Gelatin Jellies, or Gummies

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Gelatin is the binding agent of choice in making the ubiquitous gummy products, such as gummy bears. It is uniquely suited to this application due to the chewy, elastic texture it creates. (See Comparison of Various Binding Agents table.) Gelatin creates a thermoreversible gel that has an elastic texture and melts below body temperature; so gelatin jellies are chewy, but they melt in the mouth and release their flavor easily. In processing, gelatin is degraded by exposure to excessive heat; extended temperatures over 80°C/176°F will gradually denature the proteins in gelatin and reduce its ability to form a gel. The higher the temperature, the more rapidly the gelatin will degrade. Brief exposure to temperatures up to 100°C/212°F may at times be mandatory in production and will not significantly affect the gelatin, but prolonged exposure to high temperatures should be avoided.