Monday, September 01, 2008

Carrageenan in Gummy Candies

Carrageenan in Gummy Candies
Gummy candies are included in a large category of confectionary products such as jellies, pastilles, and wine gums. Originally popularize in Europe, these candies were introduced to United Sates in the early 1980s. Current U.S manufacture now includes a myriad of products with various shapes, sizes, flavors, and food applications.

Traditionally the texture of gummy candies is obtained by using various water binding gelling agents, such as gelatin, starch, pectin and gum arabic. After a boiled mixture of sugars has been prepared, it is mixed with the gelling agent concentrated and then processed into various shapes by depositing into starch molds. After forming the shapes, the gummy candies are dried to their final moisture content and texture by stoving. Once the confections are removed from the starch molds and cleaned, they may be passed through glazing that wets the products with either steam or oil.

Many consumers, especially mature populations, avoid gummy candies because they stick to their teeth. Gummy candies formulated with Carrageenan offer a range of desirable textures from soft, easy to chew to firmer, short-textured candies. Gummies made width Carrageenan provide clean flavor release, decreased set-up time, and heat stability upon storage.

In addition, Carrageenan offers processing ease in gummy manufacture: It may be dry blended first with sugar and added to the hot syrup mixture. Traditional gelatin or starch based gummies must first include a step for dissolution of these ingredients.
Carrageenan in Gummy Candies
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