The demand for plant-based confectionery is soaring, but creating a product that truly matches the beloved texture of traditional gelatin gummies has been a significant challenge. Gelatin is renowned for delivering a unique elastic bite, clear melt-in-the-mouth quality, and excellent aeration. Now, a breakthrough ingredient system from Megafood offers a superior plant-based solution that not only matches but exceeds gelatin's performance in key areas.
This innovative approach combines Carrageenan MF-MG and Plant-Based Protein Whipping Agent MF-IG01 to produce aerated gummies with a texture, foam structure, and mouthfeel remarkably close to gelatin—but with distinct processing and stability advantages.
Gelatin provides a uniquely elastic and chewy texture that is difficult to replicate with plant-based alternatives. Furthermore, its ability to form stable, light foams is essential for the characteristic melt-away quality of marshmallows and aerated gummies. Many plant-based solutions result in a sticky, too-hard, or too-brittle texture, failing to deliver the consumer experience expected from a premium gummy.
The key to success lies in the synergistic combination of two specialized ingredients:
1.Carrageenan MF-MG: This specific carrageenan acts as the primary gelling agent, providing the structural backbone for the gummy. It creates a firm yet elastic gel that forms rapidly.
2.Plant-Based Protein Whipping Agent MF-IG01:This ingredient is responsible for creating and stabilizing the fine air bubbles within the carrageenan gel. It introduces the light, aerated texture that is critical for a soft bite and smooth mouthfeel.
Together, this system replicates the cohesive elasticity and foaming properties of gelatin in a 100% plant-based format.
1. Dramatically Faster Production Times
Compared to the slow setting process of gelatin-based products, which often requires extensive drying or cooling times, the carrageenan-based system sets incredibly fast. The product can be stamped, cut, and handled within minutes, not hours or days. This significantly increases production line throughput and efficiency.
2. Excellent Thermo-Stability
Unlike gelatin, which melts at low temperatures and becomes sticky, the plant-based matrix offers superior heat stability. This ensures the gummies maintain their shape and texture even in warmer climates during storage and transportation. The result is a product that is more robust and has a reduced risk of deformation, ensuring a perfect appearance for consumers.
3. Ideal for Modern Consumer Preferences
This system is naturally plant-based and vegan, aligning with growing dietary trends. It allows manufacturers to create clean-label confectionery that appeals to a broad market without compromising on the classic texture and quality that consumers love.
The combination of Carrageenan MF-MG and Plant-Based Protein Whipping Agent MF-IG01 from Megafood represents a game-changing advancement for the confectionery industry. It enables the production of aerated soft gummies that deliver on the elusive goal of a true gelatin-like experience, while also providing critical benefits in speed, stability, and efficiency.
For manufacturers looking to lead in the plant-based space, this ingredient system offers a smarter way to achieve superior texture, consistent quality, and faster production cycles.
Pneumatic pouring test machine is a new pouring equipment used in the development of laboratory confectionery. The working power of the machine is compressed air, and the whole working environment is hygienic and clean, which meets the production requirements of food hygiene. The machine is controlled by human pneumatic, touch screen operation, compact structure, stable performance. It is an ideal experimental equipment for pouring gelatin, pectin and carrageenan gummy candies.
