Gellan gum used in candy

The Application of Gellan Gum to candy, its main role is to provide superior structure and texture to the productin, and shorten the starch jelly gel formation time. For example, adding gellan gum content as 0.075% to starch jelly, can short the formation time from 24h-48h to 12h.

 Formula1:acid suger

Gellan Gum 0.3%, sodium citrate 0.1%, glucose syrup (DE42) 29.18%, sucrose 30.58%,Water 37.09%, citric acid 0.05%

Processing: Mix gellan gum, citric acid sodium and a part of sucrose, disperse it in cold water, heat to boiling, to make gel dissolve, then add the remaining sugar and keep heating until the sugar is completely dissolved, mix with grape syrup, make sure the temperature is 80℃. Heat to boiling, when solid content is 82Bx, timely mixed with citric acid dissolved in a small amount of water, inject into starch mould and wait until it condensation for 11min at room temperature, condensation temperature is 63 ℃, production is strong.
　

Formula2: Ordinary starch jelly

gellan gum 0.3%, citric acid 0.4%, glucose syrup (DE42) 28%, sucrose 18.1%,

Water 44.5%, modified starch 6%

Processing: Mix all ingredients, add to water with stirring, add grape syrup and heated to boiling, under stirring, boil to more than 78Bx, add citric acid, mix and inject into moulding starch, wait until it condensation for 11min at room temperature, when the internal temperature is 44 ℃, it can release, if using starch, it will takes about 45 minutes to release.
　　　

Formula3: New starch jelly

gellan gum 0.3%, citric acid 0.6%, glucose syrup (DE42) 28.80%, sucrose 15.43%

Water 45.13%, modified starch 6.56%, sodium citrate 0.6%, potassium hydrogen phthalate 0.12%

Processing: Add starch to water to make starch paste, then heat glucose syrup and residual water to boiling, and poured it into the starch paste, stop boiling, adding all dry ingredients except citric acid, heat until 72Bx, add flavors and citric acid with stirring, mix and injecti into moulding starch, wait until it condensation for 4min at 64℃, dry for 24 hours (solid 82Bx), release and mix with sugar, put it at room temperature overnight, packaging. Compared with the conventional starch jelly, the product is strong, chewy, easy to chew, and have a very good balance of aroma and taste.