A general educative and informative basic guide lines on gums and jellies manufacturing with tentative recipes

1. 1
Gums & Jellies
Jörg R. Braun
Confectionery Technologist
ZDS

2. 2
Gums and Jellies
Basic ingredients Sucrose / Glucose syrup /
Gelling agents / Flavour
Types Gums
*Gum arabic / Gelatine / Starch
Jellies
*Agar-agar / Pectin + Acid
Sucrose / Glucose
syrup
100 - 60
to
100 - 200
Residual moisture 10 - 25%
E.R.H. 45 - 70%
Shaping Starch depositing / Mogul
Starchless depositing
Cutting - Extrusion

3. 3
Definition:
Gums and jellies are comparatively low boiled and
contain about 20% of moisture.
The texture of these products, which can be soft or firm,
is obtained by the use of various types of water binding
gelling and thickening agents, principally:
 gelatine
 starch,
 agar-agar
 pectin
 gum arabic
Gums and Jellies

4. 4
The texture of the end product will be
influenced by :
1- Type of hydrocolloid
2- Balance sucrose / glucose syrup
3- Residual moisture
4- Treatment in moulding starch
Gums and Jellies

5. 5
Structure:
Soft and elastic: GUM
Hard and little elastic: GUM
Soft and very chewy: GUM
Very hard: GUM
Soft and short: JELLY
Soft and little elastic: JELLY
Gums and Jellies

6. 6
Raw materials Jellies Gums of Gum arabic gums Starch gums
Pectin Agar-agar Starch gelatine soft hard soft hard
Balance
sucrose-glucose
syrup
70/30
to
60/40
70/30
to
60/40
60/40
to
45-55
60/40
to
40/60
65/45
to
50/50
70/30
to
65/35
60/40
to
45/55
70/30
to
45/55
Pectin 1,2-2,0%
Agar-agar 0,8-1,2%
Thin boiling
starch
11-15%
Gelatine 5-10% 2-3% 2-3%
Gum arabic 25-35% 40-55%
Waxy maize
starch
20-30% 25-35%
Residual
moisture
20-22% 20-22% 15-20% 15-20% 15-17% 10-13% 15-17% 10-13%
Combinations Gelatine Gelatine Gelatine Gum arabic
Pectin
Agar-agar
Starch
Starch Gelatine
Gum arabic
Gums and Jellies

7. 7
Gelatine
• origins
• manufacture
• composition
• physical-chemical properties
• use in confectioneries
Gelling and thickening agents

8. 8
origin
Raw materials for industrial production:
The raw material is the collagen, a natural protein, found in:
– Pig skin – pig bone
– Bovine hide – bovine bone
– Poultry
– Fish skin
Collagen has to be rendered soluble in hot water by an:
- acid process  gelatine type A
- alkaline process  gelatine type B
The result is a dry yellowish powder of different particle sizes.
Gelatine

9. 9
composition
Gelatine is composed of : 84 - 90% proteins
1 - 2% mineral salts
8 - 15% water
It contains no additives and no conservatives.
Gelatine is made up of amino acids linked together by
peptide bonds:
- Glycine : 27 %
- Proline : 16 %
- Hydroxyproline : 14%
- no tryptophan
Gelatine

10. 10
Physical-chemical properties
• Gel property
• Solubility
• Gel strength
• Melting and setting point
• Colour
• Microbiology
Gelatine

11. 11
Gel property
 Gel is thermo-reversible
 Jellification is relatively slow (completed after 16 hours).
GELATINE – physical-chemical properties
Solubility
Gelatine doesn’t dissolve in cold water, but it can absorb 5
to 10 times its weight of water.
To dissolve gelatine it is necessary to heat up the mix to at
least 40°C.

