Agar Gummy Candy Recipe & Process | 100% Plant-Based Candy

Agar Gummy Candy Recipe & Process

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Agar Gummy Candy Recipe & Process 100% Plant-Based Candy (1)

Unlike traditional gelatin-based gummies, agar gummy is made with agar-agar as the gelling agent, which has good toughness and brittleness, and is also in line with the "plant-based" and "sugar reduce" food trend.

The texture of agar gummy is somewhat different from gelatin gummies, but it is also popular among consumers and vegetarian-friendly.

Agar-agar makes it possible to make gummies healthier.

what is agar gummy

Agar is a natural plant-based hydrocolloid, and no gelatin or other excipients of animal origin are added to the production of agar gummy, therefore agar gummy is 100% plant-based candy and suitable for vegetarians.

The main feature of gummies is that they contain different kinds of colloids, which give them gel properties, hence it is also called jelly candy. There are many kinds of gummies, besides agar gummy there are also gelatin gummy, pectin gummy, starch gummy, and so on.

Agar gummy comes in a variety of styles and textures, and so does the agar gummy recipe, below is a suggested recipe we provide

Ingredients

Amount

Agar-Agar

1kg

Glucose Syrup

20kg

White Sugar

35kg

Water

35kg

Sodium Citrate

0.15kg

Citric Acid

0.3kg

Flavors & Colors

Appropriate amount

agar gummy candy process

The production process of agar gummy can be roughly divided into five major steps:

Dissolving agar → Boiling sugar → Adjusting color (acid) → Molding → Drying & Packaging.

5.1 Dissolve Agar

Soak the agar in cold water for 3-12 hours in advance, and the amount of water used is about 20 times that of the agar. Then heat it to 85~95℃ to dissolve it, and filter it after dissolving. (Low temperature instant agar can be dissolved quickly in hot water at 65-85℃, which can save energy and improve production efficiency)

5.2 Boiling Sugar

The ratio of sugar to glucose syrup varies according to block molding or pouring molding. The dosage of glucose syrup for block molding is high, and the dosage of white sugar for pouring molding is high. Maltose can also be used instead of glucose syrup.

Dissolve sugar with water first, then add dissolved agar solution, heat, and boil to 105-106℃, add glucose syrup and boil again until the desired concentration.

The concentration of starch mold gummy should be 78-79%, and the concentration can be slightly lower for block molding.

5.3 Adjusting Color, Flavour and Acid

After stopping heating, add the colors and flavors. Put in citric acid when the temperature of sugar liquid drops to below 76℃.

In order to protect agar from acid decomposition, you can add sodium citrate equivalent to one-fifth of acid addition as a buffer before putting in acid. The pH of the agar gummy should be adjusted to pH 4.5-5.0.

5.4 Molding

It includes block molding or pouring molding. Before cutting and molding, the sugar solution needs to be condensed on the cooling table for about 0.5-1 hour, and then cut and shaped.

For pouring molding, the temperature of starch mold should be kept at 32-35℃, the temperature of syrup should not be lower than 65℃, and it needs to be condensed for more than 3 hours after pouring. The proper temperature of condensation is about 38℃.

5.5 Drying and Packaging

After forming, the agar gummy candy needs to be dried in the drying room to remove some water. The temperature of the drying room should be 26-43℃, if the temperature is too high and the drying speed is too fast, the outer layer of gummy candies will be crusted and the surface will be wrinkled. When it is dried until it is not sticky and the water content does not exceed 20%, it can be demolded.

Finally, pack the agar gummy.

6.1 Water Amount Control

Both agar and carrageenan have strong water absorption, up to 30-40 times. Too much water in the production process will prolong the boiling time, while if the water is too little, the gum will not be fully dissolved and affect the gel strength. The general water consumption is about 20 times of agar.

6.2 Adding Acid or not

The production of agar gummy generally does not add acid or add a small amount of acid, because when heated, agar could easily be decomposed by the action of acid and salt, and the gel property will be damaged or even disappear completely.

6.3 Pretreatment

Agar strips should be pre-soaked with water for more than 12h before use, and generally soaked overnight to make agar fully absorb water, so that it will be completely melted when heated.

Agar powder should be mixed with sugar (5 times the weight of agar) beforehand in order to avoid lumping when dissolving, then add water and soak for 20min before use.

It is best to use low temperature instant agar with good dissolution properties.

Above is the introduction of the Agar Gummy Candy Recipe & Process. In addition to agar gummy candy, we have developed and launched a range of plant-based gummy candy solutions. If you are interested in our products, please feel free to contact us.

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About Gino Biotech
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We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

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