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Gummi products are frequently linked with bears, but the market for these products has assumed, if anything, bullish
proportions in recent years, making them strong candidates for new product design.

The basic gummi formulation is comprised of sweeteners, gelling agents, acidulants, colors and flavors. This formulation
can be modified by using alternate sugars, varying gelling-agent levels and blends, and adding gums and starches to
reduce the setting time. The design objective is achieving the proper texture, sweetness, flavor release and storage
properties. European gummies tend to be tougher and possess more bite or tendency to cleave on chewing. U.S. products
tend to be softer and chewier.

Sugars represent the largest component of gummies, approximately 75% on a dry-weight basis. Typically, the sugar with
the largest concentration in a gummi formulation is sucrose, ranging between 40% and 50%. Sucrose supplies the
sweetness, tenderness and moisture retention required to develop product structure.

Gummies require an extra-fine granulated grade of sucrose, having a minimum 99.9% sucrose, 0.03% water, 0.02% ash
content, and a 0.02% invert-sugar level. The bulk density should be 48% to 53% lb./cu. ft. Granulation should be 90%
through a 40 and retained on a 70 mesh. Color should be water white. Sucrose also is supplied as a syrup, although the

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resultant shipping and handling costs pose concerns. For manufacturers who would prepare and hold a separate sucrose
syrup, handling considerations also exist, as microbiological growth dictates use within 60 days and storage between 70°F
and 100°F. To prevent microbiological growth and contamination, storage-tank head space should be protected with UV
lamps and filtered, forced-air circulation.

Besides sucrose, several other sugars are used to provide the proper degree of texture, crystal inhibition, moisture
retention and sweetness.

Corn syrups

In gummies, corn syrups are highly functional ingredients, preventing crystallization of the sucrose in the high solids (80%
to 83%) content of the finished product. They also prevent dextrose crystallization. The resulting sugar blend forms a
glass, adding to the desired gummi texture. Corn syrups are prepared from corn starches hydrolyzed to yield sugars. The
greater the extent to which the syrups are hydrolyzed, the higher the DE (or dextrose equivalent) attained. The typical
products used in gummi formulations are 42 DE corn syrup and 63 DE corn syrup. Ion-exchanging the syrups removes
minerals and catalytic metals, as well as proteins that could lead to Maillard browning.

There are distinct advantages to using any of the corn syrups that are available today, says Henry Nonaka, senior
manager, customer support-food, Corn Products International, Bedford Park, IL. "The 42 DE syrup provides excellent
control of crystallization and texture, but due to the lower reducing sugar level requires the addition of a simple sugar in the
form of dextrose, fructose or invert," Nonaka says. "The 63 DE syrup has a higher reducing sugar level and usually does
not require additional simple sugars if added at a higher percentage of the overall sugars."

Corn syrups, particularly ion-exchanged refined, have a low color and excellent color stability when properly handled. The
taste is clean and enhances flavors. Sweetness varies, depending on DE. 42 DE is about 50%, while 62 DE is about 60%

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the sweetness of sucrose. These numbers may vary, depending on the application and the presence of other food
ingredients.

Dextrose

Dextrose can be used as part of the gummi formulation to control moisture retention and texture. The monohydrate product
is 99.2% dextrose on a dry basis, has 99.5 DE and 8.5% water. Dextrose syrups are available, but the shipping and
holding temperature, microbial controls, and costs make it a more expensive ingredient compared to corn syrups.

Maltose

Maltose is a reducing disaccharide composed of two glucose units, only one of which is reducing. The tendency to
Maillard-coloration reactions is reduced by one-third, compared to dextrose. The sweetness level is 54, relative to sucrose
at 100. Higher-maltose syrups may be used to replace regular corn syrups with several advantages. Less color and flavor
development enhances the colors and flavor typically added to the formulation. This is especially true if the syrup has been
ion-exchanged. It is possible to add larger ratios of corn syrup without adding excess reducing sugars and increasing the
viscosity prior to depositing. "While high-maltose syrup has enjoyed limited use in confections, its versatility, coupled with
the specialized nature of the candy maker's requirements, make it an ideal product for the future," says Nonaka.

The shelf life of the gummi candy is largely controlled by the reducing-sugar content of the finished product. Excess levels
will cause sweating and sticking, while insufficient levels will cause premature drying and hardness. This is especially
critical for candy that sits on the counter unwrapped. The reducing sugars are contributed in varying amounts by the
different types of sweetener. The level in the finished candy can then be calculated taking into account the content of each

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sugar and the degree of inversion of the batch while processing. The optimum level of reducing sugar will depend on
desired handling and shelf-life expectancy.

Fructose, high fructose corn syrup, and invert sugar - if readily available - can be used in limited amounts in combination
with 42 DE corn syrup to improve humectancy and contribute to a more tender texture. However, caution must be used to
not use an excess, or stickiness will develop.

Any sugar-free gummi must share the same properties as its sugar-based counterpart to be successful. It's certainly a
formidable task to achieve a similar chewiness, water-holding capacity, non-stickiness, non-crystallization and sweetness.
Designing a system with the same bulk is a reach in sugar replacement. Fortunately, some ingredients can provide
gummies of agreeable properties. Among polyols, hydrogenated starch hydrolyzates (HSH) and sorbitol are chief
candidates, with the former leading the pack. Xylitol, mannitol, maltitol, and hydrogenated glucose or maltose syrups also
play various roles or provide additive functions.

"Lycasin(r) is an HSH prepared from a selected maltose syrup which is hydrogenated to convert some of the reducing
sugars to polyols," says Ben Moser, director, applications development, Roquette America, Inc., Keokuk, IA. "It is non-
crystallizing, and possesses humectant and sweetness properties. The sweetness level is about 75% that of sucrose on a
solids basis, and it can be synergistic with other sweeteners. The product is capable of retaining water, producing
chewiness and shelf life; 85% Lycasin can be used as the only bulking agent in a gummi product."

When developing a sugar-free product, the end properties will determine which blend of bulking agents and sweeteners to
use. Designing lower-calorie gummi confections requires a blend of polyols. It also might involve other carbohydrates, such

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as maltodextrins in conjunction with high-intensity sweeteners, such as acesulfame-K and/or aspartame. Suppliers can
help with selection of ingredients with specific functionalities in the design process. Texture and formulation ingredients
(such as sweeteners, flavors and acids) need to be altered when working with low-calorie products.

"With a sugar-based gummi, you may be using 6.5% gelatin," says Mike Tripodi, Ph.D., applications specialist, Roquette
America. "With a polyol base, you have to move to 7.5% to 8.0% gelatin. A possible reason might be the high affinity for
water of the polyols. With a sugar-free formulation, you need to be below the isoelectric point of gelatin (pH 4.7 to 5.0) for
gels to form as well. The polyols do not buffer, and so the product must contain a buffer, such as citrate, to prevent drift
toward the isoelectric point." Corn syrups that are ion-exchanged will have the same property.

"The basic procedure for preparing a Lycasin-based gummi consists of using the syrup at 85% solids," says Tom Parady,
specialist, food applications, Roquette America. "It is not too different from the sugar-based product. The gelatin solution is
blended into the syrup, where it is run through a HTST cooker, and is drawn into a nearly full vacuum chamber to dry and
cool. The product then proceeds to the blending and metering area, where it is treated with additives and pumped into the
product lines."

Designers also need to know the FDA status of the polyols and any label requirements. Xylitol and mannitol are listed as
food additives. Sorbitol is GRAS, with the proviso that if 50 grams daily consumption is expected for an adult, the product
must contain a label warning of its laxative properties. Lycasin is self-affirmed GRAS, meaning FDA has accepted the
status based on petitions reviewed. Maltitol is pending GRAS status.

No matter what the calorie count, the goal is to attain texture comparable to the sugar-sweetened gummi products. FDA
has released some "letters of non-objection to caloric claims" for polyols. Sorbitol rates 2.6 calories per gram on a dry-
weight basis under this scenario. Xylitol and HSH's are rated at 3.0 calories per gram.

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"The challenge with sugar-free confections is not just replacing the sweetness, but also the bulk," says Jessica Aldrich,
technical sweetener specialist, Nutrinova, Inc., Somerset, NJ. "The sweetness of a product comes from the bulking agents
used, as well as high-intensity sweeteners. A blend of bulking agents and sweeteners must be chosen to optimize the
tastes and flavors. Attaining a pleasant level of sweetness, which does not inhibit flavors, can be achieved by using Sunett
alone, or in combination with other high-intensity sweeteners."

Acesulfame-K stands up to heat and pH conditions. It also does not interact with other ingredients. Aspartame has a later
onset of sweetness that tends to linger but carries flavor well. Combining high-intensity sweeteners yields a more balanced
sweetness and flavor profile, especially in conjunction with some sweetness and body coming from bulking agents. Either
sweetener can be used as the only added sweetener, though acesulfame-K can carry some bitterness. Aspartame has an
optimum stability at pH 4.2. Above and below that pH, the aspartame will degrade in solution over time. The water activity
of gummi confections at about 0.65 may somewhat help the stability. Balancing the sweetness, acidity and flavors is
required to achieve an acceptable lower-calorie gummi product.

The primary gelling agent in American gummies is the protein, gelatin, which develops a chewy structure. Gelatin forms
thermally reversible gels, which can pose shelf-life problems. The molecule forms a triple helical coil. At gelling
temperatures, it can re-form helical regions in the chains, trapping water. The larger the relative size of the gelatin
molecular chains, the greater the gel strength. Higher concentrations of gelatin also increase gel strength.

Gel strength is rated by the bloom strength and measured on a bloom gelometer. The standard test consists of a 6.67%
weight-per-weight solution of the gelatin that has been chilled in a bloom jar at 50°F for 16 to 18 hours. "Bloom strength" is
defined as the weight (measured in grams) required to produce a depression of 4 mm depth in a surface gel by a plate of

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defined shape and size. The typical strengths of gelatins used for gummies is 175 to 250 grams, or bloom.

Gel strength is important in attaining and retaining gummi structure, because high temperature and acidic conditions
degrade gelatins. Higher gel strengths are less susceptible to this degradation. Under processing conditions, the gummi
formulation must be quickly prepared and promptly cooled to prevent gel-structure loss. During storage, temperature might
again affect the integrity of the formed pieces in transit to the retailer.

Gelatins are classed as Type A (acid hydrolyzed derived from pork skin) or Type B (alkali hydrolyzed derived from beef
skin or bone). "Both products may be used in gummi formulations, though Type A is the choice of most U.S. confectionary
companies," says Tim Dyer, technical manager, Leiner Davis Gelatin US, Great Neck, NY. "In formulations of 100% Type B
beef skin, there is a tendency toward Maillard-reaction browning at cook temperatures of above 230°F. With blending Type
A and Type B, higher cook temperatures are achievable without browning. This allows the gummi manufacturer to take
advantage of the customarily lower-priced Type B beef-skin gelatin."

Other carbohydrates can play significant roles in improving gummies. Chief among these are food gums (such as pectins),
modified starches, maltodextrins and polyols. Pectins and starches reduce the setting time of gummi products, a major
manufacturing cost. Pectins and starches act as gelling agents as well. Maltodextrins add solids without sweetness, as the
DE is below 20. These corn hydrolyzates add body and texture to gummies, and also act as crystal inhibitors. At low levels,
polyols (such as sorbitol) are used in gummi formulations as humectants to prevent drying out during storage. Pectins and
food gums also function as humectants.

Pectins are complex sugar-and-acid compounds found in plant cell walls. Light hydrolysis of dry raw stock, such as lemon

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peels, yields 30% to 40% water-soluble pectins. Due to their structure, pectins are able to form gels with sugars and acids.
They can be used as the only gelling agent in firmer gel confections of the European type. They exhibit a clean break or
bite, more than the chewiness and softness of the American version. Pectin gummies provide excellent flavor release.

The gelling type depends on the setting time for the particular formulation and is chosen to prevent precipitation and early
gelling. "Faster setting times are achieved using pectins as an adjunct without radically altering the chew," says Andy
Hoefler, senior research chemist, Hercules Incorporated, Wilmington, DE. "Pectin replaces 10% of the gelatin. Another
advantage of the pectin is that remelt occurs at higher temperatures to protect product in shipping." Levels of 0.1% to 0.5%
pectin may be substituted for an equivalent amount of gelatin in a formulation. At 0.5% pectin and 6.5% gelatin, the texture
approaches that of 7.0% gelatin alone. Additionally, the remelt temperature of the gummi product will be greatly increased.
At 0.5% pectin, the remelt temperature will increase 20°F from about 86°F to about 104°F. Other bloom gelatins may be
used at appropriate levels to attain the same texture. The critical point is maintaining the in-process pH of the product
between 4.5 and 5.0, and lowering the pH to be in the range of 3.0 to 3.3 prior to depositing, to avoid co-precipitation of the
gelatin and pectin.

Higher-DE corn syrup or invert sugar may be substituted for isofructose, but some property changes might occur. For
instance, the above formulation might contain 4.5% to 5.0% 250 bloom gelatin to replace the 6.5% 150 bloom gelatin. The
buffer, acid or pectin type might require adjustments to accommodate the differences in properties of the different bloom
strengths. The citrate buffer holds the pH above 4.5 to prevent gelatin-pectin precipitation, and prevents the pH from rising
above 5.0, which reduces pectin's heat stability. Acid is added at the end of cooling to adjust the batch to pH 3.0 to 3.3 for
proper gelling. The pH must be above 3.0 to prevent graininess in the product.

Modified food starches also reduce set time for the gummi clan. Product efficiency can be increased and costs reduced by
using 1% to 2% starch. Gelatin and modified-starch blends will have better acid and heat stability with somewhat reduced

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cost. The texture tends to be shorter and less elastic. Some cloudiness and flavor-masking might develop. Gel products
with starch tend to be softer and stickier.

Molding starches are used to coat candy molds and ensure the release of the cooled candy from the molds. They consist
of unmodified starches that contain an added oil at about 0.1% weight to allow the mold shape to be formed. Typically, in
the United States, mineral oil is used, as it is stable and FDA-approved. Products containing vegetable oils also are
available; these must be treated with antioxidants such as TBHQ, BHA or BHT to deter rancidity. During processing, the
starch is monitored for quality parameters such as oil concentration, moisture levels and gummi grit. As the starch may
become dextrinized by the gummi acids, the titratable acidity is monitored as well. During production, a certain percentage
of starch is replaced as necessary to maintain the quality standards. Periodically, the starch used in a molding machine will
be replaced.

Polishing agents function in two ways to complete the gummi piece. They are composed of carnauba wax at about 2%,
plus mineral oils, vegetable oils with antioxidants, and medium-chain triglycerides. As a gloss coating, they give the gummi
product a bright appearance and color. They also add clarity to the pieces. Major benefits are prevention of stickiness and
moisture loss.

The polishing agent can contain d-limonene to add a fresh scent to the package upon opening. Typically, 0.1% to 0.2% is
the suggested coating weight. Consideration should be given to the packaging material, as compatibility with the polish oils
needs to be established. Medium-chain triglycerides might act as a solvent toward some plasticizers in the package,
leaving opaque spots in the packaging. These oils also can be hydrolyzed by enzymes in the starch. Partially
hydrogenated vegetable oils that melt below 60° to 65°F can develop an irreversible loss of gloss. Selecting the proper

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polishing agent can avoid delays in packaging speed and higher costs in the long run.

The gummi group has achieved popularity for three main reasons. That chewy texture, which attracts kids and adults who
are kids at heart, is perhaps the product's most appealing aspect. Children are drawn to the wild colors and the creatures
that wear them. But these impressive attributes pale in comparison to the flood of flavors that rush out of a handful of well-
designed gummies.

Flavor and taste ingredients can be both critical and problematic. The primary taste ingredient is, of course, the sweetener
blend, which serves to modify flavor perception. The basic gelled structure has a tendency to hold flavors, although more
release can be obtained by using adjuvants, such as pectins. Also important to modifying and delivering defined fruit notes
are food acids, such as citric acid and malic acid, which also are required to develop gel structure.

"In gummi confections, flavors employed are generally artificial, or artificial and natural," says Mike Lynch, vice president,
flavor division, H&R Florasynth, Inc., Teterboro, NJ. "They are concentrated flavors to overcome any retention due to the
gelatin, as well as to compensate for losses through the cooking and cooling stages; 10% to 15% more flavor than the
recommended level may be needed." Moisture level is important as well, which provides more flavor perception.

"A key situation is when you have a red piece," says Ernie Semanski, H&R Florasynth. "Flavors need to be modified to
yield recognition in a given colored gummi. For instance, a given shade of Red #40 should deliver a cherry note, whereas
a darker shade might connote a raspberry flavor. Flavors can be modified where necessary to deliver the proper blend of
notes for the given flavor. We have been showing a lot of blended flavors lately that appeal to kids and adults, such as
tropical and berry blends."

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A floral note can be added to raspberry flavor to distinguish the red gummi in a single flavor, according to Nancy Laskey,
H&R Florasynth. "With blended flavors, such as a cherry/berry combination, the benzaldehyde note of the cherry might be
diminished by the floral notes of the raspberry," she says. "You can reduce the floral notes that are coming through strongly
from the gel. The resultant flavor would be unbalanced or indiscernible without definition from top notes." Tropical flavor
combinations also might need tweaking to deliver strong characteristic notes. It's not necessary for any gummi flavors to
be very complex, just readily definable.

Due to their stability, low use levels and low cost, certified colors are typically used to brighten the gummi picture. Several
naturally derived colors also are utilized.

"In practical terms, some of the certifieds have limitations," says Byron Madkins, associate chemist, Warner-Jenkinson
Company, Inc., St. Louis. "Blue #2 has low solubility, and poor stability to pH, light and heat. Red #3 has rather low light
stability and will precipitate below pH 3. Green #3 is fairly expensive, so that the palate of candy colors comes down to
basically Blue #1, Red #40, and Yellows #5 and #6."

Nevertheless, as these are good primary colors, blends of these dyes will yield satisfactory shades for many applications.
Blue #1 and Red #40 have good compatibility with food ingredients, while the yellow dyes have somewhat more moderate
compatibility with food ingredients.

The exempt colors are less stable in candy systems, with red cabbage, b-carotene and acid-proof cochineal extract having
some potential in candy applications. Heat and light stabilities range from fair-to-good in cabbage, to good in beta-
carotene, to excellent in cochineal. Cabbage produces shades of red to pink in acidic conditions below 3.8 pH. As pH rises

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toward 7.0, the color changes to a blue hue. As with other anthocyanins at that pH, it isn't stable. Acid-proof cochineal
extracts yield some pink to magenta red shades, but no exempt blues exist to yield the blue, green and purple shades
needed.

In the United States, chlorophylls are permitted for pharmaceuticals, not foods. Chlorophylls also aren't very stable to heat
and light. beta-carotene, which can be label-friendly, lends its yellow-orange shades if limited in color combinations with the
other available exempt colors. The excellent stability of the acid-proof cochineal product can be useful even in a blend with
certified blues to yield a full spectrum from magenta to violet. "Warner-Jenkinson cochineal and carmine products have
been certified as kosher colors by Rabbi David I. Sheinkopf, Kashruth consultant from Syracuse, NY," says Gale Myers,
manager, applications development, Warner-Jenkinson. "Further approval should be secured from rabbinical councils in
your area of distribution prior to development of a product with the carmine products."

For an item so small, the budget for gummies can prove deceptively large.

"Costs for production equipment and buildings for conditioning the products make large-scale manufacture of these
products an expensive proposition," says Paul Richards, president, Knechtel Laboratories, Skokie, IL, "and batch-
preparation methods would only be applicable to high-end 'gourmet' products for adults." Typically, the commodity gummi
is run around the clock with continuous cooking and forming techniques. These are limited in speed, primarily by the
conditioning rooms used to reduce the moisture level to the desired level, which is about 20%. These facilities present a
large cost factor in capital and operation.

Production begins with blending of the sucrose, corn syrup, other sugars if used, gelatin in solution and/or additional

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gelling agents in solution. The blend is fed to a high-temperature, short-time jet cooker, in which the required solids level
(78%) is achieved. The blend leaves the cooker, cooling rapidly in a vacuum chamber. The mixture is fed to mixing pumps,
into which monitored amounts of color, flavor and other ingredient solutions are added and mixed to achieve desired
concentrations. These systems can contain multiple pump lines to produce different flavor and color products from the
primary cooked-syrup stream. Finally, the acid solutions are pumped at the required concentrations into the appropriate
product line for blending. The final blends are pumped continuously to the molding lines for deposition.

"Deposition of the gummies is conducted in large units, called 'moguls,' which accomplishes several functions in the
process," says Bob Boutin, executive vice president, Knechtel Laboratories. Trays of molding starch on racks are delivered
to the moguls. The units remove the trays, turning them over to remove the prior-used starch for recycling. The starch is
screened, tested and recycled with the addition of a small percentage of starch to maintain levels and starch quality. The
trays move through the mogul to the mold-impression area where the various shapes are pressed into the starch. The
trays proceed to the filling section, where the fluid composition is filled via nozzles into the impressions in the starch. The
next section covers the filled molds with a starch layer for conditioning. The mogul then stacks the trays on the racks,
which are moved to the conditioning rooms.

"The conditioning areas are clean rooms, which are carefully controlled and monitored to maintain the correct temperature
status and humidity levels to produce a gummi of even moisture content throughout the candy piece," Boutin explains.

After pouring the molds and conditioning in the starch, the target moisture level is 17% to 20%. "The air is filtered to
remove starch dust, heated at about 70°F, and dehumidified as necessary to maintain the changing requirements of
conditioning," Boutin says. "Trays on the top of, or inside, the drying racks lose moisture to the starch at different rates, so
that all storage racks within a given room must be adjusted during conditioning to yield a consistent product. Obviously, the
quantity of candy that can be turned out daily by continuous equipment requires huge areas for conditioning storage."

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Setting times are a factor of the gummi composition. These are determined primarily by the gelling agent or agents, as well
as processing conditions. Formulations that reduce the setting time, while yielding the needed textures and other quality
features for the product, can significantly reduce storage and equipment costs. As mentioned, selection of gelatins and
modifiers of the gel set time are useful in this regard, although texture attributes, water retention, flavor delivery, re-melt
temperatures and non-sticky surfaces must be achieved. An average range of setting time for gelatin-based gummies is 18
to 24 hours. Bloom strength of gelatin plateaus at about 20 hours, with significant bloom developing at 10 hours,
depending on the other ingredients.

Efforts at set-time reduction have to be thoroughly tested on lab and pilot-plant scales prior to preparation of commercial
quantities.

Test parameters for ingredients include gelatin color and clarity in a 6.67% weight-per-weight solution. The gelatin powder
should be tested for ash content and heavy metals. The pH of the blended, cooked product prior to deposition should be
tested. Additionally, solids level, texture and clarity of the finished product should be monitored.

Product drying is a major concern in conditioning, as the ideal moisture level ranges from 17% to 20% following the setting
procedure. The racks are removed from the conditioning areas at that point, moving to the polishing room. The gummi
pieces are mechanically dumped from the pans and the starch is returned for recycling cleanup. To achieve a clean
release from the mold, the moisture content of the starch must be low enough. The starch residue on the pieces must then
be shaken off or blown free to provide a clean gummi surface. Any white starch spots left on the surface will appear to be
mold growth and must be absent prior to polishing.

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"The clean pieces proceed to a polishing drum, where the polishing compound is either spray-coated on the product
tumbling in the drum, or is sometimes ladled precisely into the batch," Savage says. "The application of polish must be
even and controlled to prevent pooling of coating in the drum." Twelve to 15 minutes must elapse for the coating to evenly
cover all surfaces. Drying must not proceed too quickly or uneven coating might result. Trials will be required to determine
the proper conditions for uniform appearance and gloss.

When gummi production experiences quality or mechanical problems, constant system monitoring pays off. "A given syrup
batch in the blending hopper from the cooking line can be halted for trouble-shooting," Boutin explains. "That way, only the
smaller, intermediate product in the hopper will be lost while tracing the problem." According to Boutin, possible problems,
and their solutions, include:

Soft texture. Soft texture can occur due to low gelatin concentrations, or poor hydration and undissolved gelatin.
Degradation of the gelatin can occur at high cooking temperatures or extended holding times at elevated temperatures.
Gelatin also is degraded by excess acid levels or holding at high temperatures after acidification. The humectant level may
be too high, retaining excessive water. Another possible cause could be too high a ratio of reducing sugar to corn syrup.
The reducing-sugar fraction must be lower to prevent Maillard reactions.

Crystallization/graining problems. Crystallization can occur with low corn-syrup levels. This also might happen if the
dextrose level is too high. Total soluble solids must not be too low, and the gelatin concentration (including degradation
losses) must be at the proper level for gelling. Humectant level must be high enough to prevent graining.

Stickiness. Ingredient levels leading to stickiness in the final product include high levels of corn syrups, high humectants,

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low polish levels, or degraded gelatins. Physical situations include product that hasn't been dried sufficiently or has been
stored under humid conditions.

Stringing. Stringing in the depositor leaves a tail that is too long for a self-respecting gummi bear. Causes relate to high
syrup solids, degraded gelatin or low depositing temperatures.

Starch adhesion. Molding starch that is too moist will adhere to the warm gummi syrup. Moisture in low- solids syrup will
produce the same adhering effect. If the dryer is run too high, the syrup also will adhere to the warmer starch. Oil levels in
the molding must be monitored so that low levels do not create the same situation.

Last, but not least, it's important to focus on the exterior, because poorly designed packaging can diminish overall quality,
no matter how good the gummies are going into the bag. "Packaging needs to be considered first in product development,"
says Craig Savage, senior research scientist, Mantrose-Bradshaw-Zinsser Group, Westport, CT. "First, the package must
be laminated to incorporate moisture and oxygen barriers." A moisture barrier prevents drying of the product in storage,
which would leave a tough, less desirable gummi. The oxygen barrier reduces the influx of oxygen, which will degrade
flavors.

External layers of packaging must be impervious to the flavors as well, as they can be strong solvents for certain types of
plasticizers in the layer. Flavors can be absorbed by the plastic pack, causing flavor losses and package clouding.
"Polishing products containing medium-chain triglyceride oils can act as solvents toward plasticizers in the package,"
Savage explains. "It is best to consult with packaging suppliers prior to developing a product in order to assure
compatibility of packaging as an integral part of the design."

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The issue of product storage has, in fact, several important factors. Bears are solitary creatures, even the gummi type, and
when they leave the package, they like to exit one by one. This feature of the creature that makes it so appealing also
presents a problem for the manufacturer. The confection's inherent stickiness and the fact that it is a thermally reversible
gel might provide the consumer with a well-knit clan of bears, or maybe just an amorphous clump. "Formulation plays a
part in the solution to the problems, as well as the polish used," Savage says. "Too much fructose or invert sugar in the
formulation can lead to stickiness." Polishes are applied to produce sheen and to hinder clumping. The other important
factor is storage; the products should be kept close to 70°F to prevent the gel from melting. While not always possible in
warmer climates or seasons, cooling of the product in shipping and warehousing is mandated whenever possible to ensure
the highest quality. Temperatures exceeding 90°F will cause loss of the gel unless modified formulations are used.

Gel-type candies have come out of hibernation, taking on the form of bears and other creatures that strongly appeal to
young people. A possible next phase in gummies is incorporating healthful components. This might appeal to adults and
parents who want to give their kids more than just a sweet treat.

Certainly, fruit-based confections for kids are a natural. The next phase is incorporating healthful ingredients into gummies
for kids and adults. These gummi products are available with fruit purees and/or juices, prepared with modified food
starches. For the rest of us, these snack products also can be useful. Many ingredients can be incorporated into the
gummi formulation for nutritional snacking, and many other possibilities exist. Don't be surprised if ginkgo gummies start
appearing at a pharmacy near you.

In the realm of chewy confections, gummies aren't the only products to enjoy popularity. Fruit leathers and fruit rolls
certainly merit attention. Plus, newer, nutritional products include hybrids incorporating the traditional gummi and a totally

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fruit-based product. Products that are entirely fruit-based (or close to it) offer vitamins, minerals and natural color, plus
fiber. Yet, they still contain high sugar levels. Because of high fructose levels, some stickiness problems might occur.
USDA's Agricultural Research Service has developed a technique for preparing fruit snacks from purees using starch-
molding techniques. The confections are deposited at 80% solids into starch in a mogul system, according to Tara
McHugh, research food technologist at the service's Western Regional Research Center, Albany, CA. The pectins present
in the fruit, plus added pectins when needed, help control texture and provide flavor release. Product viscosity has to be
controlled for processing. Fruit juices and concentrates are added for flavor, and additional flavors also can serve this
function.

"A benefit, in terms of the raw material purees (in addition to the nutritional advantage to consumers)," McHugh says, "is a
greater percentage of the fruit crops can be salvaged for harvest for processing into purees and concentrates." This
material savings has to yield long-term nutritional and cost benefits for manufacturers and consumers.
USDA is discovering other raw materials suitable for processing into marketable confectionary ingredients. The Agricultural
Research Service has devised a 100% citrus-peel recovery method to produce premium candied peels. This candy isn't
new, but uniformly sized peels might offer added appeal. Though this product probably won't shake up the gummi bear
clan, new nutritional ingredients will likely impact future product design, and the crop of new ingredients bears watching.

Generic gummi formulation

Ingredient Weight percent

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Part 1

Water
7.0

Sucrose
30.0

Corn syrup (42 DE)

35.4

Part 2

Hot water (170 degrees F)

14.5

Gelatin (250 bloom)

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7.8

Sorbitol (70%)
2.3

Part 3

Water
Total:
100.0%
1.5
* Source: Knechtel Laboratories

Citric acid, monohydrate

1.5

Flavor
to suit

Color

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to suit

Total:
100.0%

* Source: Knechtel Laboratories

1. Hydrate gelatin in cold water or dissolve it in 170°F water. Mesh size and mixing equipment will determine the
temperature. Hot-water solution should be allowed to stand until clear (which should take about 10 to 15 minutes),
skimming the foam off after standing.
2. Heat Part 1 until it reaches 86% to 87% solids at about 240°F. Cool to about 212°F.
3. Blend the sorbitol into the gelatin solution and add Part 2 with slow agitation to the Part 1 syrup. Blend slowly or use
vacuum blender to prevent incorporation of air.
4. Blend until gelatin is completely dissolved.
5. Add Part 3, depositing batch within 30 minutes. The acid will reduce the gelling strength if held too long, especially at
higher temperatures.
6. Deposit the blend into molding starch as soon as possible.

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