The most important question about the effect of high shear during depositing on the final gummy structure that is currently ignored by the industry is: How does the duration and intensity of high shear at the nozzle disrupt the long-term gel network formation and final texture uniformity?
Most manufacturers focus on the immediate rheological impact-viscosity drop during depositing-but overlook the permanent structural damage high shear can inflict on the gummy's internal matrix. High shear can partially break the hydrogen bonds and other non-covalent interactions that build the gel network, leading to:
- Uneven texture: Gummies with softer or firmer zones due to localized network disruption.
- Increased syneresis: Water separation over time because the matrix cannot properly retain moisture.
- Reduced elasticity and mouthfeel: A less cohesive, sometimes brittle final product.
Ignoring this question means accepting batch-to-batch variations and suboptimal shelf stability. A thorough analysis of shear history-from mixing through depositing-could reveal critical control points that, once optimized, produce gummies with superior, consistent structure and longer shelf life. At KorNutra, we prioritize understanding these nuanced process parameters to ensure every deposit results in a structurally sound, high-quality gummy.