Gelken details technical strategies to mitigate gummy manufacturing defects
Gelatin supplier Gelken has released technical guidance on managing crystallization and surface stickiness in gummy production through precise formulation and process controls.
Sugar crystallization and surface stickiness represent the primary drivers of scrap rates and market returns in gummy confectionery production. A recent technical report from Gelken outlines the physical chemistry behind these failures, emphasizing that both are preventable through rigorous adherence to solids balance and process parameters.
Crystallization, characterized by a sandy texture or white bloom, typically results from supersaturation of sucrose or polyols. The report identifies an imbalanced glucose syrup-to-sucrose ratio and over-evaporation during cooking as the most common root causes. Maintaining a syrup-to-sucrose ratio between 55:45 and 60:40 is presented as a critical defense, alongside avoiding the seeding of batches through reprocessed scrap.
Surface stickiness is identified as the reverse failure, often caused by water activity imbalance or insufficient gelatin network strength. If the curing process fails to regulate internal moisture, or if the gelatin used lacks the necessary Bloom strength, the product can undergo syneresis, leading to clumping. Gelken advises manufacturers to enforce stricter climate controls during packaging and to standardize gelatin specifications to ensure a robust triple-helix junction within the gummy matrix.