SOFT CANDY
In soft candies (like gummies, chewy sweets, and jelly drops), carrageenan plays a crucial role in texture, stability, and shelf life. Here’s a breakdown of its key functions:
1.Gel Formation (Chewy & Elastic Texture)
· Kappa-carrageenan (with calcium ions) forms firm yet elastic gels, ideal for soft, bouncy candies.
· Unlike brittle agar or gelatin (which melts easily), carrageenan provides a smooth, consistent chew.
2. Moisture Retention (Prevents Hardening)
· Binds water molecules, preventing candies from drying out or crystallizing over time.
· Extends shelf life by maintaining softness.
3. Vegan Alternative to Gelatin
· Unlike animal-based gelatin, carrageenan is plant-derived, making it key in vegan/vegetarian soft candies.
4. Heat Resistance
· Holds shape better than gelatin at room temperature.
· Suitable for candies sold in warm climates.
5. Flavor Release & Mouthfeel
· Unlike starch-based thickeners, carrageenan gels melt smoothly in the mouth, releasing flavors cleanly.

Note: Specific spec can be customized according to your detailed requirements.