12. 12
Bloom grade
The Bloom represents the gel strength of a gelatine.
Usually the Bloom is between 50 and 300.
· low Bloom 50 - 120
· medium Bloom 130 - 180
· high Bloom 200 - 300
Melting and setting point
These two values depend on the Bloom degree of the gelatine
and on its concentration.
GELATINE – physical-chemical properties
Used in gummy pears

13. 13
Colour
The higher the Bloom of the gelatine, the lighter the typical
yellowish colour of the gelatine. Therefore, it is advisable to
use a gelatine of high Bloom if the colour of the finished
product is not supposed to be influenced.
GELATINE – physical-chemical properties
Low bloom
High bloom

14. 14
Use in confectionery
These characteristics make out of gelatine a very
polyvalent ingredient for confectioneries:
· jellying power
· elasticity
· foaming power
· stabilising power
· chewiness
· binding power
· film forming
Gelatine

15. 15
Product Property Bloom Gelatine content Solution
gelatine/water
Wine and fruit gums Gelling and 240 – 260 6 – 10 % 1:2
binding water
Soft chewy candies chewiness and 70 -130 0,5 – 2,5% 1:2
emulsifier 1:3
Marshmallows Foaming 180 – 250 1 – 5% 1:2
Stabilising 1:3
1:5
White turron Foaming 130 – 180 0,5 – 2 % 1:2
Stabilising 1:5
Aerated products Foaming 150 – 250 1 – 5 % 1:2
Stabilising 1:5
Tablets Binding 130 – 180 0,2 – 0,4 % 1:5
1:10
Dragees (gumming) Film forming 130 – 180 15 – 20 % 1:5
1:10
Gelatine: Use in confectionery

16. 16
• Conventional method: first swell the gelatine in cold water (30 min. to 1
hour, depending on particle size), then dissolve by heating in a water bath.
• High-speed method: disperse the gelatin directly in hot water (80-90°C),
using appropriate high-speed stirring; after dispersion allow the gelatine to
dissolve and deaerate
• Intermediate method: swell the gelatine in cold water, then dissolve by
adding to other hot ingredients
• Dissolution of mixtures: gelatine is mixed with other dry ingredients
before dissolution (only applicable for fine particle size)
Solutions of gelatine up to 40% concentration can be prepared.
A concentrated gelatine solution can be kept at 55-60°C for max. 4 to 6 hours
without significant degradation.
Dissolution of gelatine
Gelatine

17. 17
Gelatine gums: working method
• Dissolution of the gelatine
• Dissolution and concentration of the sugars
• Mixing of the gelatine solution into the cooked sugar mass after a
certain cooling
• Flavouring and colouring of the mass
• Depositing into moulding starch.
• Depositing solids: 76-78 %
• Depositing temperature: 70 - 80°C
• If using a pressure dissolver, the gelatine solution can be added to
the sugar slurry from the beginning. Processing time is then short
enough to avoid degradation of the gelatine.
Gelatine

18. 18
Gelatine gums: formulation
Water 15 - 18 %
Gelatine 6 - 10 %
Sucrose 25 - 30 %
Invert sugar 0 - 10 %
Glucose syrup 40 - 50 %
Flavour 0,1 - 0,3 %
Colour 0,02 - 0,1 %
Acid 1 - 2 %
ERH 60-65 %
Gelatine

19. 19
Gelatine gums: texture variation
- The higher the gelatine content, the chewier the product.
- At a same dosage, the lower the bloom, the softer the product.
- The lower the DE of the glucose syrup, the firmer the product.
- The lower the moisture content, the firmer the product.
Gelatine can be combined with other gelling agents or thickeners to give
particular textures to the end product:
with agar-agar or pectin products have a shorter texture
with modified starch products are firmer and shorter
with gum arabic texture is harder and less elastic
Gelatine

20. 20
pectin
• origin
• classification
• properties
• use in confectioneries
• formulations
Gelling and thickening agents

21. 21
Origin
Pectin is a water soluble hydrocolloid and a natural component
of plants.
Pectin is present in high levels in well hydrated and young fruits.
Even if theoretically every plant contains pectin substance, the
commercial production is just out of apple and citrus fruits,
where good quality pectin is present in relative high quantities.
Pectin
Apple pomace 10 - 15%
Citrus fruit peels 20 - 35%

22. 22
Classification
Pectin are classified in two big categories:
• The high esterified pectins (HE)
 form gels in acid and sugared medium
• The low esterified pectins (LE)
 form gels in presence of a bivalent cation, usually calcium.
In the group of the low-esterified pectins we find as well a separate
group of amidated pectins (LA)
Pectin

23. 23
Physical-chemical properties
• General properties
• Dissolution
• Gelling properties
Pectin

24. 24
General properties
Pectin is available in the form of fine powder
(~200µm) of a light grey to yellow-brownish colour
depending on the origin.
Pectin has thickening, stabilising and first of all gelling
properties.
Pectin – physical-chemical properties

25. 25
Solubilisation
To obtain a homogeneous gel, pectin has to be completely
dissolved. Therefore, it is necessary to form a good dispersion
without lumps (lumps are difficult to dissolve).
 Dissolution in water with a turbo agitator
 Pre-mix with crystal sugar (approx. 5 times the
quantity of pectin)
 Dispersion in a concentrated sugar solution
Pectin – physical-chemical properties

26. 26
Gelling properties
Pectin give stable and firm gels in aqueous media.
Factors influencing jellification are:
1. temperature
2. pectin type
3. pH
4. presence of sugar and other dissolved substances
5. calcium ions
Gels of citrus fruits are more brittle and elastic than gels made
with apple pectin, that are more spreadable.
Pectin – physical-chemical properties

27. 27
Jellification of HE pectin
Presence of solids in the solution  55%
pH  3,6
(addition of citric or
tartaric acid)
solids optimal pH
75 - 76 % 3,2 – 3,3
77 % 3,3 – 3,4
78 % 3,4 – 3,5
79 - 80 % 3,5 – 3,6
HE pectin forms irreversible gels
Pectin – physical-chemical properties

28. 28
Jellification of the pectins HE
Pectin – gelling properties
As the gelling temperature of pectin is very high and the
process is quick, it is convenient to add a certain amount of
buffer salts to the recipe.
These salts are supposed to delay the effect of the acid at the
beginning of jellification.
Buffer salts:
• Sodium or potassium citrate
• Sodium/Potassium tartrate
• Phosphates

29. 29
Use in confectioneries
Pectins HE:
• Pectin jellies
• Pâtes de fruits
• Combined jellies
Pectins LE:
• Marmalades and jams
• Non acid jellies
Pectin

30. 30
Use in confectionery
Steam jacket
Dissolution with
high speed
mixer
Vacuum
pump
Jelly manufacturing
process
• Traditional open kettle
• Combination with
dissolution tank is a
necessity with pectin
and combination with
a vacuum unit
decreases process
time
Pectin

31. 31
Use in confectionery
Jelly manufacturing
process
A continuous system that
works well with pectin is
the pressure dissolver.
Both jet cooker and
pressure dissolver
provide greater
uniformity, less intensive
labour requirements,
higher through put and
economised energy
consumption.
Dissolution of
pectin
Tank with
high speed
stirrer
Coil
cooking
Steam
Back pressure valve Vacuum
line
Vacuum
separating vessel
Colour
Acid
Flavour
Static mixer
Pectin

32. 32
Keep temperature
higher than 80 °C
Acid
Static mixer
Jelly process
Because of the non
heat reversibility of
pectin candies the
liquid confectionery
should never be
allowed to cool to
temperatures below
80°C after the acid has
been added and while
the liquid is still in the
system.
Use in confectionery
Pectin

33. 33
Moulding
•Starch moulds
•Plastic, metal or
ceramic moulds
•Rubber moulds
Different moulding
principles may be
used for jellies
made with HE
pectin
Moulding time can
be as low as 10-15
minutes in moulds
with rapid cooling
system
Pectin

34. 34
• Fruit jellies
Pectin in confectioneries
1.7 g buffered pectin
500 g sucrose
330 g glucose syrup (80 % solids, appr. 42 DE)
220 g water
colour, flavouring
x ml 50% citric acid solution to adjust pH
Netto weight: approx. 1050 g
Yield: 1000 g
solids: 78 %
pH: 3.3-3,4

