We are manufacturing Pectin Based Gummy Candies, and many times during trails I have faced a change, that the solution becomes more smooth, sticky and losing its jelling property.
I need to know
why it is happening and how to recover such batch.
It’s not clear yet about your actual issue.
Is it during the research process, or is it happen when you are trying to up scaling from lab to production?
At what temperature of your solution when you lose texture?
Please check that you are adding required amount of pectin so that it can form firm jelly and also check acidity of the product.
Sometime more than enough pectin still create a soft gel, it’s important to explain and understand the situation first.