Gummies have become one of the most loved sweets all over the world. Be it in the form of bears, worms, or just simple cubes, the chewy texture combined with sweet flavors fascinate people of all ages. But have you ever wondered, "What are gummies made of?" This guide will take an in-depth look into the main ingredients of gummies, focusing on gelatin and its alternatives in particular, and how these delectable treats are evolving with consumer demand.
At their core, gummies are made using a mix of gelling agents, sweeteners, flavorings, and colorants. The most common gelling agent applied in traditional gummies is gelatin, but plant-based alternatives like pectin and agar-agar are quickly gaining popularity. Understanding the science and purpose behind such ingredients helps explain why they are indispensable to gummy production.
Gelatin: The Secret to Chewy Gummies
The main ingredient in most gummy candies is gelatin. Gelatin, which is derived from animal collagen, is responsible for the signature chewy texture that gummy bears are famous for. Gelatin also allows the candy to hold its shape and maintain a firm yet pliable consistency.
As a leading gelatin manufacturer, Funingpu specializes in providing high-quality edible gelatin powder, ensuring that manufacturers worldwide can create the best gummies with a consistent, superior texture.
Sucrose, glucose, and corn syrup are some of the vital sugars in gummies. Besides sweetness, these ingredients contribute to the structure and shelf stability of the candies. Corn syrup prevents crystallization, which keeps the gummies soft and smooth.
·Flavorings and Acids: Giving It a Taste
Flavorings can be either natural or artificial and give gummies their characteristic tastes, from fruity to sour. Citric acid is generally added along with flavorings and imparts a tart balance to the sweetness while acting as a preservative.
·Colorants: Adding Visual Appeal
Food coloring is used to make visually appealing gummies. While artificial colorants, such as Red 40 and Yellow 5, are still common, natural alternatives like beet juice and turmeric are becoming increasingly popular as health-conscious trends rise.
·Sugar and Sweeteners in Gummies
Types of Sugars in Gummies. Traditional gummies use a mix of sucrose (table sugar), glucose syrup, and corn syrup. This combination not only delivers the desired sweetness but also contributes to the candies' soft and chewy texture.
·Low-Calorie Alternatives
For sugar-free or reduced-calorie gummies, alternatives like stevia, erythritol, or maltitol are used. These sweeteners mimic the taste of sugar without adding as many calories, catering to health-conscious consumers.
Citric acid is generally used in the manufacture of gummies to balance the sweetness with a touch of tartness. This ingredient is combined with natural or synthetic flavorings to enhance the sensory experience of gummies. Citric acid often gives the tartness typical of strawberry flavor in gummies.
·Artificial Coloring Agents
Artificial colorants like Red 40 or Blue 1 are extensively used in the confectionery industry for their bright color and stability. Some consumers are, however, worried about health adversities possibly resulting from the use of synthetic dyes.
·Natural Coloring Agents
Beet juice, turmeric, and spirulina are just some natural alternatives finding wider use these days, targeting the group of health-conscious consumers. Though not as vivid as artificial coloring, natural food colorants are considered less hazardous and even eco-friendly.
The gelling agent is the key ingredient when it comes to the manufacture of gummies, making the candy chewy and elastic. Although gelatin remains the traditional gelling agent, several options are available, each having distinct properties. Let's delve into the most commonly used gelling agents in gummy production, from gelatin to plant-based options.
Gelatin is a protein derived from animal collagen, mostly sourced from the skin, bones, and connective tissues of pigs and cows. When dissolved in hot water and allowed to cool, it forms a gel-like structure, flexible and chewy, that is ideal for making gummy candies. It finds its application in gummy production because it is versatile and can provide the signature chewy texture. This unique capability of gelatin to melt at body temperature provides the signature smooth, melt-in-your-mouth feel for gummies, hence it is favored in classic gummy candies.
Funingpu focuses on high-quality edible gelatin powder production to help manufacturers obtain the best gelatin for the production of gummies. It produces its gelatin powder through strict quality control, thus meeting the demands of large-scale production, ensuring consistency in excellent texture.
