Home Cosmetic Science Talk Formulating General Preserving Gummy Bears?

  • Preserving Gummy Bears?

    Posted by PeaceLoveNaturals on April 3, 2020 at 3:11 am

    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?

    Herbnerd replied 4 years ago 3 Members · 5 Replies
  • 5 Replies
  • Pharma

    Member
    April 3, 2020 at 8:04 am
    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.
  • PeaceLoveNaturals

    Member
    April 3, 2020 at 4:13 pm

    @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?

  • Pharma

    Member
    April 3, 2020 at 5:12 pm
    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…
  • PeaceLoveNaturals

    Member
    April 4, 2020 at 4:34 pm

    @Pharma thanks for the link. I’m not going to pretend that I learned anything or even understood what I was reading LOL

  • Herbnerd

    Member
    April 8, 2020 at 4:45 am

    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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