Gummy candy

BI12-324 Lai Thao Nguyen, BI12-334 Nguyen Do Minh Nguyet,

BI12-355 Hoang Hanh Phuong, BI12-381 Pham Huong Quynh

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Table of Contents
01 02 03
Common food Roles of food
Introduction
additives used additives

04 05 06
Advantages & Substitutes Why these F.A
disadvantages and not others
2
 01
Introduction

3
 Gummy
candy
★ Chewy candy composed of gelatin, sweeteners,
flavorings, and colorings

★ Leading gummy candy manufacturer: Haribo

★ Main ingredients: sugar, gelatin, and water

4
How it’s made

Step 2: Step 4:
Molding Glazing

Step 1: Step 3:
Mixing & boiling Refrigeration

5
 02
Common food additives
used
6
The mixing step

Pectin Dextrose

7
The mixing step

Citric acid Lecithin

8
The mixing step

Food coloring Natural and artificial flavors

9
Beeswax

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 03
Roles of food additives

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 PECTI
-
N
Found in most land plants, fruits,
and other non-woody tissues
- Function:
+ Thickener, emulsifier, stabiliser
+ High-methoxyl pectins are used
as stabilizers of proteins
+ Low-methoxyl pectins are used
to thicken desserts
- Limitation: Both pectin and
amidated pectin are generally
permitted additives in Annex I of
Directive 95/2/EC.
Under Directive 2006/52/EC
amending Directive 95/2/EC,
E440 is not permitted for use in
jelly mini-cups.
- ADI: no need for a numerical
ADI by the Scientific Committee
for Food (SCF)
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 DEXTR
- OSE
Dextrose is a sugar derived from corn and it
is chemically identical to glucose, or blood
sugar.

- Function: preservative and sweetener

+ stay dry and slows down the crystallization
process in syrups, fondant and candy
+ It has energetic content and low
sweetening properties
+ anti-caking agent
+ natural preservative to extend the shelf life
of the product

- ADI: no need for a numerical ADI

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 CITRIC
- ACID
Extract from lemon juice/made - Limitation: In the EU it is
by the fermentation of sugars
listed in Annex I of
using the mold Aspergillus niger
Directive 95/2/EC. In
or yeasts
foods with an acidic pH,
- Chemically stable in both its dry
which must be controlled
form and in solution.
accurately. It is an irritant,
so due care should be
- Function:
taken when handling it.
+ acidity regulator, antioxidant and
sequestrant. - ADI: No ADI is defined
+ Reduces the discoloration and
for citric acid
spoilage of cut fruits, vegetables
and shellfish
+ lowers pH - inhibits microbial
growth and spoilage

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LECITHIN
- A mixture or fraction of phospholipids, which are obtained
from animal or vegetable foodstuffs (mainly soya and egg)

- Function:
+ allows the production of fine, stable emulsions with little
aggregation or coalescence
+ modify the flow characteristics of liquid chocolate
+ increase the extensibility of the gluten in bread making

- Limitations: Lecithin is described as a generally permitted

food additive in Europe under Directive 95/2/EC
- ADI: ‘not specified’ - no need for a numerical ADI

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 NATURAL
ARTIFICIAL
- synthesized from other
chemicals

- complex mixtures of
chemicals derived from
plants, fruits…
- gives natural, richer, and
more complex flavor
→ The significant role of both
natural flavor and artificial flavor
is to add flavoring to the food
rather than nutrition

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 FOOD
-
COLORINGS
Any dye or substance that produces color when it is
added to food or drink or beverages

- Function:
+ enhance or sustain the sensory characteristics, which
may be affected or lost during processing or storage
+ retain the desired color appearance.
+ improved appearance, high color intensity, more color
stability, and color uniformity

- ADI: 5 milligrams per kilogram of body weight per

day (mg/kg bw/day)

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BEESWAX - Beeswax is purified from naturally produced honeycomb.

- Function:
+ used to provide a surface finish to stop sticky items sticking
together
+ impart a shine to the surface of products.
+ used in blends with other, harder waxes
+ has the best taste of all the waxes.

- Limitation: Under Directives 95/2/EC, as amended by

Directives 98/72/EC and 2006/52/EC, beeswax is permitted
only as a glazing agent in a range of snacks, confectionery and
bakery items, and food supplements, and on the surface of some
fresh fruit.

- ADI: 1.29 g/person, that is, 0.022 g/kg bw for a 60 kg

individual per day

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 04
Advantages &
disadvantages
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Glossary of terms
ML : maximum level
The Maximum Use Level of an additive is the highest level of the additive that has
been demonstrated to be functionally useful in a food or food category and has
been declared safe following to the Vietnam’s food safety regulations .
GMP: good manufacturing practice
The product is not confined to the ML, but producers have to ensure that the
products are consistently manufactured and regulated in accordance with quality
standards.

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Food additives
Pectin (INS 440)

● Source: apple pomace and citrus peel

● Type : emulsifier, stabilizers, gelling agent, thickener
● ML (mg/kg) : no limit - follow GMP
● Pros : No side effects, gluten-free, vegan. Pectin is an excellent gelling ingredient for
high-quality candies and gummies. It has a transparent appearance, an elastic texture, an
enjoyable flavor, and non-stick to teeth, along with a low calorie. Furthermore, its
cooperation with gelatine prevents the low melting temperature that happens when just
gelatine is used alone, boosting the stability of confectionery.
● Cons: you should avoid it if you are allergic to the food it was sourced from.