Pectin is a polysaccharide naturally extracted from the cell walls of fruits like apples and citrus. Unlike gelatin, derived from animal collagen, it is purely of plant origin, and that is the reason why people searching for vegan or vegetarian gummy options prefer pectin as an alternative in food production. Pectin works very well in fruit-based gummies and can offer a smooth, jelly-like feel.
How Pectin Affects Texture and Consistency Compared to Gelatin Pectin, as a gelling agent, normally provides a firmer but less elastic gummy than gelatin. The texture is often described as softer but more gelatinous in nature, with a "bite" that is less chewy compared to gelatin-based gummies. Whereas the latter hold together alright, pectin-based candies tend to be a little more fragile and don't quite manage that "snap" or "stretch." This, for one, is the number of reasons why gelatin remains in practice among most classical gummy manufacturers, despite everything, even if pectin does press all the correct buttons in current plant-based marketing campaigns.
Agar-agar is one type of vegetarian alternative to gelatin sourced from red algae. Commonly used in desserts throughout Asia, it finds increased application within the gummy industry. It is very unique to agar in that the setting can take place at room temperature, so this will be convenient to use in the production environment where refrigeration facilities are lacking. Moreover, it has good gelling ability, and that's why it serves as an excellent alternative when firmer gummies are targeted.
However, agar-agar is more brittle compared to gelatin and does not quite produce the same chewy and elastic feel that makes the gummy bear classic. This would make it not ideal for gummies needing a really strong chew, like gummy bears.
While gelatin produces a flexible, chewy gummy, agar-agar produces a firmer, more brittle texture. Agar-agar also sets more quickly, meaning that gummies made with this ingredient may not have the same consistency over time, potentially leading to less shelf stability. Manufacturers who choose agar-agar may need to experiment with formulations to balance texture, consistency, and shelf-life.
Carrageenan is another plant-derived gelling agent, obtained from red seaweed. It finds wide application in food industries as a thickener and stabilizer. Similar to agar-agar, carrageenan is a vegan alternative for gelatin and is favored for providing a smooth, gel-like consistency. However, it is more commonly used in processed dairy products and beverages than in gummies.
Carrageenan is under scrutiny for health-related concerns, with several studies suggesting it may cause stomach problems upon consumption in large amounts. Therefore, some gummy companies may avoid carrageenan or use very little of it, preferring other plant-based gelling agents like pectin or agar-agar. Moreover, though the derivation of carrageenan is plant-based, its processing is more complex and can be more burdensome to the environment than alternatives such as agar-agar, hence its limited use in gummy production.
Among the various gelling agents used in gummy production, gelatin continues to stand out for its unique ability to create a chewy texture. Funingpu, a leading supplier of gelatin powder wholesale, offers gelatin that is both reliable and of exceptional quality. Known for its consistent texture and excellent melting properties, Funingpu’s natural confectionery gelatin is widely used by candy manufacturers to create gummy bears and other popular gummy candies.
Gelatin has always formed the basis of gummy bear production since its invention. The special properties of gelatin enable it to give that characteristic chewy, elastic feel associated with gummy candies. Let's explore why gelatin is favored for gummy production and why it remains the primary gelling agent used in gummy bears.
Gelatin is favored for gummy production because it creates the perfect balance of chewiness and flexibility. When dissolved in hot water and then cooled, gelatin forms a gel-like, soft yet firm structure, making it ideal for creating the chewy texture that gummy bears are known for. Texture imparted by gelatin in most products has been described as "melt-in-your-mouth" and highly elastic; this provides the signature feel of gummies. Other gelling agents, like agar-agar or pectin, cannot replicate this very texture with the same degree of stretchiness and chew.
It is the protein structure in gelatin that makes it melt at body temperature, providing that iconic mouthfeel. This has made it very attractive to candy manufacturers looking to make gummy candy that has the right texture and long shelf life.
German engineers first discovered gummy bears back in the 1920s, taking credit for their invention by a man named Hans Riegel. These chewy and fun-to-eat candies used gelatin as their gelling agent. Indeed, gelatin's properties to form an elastic, chewy texture were decisive in the creation of such candies, and gummy bears, which then turned into an amiable treat. Since then, gelatin has remained the main gelling agent in gummy candies, with only a few notable exceptions where plant-based alternatives have been introduced for specific dietary requirements.
