Gummy Candy Research Paper

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002- Technology behind the processing of a food product: Gummy Candy
Gummy candy is a type of soft confectionery that has been first produced by Hans Riegel in Germany in early 1900s. First gummy candy was in the shape of bear and it was called “dancing bear” by its inventor, Hans Riegel himself. Both the dancing bear and the gummy candy factory are called HARIBO which is an acronym for Hans Riegel, Bonn (Hartel, 2014).
Turkish delight is considered as an early version of the gummy candy as well as gumdrops and jelly beans. It is a typical gummy and fruit based molded candy from Middle East. After the technology and machine-based production system were introduced, different types of candies were manufactured and developed and the gummy candy was one of these confectioneries. They might be also referred as gummi candies, gummy
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Nowadays the formulation is updated and might differ according to the type of the gummy candy such as its shape and flavoring but the main components are generally determined as a gelling agent, sweetener, flavoring and coloring. Besides these ingredients some food additives might be used as well such as glazing agents or stabilizers (Izzo and Pechillo, 1995). The chewy and soft texture of the gummy candy is achieved with a gelling agent. The first and original gummy candies were made of corn starch, corn syrup, and sugar, coloring, flavoring and most importantly edible gelatin. Edible gelatin is actually denoted as a food additive derived from skins and bones of animal and used as gelling agent mostly in confectionery. Until 1980’s Gummi arabicum was used instead of gelatin which is a specific resin obtained from acacia tree. In order to achieve a softer and chewier texture in gummy candy, gummi arabicum is changed with edible gelatin (Gomez,

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