Gummy FAQs and Terminology

Pectin is a natural, plant-derived substance primarily obtained from fruits, particularly citrus fruits. What makes pectin appealing is its inherent connection to nature, as it is designed to preserve the natural qualities of food. In contrast to gelatin, a common alternative to pectin, which is derived from boiling animal bones, pectin has gained notable popularity among gummy makers and manufacturers in recent years.

Choosing pectin over other gelling agents is advantageous for several reasons. Pectin not only helps maintain the natural flavor of products but also aligns with organic and natural labeling claims. Pectin-based gummies provide a cohesive and firm texture, ensuring a satisfying bite. Additionally, they excel in factors such as flavor release, acid stability, pH working range, and heat stability, making pectin a superior choice for gelling compared to other alternatives.

While gelatin is derived from animal collagen, pectin comes from citrus fruit peels. Pectin gummies offer a more appealing, often described as more natural and fruit-like, texture compared to gelatin gummies.

Making gummies can be perceived as challenging, but it’s more of an art form. Challenges may arise during the setting process if the correct procedure is not followed. However, by diligently adhering to our recommended steps, especially regarding cooking temperature, sugar and citric acid levels, and proper cooling, you can overcome any difficulties and achieve the perfect gummy outcome.

Pectin gummies are considered vegan-friendly! Non-amidated pectin is considered both vegan and organic-compliant.

Follow our detailed recipe and usage instructions provided in the gummy vault or in our gummy recipe book! Ensure precise measurements, temperatures, and mixing techniques for optimal results.

Key ingredients include pectin, sugar, citric acid, water, flavorings, coloring, emulsifiers, and additional sugar for coating.

Citric acid plays an essential role in your gummy recipe in that it increases the acidity of the recipe thus lowering your pH to achieve that perfect gelling range (3.0 to 3.5). As citric acid is added to your batch, the pH will drop. The flavor of citric acid also compliments and amplifies your existing flavor.

HM (high-methoxyl) pectin, when heated with the right acidity and sugar levels, efficiently gels gummy mixtures, making it a popular choice for creating pectin gummies that don’t melt and have a satisfying chewy feel.

Soft gummies can be a result of multiple variables. It’s best to start by first ensuring you hit your target setting parameters, brix and pH. You want to end the cooking procedure between 75-84% brix with a final pH between 3.0 and 3.5. The brix cannot end below 75% or the gel will fail to set firm enough to pull from the molds. If the final pH is above 3.5, the batch is lacking the necessary available acids required to form a gel and you will want to increase the citric acid usage on the next batch.

Low pectin usage and or a long cooking procedure can result in a soft gummy. Cooking procedures that are over an hour from beginning to end will likely have an increased pectin usage.

Hard gummies are typically a result of low syrup usage. You can make a gummy without syrup and just sugar, however, the gummy will become very hard within a couple of days and if the syrup usage is low (below 20%). You might see these effects a couple of weeks after the production date. If the gummies are too firm right out of the molds, you can reduce the syrup usage to 25% as well as reduce the pectin usage until the desired firmness is achieved.

The bitterness in CBD/THC gummies, vitamin gummies, and medicated gummies may stem from certain ingredients. To address this issue, incorporating flavor modifiers, such as bitter blockers, becomes crucial. These modifiers effectively mask the unpleasant bitter taste, providing a solution to enhance the overall taste and improve the consumer experience with your gummies.

Yes, our Pacific Sugar-Free Gummy Pectin can be used for sugar-free or low-sugar gummy recipes. However, adjustments to the recipe may be needed, so refer to our guidelines for sugar substitutes and modifications.

If your gummies are forming a hard exterior layer, it’s often due to imbalanced sugar and syrup levels in your formula. Adding MORE SYRUP (such as glucose, tapioca syrup, or corn syrup) helps prevent this by increasing the gummy’s moisture retention and elasticity, allowing it to set evenly without drying out on the surface. On the other hand, adding MORE SUGAR can worsen the problem, as it reduces the gummy’s ability to hold moisture and leads to the crusty texture you’re experiencing. For smooth, well-set gummies, focus on adjusting your syrup-to-sugar ratio, leaning toward more syrup for better results.

Lightly coat your molds with a food-grade mold release spray or a small amount of coconut oil before pouring the mixture. Allow the gummies to set completely before attempting to remove them.

Frequent issues arise from inadequate sugar or excessively low cooking temperatures. It is crucial to ensure that the pan reaches the required temperature, and we recommend using induction burners for optimal results.

The best temperature is typically around 230°F, allowing the sugar mix to fully incorporate with pectin and other ingredients. Consistent stirring is crucial to prevent lumps.

If your gummies are overly tacky, ensure the final pH is at or below 3.5. If gelled enough to remove from the molds, a high-pH gummy will be very tacky.

It is the safest practice to allow the gummies to cure for 24 hours at 30-35% room humidity and 70*F before sugar coating or packaging them. In some cases, packaging the gummies before they have fully cured will capture the moisture being sweat out and this will make the gummies look wet.

The issue of your gummies sticking together in their packaging may arise from the lack of a proper coating. To remedy this, ensure to coat your gummies after removing them from the molds. Various coating options are available for different preferences. For a sweet final texture, coating with table sugar or powdered sugar is recommended. Those aiming for sour gummies may opt for a citric acid/sugar mix, while others seeking a polished finish can use a combination of carnauba wax and flavorless oil. Alternatively, a nonstick, matte finish can be achieved by coating with a mixture of cornstarch and powdered sugar.

Yes, you can mix flavors within the same batch. However, be cautious about overcomplicating the recipe, as certain flavors may overpower others. Experiment in small batches to find the perfect balance.

Store our pectin in a cool, dry place, away from direct sunlight. Ensure the packaging is properly sealed after each use. The shelf life for our pectin is 24 months!

Our premium pectin is free from common allergens, but always check the product labels for specific information. If you have concerns, consult with a healthcare professional.

Yes, we provide bulk discounts for larger quantities. Contact our customer support team for customized quotes and assistance with your bulk order. ([email protected])