Being among the oldest and most established ingredients in the production of gummies, gelatin still dominates the market, especially in the production of traditional gummy bears, worms, and other gummy shapes.
Yet, for many consumers, gummies made with gelatin remain the gold standard even with the recent upsurge in plant-based alternatives. Gelatin provides a singularly chewy texture, signature mouthfeel, and lengthy shelf-life that is yet to be matched by other gelling agents. The reason manufacturers in the candy industry still use gelatin for classic gummy confections is that gummies with gelatin have superior flexibility and maintain consistency longer than others.
More so, gelatin has a long history of consumer confidence; many people connect it with the original experience of the gummy bear. While there are challenges in the way of animal-derived gelatin, especially among certain demographics, the overall appeal of the chewy texture has kept it as the dominant gelling agent in gummies.
That said, with consumer preferences continuing to shift toward plant-based products, alternatives to gelatin such as pectin and agar-agar are expected to further break into the market. For those looking to have that true gummy experience, though, it's still all about the gelatin.
Gelatin is generally manufactured from the collagen of animals, mainly pigs and cows. Collagen extracted from by-products-skink, bones, and tissues of connective nature-is refined into gelatin. Many consumers make decisions concerning the consumption of products that contain gelatin based on ethical and dietary concerns.
Raw collagen is treated to form gelatin using the following process:
1. Pre-treatment: The by-products are cleaned and subjected to several treatments.
2. Extraction: It is extracted by boiling the collagen.
3. Refinement: The extracted collagen is then purified and dried into gelatin powder.
Manufacturers like Funingpu, one of the leading gelatin manufacturers, have invested in the production of high-quality gelatin powder to ensure consistency and safety for gummy production.
Gelatin is the key ingredient that provides gummy bears with their signature chewy texture. For manufacturers who rely on high-quality gelatin, Funingpu is a trusted source. Their premium edible gelatin powder offers the perfect balance of elasticity and flexibility, making it the preferred choice for gummy production. With a focus on innovation and quality, Funingpu ensures that every batch of gelatin meets the highest standards for candy manufacturing.
Functional gummies represent that part of confectionery which added to them several vitamins, minerals, and supplements. A product for health-conscious customers, mixing the appeal of candy with nutrition.
There's a trend towards vitamin gummies featuring ingredients such as vitamins C and D, to probiotics. Collagen gummies are one particularly popular current trend because they consist of edible gelatin powder for skin and joint health.
Functional gummies are created with the utmost attention to formulation, to maintain active ingredient potency. Gelling agents such as gelatin or pectin may be selected for their particular compatibility with vitamins and supplements.
Convenience and the increasing interest in health and wellness drive the demand for functional gummies. Target demographics include children, seniors, and busy adults seeking convenient ways to take supplements.
From their core ingredients to their evolving formulations, gummies are a versatile and ever-popular treat. Understanding "what are gummies made out of" reveals the intricate balance of science and creativity behind these chewy confections. Whether you prefer traditional gelatin-based gummies or plant-based alternatives, there’s a gummy for everyone.
As the demand for high-quality, reliable gelatin continues to grow, Funingpu stands out as a trusted partner in the confectionery and supplement industries. With a focus on innovation, sustainability, and quality control, Funingpu continues to provide edible gelatin powder that meets the needs of manufacturers worldwide. Whether you're producing classic gummy bears or functional gummies, Funingpu has the expertise and the products to help you create the best gummies possible.
Traditional gummies contain gelatin, which is produced from animal collagen. However, those who abstain from any product sourced from animals could try other vegan substitutes: pectin and agar-agar.
The base ingredients used in making gummy bears' gelatin include animal by-products, including the skin, bones, and other connective tissues of either pigs or cows. After going through processes for the extraction of collagen, this extract is converted into gelatin.
Gummies are normally made from gelatin, sugar, corn syrup, flavorings, and colorants. In vegan gummies, pectin or agar-agar may be used instead of gelatin.
The raw materials in gummies include gelatin or plant-based gelling agents, sugars, flavorings, colorants, and acids such as citric acid. The type of gelling agent used determines the candy's texture.
Gelatin gives gummy bears their chewy texture and elastic structure, hence it is an important ingredient in traditional gummy recipes.
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