The following formula is provided for reference and product development trials only. Actual formulation should be adjusted according to raw materials, processing conditions, and final product requirements.

Gellan Gum Formula for Vegan Gummy Candy

Quick Overview

Vegan gummy candy has become increasingly popular as consumers look for plant-based alternatives to gelatin-based confectionery.

Traditional gummy candies often use gelatin to provide:

* elasticity
* chewiness
* gel strength

Gellan gum can be used in gelatin-free gummy systems to help create:

✓ firm texture
✓ clean bite
✓ transparent appearance
✓ better heat resistance

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Basic Reference Formula

For 100 kg finished vegan gummy candy:

| Ingredient | Amount |
| ------------------------ | ---------------------: |
| Sugar | 35–50 kg |
| Glucose syrup | 20–35 kg |
| Water | 15–30 kg |
| Fruit juice concentrate | 5–15 kg |
| Low Acyl Gellan Gum (LA) | 300–800 g |
| Citric acid | adjust according to pH |
| Flavor | as required |

Recommended Starting Dosage

Low Acyl Gellan Gum:

0.30–0.80%

Equivalent to:

300–800 g LA gellan gum per 100 kg gummy candy

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Why Use Gellan Gum in Vegan Gummies?

Gelatin-free gummies often face challenges:

* weak structure
* poor shape retention
* sticky texture
* melting in warm conditions

Low acyl gellan gum can provide:

✓ strong gel network
✓ clear appearance
✓ good cutting properties
✓ stable texture

The goal is not only hardness.

A good gummy should have:

* pleasant bite
* controlled elasticity
* good flavor release

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HA or LA Gellan Gum Selection

Low Acyl Gellan Gum (LA)

Usually preferred for gummy applications.

Advantages:

✓ strong gel
✓ clear appearance
✓ good shape retention
✓ heat stability

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High Acyl Gellan Gum (HA)

May be considered when a softer and more elastic texture is required.

Advantages:

✓ softer mouthfeel
✓ less brittle texture

The final texture depends on the target gummy style.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* gellan gum
* sugar

This improves dispersion and prevents lump formation.

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Step 2 — Syrup Preparation

Heat:

* sugar
* glucose syrup
* water

according to the candy process.

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Step 3 — Hydration

Add gellan gum mixture under agitation.

Heat to:

85–90°C

to ensure complete hydration.

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Step 4 — Add Fruit and Acid

Add:

* fruit concentrate
* flavor
* citric acid

Adjust according to desired taste and texture.

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Step 5 — Depositing and Setting

Deposit into molds.

Cool until the gummy develops the final gel structure.

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Recommended Trial Design

Because gummy texture depends strongly on sugar solids and acid level:

| Trial | LA Gellan Gum |
| ----- | ------------: |
| A | 0.30% |
| B | 0.50% |
| C | 0.60% |
| D | 0.80% |

Evaluate:

* firmness
* chewiness
* transparency
* stickiness
* storage stability

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Common Problems & Solutions

Problem 1: Gummy Is Too Brittle

Possible causes:

* excessive LA gellan gum
* high calcium level
* insufficient plasticizing ingredients

Solution:

Reduce dosage gradually.

Example:

0.80% → 0.60% → 0.50%

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Problem 2: Gummy Is Too Soft

Possible causes:

* insufficient gel structure
* low solids content
* incomplete hydration

Solutions:

* increase gellan gum slightly
* optimize sugar solids
* review processing temperature

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Problem 3: Water Release During Storage

Check:

* pH
* sugar concentration
* packaging
* storage temperature

The complete formula determines stability.

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Effect of Calcium

Low acyl gellan gum is calcium responsive.

Calcium can influence:

* gel strength
* setting speed
* final texture

However, excessive calcium may create:

* brittle texture
* uneven gel formation

Calcium should be optimized together with gellan gum dosage.

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Practical Starting Formula

For a first vegan gummy trial:

100 kg finished gummy candy

*

300–800 g Low Acyl Gellan Gum

*

Hydration at 85–90°C

is a reasonable starting range.

The final formula should be optimized according to:

* sugar system
* fruit content
* acid level
* desired chewiness
* production equipment

This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.