You are here

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

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

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