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 Dextrose (INS 1200)

● Source: cornstarch, wheat, rice

● Type : sweetener, preservative
● ML (mg/kg) : no limit - follow GMP
● Pros : act as a preservative and sweetener (approximately 20% less sweet than sugar, does not
make the finished product too sweet). Because it is hygroscopic, it is appreciated as a
moisture-retaining component, working as an anti-caking agent. As a result, it can remain dry
and inhibits the crystallization process in syrups, fondant, and candies.
● Cons: Dextrose consumption can result in dangerously high blood sugar levels or fluid
buildup in the body, which can induce swelling and fluid buildup in the lungs. Dextrose
should be avoided by people who have the following conditions: high blood sugar, swelling in
arms, legs, or feet.

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 Citric acid
(INS 330)
● Source: from citrus fruits loranges, lemons, limes
● Type : Flavoring, Preservative
● ML (mg/kg) : no limit - follow GMP
● Pros : It gives candies sour flavor such as lemon drops their tart flavor.
It works by lowering the pH of food products and inhibiting the growth of
microorganisms. In addition, citric acid can act as secondary antioxidants. Because it
reduces the metal concentration, which has a catalytic effect in lipid peroxidation and
then decrease the redox potential, thus stabilize the oxidized metal ions.
● Cons : Ingesting a sizable amount of citric acid may damage tooth enamel over time.
People who frequently experience stomach pain or have a sensitive stomach should
avoid meals high in citric acid.

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Food coloring
● Allura Red AC 40 (INS 129)
ML (mg/kg) : 300
● Tartrazin - yellow 5 (INS 102)
ML (mg/kg) : 300
● Brilliant blue FCF - Blue 1 (INS 133)
ML (mg/kg) : 300

● Pros : high pigment, greater colour stability, resistance to light, pH changes, oxygen, low
cost of production, and other factors
● Cons : They are carcinogenic and can cause cancer as some artificial food colors are also
associated with the production of carcinogenic compounds while getting metabolized. They
can also destroy the nutrients in the food because of their chemical composition.

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 Lecithin
(INS 322)
● Source: soybeans, sunflower seed, and maize
● Type : stabilizer, emulsifier
● ML (mg/kg) : no limit - follow GMP
● Pros : Lecithin is frequently used as an emulsifier in meals, which serves to improve the
smoothness and quality of goods. It can also serve as an antioxidant and flavor protector.
● In artificial food coloring/flavoring powder form, lecithin will play stabilizer role.
● In artificial food coloring/flavoring liquid form, lecithin will play emulsifier role
(artificial food coloring/flavoring liquid form can contain amount of fat content)
● Cons : Those with sensitivity or allergy to soy, however, should be cautious.

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 Beeswax (INS 901)

● Source: soybeans, sunflower seed, and maize.

● Type : others (glazing agent, flavoring,..)
● ML (mg/kg) : no limit - follow GMP
● Pros : Certain popular candy, such as gummy bears, worms, and jelly beans, are
prepared with beeswax, which naturally textures them while also preventing flavor
dissipation or adding a honey taste.
Glazing agents provide a shiny, smooth surface layer that acts as a protective, moisture-
resistant barrier. The coating aids in the preservation of food goods by retaining internal
moisture or preventing deterioration owing to external humidity, resulting in a longer
shelf life.
● Cons : Beeswax is also a secondary food source for bees and is vital for the survival of
the colony. Taking the bee's wax is considered cruel.

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 05
Substitutes

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Pectin

- Gum arabic
- Agar agar
- Guar gum
- Xanthan gum

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Dextrose

- Lactose
- Sorbitol
- Maltose
- Aspartame
- Saccharin
- Stevia
- Agave nectar

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 Citric acid

- Ascorbic acid
- Malic acid
- Tartaric acid
- Lactic acid

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 Lecithin

Cocoa butter Vegetable glycerin Stearyl tartrate

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 Beeswax

Carnauba wax (palm wax) Candelilla wax

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 06
Why these F.A and not
others
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Choices of additives
Pectin
> extracted from common fruits peels
such as oranges and apples so it is cheap Dextrose
and widely available > preservative

Xanthan gum Artificial sweeteners =/= preservative

Agar agar
Gum arabic Stevia, agave nectar, & lactose
> more expensive > more expensive

Maltose & Sorbitol

> good availability and price

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Choices of additives
Citric Food
Beeswax
acid colorings

● Malic acid & tartaric: more

● Artificial colorings: ● Cheaper than alternatives
expensive
cheaper than natural
● Citric acid: lower pH, more
sourness
● Ascorbic acid: supplement
● Lactic acid: creamy

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Propositions to improve gummies
● Make the product vegan-friendly by using agar agar instead
of gelatin, and remove beeswax from the ingredients
> Also allows people with alpha-gal syndrome (red meat
allergy) to consume the product safely
> Harder to melt under warm temperatures
- Gelatin melting point: 31.7-34.2 °C
- Agar agar melting point: 85-95 °C

● Natural flavor and colorings for better marketability

● Usage of artificial sweeteners like aspartame to make it 0
calorie

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end

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