Should Gummy Manufacturers Use Gelatin or Pectin?

1.Gelatin: Sources of Gelatin

Gelatin is commonly used in gummies foods and capsules as a gelling agent, stabilizer, emulsifier, thickener, and brightener. The price of gelatin is mainly determined by its source. Via its raw material origin, gelatin is mainly derived from animal skin/bones, such as that of pigs, cattle, and fishes, while gelatin derived from marine-originated sources is only produced on a small scale.
The main sources of gelatin are:

Porcine Gelatin

Like gelatin from other animals, pork gelatin is derived from animal collagen. Pork gelatin is fed to pigs and can be easily found in the local market. But in some Islamic countries, pork gelatin is rejected because it is not halal. Like pigs, all non-halal animals that make gelatin are fed to be part of the food chain.

Fish Gelatin

The main component of fish gelatin is collagen. It can be extracted from large amounts of fat and protein, specifically from the muscle and bones. Some of the other parts of a cooked and fresh fish, such as skin, bones, and scales, can be used to produce fish gelatin. Fish gelatin is usually used to make frosting or jelly. This requires very fresh fish or a firm solid gel.

Bovine Gelatin

It is made from cow skin and bone and recognized as kosher and halal, compliant with Muslim and Jewish laws, but not vegan. Cow-like gelatin is a protein relic made by the restricted hydrolysis of collagen, a protein substance, removed from creature tissue like skin and bone.

Poultry Gelatin

Chicken gelatin is a high-strength gel, usually made from collagen-rich chicken skins or bones.

2.Pectin: Sources of Pectin

The pectin content of fruits varies and depends not only on the type of fruit, but also on the degree of maturity or ripeness. In the presence of sugar and acid under certain conditions, it forms a jelly-like mass. If you’re making jellies or jams at home, it’s best to add commercially available pectin to make sure you have enough pectin in the gel.

Pectin has also been made from citrus peels for over 50 years. All citrus fruits contain pectin, and the most abundant sources are limes, lemons, oranges, grapefruits, etc.

APPLE

Apple pectin is prebiotic that aids in digestive health by nourishing the good bacteria already present there. The amount of Pectin found in apples is 15–20%.

ORANGES

Orange peel, which makes up about 45% of the weight of processed citrus fruits, is a good place to get pectin from. Orange contains 25-30% of Pectin.

GRAPEFRUIT

Grapefruit pectin is a type of soluble fiber that can be taken as a supplement. It is found in citrus fruits. Grapefruit has 3.9% of pectin content.

LEMON

One common theory is that the soluble pectin fiber in lemons expands in your stomach, helping you feel fuller for longer, which could explain why lemons are promoted as a weight loss food. Lemon contains 20.75% of Pectin.

PEARS

Pears, like other fruits, have a lot of pectins, which helps keep cholesterol levels in a healthy range. Pears actually have more pectin than apples. The amount of Pectin present is 9.8 to 10%.

GUAVAS

Guava works in the same way, but the amount of pectin is found in the pulp of guava (about 2.5% fresh weight and 15% dry weight).

SWEET POTATOES

Most of the pectin in the cell wall of sweet potatoes is low methoxide calcium binding pectin. The yield of pectin extracted from sweet potato cell wall material under various conditions was 7.2~29.3%.

3.Reason To Switch from Gelatin to Pectin Gummies

Manufacturers have turned to pectin, a plant-based ingredient that produces gummies with excellent sensory qualities. Pectin is a familiar ingredient to consumers and formulators that enables clean-label, plant-based gummies with clean flavor release and short bite.

Pectin has some advantages over gelatin:

Gelatin is hydrated in boiling liquid and is stable under acidity levels. It begins to form a gel when reaches 40ºC and remains stable till 85ºC (185ºF). Gelatin-based gummies melt in hot weather and stick together. Manufacturers may send gelatin-based gummies in temperature-controlled trucks to prevent melting, increasing the cost of distribution may cost them higher. The melting point of pectin gummies is about 200ºC gives the ability manufacturers to ship them during the summer peak without worrying about melting with other gummies.

Pectin produces gummies with a soft, viscous body that has an exceptional mouthfeel, very rapid flavor release, clean-cut texture, and glossy appearance. So, pectin is a plant-based ingredient that gives consumers what they want in terms of appearance, taste, and texture. Similarly, pectin-based gummies can create products with reduced sugar levels that retain the desired sensory properties.

4.Will Pectin Form the Same Gummies as Gelatin?

No, Pectin gummies are different than gelatin gummies. Let’s see how.

• Pectin is a thickening agent derived from plants, making it the perfect option for vegan gummy recipes. Unlike gelatin, which has a strong flavor, pectin has a clear flavor character, making it easier to add flavor. Pectin gummies are short, whereas gelatin gummies are stretchy and soft.
• Pectin needs an acid to properly set, thus you must add one. Pectin has the significant advantage of setting at a relatively high temperature and completing the setting process in around 30 minutes. It can take 2 to 24 hours for gelatin gummies to be fully set.
• Pectin gummies do keep their form at better temperatures than gelatin. After the pectin gums harden, they must undergo a drying process. They hold their shape better at temperature than gelatin. The gelatin can be redissolved, which is great if you’re worried about making a mistake and having to fix your gum. However, it also means that if you leave it on a hot day, the jelly will melt more easily and lose potency.
• Gelatin gummies are formed by a long strand of protein that is intertwined to form firm junctions and sturdy stretch. Pectin gummies are formed by polysaccharides and extremely viscous and thickened solutions that turned solid. With pectin, gummies are formed with no chewiness and no elasticity.

