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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

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/