We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar we r adding 15gms of pectin and 100ml fruit juice half tablespoon of glucose syrup an little inch of citric acid when it put into room temperature it began to melt how can we reduce it from melting
Do you age them?
The real reason why it does not set is there is so much sugar inversion from overcooking too much liquid and little sugar…
Play with the standards recipes
100 part each is sugar, glucose, water, 2.5 parts pectin slow set, 0.625 parrs citric acid, 0.25 parts trisodium citrate .Then use it as base for reformulation of your product.
Hi, thanks for the recipe. Why to add trisodium citrate ?
Its a buffer…if you cook acidic sugar solution the pH goes very low that the pectin never sets .plus the sugar will mostly be inverted compunding the setting problem.The end product will be just like water.
Thanks for the explanation. I do not have trisodium citrate in ma lab, can i use something else instead ?
procures samples from suppliers or use buffered pectin