HEALTHY AND VEGAN SWEETS
GUMMY STYLE CANDY HAS ALWAYS BEEN ONE OF THE MOST POPULAR TYPES OF CANDY. IN RECENT YEARS, THE GUMMY HAS GAINED NEW GROUND: WITH ADDED INGREDIENTS, SUCH AS VITAMINS OR COLLAGEN, GUMMIES HAVE BECOME AN ALTERNATIVE TO PILLS AND CAPSULES. THIS MEANS NEW OPPORTUNITIES FOR BOTH TRADITIONAL CONFECTIONERY MANUFACTURERS AS WELL AS THE HEALTH INDUSTRY
SWEETS FOR HEALTHY LIVING
Gummies are not only used as candy nowadays, but are enhanced with active ingredients to make healthy living more attractive. Examples of these ingredients are vitamins for boosting the immune system, calcium that helps strengthen the bones, melatonin to aid sleep, supplements that improve hair, collagen for improving skin. Gummies and jellies can also be enriched with natural fruit extracts, such as elderberry and cranberry, or botanicals like turmeric and valerian. Enhancing gummies calls for gummy manufacturing equipment that allow for very accurate dosing and depositing. As a trusted supplier of gummy making machines, we offer precisely this: extremely accurate systems which ensure every individual gummy or jelly contains the exact amount of active ingredients you claim it to have
TAKING THE SUGAR OUT OF GUMS AND JELLIES
SUGAR-LESS
RISING DEMAND FOR SUGAR-FREE, LOW SUGAR AND NO ADDED SUGAR GUMS AND JELLIES MEANS MANY MANUFACTURERS ARE INTRODUCING OR EXPANDING PRODUCTION OF THIS CATEGORY. HOWEVER, TAKING THE SUGAR OUT OF THE GUMMY CALLS FOR MORE THAN SIMPLY REMOVING OR SWAPPING INGREDIENTS.
Sugar isn’t just part of the flavour profile, it also plays an integral role in consistency and stability. Absence of sugar raises the challenge of how to avoid gums and jellies becoming sticky, wet and cloudy over the duration of a reasonable shelf-life.
Fortunately, all of this can be solved through having the right recipe and process
We offer a unique, custom service for developing perfect low sugar gummies and jellies
The Tanis Innovation Centre is a unique facility designed to get gums and jellies manufacturers off to the best possible start and achieve the highest quality results.
Our dedicated team of food technologists work closely together with customers to develop exactly the right recipes and processes for every requirement.
Including reduced, no-sugar and no added sugar gummies and jellies.
Whether you’re venturing into the sugar-free market for the first time or looking to improve your offering, our team is available to help you:
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Create new, unique recipes, with the flavours and nutrition benefits you want
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Develop recipes and processes that result in perfect, stable gummies and jellies, no matter how much sugar you’re not using
FOOD SCIENCE AT THE READY
Examples of ingredients we incorporate to ensure tasty gums and jellies with desirable and stable consistency include:
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sugar crystal replacers: such as xylitol and erythritol
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bulk replacers: such as maltitol, sorbitol and polydextrose
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high fibre ingredients: such as inulin, FOS (fructo-oligosaccharides / oligofructose) and soluble fibres
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fruit purees and concentrates containing only natural sugar, to satisfy claim of no added sugars
START YOUR JOURNEY TO BETTER SUGAR-FREE GUMS AND JELLIES
Contact our Sales colleagues here!
PECTIN AS A GELLING AGENT:
VEGAN, HIGH FIBER AND HEAT-FRIENDLY
Pectin, which is primarily derived from the peels of citrus fruits, is an effective gelling agent for gummies. As well as being vegan, pectin boasts boosts the health benefit of high fiber content. It’s also a good choice for products destined for warmer environments, due to being more heat-stable than gelatin, which melts at around 37°C / 98°F (body temperature).
SET YOUR TEXTURE
As a gelling agent, pectin results in a distinctive texture which is more “biteable” than the elastic chewiness of starch or gelatin. It’s a texture that will be familiar to anyone who’s ever eaten traditional sugared fruit chews, in which pectin has long-been the standard gelling agent.
However, pectin can also be combined with other gelling agents to create a unique, custom texture.
CONTROL YOUR ACIDITY
Pectin’s solidification behavior is very pH-sensitive. If the candy mass is too acidic (pH is too low), it will turn from liquid to solid within seconds, making depositing impossible. If the candy mass is not acidic enough (pH is too high) it will remain liquid, and therefore unable to form stable shapes. Recipes where in which pectin is used as a gelling agent thereby need to be very precise in terms of the pH they create as a ratio to Brix (dry solid content)
TURN UP THE HEAT
During gummy production using pectin, it’s important to keep the candy mass above 90°C / 195°F to prevent pre-gelation (the liquid candy turning into solid candy). We advise working with slow set buffered HM pectins, which are easier to control.
Going vegan? Team of our colleagues - food technicians and technologists - will be happy to advise you on how to choose and use different types of pectins to achieve the results you want.
Contact our Sales colleagues here!
STARCH AS A GELLING AGENT:
APPEALINGLY CHEWY, AND VEGAN
The subject of starch in gums and jellies production is, most often, only mentioned as a depositing technique. But did you know starch also makes a good gelling agent (as proven by its long-time use in licorice and wine gums), which results in a uniquely elastic, chewy texture? And because starch is wholly derived from vegetables, its use (instead of gelatin) means your gummies can be labeled as vegan.
THE CHOICE IS ALL YOURS
Vegetable starch can come from a wide variety of different sources. Potatoes, peas and corn to name just three. Each has its own properties, which can impart different textures in the finished candy. Vegetable starches can also be enzymatically or chemically modified to deliver required characteristics. “Modified starch”, in this sense, has nothing to do with genetically modified crops, but refers to chemically treating the starch after extraction
SIMPLY ADD WATER AND HEAT
Starch is transformed into a gelatinous substance by adding water and subjecting to high temperature – typically 257-330°F / 125-165°C. This level of heat causes the starch granules to swell and break, at which point they bind with the water. The change in substance can be seen in detail under a microscope, and a tell-tale increase in clarity can be observed with the naked eye.
ALWAYS USE A STARCH DEPOSITING SYSTEM
Because this production method involves so much water, extracting excess moisture is also essential. For this reason, starch-gelled gummies must always be deposited into starch-lined trays (the more commonly talked-about application of starch in gums and jellies manufacture), where the moulding starch helps achieve an optimal dry solid content over a curing period of 48-72 hours at 122-158°F / 50-70°C
Going vegan? Team of our colleagues - food technicians and technologists - will be happy to advise you on how to choose and use different types of starches to achieve the results you want.