Know what you are Eating and feeding your Children!!!

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GUMMI CANDIES - GUMMI VITAMINS - What are they made of?
In case you were wondering how gummy candy was made:
Gummies or jelly sweets are a broad, general type of Gelatin-based Chewy
Candy along with mixture of sugar, glucose syrup, starch, flavouring,
food colouring, citric acid.
GELATIN is a translucent, colorless, odorless, and nearly tasteless
substance that is made by prolonged boiling of skin, cartilage and bones
from animals. It's made primarily from the stuff meat industries have
left over - we're talking about pork skins and cattle bones. Yummy !!!
(Source - http://en.wikipedia.org/wiki/Gelatin)
If this is news to you, it may shed new light on your Great Aunt's Jell-
O mold or Gummy Bears, Gummi Vitamins and Candies. And if you love
eating chewy candy, you may think twice before chowing down on those
gummy worms.
Gummy Candy
Gummy candy is a unique candy composed of gelatin, sweeteners,
flavorings, and colorings. Because of its nature it can be molded into
literally thousands of shapes, making it one of the most versatile
confection products ever. First developed in Germany in the early 1900s,
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it gained great popularity in the United States during the 1980s. Today,
it continues to be popular, with sales totaling over $135 million in
1996 in the United States alone.
History
Gummy candy represents a more recent advance in candy technology. The
technology, derived from early pectin and starch formulations, was first
developed in Germany in the early l900s by a man named Hans Riegel. He
began the Haribo company, which made the first gummy bears in the 1920s.
While gummy candy has been manufactured since this time, it had limited
worldwide distribution until the early 1980s. It was then when Haribo
began manufacturing gummy bears in the United States. The fad caught on,
causing other companies to develop similar products. The gummy bears led
to other types of gummy candy entries from companies such as Hershey,
Brach's, and Farley's. Now, the candy is available in various different
forms, from dinosaurs to fruit rolls. According to one gelatin
manufacturer, nearly half of all gelatin made worldwide currently goes
to making gummy candies.
Raw Materials
Gummy candy recipes are typically developed by experienced food
technologists and chemists. By blending together different ingredients,
they can control the various characteristics of gummy candy, such as
texture, taste, and appearance. The primary ingredients include water,
gelatin, sweeteners, flavors, and colors.
The main ingredient responsible for the candy's unique, gummy
characteristics is gelatin. This is a protein derived from animal tissue
that forms thick solutions or gels when placed in water. When used at an
appropriate concentration, the gels take on the texture of the chewy,
gummy candy. However, since these gels are thermoreversible, which means
they get thinner as they are heated, gummy candies have a "melt in the
mouth" characteristic. Both the texture and the amount of time it takes
the candy to dissolve in the mouth can be controlled by the amount of
gelatin used in a recipe.
Since gelatin is a tasteless and odorless compound that contains no fat,
sweeteners and flavorings are added to give gummy candy its taste.
Various sugars are added as sweeteners. Sucrose, derived from beets or
sugar cane, provides a high degree of sweetness to the gummy candy.
Fructose, which is significantly sweeter than common sucrose, is another
sugar that is often used. Corn syrup is also used because it helps
prevent the other sugars from crystallizing and ruining the gummy
texture. Also, corn syrup helps add body to the candy, maintain
moisture, and keep costs lower. Another sweetener is sorbitol, which has
the added benefit of helping the candy maintain its moisture content. In
addition to flavor, some of these sweeteners have the added benefit of
preserving the gummy candy from microbial growth.
The sweetness of gummy candy is only one of its characteristics.
Artificial and natural flavors are also used to create a unique taste.
Natural flavors are obtained from fruits, berries, honey, molasses, and
maple sugar. The impact of these flavors can be improved by the addition
of artificial flavors that are mixtures of aromatic chemicals and
include materials such as methyl anthranilate and ethyl caproate. Also,
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acids such as citric acid, lactic acid, and malic acid are added to
provide flavor.
Gelatin gels have a natural faint yellow color, so dyes are added to
create the wide array of colors found in gummy candy. Typical dyes
include Red dye #40, Yellow dye #5, Yellow dye #6, and Blue dye #1.
Using these federally regulated dyes, gummy manufacturers can make the
candy almost any color they desire.
