Gelatin, a hydrolyzed product derived from animal collagen, plays an important role in the food industry due to its unique physical and chemical properties. Particularly in the confectionery industry, gelatin serves not only as a common food additive but also as a key factor in enhancing the quality and flavor of candy.

Basic properties of gelatin

Gelatin is a fat-free, high-protein food additive that is cholesterol-free and contains various essential amino acids. It is insoluble in cold water but can slowly absorb water and expand to form a colloidal solution. When heated to a certain temperature, gelatin dissolves into a liquid glue solution which transforms into an elastic jelly after cooling. These heat-reversible properties make gelatin widely used in confectionery production.

The role of gelatin in candy

Firstly, gelatin forms a stable gel network with water, providing structural support for the candy and maintaining its stability. This gel structure gives the candy good chewiness and elasticity while preventing it from dissolving too quickly in the mouth. During the candy-making process, gelatin can inhibit sugar crystallization and prevent oil-water separation in syrup to ensure uniform texture and delicacy.

Secondly, gelatin has emulsifying abilities that help evenly distribute oil within candy, improving taste and stability. Its water-retaining properties also help maintain moisture levels within the candy and extend its shelf life.

Lastly, gelatin stabilizes foam crucial for making candies like marshmallows that need to be fluffy. Gelatin enhances taste by making it more delicate and soft while reducing brittleness and stickiness.

The careful selection and use of gelatin

When choosing gelatin, it's important to consider factors such as gel strength, viscosity, and transparency. High-quality gelatin forms a stable gel even at low concentrations. Additionally, gelatin is sensitive to acids, bases, and temperature, so it's crucial to control the pH and heating temperature during the candy production process in order to maintain the functionality of the gelatin.

As a versatile food additive, gelatin has been widely utilized in the confectionery industry. It not only enhances the taste and texture of candy but also improves its stability and shelf life. With consumers' increasing demand for healthy and natural food additives, gelatin - as a natural, fat-free high-protein additive - will have an even broader application prospect in confectionery.

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