Gummies with tapioca syrup and raw cane sugar with HM pectin

why tapioca and raw cane sugar mix solidifies immediately after adding pectin without the citric acid

1. Food R&D Emeritus reply

   Explain in detail what you're doing....

2. mycoman reply

   I'm developing a functional gummy using raw brown cane sugar , tapioca syrup , HM pectin as ingredients. I tried developing but ended in non pourable mixture because sugar and syr…

3. Food R&D Emeritus reply

   whats your total solids after syrup boiling ?

4. mycoman reply

   90 brix ,should i use water to make them up to lower

5. mycoman reply

   also how to make pectin remain liquid for a few long minutes

6. Food R&D Emeritus reply

   80 brix maximum.is enough..as you still.had to add thickener like starch and pectin. In some cases the gelling agents like thin boiling starch is added at the start of the boil. Y…

7. mycoman reply

   i added sodium citrate to keep the pectin solution in liquid state, but after molding with citric acid gummy remained too soft.

8. mycoman reply

   please suggest the recipe and methodology for the ingredients tapioca syrup, raw cane sugar, pectin, and how to use citric acid and sodium citrate in developing gummies