Sweet Science – 6 Top-Selling Types of Gummies (and the science behind them)

Few people can resist the allure of delicious, brightly colored, uniquely shaped gummy candy. It’s a versatile year-round treat that can be shaped and colored into virtually anything you can dream up. Whether your customers prefer a soft chew, a longer-lasting chew or even an ‘elastic’ experience (as in Haribo Gold-Bears), the science behind the satisfying treat is basically the same – low-boiled sweets with a gelling agent (hydrocolloid).

Read on to discover more sweet science about each type of gummy and reasons to carry these top sellers. We’ve even rated them on their “meltability” factor (yes, we made up that phrase, but the science is real). A “Five Gummy Bear” rating = melts easily. A “Zero Gummy Bear” rating = really stands up to heat.

GELATIN

This is the “true” gummy candy we all know and love.

THE SCIENCE: Gelatin is a long protein that forms a triple cylindrical helix.

WHY THEY GET STICKY: When dissolved in water and heated, the protein strands form junction zones with nearby gelatin proteins.

WHY THEY’RE NOT ALWAYS STICKY: The junction zones slow down water molecule movement to form a stiff gel upon cooling.

WHY THEY’RE REALLY COOL: This gel is thermoreversible – the gel will melt if the temperature increases and will also re-gel upon cooling.

WHY CUSTOMERS LOVE THEM: The firm texture, and long lasting chew make gelatin gummies a favorite with adults and kids alike. And, did we mention the fun elasticity?

Gummy Sharks, Bertie Bott’s Jelly Beans

MELTABILITY FACTOR: 4 out of 5 Gummy Bears – don’t leave them in your glove compartment on a warm day.

STARCH

While it sounds less than appealing, starch candies are among some of the best sellers in the “gummy” category – namely Swedish Fish and Gumdrops.

HOW TO TELL IF IT’S A STARCH GUMMY: The easy-to-chew texture of starch gummies is most notable because it has “stick to your teeth” properties.

THE SCIENCE: Starch is found in fruits, vegetables and grains. When exposed to hot water, starch molecules swell immensely and thicken the mixture. The magic happens during cooling, trapping water and forming a gel.

MELTABILITY FACTOR: 3.5 out of 5 Gummy Bears – starch gummies prefer a cooler climate.

WHEAT FLOUR

WHY IT’S UNIQUE: Flour is uncommon in candy production except for one particular (overwhelmingly popular) item—licorice!

WHY IT’S SO SPECIAL: Flour imparts the protein structure of gluten, allowing licorice to be pulled and rolled without breaking the gel, so we get laces, twists, and other treats.

Some prefer Red Vines. For others, only Twizzlers will do. And, then there are the purists who only buy Finnish Licorice.

MELTABILITY FACTOR: 3 out of 5 Gummy Bears – these will go stale much more easily than they’ll melt.

AGAR

Fruit Slices are our most popular Agar “gummies” and some customers claim our Nassau Candy Fruit Slices are “the best they’ve ever tasted.”

WHAT IS IT? Agar is derived from seaweed or algae.

THE SCIENCE: Agar has a unique ability called hysteresis, which gives it a higher melting temperature than gelling temperature.

WHY THEY ARE SO POPULAR: Agar candies are suitable for vegetarians and vegans, and come in luscious fruit flavors.

MELTABILITY FACTOR: 2.5 out of 5 Gummy Bears – great summertime treat.

PECTIN

Brightly colored, soft and supple Fruit Gems are made with pectin and so are those perennial favorites; jelly beans!

THE SCIENCE: Pectin is a plant fiber that gels in acidic, sugary environments. It releases flavor well, which makes it ideal for fruit-flavored candies.

WHY THEY SELL SO QUICKLY: With all the possible flavors imaginable, (even “gross” ones) pectin candies like jelly beans offer customers variety and fun.

MELTABILITY FACTOR: 2 out of 5 Gummy Bears – tolerant of heat, perfect for pockets.

COMBINATION

SPECIAL RECIPE: Many gummy products use a mixture of gelling agents to create unique textures – like gummy sharks and frogs.

Haribo Gummy Raspberries combine agar and gelatin for a soft and elastic treat with a crunchy nonpareil coating.

PREDICTION FOR THE FUTURE: Our mad sugar scientists are always cooking up something new, so expect innovative and marvelous gummy treats from Nassau Candy!

References and Further Resources

• Hartel, R. American Chemical Society Webinar Series: Halloween Candy Chemistry. 2015.
• Hui, Y. H. Handbook of Food Science, Technology, and Engineering. Volume 1. 2005.
• Lees, R., Jackson, E.B. Sugar Confectionery and Chocolate Manufacture. 4th Edition. 1992.
• Saha, D., Bhattacharya, S. “Hydrocolloids as thickening and gelling agents in food: a critical review.” Journal of Food Science and Technology. 2010. 47(6): 587-597.