1. How Metal Molds Press Gummy Shapes into Starch Powder
The mainstream way to make gummy candy is called the "starch mold method." At the factory for Meiji’s fruit juice gummies, they stamp a metal mold into trays covered with cornstarch to create depressions in the shape of the gummy, then pour the dough into these spaces [1]. This is similar to pressing a cup into sand at a playground to make a hole. However, in the factory, machines arrange these identical depressions in neat, regular rows.
There is a reason the shape is made in "powder," which will be explained later. Even after the dough is added, the gummy is not finished. It must harden and be taken out of the powder. After that, secondary processes like adding gloss are performed, and then the product is packaged [1]. So, what happens to the dough in the depression while it waits?
2. Why Gummy Dough Rests in Powder for 24 Hours to Harden
The trays containing the dough are placed in a special room where temperature and humidity are controlled, and they are left to rest for 24 hours. This step is called "aging" [1]. Note that 24 hours is the example for Meiji’s fruit juice gummies; not all manufacturers necessarily use the same time.
During this time, two things happen at once. First, the dough cools and hardens. Second, the cornstarch absorbs moisture from the dough [1]. The powder in the mold may be both a container and a material that affects the texture.
The dough hardens as it cools because of the properties of gelatin. Gelatin changes repeatedly: it becomes liquid when heated and hardens when cooled. When cooled, it is explained that some of the long chains of gelatin twist into spirals, which become the knots of a net-like structure [4]. We will leave the detailed mechanism to other articles and focus here on the point that "warm liquid hardens when it cools." If it takes that long to harden, what does the factory worry about while making the dough?
3. Why Hot Gummy Dough Loses Flavor and Texture If Left Too Long
The ingredients include glucose syrup, sugar, concentrated fruit juice, and gelatin. The dough made from these ingredients is in a hot state. If too much time passes between mixing and molding, heat causes the sugar and gelatin to break down. This damages the color, texture, and flavor, so the factory strictly manages the temperature history and elapsed time [1].
There are also types of failures related to the powder mold. Defects can occur if there is not enough cornstarch or if the mold collapses after being stamped. To prevent these molding defects, this factory uses an image recognition system to inspect all trays before pouring the dough [1].
So far, we have looked at the example of the Meiji fruit juice gummy factory. But where and when were gummies born, and how did they spread to Japan?
4. How Germany's Gummies Changed Texture to Spread in Japan
According to news reports, the first gummy candy is said to be the one released by the German company Haribo in 1922 [2]. This means it is the "first thing considered a gummy," not necessarily the "world’s first gelatin confection."
The first gummy in Japan was "Cola Up," released by Meiji Seika (now Meiji) in 1980. By the way, "Meiji" is the company name, not the historical Meiji era. It is reported that a manager looking for new fields beyond chocolate encountered gummies while touring Europe and improved them to have a soft elasticity and clean bite for Japanese people [2].
Reports also state that Western gummies have too much gelatin and are too hard for Japanese people, so the amount of gelatin was changed to make a product that suits Japanese tastes [3]. However, this is an explanation from the reports, and specific recipes are not shown.
According to the same article, Meiji Seika released fruit-flavored fruit juice gummies in 1988, which became a huge hit [2]. The starch mold method seen in the factory is an example from the factory for these fruit juice gummies. A candy born in Germany gradually changed to suit Japanese preferences and became Japanese fruit juice gummies.
5. How to Compare Gummy Texture and Ingredients at Home
If you have gummies at home, look at the ingredient list on the back of the package. Try to find if glucose syrup, sugar, and gelatin are listed.
If you have two different types of gummies, try gently pressing them with your finger to compare their hardness and elasticity. You can feel which one pushes back with more force before you even bite it. Because recipes and methods differ by manufacturer and product, we cannot say whether they match the Meiji example in this article. Finding these differences is itself a starting point for investigation.
The original sources are Meiji’s "Quality Commitment" page on fruit juice gummy production and the All About News article on the history of gummies. You can read them in the source section. When eating gummies, please wash your hands and chew them well.