“The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume,” the researchers said in a study recently published in Physics of Fluids. Tweaking for storageįrom there on out, it was a matter of tweaking that recipe. Any excess starch was brushed off the cooled gummies. The gummy ooze was poured in molds and stored until most of its water had evaporated. Finally, citric acid, color, and flavoring were added. Gelatin and starch were soaked in warm water for a while and then incorporated into the mixture. First, a mixture of glucose, sucrose, and water was brought to boiling in an open saucepan. This is an exceptional research paper, as its methods include the recipe for making your own gummy bears. Gelatin and starch are polymers and gelling agents that help give gummies their iconic texture. Glucose is also responsible for sweetness and acts as a preservative by absorbing excess water that could otherwise attract microbes. The ratio of glucose syrup to sucrose was especially important because it has the most influence on gummy texture. Led by Suzan Tireki of Ozyegin University in Turkey, the research team mixed eight batches with varying amounts of those main ingredients (flavor and color were low priorities for this work). The main ingredients of a gummy are glucose syrup, sucrose, starch, gelatin, and water. So a team of researchers experimented with different formulas and storage methods to create the ultimate gummy. The ingredients that go into gummy candy, and how much of each is used, will inevitably affect the chemical reactions that occur, as will the storage temperature and how long they stay in storage.
Keeping them fresh means preventing changes to their internal chemistry that would otherwise occur over time. They shouldn’t be too hard, soft, or sticky, but they can become any of those things depending on ingredient content or storage (often both).
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Those gummy bears from last Halloween might be hard as rocks, but a new study has used physics and chemistry to find out what factors put gummies at risk of becoming almost impossible to chew-and how to keep them gummy for as long as possible.
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