By combining pectin with gelatin, manufacturers can achieve an optimal texture of traditional gelatin-based gums while benefiting from the stabilising properties of pectin.
Fruit gummies have carved out a unique place in the confectionery world, captivating consumers with their chewy texture and delicious flavours. Recently, these popular treats have evolved beyond simple indulgence to become a vehicle for nutritional supplements, including essential vitamins and minerals. Traditionally, gelatin has been the gelling agent of choice for fruit gummies. However, the growing demand for vegetarian-friendly and health-conscious foods has prompted a shift to pectin, a plant-based gelling agent. Pectin is not only in line with health-conscious trends, but also offers technical and sensory benefits, especially when used in combination with gelatin.
Pectin in modern confectionery
Pectin is a naturally occurring polysaccharide found in the cell walls of fruits, especially citrus fruits and apples. It has been used in the food industry for decades, primarily in the production of jams and jellies due to its gelling properties. In the context of fruit gums, pectin is an optimal solution for several reasons:
Vegetarian-friendly alternative: As a plant-based ingredient, pectin is ideal for creating vegetarian or vegan gummies, appealing to a growing segment of health-conscious consumers who avoid products of animal origin.
Improved thermal stability: A key benefit of pectin is its ability to withstand higher temperatures. By replacing a portion of the gelatin with pectin, fruit gummies can be produced with improved tolerance to high temperatures, simplifying the manufacturing process.
Improved storage stability: Pectin’s higher melting point compared to gelatin ensures that fruit gummies maintain their shape and texture even in warmer climates or during extended storage.
Reduced moulding time: Pectin sets faster than gelatin, reducing the time it takes for gummies to form in moulds. This allows for faster turnaround times and increases manufacturing efficiency.
Optimal fruit gum texture and stability
The combination of pectin and gelatin offers the best of both worlds. While gelatin provides desirable chewiness and clarity, pectin adds firmness and improves overall texture. This flexibility allows manufacturers to fine-tune the texture and mouthfeel of fruit gums to meet specific consumer preferences.
The use of pectin is not only in line with current health and nutrition trends, but also provides a robust technical solution that improves the overall production and quality of fruit gummies. In fact, this plant-based gelling agent is the optimal solution for creating delicious, stable and consumer-friendly chewy treats.
