Pectin’s vegan-friendly distinction makes it an excellent gelling agent choice to replace gelatin in gummies, jellies, chews, and similar confections. However, pectin can be a troublesome ingredient for even the most skilled candy line operators. Pectin requires a narrow balance of pH to maintain fluidity before depositing, then setting properly to produce stable candy. The slightest error in pH – “pH creep” – due to active ingredients, can lead to disposal of an entire batch.
During our next webinar on Thursday, Sept. 23 we will introduce a new functional ingredient designed to address these hurdles in the consistent production of pectin-based items, including gummy candy and gummy supplements with key vitamins, minerals, and botanicals.
Learn the key to unlocking some of the most desired attributes in pectin-based gummy formulation:
- Avoidance of pre-gelling or formation of weak gel
- Easier ability to manage the set point of pectin
- Increasing the margin of error when working with buffers
- Better consistency, reduced product loss, and less production downtime