The plant-based nature of pectin is likely a relief for some manufacturers, who would otherwise be without a very large vegetarian and vegan consumer base. Thanks to gelatin’s long history of use- and because of the conundrum surrounding what exactly organic livestock is-gelatin is on USDA’s National List of Allowed and Prohibited Substances, meaning it can be used up to 5% in certified organic food and beverage products. Furthermore, all of the hides must be kosher salted, and processed and transported in a certain way.” “This means you need, from slaughter, to be able to identify and trace every single hide that goes into your production. “The certification process is very cumbersome and complex, because it all starts with the sourcing of raw material (the hide), which has to be obtained not only from kosher slaughter, but kosher-certified animals,” says Geliko president Zach Rubin. In response, two gelatin suppliers, Gelita and Geliko LLC (New York City), have partnered to secure what is likely the only cattle-derived, certified kosher gelatin on today’s market. Pig gelatin is, by and large, the most popular source of today’s commercial gelatin, but the porcine source represents a problem for both halal and kosher diets, as these cultural doctrines forbid the consumption of any part of the pig. With or without gelatin, manufacturers often coat gummies in powdered sugar, so there are other ways of achieving visual brilliance still, researchers say gelatin’s combination of sheen and melt-in-mouth texture has yet to be duplicated by any polysaccharide.įor all of gelatin’s versatility, gelatin’s animal source can create obstacles. “With other hydrocolloids, you don’t get the same flavor sensation, because that hydrocolloid is not melting, so to speak, when it’s in your mouth.”Īnother potential advantage of gelatin formulations is the ingredient’s inherent sheen, capable of producing gummies with brilliant, almost transparent color. “For orally ingested foods and supplements, this allows for a more intense, rapid release of flavor,” says Lara Niemann, marketing director for gelatin supplier Gelita USA (Sergeant Bluff, IA). Gelatin has what is technically referred to as “thermal reversibility.” This means that gelatin can transition from a solid state as candy to a melting condition at body temperature and ingestion. Its most signature effect in gummies, though, is its melt-in-mouth quality. It’s also an emulsifier, a stabilizer, a protective colloid, film-forming, water-binding, and an adhesive. Gelatin has the essential gelling characteristic that is necessary for making gummies, but gelatin is often regarded not just for this sole function, but for a collection of functional benefits that can support everything from the ability to swallow dietary supplement capsules to the plush springiness of marshmallows. The ingredient is a byproduct of the meat industry, and it would not be widely available if not for this larger industry supporting it. Gelatin is a processed protein from collagen, extracted from the hides and bones of pigs, cattle, and, to a lesser extent, fish. From fiber to fish oil, manufacturers are increasingly marketing health products as these confectionery treats, but the decision to make health products as gummies can bring manufacturers to a crossroads: should they use gelatin or pectin? Despite the many methods for formulating gummies today, these two gelling agents remain the most popular, and a case can be made for using either. SPINS market data indicate that for the year ending March 23, 2014, vitamin and mineral gummies alone saw a 24% jump in sales. Not a moment too soon, gummies are enjoying life beyond the confectionery aisle.
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