Gelatin for candy

Key Attributes.

Gelatin is also used to produce toffee, protein sugar, cotton candy, fruit juice, candy and other sweets. Gelatin with a water-absorbent and supporting the role of the skeleton, gelatin particles dissolve in water, they would attract each other, intertwined to form a complex network structure, and with the temperature drop and cohesion, so completely full of sugar and water within the voids in the gel, so that the soft Candy can maintain a stable form, even if the load does not bear a greater deformation. Gelatin is an important component of the popular gummi candy. Gelatin gel is transparent and flexible, With sweeteners, coloring and fragrance agent combination can be easily obtained to release a fresh scent and have different forms of transparent candy. Gelatin is very convenient to use, use it to make candy is very simple. Gelatin can be dissolved in warm water at 60 ? and can be prepared into a concentration of up to 40% of the solution. Higher than room temperature, it does not happen Freezing, except to add some other of the Freezing agent. Solidification occurs as it does not require the use of salt or acid.