For more tolerance and a higher active ingredient content Confectionery pectins from Herbstreith & Fox are famous for their tolerance towards recipe parameters in gummy confectionery. Their functionality is flexible with difficult ingredients like acids or minerals. With a selection of new H&F pectins the pectin specialist exceed this benchmark yet again.

To manufacture vegan fruit gummies with pectin, a sweet mass is cooked, poured into moulds and then cooled until it gelatinizes in just a couple of minutes. The advantages of pectin compared with other hydrocolloids include its low boiling viscosity and fast gelification. This is combined with easy manufacturability and high efficiency. If the sweets are to be enriched with functional ingredients, they can be added to the hot mass during the cooking process before gelification.

The choice and options for these ingredients are seemingly limitless: minerals, vitamins, fibre, plant extract, cider vinegar and much more. The problem: Acids and minerals in particular can interact with pectin and thus impact the gelification. With H&F Pectin Classic AS 519 you can managed to significantly increase tolerance towards cations. The additional multifunctional, strong buffer system makes the newly developed apple pectin extremely tolerant towards minerals, acids, vitamins and plant extracts.

With this H&F Pectin, magnesium gummies with a high active ingredient content can be produced without compromising on taste or texture. The pectin texture is smooth and can be conveniently and quickly made into a firm or gum-like chewable sweet. It can even be used to make sugar-free gum confectionery, as the new H&F pectin is sugar-free.

More information: https://www.herbstreith-fox.de/en/applications/confectionery/gummy-confectionery-enriched-with-functional-ingredients/

H&F Citrus pectin for functional gums with sensitive active ingredients

The global market for creatine as a dietary supplement is developing rapidly and with it, the demand for alternatives to creatine powders. Creatine gummies are at the forefront when it comes to innovation and consumer friendliness.

With high-dose creatine gummies, the challenge lies in the conversion of creatine to creatinine, while at the same time ensuring optimum firmness. This transformation occurs most readily at low pH values and high temperatures. H&F Pectin Amid CS 025-B gels optimally in the pH range of 4.1 – 4.5, whereas conventional confectionery pectins require a lower pH value of 3.2 – 3.5. This makes H&F Pectin Amid CS 025-B particularly suitable for the production of high-dose and tasty creatine gummies.