Carrageenan To Make Gummy Troubleshooting
- by Sharry
- June 24, 2022
Carrageenan Gummy Making Troubleshooting
We can use several types of raw materials to manufacture gummies such as gelatin, pectin, agar, and carrageenan. Here we’d like to introduce some common troubleshooting and tips for carrageenan gummies making.
Tips
1. Carrageenan-based gummy powder is not easy to dissolve under high sugar concentrations, so it is recommended to dissolve in water first. Otherwise, it is easy to produce small colloidal particles in candies.
2. Pay attention to reducing sugar. If the sugar content is too low, it will be easy to return to regular sugar after a long storage time. If the sugar content is too high, it might be easy to fail to form when the sugar is boiled.
3. Failure to molding
- Too long cooking hours: The too long cooking time damages the colloid performance. When the cooking temperature reaches 107℃, stop cooking should be fine.
- Too little water: either the amount of water added at the beginning is not enough, the carrageenan does not fully dissolve, or too much water evaporated after cooking. In this case, suggest soaking carrageenan powder before heating (not necessarily for people who know preparation well); Or the water content should not be less than 30%.
- The syrup is too acidic, causing the overall environment to be too acidic: Acidity at a high temperatures can easily destroy colloids (with the exception of pectin), resulting in insufficient colloids to form gel. Suggestion: add acid after discharge, and premix acid with water before adding into gel.
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