Product Description
Confectionery
Confections are typically made from a base of sugar corn syrup and water. To this base is added flavor color and texture modifiers. Gelatin is widely used in confections because it foams gels or solidifies into a piece that dissolves slowly or melts in the mouth.
Confections such as gummi bears contain a relatively high percentage of gelatin. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.
Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup stabilize the foam through increased viscosity set the foam via gelation and prevent sugar crystallization.
Gelatin is used in foamed confections at a 2-7% level depending upon the desired texture. Gummi foams use about 7% of a 200 - 275 Bloom gelatin. Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatin.
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