Practical Introduction Course:
Gums & Jellies Production including Functional Gums

Date: 16.03. – 19.03.2026
Language: English
Location: ZDS Solingen
Costs: 3.260,00 €

In this practical course about gums & jellies production, the participants get to know in theory and practice the characteristics and technology of ingredients and their use in products. In addition, we talk about the specifics of raw materials, formulations, and processing technology for the production of functional gums.

Topics:

  • Sugar and glucose syrup
  • Starch gums
  • Gum arabic pastillas
  • Pectin jellies
  • Agar-agar jellies
  • Production methods starch & starchless depositing
  • Functional gums and jellies, trends, ingredients, concepts
  • Aerated products – Ingredients & Technology
  • FMPs and masking flavors
  • Antisticking agents

Who Should Attend?

  • Food technologists from the confectionery industry, who are working in R&D, Production, QA
  • Technical service and support personnel of the raw material and machinery industry.
  • Members of manufacturing companies who wish a technical introduction to this product range.

Monday, March 16, 2026

9:00 Welcome

Introduction: Classification of gums and jellies and evaluation of market products

Theory: Sugar, water, and glucose syrup

Theory: Modified starches in gums and jellies – Properties and application

13:00 Lunch

 14:00 Practice: Elaboration of fruit gums with modified starch and gelatin

17:00 Final discussion and end of day 1

Tuesday, March 17

 08:30 Theory: Hydrocolloids

  • Gelatin
  • Agar Agar

Theory: Pectin

  • Pectins for use in jellies and functional gums

 Practice: Elaboration of Agar Agar Jellies

13:00 Lunch

14:00 Practice:

  • Pectin for gums and jellies
  • Gelatin gummies with a foam layer
  • Agar Agar jellies

Theory: Flavors, colors, and acids for fruit gums

17:00 Final discussion and end of day 2

Wednesday, March 18

08:30 Theory: Sugar substitutes, high-intense sweeteners, and dietary fibers

Theory and Practice: Dosing and cooking/dissolving of gums and jellies

13:00 Lunch

 14:00 Practice:

  • Sugar-free and sugar-reduced gums and jellies
  • Gelatin gummies starchless

17:00 Final discussion and end of day 3

Thursday, March 19

08:30 Theory and Practice: Mogul Technology – Overview of process      and depositing

12:00 Theory: Drying technology of gums and jellies

13:00 Lunch

13:45 Theory: Antisticking agents, sugar, and acid coating

Practice: Destarching, oiling, sugaring, and enrobing with chocolate of the produced gums and jellies

16:00 Final discussion and end of the seminar

  • Course documentation in digital format
  • Refreshments: snacks and drinks
  • Lunch at the ZDS refectory
  • Certificate of attendance
  • You should wear comfortable work clothes, long trousers, shoes.
  • We kindly ask you to bring your own coat.
  • Kindly bring your laptop to access the course documents on-site.

Questions? 

If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32

Your instructor:

Guillermo Geschwindner
Dipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade