A study conducted by researchers from Ozyegin University and Middle East Technical University investigated the optimal formulation and storage conditions for gummy candies to improve their shelf life and quality in various climates. The research aimed to determine how different ingredient combinations and storage temperatures affect candy texture, hardness, moisture content, and other quality parameters. The team experimented with multiple variables, including the ratios of glucose syrup to sucrose, starch and gelatin concentrations, and storage conditions varying from 10 to 30 degrees Celsius over periods of 12 weeks and one year. Despite expectations, the study revealed that starch content did not influence candy hardness or molecular bond length. Instead, key influences on texture included the glucose syrup-to-sucrose ratio and gelatin content, which affected moisture and crosslink distances. The authors employed a statistical model to analyze the data, revealing that managing multiple parameters posed a significant challenge. Their findings underscore the importance of gummy candy texture, indicating that better formulations can enhance the candies’ quality and longevity. Future research will focus on plant-based formulations, different mold shapes, and packaging types to further enhance gummy candy production. The study’s results are published in Physics of Fluids.
