Herbstreith & Fox (H&F), the global market leader for apple pectin, provides a simple solution in the production of enriched gummies with a newly developed apple pectin that is suitable for numerous functional ingredients. An additional buffer is not required. Only the pH value of the recipe concerned must be adjusted using the quantity of edible acid.

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.

Confectionery pectins supplied by Herbstreith & Fox are already famous for their high tolerance to recipe parameters. With their latest creation, Pectin Classic AS 519, H&F is again exceeding this benchmark. By selecting special apple pectins, they have 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. 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.