Have you ever heard of gummy bears? Have you ever wondered why marshmallows are so fluffy and light? Or where they get their gorgeous texture? Yes, you guessed it: gelatin.
Gelatin can be made into candy mainly because it has the following properties:
1. Colloidal properties: gelatin is a macromolecule hydrophilic colloid derived from the hydrolysis of collagen, which can form a stable colloidal solution in water.
2. Gelatin ability: gelatin solution can form a stable gel after cooling, this gelatin ability makes gelatin very suitable for the production of candies that need a certain shape and structure.
3. Taste Improvement: Gelatin can improve the taste of candy, make it softer and more elastic, providing a good chewing experience.
4. Water retention: Gelatin has good water retention and can lock the water, so that the candy has a better sense of moisture and taste in the mouth.
5. Stability: Gelatin can improve the stability and shelf life of candy, reduce dehydration and hardening.
6. Versatility: Gelatin can be used as gelling agent, pulping agent, stabilizer, emulsifier, adhesive and water retention agent in candy making with various functions.
7. Easy processing: gelatin is easy to operate during candy processing, which can be controlled by heating to dissolve and cooling to cure.
8. Safety: Gelatin is considered a safe food ingredient and is widely accepted and used.
9. Cost-effectiveness: Compared with some other food additives, gelatin has a relatively low cost, which can economically and effectively improve the quality of candy.
10. Variety: The use of gelatin allows for the diversification of confectionery. By adjusting the amount of gelatin and other ingredients, different candy flavors and textures can be made.
Therefore, these properties of gelatin make it ideal for making candies and it is widely used in the production of a variety of candies, such as fudge, milk candies, meringue and cotton candy.
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