Description
Pectin Powder Performance in Pectin Gummies
Pectin is a crucial ingredient in gummy candy, acting as a gelling agent.
Start with a reliable pectin source and supplier is important. Joysun works with reliable expertise to provide suitable pectin compound powder to ease pectin gummy making.
We know the gummy making machines as well as raw material, providing better service. We can help users to improve their gummy candy making process. Upgrade from semi-automatic line to fully automatic gummy line or enlarge the production capacity.
Key Pectin Types for Gummies:
High Methoxyl (HM) Pectin:
Requires high sugar and acid content for gel formation.
Produces gummies with a chewy texture.
Ideal for traditional gummy candy recipes.
Low Methoxyl (LM) Pectin:
Can gel in low-sugar environments.
Often used in sugar-free or reduced-sugar gummies.
Produces gummies with a softer texture.
There are several factors affecting pectin performance ended in gummy:
Pectin Concentration: The amount of pectin used directly impacts the gummy’s texture. More pectin typically results in a firmer gummy.
Sugar Content: High methoxyl pectin requires sufficient sugar for gel formation. Low methoxyl pectin is less dependent on sugar but still benefits from its presence.
Acid Level: Acid helps activate pectin’s gelling properties. The optimal pH level depends on the pectin type. It requires a very low acid level.
Temperature: Heating is essential for pectin to activate. The exact temperature depends on the pectin type and desired texture. The final cooking sugar value matters in pectin gelling.
Carrageen Powder Performance in Gummies
Carrageenan is a popular choice for creating vegan and vegetarian gummies. It’s a hydrocolloid extracted from red seaweed that acts as a gelling agent. However, its performance in gummies can vary depending on the type of carrageenan used and other formulation factors.
Types of Carrageenan for Gummies
Kappa Carrageenan: Known for its strong gel-forming properties, it produces firm gummies.
JS Kappa Carrageenan advantages
Good chewiness, good elasticity
Vegetable base, good alternative for gelatin
Lower cost, higher production efficiency
Lota Carrageenan: Offers a softer texture and better elasticity compared to kappa carrageenan.
Lambda Carrageenan: Primarily used as a thickener and stabilizer, rather than a gelling agent. It’s often combined with kappa or iota carrageenan for better texture.
