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Gummy Candy Hardness

Situation

Gummy candy comparisonA soft candy sugar confectionery producer wanted to measure the hardness of gummy sweets during stoving process as a predictor of elasticity and minimise time in the stoving oven.

The stoving process is the bottle-neck to production of gelatin-based gummy confectionery. The customer had been reliant on sensory testing to predict when sweets were at correct texture, resulting in high degree of variation between batches. The hardness property was seen as the relevant attribute, not gumminess.

 

Method

Compression test using a large ball probe replicated squeezing of gummy sweet between thumb and forefinger.

  • gummy candy bar chart

    Identified key textural properties of gummy sweets through sensory evaluation

  • Correlated findings with instrumental measurements
  • Used hardness parameter to establish upper and lower tolerances for production

 

Significance and Benefits

  • Removed bottle-neck in production process by optimising time gummy sweets spend in stoving oven
  • Maintaining consistent product quality

Trusted by customers across the world

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/