Reduced-Sugar Gelatin Jellies NUTRIOSE® FM 10 Soluble Fiber and NEOSORB® 70/70 Sorbitol
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Recipe reference: GSWEJEM012
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) | CONTROL RECIPE INGREDIENTS (%) |
| Gelatin 250 Bloom Solution 40% | ||
| Water | 54.02 | 54.02 |
| Gelatin A 250 bloom | 45.98 | 45.98 |
| Total | 100.00 | 100.00 |
| Tartaric acid solution 55% | ||
| Tartaric acid, anhydrous | 55.00 | 55.00 |
| Water | 45.00 | 45.00 |
| Total | 100.00 | 100.00 |
| Roquette glucose syrup 6080* | 29.50 | 34.80 |
| Water | 19.03 | 30.33 |
| Gelatin 250 Bloom Solution 40% | 14.60 | 12.70 |
| Sucralose (sugar) | 14.45 | 20.40 |
| NEOSORB® 70/70 sorbitol syrup* | 10.80 | |
| NUTRIOSE® FM 10 soluble fiber* | 9.60 | |
| Tartaric acid solution 55% | 1.76 | 1.54 |
| Flavor, liquid | 0.24 | 0.20 |
| Color, liquid | 0.02 | 0.03 |
| Total |
100.00 |
100.00 |
*Roquette products
Process method
Gelatin Solution Preparation
- Dissolve gelatin in hot water
- Hydrate gelatin in water bath at 140 °F for 20-30 min
- Skim the foam off after standing
Tartaric Acid Solution Preparation
- Mix water and tartaric acid powder
- Dissolve and hydrate with continuous agitation
Cooking
- Mix glucose syrup, sucrose, Nutriose®FM10, Neosorb® 70/70 and water (1/3 of the amount of sucrose and Nutriose)
- Cook to 235-237 °F (84-85% total solids)
- Add gelatin solution and mix well
- Add flavors, acid solution, and color and mix well
- Deposit the mass into starch moulds
- Curing process 48 hours at room temperature
- Destarch and oil the gummies
- Package using high moisture resistant bags
Ingredients list and allergens (Indicative)
Reduced sugar gummies
- Corn syrup,
- Sugar,
- Sorbitol syrup,
- Soluble corn fiber,
- Gelatin,
- Water,
- Tartaric acid,
- Flavor,
- Color.
Control gummies
- Corn syrup,
- Sugar,
- Water,
- Gelatin,
- Tartaric acid,
- Flavor,
- Color.
Label of nutrition facts (Indicative)
Reduced sugar gummies
Amount per serving: Calories 85
| % Daily Value* | ||
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g |
|
| Cholesterol | 0 g | 0% |
| Sodium | 0 g | 0% |
| Total Carbohydrate | 21 g | 8% |
| Dietary Fiber | 3 g | 9% |
| Total Sugars | 12 g | |
| Includes Added Sugars | 11 g | 23% |
| Sugar alcohol | 3 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 0% |
| Calcium | 1 mg | 0% |
| Iron | 0 mg | 0% |
| Potassium | 1 mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice
Control gummies
Amount per serving: Calories 95
| % Daily Value* | ||
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g |
|
| Cholesterol | 0 g | 0% |
| Sodium | 0 g | 0% |
| Total Carbohydrate | 21 g | 8% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 12 g | |
| Includes Added Sugars | 17 g | 23% |
| Sugar alcohol | 0 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 0% |
| Calcium | 1 mg | 0% |
| Iron | 0 mg | 0% |
| Potassium | 1 mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice
Analytical
Depositing brix: 77
Comments
Curing conditions: 48h at room temperature
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable
Links to pages of the products used within this recipe
Recipe reference: ASWEJEM002
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Gelatin 250Bl solution 40% | |||
| Gelatin A 250 bloom | 6.713 g | 45.977 | 7.495 |
| Water | 7.887 g | 54.023 | 0.000 |
| Total | 14.600 g | 100.000 | 7.495 |
| Acid citric solution 55% | |||
| Water | 0.792 g | 45.000 | 0.000 |
| Citric acid, anydrous | 0.968 g | 55.000 | 1.242 |
| Total | 1.760 g | 100.000 | 1.242 |
| Roquette glucose syrup 6080 | 27.483 g | 27.483 | 28.217 |
| Sucrose (sugar) | 13.467 g | 13.467 | 17.221 |
| Water | 19.030 g | 19.030 | 0.000 |
| Gelatin 250Bl solution 40% | 14.600 g | 14.600 | 7.495 |
| NEOSORB® 70/70 sorbitol syrup* | 10.800 g | 10.800 | 9.703 |
