Introduction
Gummy jellies are obtained from concentrated sugar solutions,
gelling agents and other ingredients . The raw product is first gelatinized by
cooking, mixed with acids, colorings andflavoring, and then the
molten product is formed in molds of different sizes and/or
shapes. The liquor can be prepared by traditional processes, in
continuous cookers or in cooker extruders. The final product
should achieve at least 75% total soluble solids to preclude
mold growth. Depositing (starch or starchless molds), slabbing
(flat or contoured) and extrusion can be used as shaping methods; among them, starch molding is particularly recommended in
soft and adhesive products, such as gummy jellies, because this
method facilitates drying and extraction from the molds . Both cooking and forming can be easily completed in less
than 90 min in a modern confectionery factory. After molding,
gummy jellies are cooled and dried by air convection in tunnels
or chambers to achieve a consistent solid matrix in the shortest
possible time. The drying conditions used will depend on the
drying system, jelly composition (i.e. with gelatin or not), type of
product (crusted or not) and jelly size. For example, a working
temperature from 18 to 35°C and RH ranging from 30 to 65%