Researchers conduct a series of experiments that explore how changing key parts of the gummy-making process affects the final product, as well as how the candies behave in different storage temperatures. The group adjusted a variety of inputs while making the gummies, from the glucose syrup-to-sucrose ratio to starch and gelatin concentrations, to understand how these changes affected features like candy texture, moisture content, and pH. They used these results to identify the most shelf-stable combination for gummy candies.