Viscosity & Set Time — page 2

If all manufacturers switched to non-GMO corn syrup, what second-order effects would appear on viscosity, setting time, and cost?

The question of a universal switch to non-GMO corn syrup in a manufacturing environment, such as a nutraceutical gummy production line, presents interesting...

July 20, 2026•Q&A•3 min read

#Sweeteners #Viscosity & Set Time #Ingredient Sourcing

Manufacturing & Process

If you had to produce 1 kg of perfect gummies in a home kitchen, what steps would differ from a 10,000 kg batch? What insights does the small scale give about the large?

Producing 1 kg of gummies at home and 10,000 kg in a facility like KorNutra’s are fundamentally different processes, but the small scale can teach you...

July 19, 2026•Explainer•3 min read

#Scale-Up #Equipment & Line Setup #Viscosity & Set Time

Manufacturing & Process

How does the tension between 'fast setting' (to increase line speed) and 'slow drying' (to achieve desired texture) get optimized in the cooling tunnel design?

The optimization of "fast setting" versus "slow drying" in a cooling tunnel is a delicate balance achieved through precise engineering and process control....

July 16, 2026•Q&A•2 min read

#Drying & Curing #Viscosity & Set Time #Equipment & Line Setup

Manufacturing & Process

What changes in syrup rheology occur when the batch size doubles from 500 kg to 1000 kg, and how do those changes affect the heat transfer and setting time?

When scaling a syrup batch from 500 kg to 1000 kg, the primary rheological change is an increase in apparent viscosity due to the longer time under shear...

July 16, 2026•Q&A•3 min read

#Scale-Up #Viscosity & Set Time #Equipment & Line Setup

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

Manufacturing & Process

If a gummy line switches from batch mixing to continuous mixing, what second-order effects occur in the consistency of the syrup, the accuracy of dosing, and the response time to fluctuations?

Switching from batch mixing to continuous mixing in a gummy production line introduces several second-order effects that directly impact syrup consistency,...

July 13, 2026•Q&A•4 min read

#Batch Consistency #Quality Control #Equipment & Line Setup

Manufacturing & Process

If a gummy manufacturer had to produce a continuous sheet of gummy that is later cut, rather than individual shapes, how would the constraints on viscosity, set time, and cooling change?

When a gummy manufacturer shifts from producing individual shapes to a continuous sheet that is later cut, the formulation and process controls must be...

July 13, 2026•Q&A•3 min read

#Viscosity & Set Time #Drying & Curing #Pectin

Manufacturing & Process

What does the gummy manufacturing process look like at the microscopic scale of a single starch granule? How does expansion during heating affect the mold cavity?

At the microscopic scale, the journey of a single starch granule during gummy manufacturing is a remarkable transformation that directly impacts the final...

July 13, 2026•Explainer•3 min read

#Starch Moulding #Viscosity & Set Time #Texture