Gummies, what are they made of?

There are foods that we consume for their sweetness and delicious flavor; however, on many occasions we do not know their ingredients or nutritional value, such is the case of sugary gummies, also known as jellies, very popular sweets among children, adolescents and even adults; Then we tell you what they are made of and how they are made.

From their tender or ingenious and multicolored designs, gummies conquer everyone. This without forgetting its addictive flavors, whether enchiladas, fruit, honey or even stuffed with jam. As if that were not enough, jelly beans can also be used to decorate other desserts.

Regardless of their flavor or brand, gummies are among the favorite sweets of the little ones, but do you know what they are made of? Below we tell you about the ingredients they contain, maybe you still like them or prefer not to eat them again.

Who started making gummies?

In 1920, the German Hans Riegel opened his own candy company, which he named Haribo. He started selling some colorless hard candies that he made at home; however, sales were poor, so he decided to experiment.

A short time later, he created a soft, fruit-flavored candy made from gelatin, what we know today as gummies. Inspired by the bears of the great parades, Riegel decided to give this candy the shape of a dancing bear, which he named Gummibärchen.

What are gummies made of?

These soft candies contain glucose or fructose syrup, sugar and gelatin, this last ingredient is what gives the gummies their soft and fluffy consistency, but do you know what they are made of?

It turns out that the main component of gelatin is gelatin, which is a colorless and tasteless substance derived from collagen and is obtained by prolonged boiling in water of skin, tendons, ligaments and bones obtained from cows or pigs.

What is gelatin?

The gelatin is a protein that is extracted from the collagen constitutive of animal bones, skins and cartilage by means of acid or alkaline hydrolysis processes. The gelatin is very easily assimilated by the human body and does not contain carbohydrates, fats or cholesterol, which makes it an excellent vehicle for nutrients and an ideal ingredient in a balanced daily diet.

Gelatin possesses to a high degree the characteristic properties of hydrophilic colloids, facilitating the formation of emulsions, suspensions and gels which, together with its protein nature, make it a very versatile product whose use is extended in the Food Industry, Pharmaceutical Industry, Photography and others more.

Gel strength, viscosity and transparency are among the properties of gelatin that vary with the isoelectric point and the PH of the Solution. In general, gelatin contains 85% protein, 12% water and 1 to 2% salt.

Storage and Handling

The gelatin is generally packed in paper sacks, with an inner plastic bag in order to prevent the gelatin from absorbing moisture, since it is hydroscopic. It should be stored at room temperature and under these conditions it can remain for several years without being altered.

Once the package has been opened, it must be carefully closed again, in order to prevent the gelatin from absorbing moisture from the environment.

Containers used to handle gelatin solutions should be made of stainless steel or other corrosion-proof material.

Gelatin is a nutrient for microorganisms therefore it must be handled under strict hygienic conditions. When gelatin is attacked by enzymes produced by high concentrations of microorganisms, a rapid degradation of its properties occurs.