Ion-exchanging the syrups removes minerals and catalytic metals, as well as proteins that could lead to Maillard browning. The typical products used in gummi formulations are 42 DE corn syrup and 63 DE corn syrup. The greater the extent to which the syrups are hydrolyzed, the higher the DE (or dextrose equivalent) attained. Corn syrups are prepared from corn starches hydrolyzed to yield sugars. The resulting sugar blend forms a glass, adding to the desired gummi texture. They also prevent dextrose crystallization. In gummies, corn syrups are highly functional ingredients, preventing crystallization of the sucrose in the high solids (80% to 83%) content of the finished product. To prevent microbiological growth and contamination, storage-tank head space should be protected with UV lamps and filtered, forced-air circulation.īesides sucrose, several other sugars are used to provide the proper degree of texture, crystal inhibition, moisture retention and sweetness. For manufacturers who would prepare and hold a separate sucrose syrup, handling considerations also exist, as microbiological growth dictates use within 60 days and storage between 70☏ and 100☏. Sucrose also is supplied as a syrup, although the resultant shipping and handling costs pose concerns. Granulation should be 90% through a 40 and retained on a 70 mesh. The bulk density should be 48% to 53% lb./cu. Gummies require an extra-fine granulated grade of sucrose, having a minimum 99.9% sucrose, 0.03% water, 0.02% ash content, and a 0.02% invert-sugar level. Sucrose supplies the sweetness, tenderness and moisture retention required to develop product structure. Typically, the sugar with the largest concentration in a gummi formulation is sucrose, ranging between 40% and 50%. Sugars represent the largest component of gummies, approximately 75% on a dry-weight basis. European gummies tend to be tougher and possess more bite or tendency to cleave on chewing. The design objective is achieving the proper texture, sweetness, flavor release and storage properties. This formulation can be modified by using alternate sugars, varying gelling-agent levels and blends, and adding gums and starches to reduce the setting time.

The basic gummi formulation is comprised of sweeteners, gelling agents, acidulants, colors and flavors. Gummi products are frequently linked with bears, but the market for these products has assumed, if anything, bullish proportions in recent years, making them strong candidates for new product design.

Flavored gelatin candy