This is addictive. Pineapple on the dry-out.
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One reason I think hard candies hit so fast is because you dissolve them in your mouth and absorb through the gums super quick.
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only way that is happening is if the cannabinoids are water soluble. Traditional THC (oil) has to get metabolized through the gut.
Damn, some of these are looking bomb 
We make over 2,000,000 THC infused vegan gummies (200k units) a year in Colorado, among other things… Devour gummies and Chaos edibles are our edible brands.
We license out our SOPs and even do on-site trainings and consultations for anyone interested in starting a gummy brand.
Coating your gummies is a must. Whether it is just with sugar or a food grade citric acid/sugar mix (sour) or a wax coating, you gotta coat them. Otherwise they will end up a sticky mess.
The wax route is tougher to do and takes a little more equipment, but that’s what all the big guys do, like Haribo… We coat ours with sugar and citric acid.
Thought I had a lot more pics but maybe not 
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Sublingual vs gastrointestinal
Sublingual hits fast but doeant last as long
Gastrointestinal takes longer to get into the bloodstream but lasts longer
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Right. That’s why the ‘fast acting’ edibles work. The cannabinoids are made water soluble, so they can be absorbed through the mucous membranes in the mouth.
Oil-based edibles gotta go the gastrointestinal route because it cannot be dissolved/absorbed in your mouth.
That’s how I have always understood it, but most of y’all are a lot smarter than me lol.
Well I’ve done both with straight 93% distillate (sublingual and gastrointestinal). My disty is far from water soluable. Works both ways with the results I’ve posted.
I have 4 bottles of cbd tincture, none are water soluable. I’ve made hundreds of bottles of mct/distillate. I’ve done both sublingual and gastrointestinal ways. All worked great.
.so bottom line, it does NOT have to be water soluable for either way.
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Well I know it still works. I have used sublinguals tons of times.
My point was that an edible doesn’t hit harder because its a hard candy that you are sucking on.
Anything hits harder sublingual vs eating and having it go thru your digestive tract.
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Any THC processed in your gut gets metabolized into 11-hydroxy-THC, which has more profound effects than regular THC so couldn’t you also argue that those “hit harder” ?
It’s definitely not quicker… I know that. But tbh, I have found that I am more couch locked once a traditional edible hits me. It’s delayed but once it hits you, its like all at once and I don’t wanna move.
Maybe that’s just my personal experience.
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What mix of citric acid to sugar do you use? Do you use corn starch in your coating mix as well?
I’m wondering if anyone has used encapsulated citric acid instead of regular citric acid?
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We do not use corn starch, no. Just a 10:1 sugar:citric on the coating. Standard citric acid, not encapsulated.
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Dont make my mistake and use 100% citric acid on gummies. WOW was that weird. I had to immediately spit out and brush teeth.
Lol
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i know that tasted badddd. probably sour as fuck lol
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Anyone use soy lecithin? Does it make the thc bind/absorb better?
Nobody wants their nipples ripped off.
We got 2 huge industrial stainless soup pots that nest inside of each other. Water goes inside the bottom one and becomes a double boiler with almost any heat source.
I have not used it in gummies, but it definitely helps as an emulsifier in tinctures, so I would imagine it would help in gummies as well.
EDIT: actually… we were using it to emulsify a water soluble flavoring into our oil based tincture. so I guess it really didn’t have much effect on the homogeneity of the cannabinoids.
Pull a vacuum on them- place them in a vac chamber to pull all the dissolved air bubbles- trick I learned from a pastry chef
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I use sunflower lecithin and xanthan gum with kool-aid/“lean” syrup. It is a straight liquid, where gummies don’t need an emulsifier if using Albanese/Haribo gummies (when melted in a double boiler and mixed with an industrial wand mixer) disty suspends properly.
I’ve seen a few people’s recipes using Maltodextrin or other modified starches. Any idea what the purpose of those would be?