FAQs

An imported Type B Bovine Gelatin (Bloom 260) caused haze and slow setting in clear gummies. Please analyze the cause

This phenomenon is highly likely due to incorrect material selection. The specific analysis is as follows:

1. Transparency Issue (Haze/Precipitation):

The text explicitly states that Type B (alkali-processed) bovine gelatin typically ranges from "pale yellow to golden yellow" and possesses lower transparency compared to Type A gelatin. If the product requires a "crystal clear" appearance, Type B bovine gelatin is inherently unsuitable. The haze may be attributed to trace ash content or pigments retained from the alkali processing method.

2. Gel Setting Issue (Slow Gelling):

The isoelectric point of Type B gelatin is pH 4.7–5.2. If organic acids (such as citric acid or malic acid) are added during the cooking process and the pH drops below 4.0, the Type B gelatin will carry a positive charge on either side of its isoelectric point. This induces electrostatic repulsion between molecules, leading to slower gel formation and reduced gel strength.

Corrective Actions:

• Change Raw Material: Switch to Type A (acid-processed) pig skin gelatin. Its high transparency and adaptability to neutral pH are better aligned with the requirements for transparent gummies.

• Adjust Process: If the use of high-Bloom Type B gelatin (for hardness) is unavoidable, strict control over syrup acidity is required to ensure the pH does not drop below 5.0. Alternatively, adopt a "two-stage addition" process to prevent prolonged degradation of the gelatin under strongly acidic and high-temperature conditions.