Candies | Clear, glossy, thermoreversible gel structure |
| Fruit Snacks | Delivers a tender, moist chew |
| Lozenges & Jujubes | Smooth texture with controlled dissolve |
| Coated Candies | Acts as a glazing agent; adds shine and protection |
Advantages of Using Gelatin:
-
Clean Label: Naturally derived protein; consumer-friendly.
-
Body Temperature Melt: Enhances flavor release and mouthfeel.
-
Thermoreversible Gel: Enables flexible processing and reworking.
-
Long Shelf Life: Maintains texture and appearance over time.
-
Excellent Synergy: Compatible with sugars, acids, flavors, and colors.
Grades and Dosage:
-
Typical Bloom Strengths: 180–300 Bloom (higher Bloom = firmer, more elastic candy)
-
Usage Levels:
-
Gummies: 6% – 10%
-
Marshmallows: 2.5% – 5.0%
-
Jelly Candies: 2% – 6%
-
Fruit Snacks: 3% – 8%
-
