Gummy Candy
Hydrocolloid Blend Build the bite you want.
SP02261 (KA-10) is a compounded carrageenan and konjac gelling blend for gummy candy production. It brings three formulation components together for manufacturers developing a consistent molded gummy texture.
One blend. A clearer starting point for texture trials.
Candy texture depends on the gelling system, syrup composition, acidity, heating and setting conditions. KA-10 gives product developers a defined blend to evaluate in their own process.
Build a cohesive set
Evaluate gel formation and firmness in your target sugar and syrup formulation.
Work toward reliable depositing
Assess hot-mix flow, filling of your molds and release after cooling.
Tune the finished bite
Compare chew, elasticity and mouthfeel after your normal setting and drying process.
For molded gummy candy formulas.
The supplied reference process uses sugar, maltose syrup, water, acid and flavor. Start with a controlled trial before adapting it to other sweetener systems or added actives.
Develop the desired bite and shape in a conventional sugar-and-syrup base.
Evaluate depositing, cooling and demolding on your chosen production equipment.
Adjust the overall formula and process to your target firmness and chew.
Three components in one compound blend.
SP02261 is listed as a compound thickener in the Anrui Bio product range. Request the current ingredient declaration and specification for your label and market review.
KA-10 composition
Ingredients in the supplied product formulation.
Ingredient percentages and market-specific declarations should be confirmed from the current technical documents.
Start with a controlled gummy trial.
These are reference conditions from the product formulation. Confirm the addition basis and adjust the process around your target solids, pH and equipment.
Check the starting dose
The listed reference addition is 1.4%. Confirm its calculation basis with Anrui Bio before scaling your batch.
Heat and disperse
The reference process heats the sugar, maltose syrup and water to 102–105°C, then disperses the blend until dissolved.
Add flavor, mold and set
Near 90°C, add the prepared acid, sodium citrate and flavor solution. Deposit, cool and dry to your target finish.
Setting options in the reference: Chill at 4–8°C or at −18°C for around 20 minutes before demolding; drying is listed at 40–60°C. Validate times, temperature and final moisture on your line.
KA-10 at a glance.
A compact starting point for your R&D and sourcing team. Ask for the current product documents before approving a production run.
| Product name | Gummy Candy Hydrocolloid Blend (KA-10) |
|---|---|
| Product code | SP02261 |
| Product class | Compound thickener and gelling blend |
| Ingredients | Carrageenan, konjac powder, potassium chloride |
| Target application | Gummy candy production |
| Reference addition | 1.4%; confirm the dosage basis in your formulation |
| Reference cooking | 102–105°C syrup processing; add acid/flavor solution around 90°C |
| Documents | Request the current TDS, ingredient declaration and COA |
Check ingredient permissions and final-product claims for your destination market. Process conditions and sensory results must be validated in the finished formulation.
Before you formulate.
Is KA-10 a gelatin or pectin product?
No. The listed SP02261 blend contains carrageenan, konjac powder and potassium chloride. Check the current ingredient declaration before making claims about the finished candy.
What is the recommended starting dosage?
The product information lists 1.4% as a reference addition. Confirm the calculation basis and run a trial with your own syrup, solids level and target texture.
Can we use it in reduced-sugar or fortified gummies?
The supplied reference process uses sugar and maltose syrup. A reduced-sugar formula or added actives can change setting and texture, so these applications need separate evaluation.
What should we share when requesting a sample?
Tell us your syrup system, target solids and pH, desired bite, molding method, destination market and estimated volume. Mention SP02261 or KA-10 in your inquiry.
Develop your gummy texture with KA-10.
Share your target chew, syrup system, process conditions and destination market. Our team can discuss a suitable trial of SP02261 and the current technical documents.