35. 35
• Pâtes de fruits (fruit pastes)
Through the addition of fruit pulp
it is possible to enhance the fruity
character of the jellies.
These products, with 25% of fruit
content, have a typical coarse
texture due to the fruit pulp.
Pectin in confectioneries

36. 36
Influence of the formulation on
the texture of pectin jellies
• Pectin type
• Fruit – Type and quantity
• Total solids
• pH value
• Type of buffer salt
• Dosage of the buffer salt
• Relation sucrose/glucose syr.
• Dosage of pectin
Pectin in confectioneries

37. 37
Agar-agar
• origin
• classification
• properties
• use in confectioneries
Gelling and thickening agents

38. 38
origin
Agar-agar, as well called agar or
gelose, is a complex substance
extracted from red seaweed of the
variety Gelidium and Gracilaria, in
which it forms the cellular membrane.
It is well known as the culture growing
medium used in petri dishes.
Agar Agar

39. 39
Physical-chemical properties
• Dissolution
• Gel strength
• Effect of heat and pH
Agar-agar is available under various commercial
qualities. The differences will be in the colour (white till
grey powders), in the transparency of the gels and in the
gel strength.
Agar Agar

40. 40
Solubilisation
Agar-agar is insoluble in cold water, but it can absorb until 5
times its weight in water. It can be dissolved in hot water.
About 30 time the weight in water is needed to dissolve it.
Agar Agar – physical-chemical properties
Gelling properties
Agar-agar has a high gelling power even in low
concentration.
Usually, preference is given to qualities with a gelling strength
between 700 and 800 g/cm².
Agar-agar give gels of a short texture (like pectin)

41. 41
Jellification of agar-agar
Setting temperature: 35 - 45°C
Melting temperature: 70 - 85°C.
Agar agar – gelling properties
Gels of agar-agar are thermo-reversible
Effect of heat and acids
Heat and acid medium will strongly spoil agar-agar and
generate a loss of gelling power.
For this reason, acid has to be added at temperatures under
70°C.

42. 42
Use in confectioneries
Agar-agar is interesting because of its gelling
properties and its properties as stabiliser/texturiser.
The stabilising effect of agar-agar is
useful in some aerated products of
very low density and for the
manufacture of aerated jelly
products.
It gives a gel similar to the pectin gel
but don’t need any acid nor sugar to
gel.
Agar Agar

43. 43
Agar jellies: formulation
Water 20 - 22 %
Agar-agar 0,8 - 1,2 %
Sucrose 40 - 50 %
Invert sugar 2 - 5 %
Glucose syrup 25 - 30 %
Sorbitol 2 - 5 %
Flavour 0,1 - 0,3 %
Colour 0,02 - 0,1 %
Acid 0,5 - 1 %
ERH 70-75 %
Agar Agar

44. 44
Starch
• origin
• composition
• modifications
• gelatinisation
• use in confectioneries
Gelling and thickening agents

45. 45
Origin
Starch is present in nearly all plants were it serves as
energy source.
High concentrations of starch are found in potatoes, corn,
wheat, rice and tapioca. It is easy to identify the origin of
starch by looking through a microscope (e.g.: potato 
big rounded granules, corn  irregular rounded
pentagonal structure)
The properties of the starches vary depending on their
origin.
Starch

46. 46
Composition
Starch belongs to the carbohydrates. It is a polysaccharide which very long
chains of carbohydrates. The basic unit is a D-glucose (dextrose) molecule.
One molecule of starch can wear more than thousand of these units.
Starch is composed of polysaccharide chains of 2 types:
amylose : linear chain
amylopectin : longer ramified chain
AMYLOSE
Linear molecule
AMYLOPECTIN
Ramified molecule
O
CH
OH
2
O
H
O
O
H
O
CH
OH
2
O
H
O
O
H
O
CH
OH
2
O
H
O
O
H
O
CH
OH
2
O
H
O
O
H
O O
O
H
O
O
H
O
CH
OH
2
O
H
O
O
H
O
O
O
H
O
O
H
O
CH
OH
2
O
H
O
O
H
Starch

