Confectionery gelatine

Selecting the Right Gelatin for Confectionery Production

In the confectionery industry, gelatin is a versatile "clean-label" ingredient used to create unique textures—ranging from the firm chew of a gummy bear to the light fluffiness of a marshmallow. Choosing the right gelatin depends on the desired mouthfeel, clarity, and processing conditions. Here are the key factors for confectioners to consider:

1. Bloom Strength and Texture

Bloom strength (gel strength) is the most critical factor in determining the "bite" of the candy.

·         High Bloom (220–280): Produces a firm, elastic, and "short" texture. It is ideal for gummy candies that need a bouncy chew and clear definition.

·         Medium Bloom (150–200): Often used for marshmallows and aerated treats. It provides enough structure to hold air bubbles while maintaining a soft, melt-in-the-mouth quality.

·         Low Bloom (under 150): Typically used as a thickening or foaming agent in soft chews or fruit snacks where a tough gel is not required.

2. Clarity and Transparency

For premium gummy candies, visual appeal is just as important as taste.

·         Requirement: High-quality confectionery gelatin should have low turbidity.

·         Selection Tip: Acid-processed porcine skin gelatin (Type A) is widely preferred for gummies because it generally offers superior clarity and a lighter color compared to bovine options, ensuring that vibrant fruit colors remain bright and translucent.

3. Melting Point and Mouthfeel

One of gelatin’s unique advantages in candy is its melting point, which is close to human body temperature.

·         The Experience: This creates the "thermo-reversible" melt that releases flavors intensely as the candy dissolves in the mouth.

·         Processing Note: When formulating for tropical climates, manufacturers may blend different gelatin types or slightly increase the Bloom strength to ensure the candy remains stable on store shelves without melting.

4. Setting Speed (Gelation Time)

In high-speed starch mogul (depositing) lines, how fast the gelatin sets is crucial for production efficiency.

·         Efficiency: Gelatin with a fast setting time allows for quicker demolding and shorter drying cycles in the curing room, which increases factory throughput.

5. Aeration Properties

For products like marshmallows or nougats, gelatin acts as a foaming agent that stabilizes the foam structure.

·         Functional Need: In these applications, the surface tension and viscosity of the gelatin mass are more important than just the Bloom strength. It must be able to trap air efficiently and prevent the sugar syrup from collapsing.

6. Dietary and Religious Compliance

As a global industry, confectionery must cater to diverse consumer needs:

·         Halal/Kosher: Requires certified Bovine or Fish gelatin.

·         Marine Gelatin: Often used for "premium" or "health-focused" gummies (e.g., vitamin gummies) to appeal to pescatarians.

Conclusion

The "perfect" gelatin for candy is not universal; it is defined by the end-product's goals. Whether you are aiming for a crystal-clear gummy or a pillowy marshmallow, understanding the interplay between Bloom strength, viscosity, and raw material origin is essential for creating a successful confectionery product.