The textural characteristics of gelatin gels depends on many factors,
such as temperature, method of manufacture, and pH. While the
manufacturing method and temperature can be physically controlled, the
pH is controlled chemically by the addition of acids. These include food
grade acids such as citric acid, lactic acid, fumaric acid, and malic
acid. Other ingredients are added during the manufacturing process as
flavorants, lubricating agents, and shine enhancing agents. These
include materials like beeswax, coconut oil, carnauba wax, mineral oil,
partially hydrogenated soybean oil, pear concentrate, and confectioner's
glaze, which are often added during the filling phase of manufacture.
The Manufacturing Process
Gummy manufacturing uses a starch molding process. First the candy is
made, then it is filled into starched lined trays. The filled trays are
then cooled overmight and the resulting formed candy is emptied from the
trays. In the mass production of gummy candy, significant improvements
have been made to increase the speed and efficiency of this process.
Compounding
1) The manufacture of gummy candy begins with compounding. Factory
workers, known as compounders, follow instructions outlined in the
recipes and physically pour the appropriate amount of gummy raw
materials into the main mixing tanks. These tanks, which are equipped
with mixing, heating, and cooling capabilities, are quite large.
Depending on the size of the batch, gummy candy compounding can take
from one to three hours. When the batch is complete, it is sent to the
Quality Control (QC) laboratory to make sure that it meets the required
specifications.
Forming candy
2) After the gummy candy is compounded and passes QC testing, it is
either pumped or transferred to a starch molding machine known as a
Mogul. This machine can automatically perform the multiple tasks
involved in making gummy candy. It is called a starch molding machine
because starch is a main component. In this machine, starch has three
primary purposes. First, it prevents the candy from sticking to the
candy molds, which allows for easy removal and handling. Second, it
holds the gummy candy in place during the drying, cooling, and setting
processes. Finally, it absorbs moisture from the candies, giving them
the proper texture.
3) Making gummy candy in a Mogul is a continuous process. At the start
of the machine, trays that contain previously filled, cooled, and formed
gummy candy are stacked. The trays are then removed from the stack one-
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by-one and iwove along a conveyor belt into the next section of the
machine, known as the starch buck.
4) As they enter the starch buck, the trays are inverted and the gummy
candy falls out into a vibrating metal screen known as a sieve. The
vibrating action of the sieve, in concert with oscillating brushes,
removes all of the excess starch that adheres to the gummy candy. These
pieces then move along a conveyor belt to trays, where they are manually
transferred to other machines by which they can be decorated further and
placed into appropriate packaging. A more recent advance, called the
pneumatic starch buck, further automates this step. In this device, a
tightly fitting cover is placed over the filled trays. When it is
inverted, the candies adhere to the cover and remain in their ordered
positions.
Gummy candy is manufactured in a machine called a Mogul. Cooled trays of
gummy candy are inverted in the starch buck. This candy is ready for
packaging. The trays are then filled with starch to keep the candy from
sticking and sent to the printer table, which imprints a pattern into
the starch. The depositor fills the trays with the hot candy mixture,
and the trays are sent back to the stacker to cool for 24 hours. Then
the machine can start the process again. The excess starch is then
removed by fast-rotating compressed-air jets. The candy can then be
conveyed for further processing.
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5) The starch that is removed from the gummy candy is reused in the
process, but first it must be cleaned, dried, and otherwise
reconditioned. Candy particles are first removed by passing the starch
through a metal screen known as a sieve. It is then conveyed to a
recirculating starch conditioning system. As it enters this machine, it
is dried by being passed through hot, moving air. After drying, the
starch is cooled by cool air jets and conveyed back out to the Mogul to
be reused in the starch molding process.
6) The starch returns from the drier via a conveyor belt to the Mogul,
where it is filled into the empty trays and leveled. These were the same
trays that were inverted and emptied in step two. These starch-filled
trays then move to a printer table. Here, a board that has the inverse
of the mold printed on it presses the starch down so the mold has an
indent in it. From here, the trays are moved to the depositors.
7) The gummy candy, compounded in step 1, is transferred to the
depositors. This is the part of the mogul that has a filling nozzle and
can deliver the exact amount of candy needed into the trays as they pass
under it. The depositor section of the mogul can contain 30 or more
depositors, depending on how many imprints there are on the trays. In
more modern depositors, the color, flavor, and acids can be added to the
gummy base right in the depositor. This allows different colors and
flavors to be made simultaneously, speeding up the process.
8 The filled trays are moved along to a stacking machine and then sent
to a cooling room, where they stay until they are appropriately cooled
and formed. This part of the process can take over 24 hours. After this
happens, the trays are moved back to the Mogul, and the process starts
all over again.
