What Makes Gummy Candy Chewy? Revealing Its Unique Taste

Gummy candies are loved by people of all ages because of their chewy taste. The unique texture of gummy candies is one of the major reasons for their popularity. So, what makes gummy candy chewy?

This article will explore the ingredients, processes and formulas of gummy candies in depth, and give you a comprehensive understanding of the secrets of the chewiness of gummy candies.

Gelatin: The Soul of the Chewiness of Gummy Candies

Gelatin is a key component of gummy candies. It is usually obtained from animal tissues such as pig skin and cattle bones and is a natural protein. It has the ability to form a three-dimensional cross-linked network structure when it is heated and dissolved, and this gel structure imparts elasticity and toughness to gummy candies when cooled.

• The higher the gelatin content, the chewier and more elastic the gummy candies become. The gelatin percentage of commercial gummy candies is typically between 3% and 10%, and the taste varies significantly with varying proportions.
• The quality and purity of the gelatin have a direct influence on the subtle taste. The soft candy made of quality gelatin is smoother in texture and less likely to break.
• Gelatin can also impart good elastic recovery to soft candy, so that the soft candy can restore quickly after biting, which is comfortable to chew.

Ratio of Sugars and Sweeteners: Balance Taste and Structure

Sugar ingredients not only determine if a soft candy tastes sweet or not, but also directly affect its texture and mouthfeel. Common sugars are sucrose, glucose syrup, fructose syrup, etc.

• The glucose syrup is the most important material to inhibit the crystallization of sugar and to render the soft candy soft and elastic. High concentration glucose syrup has the ability to make the sugar solution smooth and inhibit rough taste.
• The ratio of sucrose and fructose determines the hardness and stickiness of the soft candy. The appropriate ratio can make the soft candy neither hard nor sticky.
• Consumers in different areas have different preferences for taste. When formulating the formula, the sweetness and chewiness of gummy candy must be adjusted with market preferences.

Additives: The Magic of Softeners and Acidifiers

In addition to gelatin and sugar, the proper ratio of auxiliary materials also play a very important role in the chewiness and taste of gummy candy.

• Softener (glycerin, sorbitol) can improve the softness of gummy candy, reduce the hardness and dryness of gummy candy, and give smooth chewing. Glycerin can also prevent water loss and extend the product’s shelf life.
• Acidifier (citric acid, malic acid) controls the sour and sweet flavor of gummy candy, enhances the flavor intensity, and the subtle sourness also enhances the stimulation during chewing.
• Thickeners (pectin, xanthan gum, etc.) form a stable gel network, improve gummy candy texture, and prevent the gummy candy from becoming too soft or melting too soon.

Production Process: Precise Control Determines the Taste Quality

The production process of gummy candy is complicated, and each link affects the final chewiness:

• Heating and mixing: syrup and gelatin have to be fully dissolved and mixed, and temperature control is required to avoid protein damage or over-caramelization of sugar solution.
• Mold filling and cooling: After injecting the soft candy liquid into the mold, it needs to be cooled and set as quickly as possible. The cooling rate affects the tightness of the gel network structure. The faster the cooling, the finer and more elastic the texture of the soft candy will be.
• Drying process: The surface of the soft candy, if dried properly, can form a protective film to prevent adhesion, but excessive drying will cause the taste to become hard and lose its chewiness.
• Packaging: The package regulates humidity and temperature to prevent deformation or hardening of the soft candy by moisture, and maintains the taste stable.

Lechao’s Secret of Chewy Gummy Candy

As a professional gummy candy manufacturer with more than 30 years of experience, LeChao is committed to creating soft candies with rich taste and full chewiness through scientific formulas and advanced processes.

• Select high-quality gelatin, combined with finely formulated syrup, to accurately control the formula ratio.
• Use modern automated production lines to ensure strict monitoring of temperature, humidity, and cooling speed.
• Combined with customer needs, develop a variety of chewiness levels, from elastic Q-bounce to soft entrance, to meet different market preferences.
• Use natural additives and a high-standard food safety management system to ensure that the soft candy is healthy and delicious.

Market Trends and Consumer Preferences

With consumers pursuing both health and taste, the gummy candy market has higher and higher requirements for gummy candy:

• Natural, additive-free, and low-sugar products are gradually becoming a trend, and making chewy and healthy ingredients has become a challenge.
• Flavor innovation and rich taste levels are favored by young consumers, such as multi-layered gummy candy and gummy candy with higher juice content.
• Gummy candy is not only a snack, but also a carrier for social sharing and personality expression. The unique chewiness is the key to attract consumers to repurchase.

Conclusion

The chewiness of gummy candy comes from the combined effect of gelatin, sugar ratio, additives and process. Understanding these key factors can not only help you better choose and customize gummy candy, but also provide a scientific basis for gummy candy brand building. LeChao will continue to uphold quality and innovation to bring you more high-quality and outstanding gummy candy products.

Please contact us to know more about gummy candy customization solutions and wholesale services!