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High load protein gummies by using H&F Citrus Pectin

Dietary supplements are a rapidly growing market of which protein products, in particular, arecurrently very popular. Gummies are an attractive format for consuming dietary supplements.Consequently, protein gummies have become a common product development focus, but theyalso present significant challenges in terms of texture and stability. As a plant‑based gellingagent, itenables the production of stable, heat‑resistant gummies with a pleasant mouthfeel, even at highprotein levels.

With our H&F Pectin, you can achieve up to 20 % protein without compromisingquality orflavor. Levels above 30 % are attainable using collagen peptides for pectin-based collagen gummies. H&F Pectin Amid CS 025-B gels optimally in thepH range of 4.1 – 4.5, whereas conventionalconfectionery pectins require a lower pH valueof 3.2 – 3.5. The higher pH protects acid- andhydrolysis sensitive proteins. High loads of theseingredients could require too much citric acidto overcome their buffering capacity, makingthe gummies overly sour. Furthermore, H&FPectin Amid CS 025-B enables the use of moreneutral tasting flavors such as chocolate, vanilla orcaramel, which are highly popular in wellestablishedhigh protein categories like proteinshakes and protein bars.