Pectin: Pectin is a polysaccharide extracted from fruits and vegetables. It can form a gel with sugars under acidic conditions. The gel strength of pectin is influenced by factors such as esterification degree, pH, temperature, and sugar concentration. Pectin gummies are known for their high transparency, smooth texture, and resistance to sugar crystallization.
Carrageenan: Carrageenan is a polysaccharide extracted from seaweed. It can form a gel with excellent elasticity and high transparency at low temperatures. The gel strength of carrageenan is influenced by factors such as ion concentration, pH, and sugar concentration. Carrageenan gummies are characterized by strong elasticity, good chewiness, and resistance to dissolution.
Modified corn starch: Modified corn starch is a type of corn starch that has undergone physical or chemical treatments. It can form a gel with good elasticity and high transparency at low temperatures. The gel strength of modified corn starch is influenced by factors such as concentration, pH, temperature, and ion concentration. Modified corn starch gummies are known for their strong elasticity, good chewiness, and resistance to sugar crystallization.
Post time: Sep-12-2023
