ZGL as a Whipping Agent

In addition to serving as a gelling agent, gelatin is also used as a whipping agent. Although eggs can also act as a whipping agent in soft confectionery, gelatin is generally chosen for large-scale production because using gelatin alone is simpler than other whipping agents. Analysis of products currently on the market shows that most fruit-juice gummies are made with gelatin as the whipping agent. These soft candies have several key indicators, such as foaming degree, toughness and elasticity, viscosity, setting time, whipping time, and setting temperature.

The relationship between these properties and the gelatin solution is as follows:

Foaming degree. When syrup is added, a higher gelatin concentration improves foaming. However, once the gelatin exceeds its optimal level, the foaming degree actually decreases. Tests show that the optimal gelatin concentration in 72% syrup is 1.85%. Therefore, an appropriate gelatin concentration should be selected before use.

Toughness and elasticity. These depend on gelatin concentration and gel strength, though syrup can also increase elasticity. If a gelatin with lower gel strength (Bloom strength) is selected, a rubber-like product can be obtained.

Viscosity. Foaming degree is related to viscosity, so any factor that promotes better foaming can also increase viscosity.

Setting speed. Because the holding time of fruit-juice gummies before cutting, demolding, and packaging depends on the curing speed, it carries significant economic value. It is generally accepted that the higher the gel strength of the gelatin, the faster the curing speed. Fruit-juice gummies can reach high gel strength within 24 hours. It is worth noting that when the pH of the gel is above 6.0, the product turns brownish yellow.

Whipping time. Changes in gelatin solution concentration have a significant effect on whipping time. For example, if the gelatin concentration increases by 0.2%, the whipping time can be reduced by 30%. Acid-processed gelatin has a shorter whipping time than alkaline-processed gelatin.

Melting point and freezing point. The melting and setting points of fruit-juice gummies are linearly related to the melting and freezing points of the gelatin (measured in a 6.67% aqueous solution).

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