5.Gelatin or Pectin: Which One Is More Thermostable?

When talking about gelatin and pectin’s thermal stability; pectin gummies wins! Pectin gummies are more thermostable than gelatin. In fact, various research proves the stability of fish and other forms of gelatin are improved by incorporating pectin into their network. Moreover, you can call them thermo-irreversible gel also; it means pectin gummies don’t melt under high temperature or reheating while gelatin does but it resets upon cooling.

6.Identify The Difference

While each pectin and gelatin appear to have comparable objectives, they’ve precise properties. The distinction of their properties is their distinguishing element which could decide which one is Gelatin or Pectin.

Structure

Both vary with the shape they bestow upon the ensuing gummies. Gelatin offers a greater chewy, jelly-like texture to the gummies, whereas pectin gummies are clean and moist.

Temperature

Another quality that differentiates pectin from gelatin is the temperature required for each of them to settle. Pectin settles at an excessive temperature this means that pectin can live strong at room temperature. Whereas gelatin calls for a highly decreased temperature to set, this means that it wishes to be refrigerated to sit.

Texture
Pectin gummies are brittle and not much springy; gelatin gummies are pure protein and create pure jelly with a clear texture too.

Cost Economical
Cost is another differential key that manufacturers consider while choosing gelatin or pectin. In terms of pricing, gelatin is much cheaper than pectin. It is also depending upon your final product also. Up to our analysis, the cost difference between gelatin and pectin is 1:5.

Storage
Gelatin may be cheaper to purchase but expensive to store whereas pectin is not cost-friendly, but it is easy to be stored.

Extraction
Pectin production mostly involves an extraction process under acidic conditions, where the pectin is separated from the citrus peel and converted into a soluble form. Making gelatin is a complex and time-consuming process, but it’s surprisingly easy with just a few simple tools and ingredients.

7.Benefits

Gelatin

Gelatin is procured from collagen, which is extracted from the bones and ligaments of animals; as a result, it’s miles very excessive in protein. The protein found in gelatin additionally allows for preserving human pores and skin hydrated and healthy. Gelatin is a bag complete with different nutritional vitamins as well. Apart from proteins and amino acids, it additionally consists of calcium, magnesium, sodium, folate, and selenium.

Pectin

Pectin is wealthy in fiber. As in line with studies, excessive fiber consumption is confirmed to sell weight loss. Hence Pectin also can show useful for individuals who are seeking to reduce a little fat. It prevents weight problems with the aid of using giving the sensation of fullness and decreasing starvation pangs. The fiber in pectin may additionally assist lessen most cancers risk, however, it’s far to be confirmed. Pectin calls for an excessive temperature to set. Hence it could live stable, even at room temperature, for an extra prolonged period.

8.Formulation Of Gelatin Gummies

The formulation of gelatin gummies is few steps process, where you need to dissolve the gelatin in the sugar and corn syrup mixture in a dissolving tank; add coloring, flavor, and a little acid.

To make a gummy bear, you need to produce a gummy bear and pour the solution into its perspective molds. After filling the holes with liquid sweet mix and dry them for the assigned time. The gelatin cools and the sweet corn starch absorbs more moisture to reach its final sticky state.

An interesting property of gelatin is that it is reversible by heating, that is, the heat turns it back into a liquid. If you put the gummy bear in a heated chamber, you will see it activates and turn into a liquid. When it cools again, it returns to a thin gel.

9.Formulation Of Pectin Gummies

A method of pectin gummy formulation commonly used in industries is comprised of pectin with carboxyl content not exceeding 45%. Moreover, the remaining content is similar to that of gelatin gummies including corn syrup, sugar, colorant, flavoring, and citric acid. Pectin is able to form gel due to its structural interaction with sugar and acids.

10.Gelatin or Pectin Gummy: Which one is the Trickiest to Manufacture?

Shifting consumer preference from gelatin to pectin has turned every sector of food, pharmaceutical, nutraceutical, and confectionery. Pectin gummy is the preferred choice of vegan but for the manufacturer, it has offered some challenges too. Despite its multiple benefits manufacturers must set proper processing conditions during production.

The most important difference between gelatin and pectin manufacturing is a temperature that must be 180°F, pH should be between 3.4-3.6 for proper gelling, and solid percent must be within 78-82 Brix.

You can remelt gelatin gummies if fail to set but not in the case of pectin; therefore manufacturers must consistently look over the process to control cost, product waste, and scrap.

Conclusion

Whether it’s gelatin or pectin gummies, both of them have their own significant value in terms of taste, health, and manufacturing. That’s the reason manufacturing companies improvise the formulation protocols to bring them in an enhanced form. By keeping them in mind, you cannot ignore gelatin gummy over pectin. If you’re interested to know more; We’re always here to answer your queries. Stay Connected!