Depositing — page 2 | KOR Nutra Blog

What if you combined the depositing step with a vacuum to remove air bubbles? How would that affect the final clarity and texture?

Combining the depositing step with vacuum-a technique we call vacuum depositing -is one of the most effective ways to improve both the clarity and texture...

July 23, 2026•Explainer•2 min read

#Depositing #Equipment & Line Setup #Texture

Manufacturing & Process

The trade-off between rapid depositing and splashing: how does the exact rheology of the syrup at depositing temperature determine this trade-off? Could a non-Newtonian additive break it?

At KorNutra, we understand that the trade-off between rapid depositing and splashing is a critical challenge in syrup manufacturing. The rheology-or flow...

July 22, 2026•Explainer•3 min read

#Viscosity & Set Time #Depositing #Pectin

Manufacturing & Process

What aspects of gummy quality change dramatically between a lab batch (10 kg) and a production batch (1000 kg)? Are there effects that counterintuitively improve at scale?

Scaling gummy manufacturing from a 10 kg lab batch to a 1000 kg production batch transforms quality in ways that are both dramatic and, at times,...

July 22, 2026•Q&A•4 min read

#Scale-Up #Texture #Moisture Control

Manufacturing & Process

How did the first industrial gummy machines in the 1960s deposit shapes before starch molds? What modern problems did those early machines avoid?

How Early Industrial Gummy Machines Deposited Shapes In the 1960s, the first industrial gummy machines revolutionized candy manufacturing by using a clever,...

July 20, 2026•Q&A•2 min read

#Depositing #Starch Moulding #Equipment & Line Setup

Manufacturing & Process

The Teen Gummy Problem Nobody Talks About

Walk into any supplement aisle and you’ll see the same split: bright, squishy gummies for little kids on one side, and serious-looking bottles for adults on...

July 19, 2026•Opinion•4 min read

#Texture #Flavour #Colour

Manufacturing & Process

The Gummy Paradox

When consumers reach for a BCAA or amino acid gummy, they see a convenient, tasty alternative to powders and capsules. What they don’t see is the hidden...

July 17, 2026•Explainer•5 min read

#Active Potency #Moisture Control #Quality Control

Manufacturing & Process

What is the maximum shear rate that a gummy syrup can experience during depositing before it starts to break down its gel structure, and at what point does that manifest as poor texture?

Understanding the maximum shear rate before a gummy syrup’s gel structure breaks down is crucial for achieving consistent texture and quality. The answer...

July 16, 2026•Q&A•2 min read

#Depositing #Viscosity & Set Time #Texture

Manufacturing & Process

What specific interaction between citric acid and gelatin during cooking causes the syrup to thin, and how can that be managed to maintain depositing consistency?

At KorNutra, we frequently encounter this question from manufacturers producing gelatin-based gummy supplements. The interaction you’re observing is a...

July 15, 2026•Q&A•3 min read

#Gelatin #Viscosity & Set Time #Depositing

Manufacturing & Process

What happens if you combine the slow gelation of high-methoxyl pectin with the fast setting of modified starch to create a gummy that sets in layers with different textures?

Combining the slow gelation of high-methoxyl (HM) pectin with the fast setting of modified starch is an advanced manufacturing technique that can produce...

July 14, 2026•Explainer•3 min read

#Pectin #Starch Moulding #Depositing

Formulation & Ingredients

What happens if you combine the rapid set of gellan gum with the slow-drying properties of starch molding to create a gummy with a soft core and firm shell in a single deposition step?

When you combine the rapid setting of gellan gum with the slow-drying properties of starch molding, you can create a gummy with a firm shell and a soft...

July 11, 2026•Explainer•2 min read

#Pectin #Starch Moulding #Texture