Improvement of gummy candy structure by gelling ingredients and cooling temperature

Abstract

AbstractGummy candies achieve their widespread appeal through a unique textural profile. The combination of springiness, chewiness, and a potential initial hardness upon biting (depending on formulation) creates a multi‐sensory eating experience. The readily soluble sugars and other components contribute to the quick dissolution and ease of digestion. Therefore, we conducted research to develop gummy candies made from structural materials of gelatin combined with agar and maltose syrup and evaluated the effect of ingredient ratios on the candy's structural and sensory properties. Sweetener maltose syrup (DE = 42) and a suitable content of agar supplementary had a significant influence on the structure of the product (p < 0.05). The structure of gummy candies was analyzed by the structure measuring instrument TPA (structure profile analysis) combined with sensory evaluation. The process of manufacturing candy involves the melting and homogenization of all constituent ingredients, followed by a sequence of freezing and cool drying to complete the production. The most interesting candies were made with agar 0.5%, gelatin 10% (powdered gelatin with Bloom 250), saccharose 30%, maltose syrup 10%, citric acid 0.1%, and pure water before being chilled at 4 °C for 4 h. This property remained unchanged during the 6‐month storage period in anaerobically sealed packaging, at room temperature.