Confectionery
Gelatin is used in gummy bears and similar sweets, marshmallows, fruit chews and toffees, but also as a binder in tablets and as a film-forming agent in coated articles.
It is used for its:
Should you want more information on the application of gelatin in confectionery, please contact the sales office in your region .
More information can also be found in our product brochure.
Gelling Properties
Gelatin has the unique ability to form gels with an elastic texture that melts in the mouth. This results in a special mouth feel, excellent flavour release that is difficult to mimic.
Jellified confectionery products include gelatin gums, wine gums (gelatin + starch) and of course any combination of gelatin and another gelling agent. They are made by depositing a flavoured and coloured base of syrup containing sugar, glucose syrup acid and gelling agent into preformed starch moulds using specialized machines called "moguls".
In these product types, gelatin is used as a gelling agent giving textures ranging from soft and elastic to short and hard depending on the gelatin bloom strength, concentration, and the formulation used.
Gelatin also serves to provide excellent mouth-feel and create an elastic and chewy texture. Textural modification in gelled confectionery products can easily be achieved with gelatin by altering the concentration of gelatin or by using gelatin of a different bloom strength.
Generally speaking,
• the higher the bloom strength of the gelatin used, the harder the product becomes;
• the higher the gelatin dosage, the harder the product becomes.
Other variables also influence the texture of the finished product, including the total solids of the formulation and the types and ratios of sugars present in the formulation.
Gelatin is compatible with other gelling agents and hydrocolloids in gelled confectionery applications and can be combined so a variety of end-product textures can be produced. In these instances, gelatin is frequently found in combination with modified starches, pectin, agar and gum arabic, enabling a range of textural modifications from short, brittle, less elastic, to compact and hard textures to be achieved.
Whipping and Foam Stabilizing Properties
In the production of aerated confectionery products, the most important properties of gelatin are its ability to produce and support a foam and to produce a rapid setting at the air/liquid interface by forming a film around the entrapped air bubbles. The result is a stable, delicate elastic foam with desirable melting properties that are difficult to match with other ingredients.
Aerated products constitute a large family of confectionery products with various presentations which include Extruded Marshmallow, Deposited and Cut Marshmallow, Grained Marshmallow, Nougat, Marshmallow-Meringues and also Sugar Pulled
Confectionery (soft chews).
Gelatin functions as a surface-active agent allowing the production and stabilization of aerated foams and in this sense may be called a 'whipping agent'.
Gelatin functions in aerated confectionery by:
• Lowering the surface tension at the air/liquid interface enabling the product to be whipped;
• Stabilizing the foam produced through the increased viscosity, making the foam less likely to collapse;
• The gelling properties of gelatin sets the foam;
• Gelatin prevents to some extent the crystallization of sucrose, giving the product a smooth texture and long shelf-life.
The degree of aeration and setting time is dependent on the type and grade of gelatin used together with its concentration.
Binding, Thickening and Elasticity Properties
Fruit chews and toffees
Gelatin is used here in particular to improve the chewiness (elasticity) of the end product. Typically, these products have a high soluble solids level, a low degree of aeration and fat is added. Low to medium Bloom gelatin is advised.
Compressed tablets
Tablets consist of fine sugar particles, which together with flavouring material, lubricants and binders, have been compressed into the required shape and hardness to form a hard, cohesive confectionery. In this case, gelatin's binding property is used.
(Extruded) Liquorice
Combined with wheat flour, gelatin acts as a binder, improves moisture retention and shelf life. Gelatin also gives elasticity and chewability to the product.
Coating and Film-Forming Properties
Gelatin is used to coat centres before chocolate or sugar panning takes place. It prevents oil and/or moisture migration from inside while preserving the freshness of the centre.
