Hello I am working on R & D a new recipe with Allulose instead of sugar and Agave Syrup instead of Corn Syrup.
Is it as easy as a 1:1 Substitution for each respective ingredient? Is more gelatin needed? I’m not trying to switch to pectin as I prefer grass fed bovine gelatin.
Spoons please!
Agave syrup and corn syrup are probably close enough in sugar content to work, but there’s a difference in water content between the two so could affect cook time.
I’ve never made a gummy with just allulose, but I have substituted sugar 1:1 up to like 50% of the total amount and they turned out fine, just less sweet.
I tried completely replacing allulose for sugar and agave for corn syrup and they didn’t setup. They were fine in the fridge but once cooled it was a mess
@MillerliteRN Any recommendations?
i know @Future was talking about allulose a few years ago when developing his gummies. Maybe he has the right answer
i recently did the same thing and i found that i had to use almost 3 times as much gelatin just to get the allulose gummies to set…I wonder if it would work with a standard pectin recipe?
I was just starting to look into replacing sugar with Allulose but have not tried yet. I was thinking of maybe just replacing the cane sugar with beet sugar but not sure if that would be enough for my friends that are diabetic and wanting gummies. Definitely would love to figure it out for our non sugar consuming friends.
@sweethemp Tapioca Syrup is a great replacement for Corn syrup!
I think I got it figured out. Proper prompting of chat GPT solved the problem.
Unfortunately, no. Beet sugar is still high on the glycemic index (64/100).
From what i’m seeing the main issue is the agave is no where near as thick as corn syrup. Water must be removed from it, cooking it out is what im tryin to do. I just hate the mouth feel of pectin, I want a gummy not a gum drop. Another option increasing the gelatin : water ratio. Typically its 2:1 water:gelatin I’m experimenting with 1.8:1 as well.
I’m wondering what happens if you reduce the agave. I would have assumed just to reduce it when mixing the gummies or adding it to the blooming water if you are doing it that way.
Here is a recipe that uses oil which I’ve tried and it works pretty good (they sell an oil infusion machine and you can just use distillate).
I’ve also wanted to try adding sugar to agave nectar and seeing if that will thicken it.
There is def some sugar crystalization going on with sugar and corn syrup that isnt happening with this recipe
The inositol(a polyol) in agave might inhibit crystallization, isomalt serves that purpose in my pectin recipe
We do both allulose / agave, and allulose / Inulin at Heron Labs.
I however, am not a formulator and know next to nothing about the recipe or procedures beyond the ingredients
3 batches and i dont have it figured out yet. Ive got gummies but they are quite soft and not sellable. I think im just gonna try it with tapioca next to see the difference
Thats worth trying.
This recipe is good its crazy how small of an amount of agave is used in it, no sugar just sugar from the juices im assuming. Hard to reverse from the recipe provided tho.
I suspect the pectin may hold them together better than they gelatin in your recipe. just trying to avoid pectin and keep gelatin.
Are you within the working range for ph with the gelatin you’re using? Too much acid can prevent it from setting properly