In the current food industry, almost all food additives are used, especially in countries where the food industry is relatively developed, edible gelatin has been widely used as an additive to make candy additives, frozen foods, etc. In addition, gelatin is also widely used in the pharmaceutical and chemical industries.

 

Edible gelatin is used as an additive in candy 

According to reports, more than 60% of the world's gelatin is used in the food and confectionery industry. In candy production, gelatin is used to produce soft candies such as toffee, meringue, marshmallow, marshmallow, crystal flower soft candy, and gummy candy.

 

Why can gelatin be widely used in candy

What is gelatin? Gelatin is partially degraded by collagen in animal skin, bone, muscle membrane, muscle charm and other connective tissues to become white or light yellow, translucent, slightly shiny flakes or powder particles; therefore, it is also called animal gelatin. Fat gum is a low-calorie health food with high nutritional value.

 

Gelatin has the function of absorbing water and supporting the skeleton. After the gelatin particles are dissolved in water, they can attract and interweave each other to form a layered network structure, and agglomerate as the temperature drops, so that sugar and water are completely filled in the gel voids , So that the soft candy can maintain a stable shape, even if it bears a large load, it will not deform.

 

How to add gelatin in different candies

The general dosage of gelatin in candies is 5% to 10%. The effect is best when the amount of gelatin is 6% in soft candy. The amount of gelatin in the gumdrop is 617%. In nougat, it is 016% to 3% or more. The amount added to the thick syrup of candy mucilage is 115%-9%. The ingredients of sugar-flavored lozenges or jujube candies are required to contain 2% to 7% of gelatin. In candy production, gelatin is more elastic, tough and transparent than starch and agar. Especially for the production of soft candies and milk candies with sufficient elasticity and full shape, high-quality gelatin with high gel strength is required.