47. 47
Amylose: * gelatinise at high temperatures
* dissolve not easily
* low binding power
* forms a gel after cooling
* the opaque gel forms a crust and tends to retrogradation.
Amylopectin: * gelatinise at low temperatures
* good solubility en water
* high binding power
* no forms a gel
* gives transparent solutions
Composition of starch

48. 48
Cooking of starch
Cold water
Hot water
Suspension
viscous starch paste
Starch slurry
Hot water Starch
granule
(20µm)
gelatinized starch
granule

49. 49
Cooking of starch

50. 50
Starch
Gelatinisation
When the starch granule is heated in water, it swells with progressive
hydration.
As the granule continues to expand, more water is imbibed, clarity is
improved, more space is occupied, movement is restricted and viscosity
increased.
If cooking continues, the granules will be destroyed liberating water. The
viscosity of the solution drops.
60 100
Temperature
Viscosity
Temperature of
gelatinization
Peak
complete
dispersion
It is essential to reach
gelatinisation
temperature during
processing to ensure
that the texture benefits
of the starch are
realized.

51. 51
Wheat starch, undercooked
Iodine coloration
Wheat starch, well cooked
Iodine coloration
Wheat
starch,
overcooked
Iodine
coloration
Wheat starch
under microscope : x240
Starch

52. 52
Modifications
The properties of the native starch are such that it is very
difficult to use them in a lot of applications.
Through chemical and physical modifications of the starch
molecule it is possible to adjust starches to the requirements of
the food industry.
Starch granule
Fluid native starch
Acid conversion
Maltodextrines
Acid conversion & stabilisation
Oxydation
 Solution = fluidified and converted starches
Starch

53. 53
Production of starch gums
Cooking
Drying Gums
Depositing
70 % DS
85 to 90 % DS
Starch
 Concentration for a good texture and body of the gums:
12 to 30 %
 Starches must show only few increase of the viscosity
during cooking and depositing.
Starch

54. 54
Production of starch gums
Slurry ~ 60°C
Pump
Back-pressure
valve
Flue
Carbon filter
Manometer
Cooking chamber
Three-way valve
Steam
Mogul unit
Vacuum
Colouring, acids,
flavours
JET COOKER
Starch

55. 55
Gum Arabic
• origin
• composition / properties
• use in confectioneries
Gelling and thickening agents

56. 56
Origin
Gum Arabic is the dried resin of the
Acacia Senegal.
The resin escapes through cuts made
artificially in the stems and branches,
and dries out in the shape of irregular
tears.
Each tree, when it is cut, produces 500
to 1000 g of gum Arabic per year.
Gum arabic

57. 57
Composition / properties
Gum arabic is composed of about 88% of polysaccharides and
12% of water.
It is very soluble in water. At 25°C it gives solutions of more than
50% of solids.
Gum arabic is a thickening agent. It doesn’t form a gel with
water.
These solutions are low in taste. They are sensitive to pH
variations and hydrolyse easily, especially in hot and acid
media.
Gum arabic

58. 58
Hard gums: working method
• Dissolution of the gum arabic (de-aeration during some hours at 40-
50°C)
• Dissolution and cooking of the sugars
• Mixing of the gum arabic solution into the cooked sugar mass
• Flavouring and colouring of the mass
• Depositing into moulding starch.
• Depositing solids: 65-69 %
• Depositing temperature: 60 - 70°C
• If using a pressure dissolver, the gum arabic solution can be added
to the sugar slurry from the beginning. Processing time is then short
enough to avoid degradation of the gum arabic.
Gum arabic

59. 59
Hard gums: formulation
Water 10 - 13 %
Gum arabic 40 - 50 %
Sucrose 30 - 40 %
Invert sugar 2 - 5 %
Glucose syrup 10 - 15 %
Honey, licorice,… 3 - 5 %
Flavour 0,1 - 0,3 %
Colour 0,02 - 0,1 %
Acid 0 - 2 %
ERH 50-55 %
Gum arabic