Avast array of confectionery textures are possible using hydrocolloids, but what it generally boils down to is engineering. Reformulating confectionery products to be vegetarian or vegan is a massive undertaking that not only involves the formulation, but can also involve capital investment for new processing equipment. This article will compare and contrast gelatin with replacement hydrocolloids in chewy or aerated confections. Note that chocolate for enrobing or consumption in bar form contains little to no water, and hydrocolloids are not generally used in chocolate. This article will focus on confectionery products that contain hydrocolloids to derive their texture. When developing a new confection, one of the first ingredients confectioners reach for to provide texture is gelatin. The texture, clarity, and flavor release of gelatin-based products is the gold standard. Gelatin also has ideal processing properties; it has a very low hot viscosity, a low setting temperature, and a slow set. It is also the only protein among the most common hydrocolloids, which are generally carbohydrates. Gelatin has a unique blend of amino acids, the most important of which are proline and hy-droxyproline.
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