Awareness of healthier choices is increasing amongst consumers and, consequently, so is the demand for vegetarian and vegan products. As a result, the trend in sweets is towards gelatine-free products.
By combining pectin and starch in the production of gum sweets “innovative” textures are being created which combine the benefits of both hydrocolloids, i.e. reduced stickiness and good release of flavours caused by the pectin and a chewy texture coming from the starch. This pectin and starch blend also has technological and process-related benefits which leads to reduction in storage costs, energy costs and a higher output.
During the shelflife the fruit gums with pectin have a more stable texture than those with starch alone because the are not drying out that quickly. This effect is shown in the figure below.
Fig. 1: Effect of pectin content, starch content and storage time on the product’s firmness
Would you like to learn more or taste the difference yourself?