![]() THE SCIENCE: Flour is chock-full of starch and one other ingredient- Gluten. WHY IT’S UNIQUE: Flour is quite uncommon in candy production except for one particular (overwhelmingly popular) item- licorice! MELTABILITY FACTOR: 3.5 out of 5 Gummy Bears – we don’t recommend storing them in a gym locker. ![]() Okay, so that doesn’t sound magical but the resulting sweet treats certainly have a mystical ability to entice customers to come back for more. The magic of the candy happens during cooling. The puffed up individual strands of carbohydrates contract and tangle with other nearby carbohydrate strands trapping water and causing a gel to form (the magic). For a fascinating microscopic view of swelling starch molecules, check out this YouTube video. When exposed to hot water, starch molecules swell immensely and thicken the mixture. Starch is found in fruits, vegetables and grains. THE SCIENCE: It’s kind of detailed, but here are some of the basics: HOW TO TELL IF IT’S A STARCH GUMMY: The easy-to-chew texture of starch gummies is most notable because it has “stick to your teeth” properties. While it sounds less than appealing, starch candies are among some of the best sellers in the “gummy” category – namely Swedish Fish and Gumdrops. unless you prefer a sticky lump of gummies. MELTABILITY FACTOR: 4 out of 5 Gummy Bears – don’t leave them in your glove compartment on a warm day. And, did we mention the fun elasticity? We’ve all stretched and squished a few gummy bears, haven’t we? WHY CUSTOMERS LOVE THEM: The firm texture, and long lasting chew make gelatin gummies a favorite with adults and kids alike. We have to admit, that’s pretty fascinating. WHY THEY’RE REALLY COOL: This gel is thermoreversible – the gel will melt if the temperature increases and will also re-gel upon cooling. WHY THEY’RE NOT ALWAYS STICKY: The junction zones slow down water molecule movement to form a stiff gel upon cooling. WHY THEY GET STICKY: When dissolved in water and heated, the protein strands form junction zones with nearby gelatin proteins. THE SCIENCE: Gelatin is a long protein that forms a triple cylindrical helix. This is the “true” gummy candy we all know and love. A “Zero Gummy Bear” rating = really stands up to heat. A “Five Gummy Bear” rating = melts easily. We’ve even rated them on their “meltability” factor (yes, we made up that phrase, but the science is real). Read on to discover more sweet science about each type of gummy and reasons to carry these top sellers. Whether your customers prefer a soft chew, a longer-lasting chew or even an ‘elastic’ experience (as in Haribo Gold-Bears), the science behind the satisfying treat is basically the same – low-boiled sweets with a gelling agent (hydrocolloid). It’s a versatile year-round treat that can be shaped and colored into virtually anything you can dream up. Few people can resist the allure of delicious, brightly colored, uniquely shaped gummy candy.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |