Math of Food
Has anyone had success in creating a sugar free gummy that is pectin based?
I'm trying out a formula with Maltitol, erythritol, isolmalt and sweetening it with xylitol.
It's coming out too soft and sticky. I think upping the isomalt is helping but running into other issues as well. Thank you.
is maltitol powdered?
also try dextrin.
probably the grade of pectin used or cooking process may results in melting
Maltitol is powdered.
We also use tapioca fiber (which is a resistant dextrin if I'm googling correctly)
We are using an unbuffered high methoxyl pectin
also you need ca+ or na+ ions for **egg box** model. add sodium citrate or calcium citrate in your recipe.
It looks like the article is no longer available:/
But yes, we do use sodium citrate to buffer the pectin. We mix it with some citric acid to get the right pH, then set the cooked mixture with citric acid later.
may i know the step in which and how the citric acid and sodium citrate is mixed to control pH. That is by either by combining sodium citrate and citric acid with the pectin mix or by sodium citrate at first citric acid at final step.