Confectionery-grade gelatin provides texture control for gummies, jellies, marshmallows and pastilles, with precise bloom strengths and viscosities for consistent industrial production.
Precise texture control for gummies, jellies and marshmallows
Gelatin is the gold standard texturant in confectionery, providing the characteristic elastic chew, clean melt-away and superior flavor release in gummies, jelly candies, marshmallows and more. Our precisely controlled bloom strengths and viscosities allow confectioners to dial in exact textures, from soft gummies to firm pastilles.
50-300 bloom for exact texture control
Superior chew and bounce characteristics
Smooth mouthfeel with no residue
Superior flavor delivery and taste profile
Premium gelatin grades for every confectionery texture requirement
Type A porcine gelatin with 250±10 bloom strength. Delivers firm, elastic chew ideal for gummy bears, wine gums and firm pastilles. Rapid set time (8–12 min at 10°C).
Ideal for: Firm gummies, wine gums, fruit pastilles
View DetailsType A/B gelatin with 200±10 bloom strength. The versatile workhorse for gummy candies, jellies and marshmallows. Balanced elasticity and melt-away for broad confectionery applications.
Ideal for: Standard gummies, jellies, marshmallows
View DetailsType B bovine gelatin with 100±10 bloom strength. Produces soft, tender textures for melt-in-mouth confections, pâtes de fruits and delicate marshmallow formulations.
Ideal for: Soft gummies, pâtes de fruits, aerated confections
View DetailsRecommended gelatin dosage and bloom selection for confectionery applications
| Product Type | Gelatin Dosage | Bloom Strength | Dissolution Temp. | Set Temp. / Time | Texture Target |
|---|---|---|---|---|---|
| Gummy Bears / Candies | 6–12% by weight | 200–250 bloom | 60–80°C water bath | 10°C / 8–12 min | Firm, elastic chew |
| Jelly / Fruit Snack | 4–8% by weight | 150–200 bloom | 60–70°C water bath | 5–10°C / 10–15 min | Soft, bouncy |
| Marshmallow | 2–4% by weight | 200–250 bloom | 60–80°C (hydrate) | Ambient / 4–6 h | Light, aerated |
| Pâte de Fruits | 3–5% by weight | 100–150 bloom | 50–60°C water bath | 10°C / 12–18 min | Tender, melt-in-mouth |
| Nougat / Torrone | 1–3% by weight | 200–250 bloom | 60–70°C (hydrate) | Ambient / 8–12 h | Chewy, structured |
Key steps for gelatin-based confectionery production
Pre-hydrate gelatin in cold water (ratio 1:4 to 1:6 w/w) for 10–15 minutes to allow full bloom. Then melt the swollen gelatin at 60–80°C using a water bath or jacketed vessel. Avoid direct heat contact above 80°C to prevent thermal degradation of gel strength.
Cook sugar-glucose syrup to target Brix (78–84°). Cool syrup to 65–75°C before adding melted gelatin solution. Mix under gentle agitation (100–200 rpm) for 2–3 minutes. Add flavors, colors, and acids (citric/malic) last at ≤60°C to preserve gel network formation.
Deposit into starch molds, silicone molds, or direct into packaging. Setting temperature: 5–10°C for rapid set (8–15 min) or 15–20°C for slower crystallization (30–60 min). Target final moisture: 12–18% for gummies, 8–12% for jellies. Demold when gel strength reaches ≥80% of final value.
Oil-coat or sugar-sand within 30 min of demolding to prevent sticking. For sugar-free gummies, use a thin oil coating (MCT or sunflower) at 0.3–0.5% w/w. Package in moisture-barrier bags (WVTR ≤2 g/m²/day) or sealed tubs. Shelf life: 12–18 months at ambient (15–25°C).
International regulatory status and quality certifications for confectionery-grade gelatin
Gelatin recognized as GRAS and classified as food additive E-441 by US FDA and EU for confectionery use
Approved as food additive E-441 (gelatin) under EU Regulation (EC) No 1333/2008 for all confectionery categories
Certified food safety management system with HACCP, allergen management and full batch traceability to raw material
Bovine gelatin dual-certified Halal (JAKIM) and Kosher (OU Pareve) for maximum confectionery market access
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