Gummy Bear Research

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					Science Notebook Section: Homework

6th Grade Science                                               Name: _________________________________

Mr. Holt                                                        Date: _________________________________


                                  Gummy Bear Research
Gummy Bears
A gummy bear is a small, rubbery-textured confectionery, roughly two centimeters long, shaped in the form of
a bear.

The gummy bear originates from Germany where it is hugely popular under the name Gummibär (rubber bear)
or Gummibärchen (little rubber bear). The German company Haribo from Bonn first produced bear-shaped
sweets in 1922 and introduced its "Gold-Bear" product in the 1960s. Trolli is another well-known gummy
candy manufacturer and was the first to introduce gummy worms in 1981.

The traditional gummy bear is made from sugar, glucose syrup, starch, flavoring, food coloring, citric acid, and
gelatin.

Large sour bears are larger and flatter than gummy bears, have a softer texture, and include fumaric acid or
other acid ingredients to produce a sour flavor. Some manufacturers produce sour bears with a different
texture, based on starch instead of gelatin. Typically, starch produces a shorter (cleaner bite, less chewy) texture
than gelatin.

Gelatin
Gelatin is an animal protein substance having gel-forming properties, used primarily in food products and
home cookery, also having various industrial uses. Derived from collagen, a protein found in animal skin and
bone, it is extracted by boiling animal hides, skins, bones, and tissue after alkali or acid pretreatment. An easily
digested, pure protein food, it is nutritionally an incomplete protein, deficient in certain amino acids.
Unflavored, granulated gelatin, almost tasteless and odorless, ranges from faint yellow to amber in color.
Gelatin is also available as a finely ground mix with added sugar, flavoring, acids, and coloring. When stored in
dry form, at room temperature, and in an airtight container, it remains stable for long periods.

Immersed in a liquid, gelatin takes up moisture and swells. When the liquid is warmed, the swollen particles
melt, forming a sol (fluid colloidal system) with the liquid that increases in viscosity and solidifies to form a gel
as it cools. The gel state is reversible to a sol state at higher temperatures, and the sol can be changed back to a
gel by cooling. Both setting time and tenderness are affected by protein and sugar concentration and by
temperature. Gelatin may be whipped to form a foam and acts as an emulsifier and stabilizer. It is used to make
such gel foods as jellied meats, soups, and candies, aspics, and molded desserts and to stabilize such emulsion
and foam food products as ice cream, marshmallows, and mixtures of oils or fats with water. Fruit jellies
resemble gelatin products but achieve solidification as a result of a natural vegetable substance called pectin.

The food industry makes use of most of the gelatin produced. Gelatin is also used by the pharmaceutical
industry for the manufacture of capsules, cosmetics, ointments, lozenges, and plasma products and by other
industries.

				
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