Sugar-free gummies are more demanding than their sugar counterparts because polyols behave differently during cooking, setting and storage. The gelling agent and the syrup have to be chosen together.
Gelatin systems
Gelatin sets through helix formation on cooling, and polyol syrups can slow that process. Maltitol syrup with a defined polyol distribution gives a clean, springy bite. High sorbitol levels can make the gel softer and more prone to sweating.
Pectin systems
Pectin needs the right pH, calcium and solids to set. Polyols do not provide the same soluble solids environment as sucrose, so recipes often need a co-solute and a controlled pH window.
Common faults
- Sticking and sweating from excess humectant
- Grainy texture from crystallising maltitol
- Weak set when solids or pH drift
- Colour development during long cook times
Processing tips
Cook to solids, not to time. Cool to the deposition temperature in a controlled way and keep the depositor warm enough to avoid premature setting. Condition the finished product before packing so that surface moisture equalises.
Labelling
Polyols must be declared, and a laxative warning applies in some markets above a threshold. Check the destination market rules before finalising the recipe.
Related reading: Sugar-free candy with polyols.
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