At Frontline Food Consultants and Engineers, we provide complete consulting solutions for jellies and gummies production from conceptualization to production. It includes everything, from sourcing top-quality raw materials like gelatin, pectin, sweeteners and natural flavors to developing unique recipes to suit your consumers we guarantee we set your product apart. We fine-tune the cooking, molding, and cooling cycles to get the right texture, transparency, and taste.

We provide Regulatory Compliance Guidance which aims at checking whether your gummies and jellies are safe and correctly labelled. We also offer you Packaging Solutions that help to maintain the freshness and visual attractiveness of the products, and Research & Development help you formulate new flavors, shapes or additional functional benefits such as vitamins, Nutritional gummies production or sugar-free options. Heating and cooling, small-batch production, and constant sensory analysis let your gummies and jellies meet texture, taste, and appearance standards for the market.

What are Gummies and Jellies?

The gummies and jellies processing are prepared from water, sugar, glucose syrup, and the selected gelling agents. This mixture is heated to dissolve all components and then is cooked to some final temperature that set the gelling agent. When the mixture is at the proper temperature, flavors, colors, and optionally, vitamins and acids to give the sour taste are included. It is then heated and then poured in a mold to give the final shape of the gummies or jellies. It is also possible to process the products by controlling the temperature to cool and set to enable the products to harden into chewy food-like products.

The last step is to roll in the gummies or jellies in oil or sugar to avoid sticking on each other or to add to the shelf life of the sugar-coated jellies. There are some core requirements necessary for making gummies and jellies the main ones are presented below. Coilers cool the gelatin or pectin mixture prior to adding sweeteners, flavors, and color; cooking kettles subject the mixture to heat to make it creamy. The element is subsequently placed using depositing machines into molds to the required shapes for the mixture. Subsequent to molding, the products are cooled and then set in cooling tunnels, and where shapes are required, starch molding equipment is used. After that, the gummies or jellies are coated using sugar or oil in coating machines after the products are cooled down. Last but not least; the wrapping and packaging machinery helps in the sealing of the products for freshness so as to enhance usage and the storage and conditioning equipment guarantees product quality before they are dispatched.

The Production Process

  1. Mixing and Cooking:
  • Objective: Those gel bases should be homogeneous and dissolved so that the end product has a gel look and feel.
  • Temperature Control: To dissolve and activate gelling properties of gelatin solutions they are commonly processed at a temperature of about 85-90°C.
  • Ingredients: They include high-fructose corn syrup, sucrose, water, gelatin or pectin, citric acid, flavoring agents and coloring matters.
  • Equipment: They include high-shear mixers, and cooking vessels that require temperature control and efficient mixing and dissolution.
  1. Molding:
  • Objective: Prepare several gelation geometries and allow part of it of the gelate to set.
  • Mold Design: Use of silicone or mold made from starch in which the former entails preparing the gel mixture and pouring into the starch-filled trays to produce the shapes.
  • Temperature: Molded gel is retained at 40-50°C which is necessary to get the first set of molded gel prior to cooling.
  1. Cooling:
  • Objective: Full cross-linking and attaining the required rheological characteristics.
  • Temperature Profile: Quick cooling from 40-50°C to 10-15°C by HOT TUNNELS or a refrigeration system to avoid too much crystal growth and get the right texture.
  • Cooling Systems: Air-blast coolers or refrigeration units have to provide similar cooling rates and prevent the deformation of produce at the same time.
  1. Demolding and Coating:
  • Objective: Condition products by un-molding gelled products and applying surface coatings to lengthen storage duration and enrich the feel of the products.
  • Coating Processes: Coating by use of sugar, acid or oil to reduce stickiness or to improve the stability of the product.
  • Equipment: Automatic molding equipment and coating equipment for delivering service quality and standardization.
  1. Storage:
  • Temperature: Stored at room temperature or slightly below to retain the tender state and to reduce the effects of microbes.
  • Packaging: Employment of moisture-proof barrier packaging material so as to avoid dehydration of their contents and contamination.
  • The benefits and uses of making candies and gummy products as gummies and jellies
  • Customizable Formulations: Flexibility in changing the proportions of the slurry or other processing factors that may be desirable to meet functional or other consumer needs.
  • Extended Shelf Life: Conceptual development of approaches for packaging formulation in order to enhance product shelf life and quality.
  • Nutritional Enhancement: Incorporation of bioactive compounds, vitamins and minerals into the gel matrix for extra therapeutic values.
  • Textural and Flavor Consistency: Process control accuracy to meet the standard texture and flavor of the products throughout the production cycle.

Equipment used:

Mixing Tanks:

  • Function: Mix the gel components with good efficiency and heat to obtain a homogenous gel solution.
  • Design Specifications: Fully designed with temperature control, and mixing methods in addition to in-line viscosity monitoring devices for optimal blending processes.

Molding Systems:

  • Function: Mold the gel mixture to very specific forms and shapes, and in specific dimensions.
  • Design Specifications: Encompasses precision molds of silicone or starch materials for high-production workflows, with automated filling and demolding systems.

Cooling Tunnels:

  • Function: Quench gelled products within a short time to immobilize the texture and avoid post-process distortions.
  • Design Specifications: Closed circuits for operating conveyors that allow some control of the airflow and temperature to cool for evenness.

Packaging Equipment:

  • Function: Use covers and seal the final products to avoid deterioration and to increase their shelf-life.
  • Design Specifications: Features computerized packing systems that enhance the use of moisture-proof and tamper-proof qualities of the packs.