Gummy candies are a unique type of confectionary product composed of gelatin, sweeteners, flavorings, and colorants. This combination of ingredients allows them to be molded into thousands of shapes, making them one of the most versatile treats in history. According to research, the ideal formulation for gummies is a glucose syrup and sucrose ratio of 1.5, without starch and with 6% gelatin. This combination ensures that the candy has a stable texture when it dissolves in the mouth.
To determine the effects of storage temperature, gummies were stored at 10°C, 20°C and 30°C using an incubator for 12 weeks at a relative humidity of 35 ± 5%. When the interactions between ingredients were analyzed, it was observed that they had a significant effect on guminess in all samples except those stored at the lowest temperature. In this case, only a relationship between glucose and sucrose and interaction with gelatin was found. Additionally, research comparing the guminess of a formulation with 11% wheat starch to one with 5.5% wheat starch and 5.5% soy protein isolated during storage for 20 days showed that the latter had higher guminess values.
The color results were based on the color changes of the gummies over a storage period of up to 12 weeks at 10°C, 20°C and 30°C. It was observed that gummies with a proportion of glucose syrup and sugar of 1.1, 1.5% of starch and 6% of gelatin had the highest numerical increase after storage at 10°C and 30°C. Therefore, 30°C was found to be a useful test temperature for studies on the storage of gummies containing gelatin and starch. Limited information is available on the gumminosity of confectionery products during long-term storage in the literature.
However, research has shown that confectionery products formulated with 10.1% cornstarch after 14 days were significantly more gummy than those on the first day. The gummy values of samples stored at 20°C (p ≤ 0.0) and of fresh samples (p ≤ 0.0) were affected by the starch concentration, but this texture parameter was not affected at other temperatures. Equations (1), (1), (1) and (1) show the effects of ingredients and their interactions on the guminess (N) of confectionery products, which are fresh and stored at 10 °C, 20 °C and 30 °C, respectively. This data can be used to determine the ideal formulation for gummies that will maintain its texture over time.
