Chew on this: craft gummies with pectin
Have you ever wondered what gives those delightful vegan gummies their perfect chewy texture? Look no further than pectin! We had a chat with the gummy trailblazers from Tanis, who gave us all the necessary know-how about pectin.
Don’t peck around, bring yourself up to speed with pectin’s needs
Derived primarily from citrus fruit peels, pectin serves as a versatile gelling agent that not only caters to vegan preferences but also enriches treats with fiber, adding a healthy twist to your indulgences. Moreover, unlike gelatin, pectin stands strong in warmer climates, making it an ideal choice for various confections.
Pectin offers a more substantial bite compared to the stretchiness of starch or gelatin. So for example, if you’ve ever enjoyed those classic sugared fruit chews, you’ve already experienced pectin in your candies. You can also combine it with other gelling agents, and tailor-make your desired texture.
However, pectin does come with its preferences – it requires the right pH balance. Too acidic, and your candy mix solidifies rapidly; too alkaline, and you’ll end up with a gooey mess that refuses to hold its shape. Therefore, precision is key when working with pectin, ensuring a delicate balance between pH and Brix (dry solid content).
When using pectin for gummy making, you have to maintain the candy mix above 90°C, since it is crucial to avoid premature solidification. Therefore you can opt for slow-set buffered HM pectins to ensure a more seamless process.
Are you eager to explore pectin’s gelling adventures? The Tanis food technologists specialize in utilizing various pectin types for your gummies. Collaborate with them to learn even more and if pectin doesn’t suit your gelling needs, they know everything about starch which stands as a reliable vegan alternative for your gums and jellies.
