Agar Agar and Pectin are commonly used in soft candy. Soft Candy made of Agar and Pectin is popular with consumers because of its rich flavor, moderate sweetness and non-stick teeth.
Because of its solidification, solubility and alkalinity, Carrageenan can be used as thickener, coagulant, suspending agent, emulsifier, etc.
Therefore, Carrageenan can be added to gummy candy as a gelling agent as well as Agar and Pectin.
Carrageenan soft candy is prepared by using sugar and glucose as main raw materials, carrageenan as a gelling agent, and flavors and pigments as auxiliary materials.
Compared with other soft candies, the soft candy made by Carrageenan has the advantages of:
and so on.
At the same time, Carrageenan has wide application ranges, fast solidification speed, short drying time and energy saving.
Carrageenan soft candy is simple in production process, suitable for both manual operation and mechanized continuous production, and has a very broad development prospect.
Most of all, it's Gelatin-Free vegan candy!
Mix Carrageenan with granulated sugar in a ratio of 1:4, set aside. The sugar has to be ground into a fine powder so that it blends well with Carrageenan.
Heat the water which is 40 times of Carrageenan to 75 - 80 °C, then slowly add the mixture of carrageenan and sugar to the hot water, keep stirring to avoid clumping. Continue to heat and boil for a while, until Carrageenan is completely dissolved.
Add the remaining sugar, heat and stir until sugar is completely dissolved. Then add glucose and stir evenly.
The sugar solution is filtered through an 80-mesh sieve to remove impurities.
After filtering, restart boil the solution until the temperature reaches 106 - 107 °C while the dry matter content is about 75% , then stop heating.
PS: The pouring speed must be fast to avoid the "sugar tail" phenomenon, which may caused by the sugar liquid cooling too fast.
After pouring the sugar solution into the plate, let it cool until it is set in a gelatinous form.
After the sugar solution is cooled and solidified, cut it into strips or blocks (or any shapes you like) by using a well-adjusted hob or knife.
PS: The temperature of the drying room is controlled at 55 ~ 60 ° C.
There is one point needs special attention:
In the beginning, the temperature must not be too high, otherwise the surface will crust and affect the water dispersion.
After drying for about 4 hours, take out and cool to room temperature.
The cooled sugar strips or blocks are selected and packaged as a finished product.
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