Texture engineering: Gelatin gummies have a characteristic snap-and-chew from viscoelastic protein networks. Agar alone gives a brittle, short-texture gel; HM pectin alone produces a softer, stickier gel. A three-component blend resolves this:
✦ Vegan gummy formula: Agar 1.0–1.5% + HM Pectin (DE 65–70%) 1.5–2.0% + Modified waxy corn starch 2.0–3.0% + Sucrose 50% + Glucose syrup (DE 42) 20% + Citric acid 0.5–0.8%, pH 3.2–3.6
Processing differences:
• Cook temperature: Agar must be dissolved at ≥95°C; total cook to 107–110°C (vs 105°C for gelatin)
• Deposit temperature: Agar begins setting at ~40°C vs gelatin at 25°C — faster line speed needed; starch deposition molds preferred over gelatin mogul boards
• Drying: Vegan gummies release water more slowly — extend drying time by 20–30% (48–72h at 25°C, 35% RH)
• Bloom resistance: Add 0.5% carnauba wax polish to prevent sugar recrystallization on the surface
