A traditional gummy candy is characterized by its texture, its gum-like “bite,” mouthfeel, taste and color, as well as its clear and shiny appearance. The critical aspect of achieving these properties is gelatine. Although other gelling agents are available, none of them is as effective as gelatine, which plays a key role in the production process and the quality of the end product. So, whereas the fundamentals of gummy candy formulation are relatively straightforward, multiple factors need to be considered when producing a high-standard product that meets both customer and consumer demands.
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