Quality Control
Quality control begins with the evaluation of the incoming raw
materials. Before they are used, these ingredients are tested in the QC
lab to ensure they conform to specifications. Various sensory
characteristics are checked, including appearance, color, odor, and
flavor. Many other characteristics, such as the particle size of the
solids, viscosity of oils, and pH of liquids, are also studied. Each
manufacturer depends on these tests to certify that the ingredients will
produce a consistent, quality batch of gummy candy.
The characteristics of each batch of final product is also carefully
monitored. Quality control chemists and technicians check physical
aspects of the candy that include appearance, flavor, texture, and odor.
The usual method of testing is to compare them to an established
standard. For example, the color of a random sample is compared to a
standard set during product development. Other qualities such as taste,
texture, and odor are evaluated by sensory panels. These are made up of
a group of people who are specially trained to notice small differences.
In addition to sensory tests, many instrumental tests that have been
developed by the industry over the years are also used to complement
tests performed by humans.
The Future
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Increasing the safety, speed, and efficiency of the manufacturing
process are the major improvements being investigated for the future of
the gummy candy industry. In any starch molding process, safety is a
major concern because starch dryers represent an explosion hazard.
Currently the U.S. government recommends minimizing these hazards by
using spark-proof switches, blast walls, and other such mechanisms.
Newer starch drying machines represent a reduced explosion hazard and
improved microbiological killing. Additionally, moguls are being
constructed that operate faster and more efficiently.
Since new products are the lifeline of any company in the candy
business, new gummy flavors and colors are constantly being added to the
base formula. Also, unique shapes are being molded, creating a plethora
of new gummy candy. New forms of gummy candy are also being developed,
most recently, a combination of gummy candy and marshmallows.
Truth
Gummy Worms: What Are They Made Of, Anyway?
The Huffington Post| By Nile Cappello Posted: 07/24/2013 9:02 am
EDT| Updated: 07/24/2013 9:02 am EDT
Gummy worms may be a staple in terms of childhood memories (anyone else
stock up on them at the mall's candy store before heading into a
movie?), but have you ever stopped and thought what exactly you're
eating?
Unlike Skittles or Starburst, which clearly mark out the flavors, it was
always a bit of a mystery what flavors the different colors were
supposed to represent and, unlike their cousin the gummy bears, it was
always a bit of a mystery why we enjoyed something that was shaped like
a slimy dirt dweller.
So what's the story behind these mysteriously delicious gummy treats? In
honor of National Gummy Worm Day, which was July 15, we dug up some fun
facts on this childhood favorite.
The gummy candy concept apparently originated in 1922 by a German candy
maker.
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1. Gummy candy superstar Trolli was the first to develop the gummy
worm, which happened in the early 1980s.
2. Trolli's idea was built on traditional American marketing values:
making something gross enough looking to shock parents and
simultaneously attract children.
3. Most gummy worms are a combination of 2-3 flavors, each with a
different color. Some of the most common combos include
red/orange, red/white, and green/yellow.
4. The ingredient that gives gummy worms their signature chewiness is
none other but the fan favorite (kidding) gelatin. Gelatin is made
from animal by-products (often bones), which not only makes gummy
worms non-vegan but also makes us feel pretty gross about eating
them.
5. Other major ingredients include corn syrup, the king of processed
foods, sugar (21g per serving, whoa), citric acid, and lactic
acid.
6. Trolli has five flavors: orange (orange), cherry (red), lime
(green), lemon (yellow), and apple (colorless).
7. *Note: Haribo bears have the same orange and lemon flavors, but
use green for strawberry, red for raspberry, and colorless for
pineapple. This would explain why some of us were always confused
why we sometimes liked green (strawberry) and sometimes didn't
(lime).
8. There are two major types of Trolli gummy worms: the original and
the Sour Brite Crawlers, which are covered in a layer of sweet-
sour sugar crystals.
9. A grown-up version is pretty easy to make. Gummy bears or worms
are both acceptable choices.
10. As veganism has become an increasingly popular choice over
the last few years, many vegan gummy worm recipes have emerged.
11. This video of the world's largest gummy worm recently went
viral. We're not actually sure why, because this really freaks us
out. But if for some reason you feel compelled to buy one, you
can.
12. Although there are other brands that have jumped in on the
gummy worm fun, Trolli seems to maintain their hold on the
industry.
13. The kid-friendly "worms and dirt" dessert is apparently not
that outdated.
See: http://www.scribd.com/doc/237577353/Know-What-You-Are-Eating
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