Which is the better manufacturer of soft candies in Guangdong?

I. Core Characteristics 

Texture: Soft, springy, and having a chewy quality. Some varieties may have a slightly crispy or glutinous feel. 

Appearance: Mostly transparent or semi-transparent, with bright colors and various shapes (such as bears, fruits, stars, worms, etc.). 

Moisture content: High, usually ranging from 10% to 20%, and for some varieties, it can reach 24%. 

Taste: Smooth on the palate, with a strong chewing sensation, and the flavor takes time to release. 

II. Main Components 

The composition of gummy candies can be divided into four core parts: 

Colloid (framework) 

The factors determining the elasticity of the gummy candy mainly include: 

Gelatin: Animal origin (cow bones, pig skins), has the best elasticity, strong and durable texture, and is thermally reversible (melts at body temperature). 

Pectin: Plant-based (from citrus peels), has a slightly brittle, refreshing and heat-resistant texture. 

Agar / Carrageenan: Derived from seaweed, it has high transparency and a slightly hard and brittle texture, making it suitable for vegetarians. 

Gelatinized starch: Low in cost, with a sticky and glutinous texture, and is often used in combination. 

Sweetener (main body) 

Traditional: White granulated sugar + starch syrup (to prevent crystallization and increase volume). 

Sugar-free / Low-sugar: Maltitol, sorbitol, erythritol, etc. (Low in calories, does not cause tooth decay). 

Flavor and Color (The Soul) 

Acidulant: Citric acid, malic acid (used to adjust flavor and pH value). 

Flavors / Juices: Offer flavors such as fruits, milk, and mint. 

Color: Natural or synthetic pigments, providing a wide range of colors. 

Other

Some gummy candies are supplemented with vitamins, minerals, probiotics, collagen, etc., and thus become nutritional/functional gummy candies.

III. Manufacturing Process (Brief Description) 

Solvation: Soaking and melting the colloid (such as gelatin). 

Converting sugar: Heating and concentrating sugar and sugar syrups. 

Mixing: The syrup and the gel are mixed together, and flavors, pigments, and acidifiers are added. 

Forming: Inject the starch mold / silicone mold and let it cool and solidify. 

Drying / Packaging: Remove surface moisture and seal the package. 

IV. Common Types and Flavors 

Traditional leisure candies: fruit flavors (strawberry, grape, orange), milk flavor, mint flavor, cola flavor, etc. 

Functional nutrition candies: Vitamin candies, calcium supplement candies, collagen protein candies. 

Specialty gummies: QQ gummy, rubber gummy, sour sugar candy (coated with sour sugar), filled gummy, cotton candy. 

V. Tips for Purchase and Consumption 

Check the ingredients: Vegetarians who prefer vegetarian options can choose the pectin or agar version; those who are on a sugar-reduction diet should opt for the **sugar-free (sugar alcohol)** formula. 

Appropriate consumption: High in sugar content. Excessive intake may lead to obesity and tooth decay; Excessive sugar alcohols may cause gastrointestinal discomfort. 

Storage: Store in an airtight container in a cool and dry place. Avoid exposure to high temperatures which may cause melting or moisture-induced sticking. 

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