| NUTRIOSE® FM 10 soluble fiber* | 9.600 g | 9.600 | 11.951 |
| Ginseng Powder | 3.000 g | 3.000 | 3.850 |
| Acid citric solution 55% | 1.760 g | 1.760 | 1.242 |
| Flavor, liquid | 0.240 g | 0.240 | 0.308 |
| Color, liquid | 0.020 g | 0.020 | 0.013 |
| Residual moisture | - | - | - |
| Total | 100.00 |
100.000 |
100.000 |
*Roquette products
Process method
- Mix glucose syrup, water, sucrose and NUTRIOSE® FM10 in a sauce pan
- Cook at 115°C
- Add tartaric acid solution, flavor and color
- Cast in the dehydrated moulding starch
- Stove at room temperature for 24 hours
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Humectant (sorbitol syrup),
- Soluble maize fibre,
- Gelatin,
- Water,
- Ginseng Powder,
- Acid (citric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) | 54 | 271 |
| Fat (g) | 0.0 | 0.0 |
| of which saturates (g) | 0.0 | 0.0 |
| Carbohydrate (g) | 12.4 | 61.9 |
| of which sugars (g) | 7.8 | 39.0 |
| of which polyols (g) | 1.9 | 9.7 |
| Fiber (g) | 1.7 | 8.6 |
| Protein (g) | 1.5 | 7.6 |
| Salt (g) | 0.00 | 0.01 |
Serving size (Portion): 20.000 g
Analytical
Deposit brix: 77
Comments
Stoving conditions: 24h at room temperature
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable
Links to pages of the products used within this recipe
Recipe reference: LSWEJEM012
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | CONTROL RECIPE LSWEJEM011 | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | End-product dry solids (%) | |
| Gelatin 250Bl solution 40% | ||||
| Gelatin A 250 bloom | 6.713 g | 45.977 | 7.544 | 7.484 |
| Water | 7.887 g | 54.023 | 0.000 | 0.000 |
| Total | 14.600 g | 100.000 | 7.544 | 7.484 |
| Tartaric acid solution 55% | ||||
| Water | 0.792 g | 45.000 | 0.000 | 0.000 |
| Tartaric acid, anydrous | 0.968 g | 55.000 | 1.250 | 1.248 |
| Total | 1.760 g | 100.000 | 1.250 | 1.248 |
| Roquette glucose syrup 6080* | 29.500 g | 29.500 | 30.487 | 41.012 |
| Sucrose (sugar) | 14.450 g | 14.450 | 18.599 | 29.941 |
| Water | 19.030 g | 19.030 | 0.000 | 0.000 |
| Gelatin 250Bl solution 40% | 14.600 g | 14.600 | 7.544 | 7.484 |
| NEOSORB® 70/70 sorbitol syrup* | 10.800 g | 10.800 | 9.766 | |
| NUTRIOSE® FM 10 soluble fiber* | 9.600 g | 9.600 | 12.030 | |
| Tartaric acid solution 55% | 1.760 g | 1.760 | 1.250 | 1.248 |
| Flavor, liquid | 0.240 g | 0.240 | 0.310 | 0.295 |
| Color, liquid | 0.020 g | 0.020 | 0.013 | 0.021 |
| Residual moisture | - | - | 20.000 | 20.000 |
| Total | 100.00 |
100.000 |
100.000 | 100.000 |
*Roquette products
Process method
Gelatin solution preparation:
- Heat water at 70°C / 80°C
- Add gelatin and mix
- Free from bubbles in a water bath at 50°C for 30 min / 1hour.
Tartaric acid solution preparation:
- Mix water and tartaric acid powder
- Dissolve and hydrate with agitation continuously
Cooking:
- Mix glucose syrup, NEOSORB® 70/70, water, sucrose and NUTRIOSE® FM10 in a sauce pan
- Cook at 115°C
- Cool to 90°C and add gelatin solution
- Add tartaric acid solution, flavor and color
- Cast in the dehydrated moulding starch
- Stove at room temperature for 24 hours
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Humectant (sorbitol syrup),
- Dextrin (soluble fiber),
- Gelatin,
- Water,
- Acid (tartaric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
Per 100 g Control recipe |
| Energy (kcal) | 57 | 286 | 320 |
| Fat (g) | 0.0 | 0.1 | 0.1 |
| of which saturates (g) | 0.0 | 0.0 | |
| Carbohydrate (g) | 12.4 | 62.2 | 70.9 |
| of which sugars (g) | 7.9 | 39.5 | 56.4 |
| of which polyols (g) | 2.0 | 9.8 | 0.0 |
| Fiber (g) | 1.7 | 8.7 | 0.0 |
| Protein (g) | 1.5 | 7.7 | 7.6 |
| Salt (g) | 0.00 | 0.01 | 0.01 |
Serving size (Portion): 20.000 g
Analytical
Deposit brix: 77
Comments
Stoving conditions: 24h at room temperature
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable