Gummies and jellies depend on a partnership between a sweetener system and a gelling agent. Change either and the texture moves. Understanding the roles of glucose syrup, maltitol and pectin turns guesswork into control.
The sweetener system
Glucose syrup is the backbone of most gummies: it controls crystallisation, adds body and manages the final chew. Sucrose supplies sweetness. In sugar-free versions, maltitol or other polyols replace the sugars, which changes not just sweetness but how the gel sets and how it ages.
Gelling agents
- Gelatin: springy, elastic, the classic gummy bite. Not vegetarian.
- Pectin: soft, short bite, fruit-friendly, works in vegan recipes.
- Starch: the basis of many wine gums and jelly shapes.
- Agar and carrageenan: firm, brittle gels for specific textures.
Getting the texture right
Gel strength depends on concentration, pH, and the presence of sugar or polyol. Pectin needs the right acidity and solids to set properly; gelatin needs careful temperature control to avoid degrading. Every change to the sweetener system should trigger a gel-strength check.
Sugar-free considerations
Polyol gummies benefit from a humectant to prevent drying and from careful label declaration of the laxative threshold. Flavour perception also changes without sugar, often requiring more aroma. Validate in a full shelf-life test before launch.
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