Application Guide
Confectionery & Gummy Supplement Formulation
Quick Summary
- Pectin (HM for high-sugar, LM for reduced-sugar) is the gelling agent of choice for vegan gummy supplements
- The main active ingredient challenge in gummies is heat stability — gummy manufacturing typically operates at 80–95°C, which degrades heat-sensitive actives (Vitamin C, aspartame, certain flavour compounds)
- Citric acid provides the tartness and pH control that drives HM pectin gelation and is a standard in fruit-flavoured gummies
- Sucralose and stevia are the recommended sweeteners for sugar-free gummies — aspartame degrades at gummy processing temperatures
Ingredient Selection by Gummy Format
| Format | Gelling agent | Sweetener | Key active ingredients | Critical consideration |
|---|---|---|---|---|
| Traditional high-sugar gummy | HM Citrus or Apple Pectin | Sucrose + Sucralose (sugar reduction) | Vitamins, collagen, amino acids | Sugar content ≥55% required for HM pectin gelation |
| Sugar-free/reduced-sugar gummy | LM Pectin (calcium-set) | Sucralose or Stevia + polyols | Same actives | Calcium source needed for gelation; polyols affect texture |
| Chocolate gummy / cocoa gummy | HM or LM Pectin | Sucrose + Cocoa Powder | Vitamins, minerals | Cocoa solid content affects gel texture and pH |
| Protein gummy (emerging) | Gelatin (not vegan) or LM Pectin | Sucralose | Whey or plant protein | High protein inclusion challenges gel formation |
*(Table is horizontally scrollable on mobile)*
Heat Stability at Gummy Processing Temperatures
Gummy manufacturing involves dissolving and cooking the formulation at 80–95°C. Actives that are heat-sensitive will degrade during processing:
- Ascorbic Acid (Vitamin C): Significant degradation at gummy cooking temperatures — require substantial overage (up to 30–50%) to ensure label claim at end of shelf life
- Aspartame: Degrades above ~80°C — do not use in gummies. Sucralose or stevia are appropriate alternatives
- Beta-Alanine, L-Citrulline, Creatine: Generally heat-stable at gummy processing temperatures
- Probiotics, enzymes: Extremely heat-sensitive — cannot survive gummy processing; not relevant for YNP catalogue
Citric Acid in Gummy Formulation
Citric acid serves two roles in standard fruit-flavoured gummies: flavour (tartness) and pH reduction (which drives HM pectin gelation). For HM pectin gummies, pH must be below 3.5 for gel formation — citric acid (anhydrous form for dry blending; monohydrate is fine in solution) achieves this.
Buyer Checklist
- Pectin grade confirmed — HM vs LM based on target sugar content
- Heat stability of all actives assessed at target processing temperature
- Ascorbic Acid overage calculated if included
- Sucralose or stevia confirmed as sweetener (aspartame excluded)
- Calcium source confirmed if using LM pectin
Related Products
Related Glossary Terms
Related Downloads
References
Company Information
- YNP Ingredients, Citrus Pectin, Apple Pectin, Citric Acid, Sucralose, Stevia, Ascorbic Acid product pages, ynpingredients.com
Industry Information
- CP Kelco. *GENU® Pectin in Gummy and Jelly Applications.* cpkelco.com
- Herbstreith & Fox. *Pectin application in confectionery.* herbstreith-fox.de