Gummies owe much to one key ingredient that can act as a gelling agent, stabilizer, emulsifier, thickener, or foaming agent: the “versatile” edible gelatin that gives food a richer taste, texture, and appearance.
From the gelatin manufacturer: gelling power, viscosity, and texture are three closely interrelated properties, determined mainly by the colloid's structure, molecular size, and temperature. Gelatin is a chain-like mixture of polymers of varying lengths that forms a colloid or sol. These sols turn into gels on cooling and back into sols on heating.
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Email: zhaofengcapsuels@gmail.com
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