Preserving Gummy Bears?

Im making Berry Gummies for my kids and most DIY recipes dont use a preservative. The assumption is they will be eaten within the week so the fridge should be fine. I want to make a larger quantity and possibly ship some. At looking at some basic gummy ingredients it looks like they may just be using Citric Acid? Is this a good enough preservative and at what % or measurement do I use? I saw a site that mentioned .05-.1% to 16oz of water? Does this sound right?


  • PharmaPharma Member, Pharmacist
    The lower pH due to citric acid is just one step of gummy bear preservation ;) .
    The second one is very low water activity (glycerol and gelatine). However, this may not apply to certain vegan recipes which require additional strategies.
  • @Pharma Its a basic recipe. Berry extract (simmering berries and straining) Honey to sweeten the juice and animal sourced gelatin.
    A basic recipe I saw was just using the juice, water with gelatin and mix and set in molds. 
    do you know how much citric acid I would use? is the above a good ratio?
  • PharmaPharma Member, Pharmacist
    Ups, I forgot to mention sugar to reduce water activity!
    Honey but also fruits are rich in these.
    Read slide 33 & 34 of THIS presentation for the answer regarding pH or in other words the amount of required citric acid. The lower, the better but sadly, not necessarily the better tasting...
  • @Pharma thanks for the link. I'm not going to pretend that I learned anything or even understood what I was reading LOL
  • Yep, as stated by others, it is a combination of low water activity and low pH. T

    The combination of sugar and glycerol, lowers the water activity.
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