Your Pectin Partner Since 1986
Pacific HM-100 Gummy Pectin
For Gummies and Slab Candy
An extra slow-setting, ready-to-use high-methoxyl (HM) pectin blend formulated for slab candy and gummies. Ask about our sugar-free version!
- Need bulk pectin? Call us for pallet pricing!
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Additional Info
For Best Results
Recommended Usage: 4-5% of total batch weight
Final pH: 3.4
Cook to: 78-84 Brix
Ingredients: Sucrose, Pectin, Citric Acid, Sodium Citrate
GMO-Free, Gluten Free, Vegan, and Organic Compliant
Shipping & Custom Orders
- Free shipping for this item if shipped within the U.S.
For Alaska, Hawaii, Guam, Puerto Rico, U.S. Virgin Islands and all international orders, please call or email to place your order.
For orders above 200 lbs. please call or email us with your order to ensure you are getting volume pricing.
- 1-877-886-5151
- support@pacificpectin.com
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1-5 of 5 reviews
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Pacific Food Grade Antifoam
$16.00 – $80.00Select options This product has multiple variants. The options may be chosen on the product page
-
Sodium Citrate
$39.00 – $182.50Select options This product has multiple variants. The options may be chosen on the product page -
Citric Acid
$36.00 – $160.00Select options This product has multiple variants. The options may be chosen on the product page
-
Pacific Food Grade Antifoam
$16.00 – $80.00Select options This product has multiple variants. The options may be chosen on the product page -
Sodium Citrate
$39.00 – $182.50Select options This product has multiple variants. The options may be chosen on the product page -
Citric Acid
$36.00 – $160.00Select options This product has multiple variants. The options may be chosen on the product page
Amazing customer service with a great product. I keep coming back every time I need more, plus super fast shipping.
We use this on our pectin gummies for the past 1.5 years. Works great!
This is a great product and the customer service is unparalleled. The fastest shipping I have experienced also!
If your attempting any confectionery gummy application and wanting to test waters, this is DEFINITELY something your going to want to introduce your current recipe list to! I am using it with great success for a new pectin recipe and it’s already buffered and has a detailed baseline (Pacific Pectin Slab Candy Recipe) for you to work with.
We wanted something new this year for our festival and saw this as a great possibility. We had tried suckers but could not get the mixture to the needed temperature without burning. This pectin allows us to make a great gummi candy with full juice flavor.