Inline BRIX or refraction measurement of gelatin and candy l Inventech

Gelatin is a natural and healthy food that can look back on a long tradition. Due to its versatile properties, pure protein offers many benefits and plays an important role in today's food industry.Gelatin is a pure, natural protein made from animal raw materials that contain collagen. It consists of 84 to 90 percent proteins and 2 percent mineral salts, the rest consists of water. Gelatin is classified as a food and is not a food additive with an E number. As a natural food, gelatin therefore meets the requirements of clean label products. In the production of food, the use of artificial or modified additives, which must be labeled with an E number, is avoided as much as possible. Gelatin contains no preservatives or other additives and is free of fatty, cholesterol and uric acid compounds.The main uses are sweets (gummy, licorice, peppermint), desserts (gelatin pudding) and bakery products. Variations are made by adding other ingredients such as fruits, herbs and acidity regulators. Jelly beans and gummy candies are made from processed gelatin.

Mixing gelatin in food products and sweets with BRIX or refractometer

Mix ratio feedback system

Measures the mixing ratio in real time and responds by changing the flow volume adjustment.

Control concentrate gelatin with BRIX or refraction

In the production of gummy candies, a BRIX or refraction meter is used (and is indispensable) to check the concentration when mixing the raw materials, heating the paste and concentrating.

Photo by Freepik

Final check before bottling of gelatin-containing products with the inline refractometer or BRIX meter

A final check of the product before bottling is carried out to ensure it is within specifications. Controlling the switch between different fluids can help reduce fluid loss.

Brix example

Jello is about 15 to 20% Brix, while gummies are closer to 80% Brix.

More information about In-line Brix measurement or refraction measurement of gelatin and candy

For more information about an in-line BRIX or refraction measurement in gelatin-containing products and sweets, please contact John Heidenreich.

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In-line BRIX or refraction measurement of gelatin and candy l Inventech

Inventech is the specialist in refraction or BRIX meters, also in gelatin and candy.