Sugar-Free Gelatin Gummies with LYCASIN® 80/55 Maltitol
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Recipe reference: GSWEJEM007
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) | |
| Gelatin 250 Bloom Solution 40% | ||
| Water | 54.02 | |
| Gelatin A 250 Bloom | 45.98 | |
| Total | 100.00 | |
| Citric acid solution 55% | ||
| Citric acid, anhydrous | 55.00 | |
| Water | 45.00 | |
| Total | 100.00 | |
| LYCASIN® 80/55 maltitol syrup* | 74.78 | |
| Gelatin 250 Bloom Solution 40% | 14.70 | |
| Water | 8.53 | |
| Citric acid solution 55% | 1.72 | |
| Flavor, liquid | 0.24 | |
| Color, liquid | 0.03 | |
| Total | 100.00 | |
*Roquette product
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
Citric Acid Solution Preparation
- Mix water and citric acid powder
- Dissolve and hydrate with continuous agitation
Cooking
- Mix LYCASIN® 80/55 maltitol syrup and water
- Cook to 235-237 °F
- Add gelatin solution and mix well
- Add flavors, acid solution, and color and mix well
- Deposit the mass into starch moulds
- Curing process 24 hours at room temperature
- Destarch and oil the gummies
- Package using high moisture resistant bags
Ingredients list and allergens (Indicative)
- Maltitol syrup,
- Gelatin,
- Citric acid,
- Flavor,
- Color.
Label of nutrition facts (Indicative)
Serving size: 30g
Amount per serving: Calories 75
| % Daily Value* | ||
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 21 g | 8% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Includes Added Sugars | 0 g | 0% |
| Sugar alcohol | 21 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 0% |
| Calcium | 1 mg | 0% |
| Iron | 0 mg | 0% |
| Potassium | 0 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
Deposit brix: 77
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 LSWEJEM007
RECIPE COMPOSITION
| INGREDIENTS | PROPOSED RECIPE | ||
|
COMMERCIAL INGREDIENTS (PER BATCH) |
COMMERCIAL INGREDIENTS (%) |
END-PRODUCT DRY SOLIDS (%) |
|
| Gelatin 250Bl solution 40% | |||
| Gelatin A 250 bloom | 6.759 g | 45.977 | 7.448 |
| Water | 7.941 g | 54.023 | 0.000 |
| Total | 14.700 g |
100.000 | 7.448 |
| Citric acid solution 55% | |||
| Citric acid, anhydrous | 0.946 g | 55.000 | 1.198 |
| Water | 0.774 g | 45.000 | 0.000 |
| Total | 1.720 g | 100.000 | 1.198 |
| LYCASIN® 80/55 maltitol syrup | 74.781 g | 74.781 | 71.038 |
| Gelatin 250Bl solution 40% | 14.700 g | 14.700 | 7.448 |
| Water | 8.534 g | 8.534 | 0.000 |
| Citric acid solution 55% | 1.720 g | 1.720 | 1.198 |
| Flavor, liquid | 0.235 g | 0.235 |
0.298 |
| Color, liquid | 0.030 g | 0.030 | 0.019 |
| Residual moisture | - | - | 20.000 |
| Total | 100.00 | 100.000 | 100.000 |
PROCESS METHOD
- 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.
Citric acid solution preparation:
- Mix water and citric acid powder
- Dissolve and hydrate with agitation continuously
Cooking:
- Add and mix LYCASIN® maltitol syrup and water in a sauce pan
- Cook at 115°C
- Cool to 90°C and add gelatin solution
- Add citric 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)
Sweetener (maltitol syrup), gelatin, acid (citric acid), flavor, color.
LABEL OF NUTRITION FACTS (INDICATIVE)
| Average nutrition facts (EU) |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) |
41 | 204 |
| Fat (g) | 0.0 | 0.1 |
| of which saturates (g) | 0.0 | 0.0 |
| Carbohydrate (g) | 14.2 |
71.0 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 14.2 | 71.0 |
| Fiber (g) | 0.0 | 0.0 |
| Protein (g) | 1.5 | 7.6 |
| Salt (g) | 0.00 | 0.01 |
Serving size (Portion): 20.000 g
ANALYTICAL
Deposit brix : 77
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.