Pectin Based Vegan Gummies

We are trying to remove moisture so the lower the better, I’m pretty sure the bread warmers do most of the work but having an overly humid room would def slow things down.

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Yea my room humidity was fine in the winter but now I’m really playing with fire reaching 40%+ somedays…

Got a brand name or model for that bread warmer of yours? Does it go down to 20% and temps near 70F?

Bumping this because it’s the best thread on pectin candy/gummies on the forum so far. Just dumping a bunch of useful links and asking some questions

questions I’m left with:

How does one measure the pH of the pectin candy solution?

How do you determine the amount of acid required to give the desired pH swing?

Are the cheap analog refractometers capable of being used for this?

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I use Mettler Toledo FiveEasy Plus for lab scale
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You don’t need to measure the pH

Ph isn’t what controls the kick time

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It helps for shelf stability.

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Not from what I’ve seen, storage conditions matter more for that then pH

Heat Sealed bags hold the best

Anything that’s not completely Sealed will cause degradation from oxygen

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so do you just use acid based on a predetermined ratio, or ?

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download

Acidity helps stability for sure. aW at 0.7

Nitrogen packaging helps too.

Both yeasts and molds are able to grow in an acidic environment (pH less than 7). The pH range for yeast growth is 3.5 to 4.5 and for molds is 3.5 to 8.0. The low pH of fruits is generally unfavourable for the growth of bacteria, but yeasts and molds can grow and cause spoilage in fruits.

We shoot for 3.4 :woman_shrugging:

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I have something else in there that prevents mold or bacteria from growing that’s not a preservative

If you knew what the actual pectin blend was made of you’d understand, theres a chemical reaction that happens when you add the acid that actually caused the kick

That’s what the acid is actually used for

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Potassium Sorbate?

No way

I’m also using a special syrup that’s not sugar based :wink:

My pectin gummys are sugar coated and have less then a gram of sugar on a 2.3 gram gummy

Special syrup? Trade secrets?

The last thing I want to hear when I am about to ingest something is special syrup…

That’ll preserve 'em too :woman_shrugging:

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It’s on the ingredients :wink:

Hint: it’s a replacement for corn syrup

Idk anyone not coating pectin gummys in something, even if its just flower

That’s because they don’t have the means to wax them properly… no one likes a sticky clump of gummy.

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The molds are waxed before pouring and they still stick

We do use a natural oil though

Then your formula is fucked up. Or that’s just pectin :woman_shrugging:

Mmm i don’t think so, any big pectin gummy producer will tell you the same thing

They’re coating them with something even if its a cooking oil or something

Ah - so y’all process is fucked up.

Hit me up if any of you need at scale gummy consults :wink:

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