Since HARIBO was founded in Germany in 1920, the world of gummy candies has exploded. The company and its now-famous gummy bears grew extensively in Europe after World War II, and sparked an American fascination for gummies starting with their first U.S. location in 1982.
Today, gummies are everywhere – delivering juicy flavors, vitamin supplements, and cannabinoids to consumers around the globe. Thousands of companies – from craft artisans at farmers markets to large-scale private-label manufacturers – produce gummies in practically every shape, form, and flavor imaginable. The development of high-quality machinery like our Universal Depositors and Demolders make it easy for new candy makers to start and scale new businesses in this growing competitive market.
Gummy makers blend recipes with either gelatin or pectin to achieve the perfect combination of texture, flavor, and sweetness. When developing new recipes, it can be tough to make the decision of which gelling agent is better.
Gelling agents developed from gelatin and it remains top-class. The use of gelatin makes for easy production and gummies with great flavor, and is loved by consumers and producers alike. However, heat can create some challenges, and gelatin contains animal products that some could do without. As we’ll explain in this article, the vegan-friendly and easily-customizable gelling alternative – pectin – is a great option for many.
Let’s take a deep dive into both gelatin and pectin to explore the differences.
Gelatin
Gelatin is the original gelling agent – a protein derived from collagen found in animal tissues. When it is dissolved in hot liquids and cooled, gelatin forms partial collagen-like networks and creates the bouncy, chewy texture that originally defined classic gummy candies. These gummies begin to soften at 77°F (25°C) and fully melt at 95°F (35°C), delivering a literal “melt in your mouth” experience.
Candy makers enjoy working with gelatin for its ease of use. Production can be more forgiving because batches may be reheated and reset during processing without compromising quality. Gelatin gummies also set relatively quickly, supporting faster overall production times than pectin-based recipes.
The ease of production and signature mouthfeel of gelatin gummies does come with trade-offs. In warmer weather, it can be tough for these to hold their proper shape. They become sticky easily, and if left in a hot environment such as a glove compartment, they can melt altogether. For this reason, manufacturers must intentionally consider packaging, storage, and shipping logistics to mediate potential challenges.
Pectin
While gelatin is an animal-derived product, pectin is a plant-based complex polysaccharide found in plant cell walls. For vegetarian, vegan, and some religious diets, pectin-based gummies would be an acceptable alternative to gelatin-based gummies.
Makers of gummies often prefer pectin due to its customizable gelling properties. By adjusting sugar concentration, pH, and pectin type, manufacturers can fine-tune recipes to achieve the exact texture and setting speed desired—often resulting in gummies with a firm, clean bite. While formulations can be less forgiving to work with, pectin recipes often produce candies that release easily from molds and are easier to package.
Giving up the melt-in-your-mouth texture comes with greater temperature tolerance. Pectin gummies begin to break down around 176°F (80°C), leading to easier shipping and storage without worrying about softening and melting under normal conditions.
Considering Infusions
While nothing is going to give that classic gummy-bear feel better than a gelatin-based gummy recipe, pectin may be a better choice when you’re deciding on recipes for gummies infused with cannabinoids, functional mushrooms, or vitamins.
The ability to fine-tune the candy’s pH can help stabilize sensitive active ingredients while preserving bold flavors. This customization also makes for a more moisture-stable product with less risk of microbe growth, leading to a longer shelf life. The strong gel structure of the gummy also helps keep emulsified oils in place throughout the candy, ensuring dosage remains consistent across various temperatures and batches.
Customers who prefer wellness supplements also prioritize clean plant-based ingredients, so choosing pectin generally aligns with consumer preferences in this case.
Let Truffly Made Help Perfect Your Gummy Recipe
Whether you decide to make gummies using gelatin or pectin, our recipe development experts are here to support you every step of the way. From booking a one-hour consultation with our in-house chemists or equipping your kitchen with proven industry-leading recipes optimized production line designs, we’ll help grow your candy making business to a leader in this competitive market.
Reach out to info@trufflymade.com to learn how we can support your success.
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