Gummies are candies that have within their formula an agent that gives them an elastic texture. This allows them to go back into their original state quickly when they are squeezed.
Gummies need to be crystallized and stable; in other words, the amount of humidity must be in balance with the environment. Naturally this depends on where they are kept.
There are diverse types of jellifying agents. The most commonly used ones are jello, agar agar, and pectin.
Mixing Agents
There are different types of agents that allow air to be incorporated to a solution in a stable way. Some are egg albumen (dry or liquid), soy protein, jello, CMC and hydrolyzed milk proteins of great stability and uniformity.
If you are working uniquely with dried egg albumen, you will need to be careful with the sanitary quality. Albumen must always be dissolved from one day to the next, which is the necessary time for it to dissolve well, and must then be sifted through a fine sifter in order to avoid the presence of particles that have not dissolved.
The amount of glucose and saccharose is an essential factor in the type of texture obtained. It generally oscillates between 50:50 and 60:40. In order to increase its duration, some humidifying agent is always included in the formulas such as inverted sugar or elevated liquid glucose. It is also important to control the grade of the jello or bloom. It is better to work with gel of 230-degree bloom.
In the case of marshmallows that are strained in cornstarch, you will need to take care that the cornstarch does not have a humidity grade higher than that of 6-7%. In this case the function of the cornstarch is double; it acts as support to give it a determined shape and causes the formation of a skin on the external layer, which facilitates manipulation.
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