![]() The simplified production process allows manufacturers to produce small batches, with greater flexibility in product changes and more control over ingredient dosing, according to Gelita.Īccording to Innova Market Insights, Gummy supplement launches increased by 54% annually from 2017-2022 (Image credit: Gelita). Active ingredients ![]() It is the solution for starch-less gummy production and performs very well in industrial equipment.” “Confixx has a high-speed setting behavior but still delivers fruit gummies’ delicious and most preferred gelatin texture. “This reduces the production time from two days to just a few hours and eliminates any cross-contamination via the starch,” adds Leuwer. The company enables GMP-compliant production of functional and fortified gummies and reduces cross-contamination risk by separating batches with different active ingredients. The company explains that eliminating starch preparation and gummy drying steps reduces production time, requires less space and is less energy intensive. We can’t wait to see what innovations this development will inspire.” “With the introduction of Confixx, it is possible to produce gelatin-based gummies with virtually any active ingredient – from collagen peptides to melatonin, vitamins and minerals. “Until now, product developers in this space have had their creativity curbed by practical manufacturing limitations.” “The market for functional and fortified fruit gummies offers exciting growth prospects,” adds Johanna Schmidgall, global head of application development at Gelita. “The reasons are that consumers are looking for pleasant, well tasting and easy ways to get their daily dose of supplements like vitamins, minerals, collagen and so on.” The newly launched gelatin allows supplement manufacturers to add active ingredients and simplify production, says Leuwer (Image credit: Gelita).“Fortified gummies experienced substantial growth during the past years,” adds Leuwer. Innova Market Insights reported a 54% average annual growth in supplement launches in gummy formats between October 2017 and September 2022. Using the new gelatin, gummy supplement manufacturers can work with different active ingredients, simplify their production process and make cost savings through increased efficiency. With Confixx, a new generation of gelatin specially designed for starch-free production has been developed to achieve the typical characteristics of a fruit gummy.” “Up to now, traditional gelatin could not be used in a starch-free production process and thus, the desired texture was not given. “Confixx allows gummy producers and brand owners to offer their supplements in the popular gelatin gummy format while at the same time using a new, starch-free gummy production process,” Natalie Leuwer, category management food specialties at Gelita, tells NutritionInsight. ![]() © Association of Food Scientists & Technologists (India) 2021.- Gelita has released a fast-setting gelatin, Confixx, which allows for starch-free production of gummies with a sensory profile that was previously only attainable with a starch-based manufacturing process, according to the company. Gelatin content Gummy jelly Oral processing ability Texture properties Vitamin C. This study provided an effective reference for the formula design and chewing mode optimization of gummy jelly. The optimal amount of gelatin addition was 6%. The amount of VC released was the highest under the combination of F chew 12 times, ST chew 100%, V saliva 2 ml and SP chew 40 times/min. Multivariate linear regression analysis proposed a model to predict the amount of VC released and the goodness-of-fit of the model was 95.7%. Orthogonal chewing experiment showed that the priority of the factors affected the release of VC was following: ST chew > F chew > SP chew > V saliva. Single factor chewing experiment showed that the release of VC was positively correlated with chewing frequency (F chew) and chewing strain (ST chew), while negatively correlated with gelatin content, chewing speed (SP chew) and volume of saliva (V saliva). Textural profile analysis showed the hardness of gummy jelly increased from 91.7 N to 198.8 N when the gelatin content was raised from 3 to 12%. In order to investigate the factors affecting the release of vitamin C (VC) in gummy jelly during oral processing, four levels of gelatin (3%, 6%, 9% and 12%) were selected and a bionic chewing robot was employed in chewing experiments.
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