Pacific Sugar-Free Gummy Pectin Recipe Recipe

At Pacific Pectin, we’re always in tune with emerging trends and your customers’ evolving preferences. That’s why we’re thrilled to introduce our Pacific Sugar-Free Gummy Pectin. Designed with innovation in mind, this product empowers you to craft delicious sugar-free gummies that are sure to win over your customers. Experimentation is the gateway to perfection, especially as you explore the use of sugar-free sweeteners like maltitol, allulose, and polydextrose. 

Remember Your Keys to Success

Finished brix 78 to 84 and final pouring pH of 3.4

Pectin usage: 4 – 5% of total batch weight      

A typical batch starting point is…

• 46.4% (1675 grams) Sugar Alternative
• 24% (870 grams) Water 
• 25% (908 grams) Tapioca Syrup 42DE 
• 4% (134 Grams) Pacific Sugar-Free Gummy Pectin 
• .6% (21.8 grams) Citric Acid

NOTE: The numbers in orange represent an exact amount to follow for small-scale test batches!         

Procedure

1. Prepare the Citric Acid Solution: Start by mixing citric acid with an equal amount of water as indicated in the recipe. Keep this mixture warm, as you’ll add it to the batch later.

2. Dry Mix Pectin and Sugar: Combine 1 part pectin with 2 parts sugar alternative from your recipe in a separate bowl. Ensure they’re well mixed and set aside.

3. Preheat the Corn Syrup: Warm up the corn syrup to 180°F. This helps it blend more smoothly with the other ingredients.

4. Boil Water and Add Pectin/Sugar Alternative: Bring your measured water to 100*F then gradually whisk in the pectin/sugar alternative mixture, making sure to stir continuously. While the pectin is dissolving, bring the batch temperature up to a boil. Allow the solution to boil for 2 minutes to ensure complete dissolution.

5. Incorporate Tapioca Syrup and Sugar Alternative: Slowly blend in the preheated tapioca syrup and the remaining sugar alternative to the mixture, stirring consistently.

6. Add Flavor and Color: If you’re using any flavors or colors, now’s the time to mix them in.

7. Cook to the Right Brix: Cook the mixture until it reaches a Brix level of 78 to 84, adjusting for your desired firmness (higher Brix results in a firmer gel).

8. Mix in the Citric Acid Solution: Right before you’re set to pour, add the warm citric acid solution you prepared earlier.

9. Deposit into Molds or Slab: Quickly pour the mixture into molds or onto a prepared slab. Work swiftly to ensure an even set.

10. Cool and Cure: Allow the gummies to cool. Once cooled, remove them from the molds or cut them if you’ve used a slab. Let them cure for 24-48 hours to achieve the best texture.

11. Final Touch: After curing, roll the gummies in sugar or sprinkle some on top to prevent sticking, adding that final sweet touch.