Melting of gummies

We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar we r adding 15gms of…

1. Ufuk Ayyıldız reply

   Do you age them?

2. Food R&D Emeritus reply

   The real reason why it does not set is there is so much sugar inversion from overcooking too much liquid and little sugar.. Play with the standards recipes 100 part each is sugar,…

3. Esther reply

   Hi, thanks for the recipe. Why to add trisodium citrate ?

4. Food R&D Emeritus reply

   Its a buffer..if you cook acidic sugar solution the pH goes very low that the pectin never sets .plus the sugar will mostly be inverted compunding the setting problem.The end prod…

5. Esther reply

   Thanks for the explanation. I do not have trisodium citrate in ma lab, can i use something else instead ?

6. Food R&D Emeritus reply

   procures samples from suppliers or use buffered pectin