International Confectionery Editor Joseph Clarke explores how gelling agents shape texture, stability, and functionality with insight from Manon Kerremans, Senior Food Technologist, Tanis Innovation Center
Gelling agents are at the heart of gummy and jelly production, determining texture, elasticity, and mouthfeel. As the confectionery industry evolves, manufacturers must navigate a growing demand for plant-based, clean-label, and functional formulations while ensuring consistency and scalability. To explore the complexities of gelling agents and the latest innovations in this space, I spoke with Manon Kerremans, Senior Food Technologist at the Tanis Innovation Center, who provided expert knowledge on how different gelling systems shape the sensory experience, influence stability, and adapt to modern consumer trends.
Texture and mouthfeel
The choice of gelling agent plays a crucial role in shaping the texture, elasticity, and overall sensory experience of gummies and jellies. Whether a confection delivers a firm chew, a soft bite, or a lingering mouthfeel depends on the hydrocolloids used in its formulation.
“Each gelling agent imparts unique characteristics,” explains Kerremans. “Gelatin provides an elastic, chewy texture with a pleasant melting behavior in the mouth, which enhances flavour release.” This thermo-reversible protein has long been the industry standard for gummies, allowing manufacturers to control setting and mouthfeel while delivering the classic gummy chew. However, as consumer preferences shift towards plant-based alternatives, pectin and starch-based solutions are gaining prominence. “Pectin produces a short, clean bite that easily breaks apart with minimal chewing,” says Kerremans. “Because of its shorter residence time in the mouth, it affects how flavours are perceived—often creating a more immediate and intense taste experience.” This makes pectin a preferred choice for fruit jellies and plant-based gummies, where clarity, quick flavour release, and stability are key.
Starch, another popular gelling agent, offers different textural properties. “Starch can also create elasticity, but it generally results in a longer chew and a slightly sticky texture that adheres more to the teeth,” Kerremans suggests. This lingering mouthfeel can influence flavour perception, making starch-based gummies particularly appealing for formulations that benefit from prolonged taste release, because of these distinct characteristics, many confectioners opt for hybrid gelling systems to achieve the perfect balance of texture and mouthfeel. “For example, adding pectin to a gelatin-based gummy can slightly shorten its chew, offering a unique eating experience,” says Kerremans. This ability to blend gelling agents allows manufacturers to tailor confections to specific consumer preferences, whether for a firmer, more resilient chew or a delicate, melt-in-the-mouth sensation.
Selecting the ideal gelling agent for confectionery applications is a complex decision influenced by multiple factors, including consumer preferences, dietary requirements, and heat stability. Each of these elements plays a crucial role in determining the final product’s clarity, chew, and bite. “Regional and market-specific preferences have a significant impact on textural expectations. In some regions, consumers favour a firmer bite, while in others, a softer chew is preferred.” As Kerremans highlights, this variation means that manufacturers must tailor their formulations to suit different market demands, often adjusting the gelling system to deliver the most desirable mouthfeel.
Dietary considerations also influence the selection of gelling agents. “Gelatin remains a benchmark ingredient for texture,” Kerremans observes. “However, it is derived from animal sources, which limits its use in vegetarian and vegan formulations.” As demand for plant-based confections continues to rise, alternatives such as pectin and starch have become more prevalent. “Pectin is extracted from apples and citrus fruits, while starch is sourced from corn and potatoes, making them suitable for plant-based products,” she adds.
Beyond texture and dietary needs, heat stability is a crucial consideration, particularly for global markets. “Gelatin-based gummies have excellent chew and elasticity, but they melt at warmer temperatures, making them unsuitable for tropical climates,” says Kerremans. In contrast, starch and pectin-based gummies offer superior heat resistance, ensuring product stability even in high-temperature environments. This makes them particularly valuable for manufacturers exporting to regions with warmer climates, where maintaining consistency and preventing stickiness are key challenges.
By carefully balancing these factors, manufacturers can select the most suitable gelling agent—or combination of agents—to achieve the ideal texture, clarity, and stability for their target market. As innovation in confectionery continues to expand, striking this balance will remain essential in developing products that meet both functional and consumer-driven demands.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
LinkedIn: International Confectionery
YouTube: @ConfectioneryTV
Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
