Sugar Free Gummies and Jellies - staging.files.cms.plus.com

Sugar Free
Gummies
and Jellies
Michelle Schwenk
Tate & Lyle

Formulation
Gelling Agent (s)
Bulking Agent (s)
High Intensity
Sweetener

Gelling Agents
Chosen for cost and finished
eating quality (texture)
Starch
– Should be completely cooked out
Gelatin
– Can have issues with hardening
Pectin
Carrageenan

Bulking Agents
Appropriate for Jelly’s Jelly s and Gummies
Polydextrose
– Chosen for low calories & cost
Maltitol
– Chosen for ease of use and formulation
Sorbitol
– Chosen for cost
Other Polyols

New Bulk Ingredients
Fiber Ingredients
– Soluble Corn Fiber
– Resistant Maltodextrin
– Watch for color, and solubility and
viscosity

Hygroscopicity
What makes things hygroscopic?
– Small molecules (low molecular weight)
How do you prevent it?
– Minimize the small molecules
– Increase the large molecules

Calculating max sugars
Limit 0.5g sugar per serving
Serving size 40g
Calculate max sugar %
0.5/40 = 1.25%
Find sugar containing ingredient
Ingredient x = 6% sugars (mono & di saccharides)
saccharides
Max amount of ingredient x that can be used:
1.25/6 = 20%

Typical Formula
Pressure cooker
Maltitol Syrup %
66.6
Polydextrose 11.0
Thin Boiling Starch 10.0
Water 12.4
100.0
Add color, flavor and acid as desired after
cooking

High Intensity
Sweeteners
Heat stable HIS’s HIS can be added up front
– i.e. sucralose
Use level depends on the bulking agents
– 25ppm can enhance overall likeability
Less sweet bulking agents will require a HIS

Mixing
Procedure
Cooking
Flavoring
Depositing
Curing
Finishing

Mixing
Bulking agents may be difficult to
dissolve
– Solution: use liquids
– Solution: make sure to
mix long enough. Add
hard to dissolve
ingredients first.

Cooking
Recalibrate your
refractometer solids
– Will be different with
different polyols/blends

Pressure Cooking
Procedure
1. Slurry all ingredients, preheat to 180F and
jet cook at 285F.* 285F.*
2. Add color and flavor then deposit at 78- 78
79% solids in hot dry moulding starch.
Hold in starch until adequate gel forms
(up to 48 hours) hours)
and piece reaches 84%
solids. solids
3. Shake and finish, then dry surface and
package.
* Cooking temperature 330F for high amylose corn starch

Flavoring
Increased flavor levels may be needed
Change flavors to match bulking
agents or high intensity sweeteners
Add the HIS at the appropriate time
Add acid at this step
– can affect gelling agent

Depositing
Condition starch 5-7% 5 7% moisture
– Prevent starch crust

Curing
Dry down to a
low moisture
content
– Many bulking agents are hygroscopic
– Dry 84-85% 84 85% solids
Drying to the same solids content may
require longer time
– hydroscopic

Finishing
Oiling
– Should be ok
Sanding
– What are you going to use?
– Many bulking agents can dissolve on
surface of candy
– Possible solutions: maltitol, isomalt

Packaging
A good moisture barrier is key
– Talk to your packaging supplier
Bulk packaging
– Consider re-seal re seal container

Special Considerations
Cross contamination
– Watch the other products being
manufactured
Long shelf life
– Hygroscopic