High load protein gummies

Dietary supplements are a rapidly growing market of which protein products, in particular, are currently very popular. Gum confectionery is an attractive format for consuming dietary supplements. Consequently, protein gummies have become a common product development focus, but they also present significant challenges in terms of texture and stability. H&F Citruspectin offers the ideal solution here. As a plant‑based gelling agent, it enables the production of stable, heat‑resistant gummies with a pleasant mouthfeel, even at high protein levels. With our H&F Pectin, you can achieve up to 20 % protein without compromising quality or flavor. Levels above 30 % are attainable using collagen peptides for pectin-based collagen gummies.

H&F Pectin Amid CS 025-B gels optimally in the pH range of 4.1 – 4.5, whereas conventional confectionery pectins require a lower pH value of 3.2 – 3.5. The higher pH protects acid- and hydrolysis sensitive proteins. High loads of these ingredients could require too much citric acid to overcome their buffering capacity, making the gummies overly sour. Furthermore, H&F Pectin Amid CS 025-B enables the use of more neutral tasting flavors such as chocolate, vanilla or caramel, which are highly popular in wellestablished high protein categories like protein shakes and protein bars.