Sugar-free pectin gummies require a type of pectin called Low Methoxyl (LM) pectin. Unlike High Methoxyl (HM) Pectin which requires sugar to gel, LM Pectin only requires calcium to gel. LM pectin is also thermo-reversible. This means it can be melted and re-set. It is perfect for low sugar or sugar free applications. LM pectin does tolerate acid but low pH can cause instability with the gel. In addition to regular LM Pectin there is a secondary type called Amidated Low Methoxyl (LMA) pectin, which only requires very small amounts of calcium to gel.
Sugar substitutes are used to provide the sweetness without affecting the hypoglycemic index. We prefer a mixture of xylitol and sorbitol for the perfect combination of flavor and texture. Either xylitol or sorbitol can be used stand-alone as well, if preferred.
If you prefer not to use xylitol or sorbitol, you can also use other sugar substitutes for pectin gummies. Changing the sugar substitute will also change the texture and sweetness of the gummy. For more information on sugar substitution, and different sugar substitutes available, click here.
Citric acid in a sugar free pectin gummy is only for a pop of acidity and flavor. This does not cause the pectin to gel. Too much acid can cause the gel to weaken.
If you prefer to use a different type of acid, you can use another type of culinary acid. For more information on culinary acids, and different culinary acids available, click here.
Calcium Lactate and Calcium Lactate Gluconate
The calcium in this recipe is vital. Either calcium lactate or calcium lactate gluconate one of these calcium types are flavorless. Do not use other calcium types as the gummies may have a bitter flavor or chalky texture.
Color and Flavorings
The color and flavor of a recipe all depends on your personal preference. We suggest using our Culinary Crystals Flavor Drops as they are the most potent and freshest tasting flavors we have tried. The flavor drops are either made from an alcohol base or an oil base. If using an oil-based ingredient we suggest that you mix it thoroughly during the cooking process. If the oils are not mixed in well enough it can lead to inconsistently flavored gummies. The color of the gummy can be natural colors, liquid food coloring or gel food coloring. Just be sure to mix it well.
Active Time: 15 Minutes
Total Time: 2 Hours
75 – 100 Pieces
|1. Dry-Mix Pectin|
|2. Hydrate Pectin Mix|
|3. Heat and Flavor|
|4. Add Acid and Calcium|
|5. Pour Into Mold|
|6. Get Started With This Base Recipe|
|7. More Gummy Course Content|
The LM pectin should be dry mixed with the first measurement of xylitol and sorbitol in this recipe. Doing this will prevent clumps as the pectin can be more evenly distributed.
Mix the sugar substitutes and pectin with the first measurement of water. once this is combined and free of any clumps you can add it to the second measurements of sorbitol and xylitol. This is the easiest way to prevent the mixture from clumping. Place the entire mixture into a pan and place it over medium heat. Gently heat the mixture until it comes to a simmer. At this point you may need to use an instant read or candy thermometer to monitor the temperature. Continue to heat this mixture to 250°F. This temperature is higher because the sugar substitutes need slightly higher temperatures to get the same texture.
Once the mixture reaches 250°F, you can add the flavor drops and whisk until combined. Vigorously whisk the mixture to ensure even color and flavor. The sugar substitutes in this recipe will not crystallize like table sugar does.
In a small bowl, combine the citric acid and calcium lactate gluconate. dissolve these two ingredient into a small amount of water. While whisking constantly, add the citric acid and calcium water mixture to the mixture. Once the calcium has been added work quickly to move the gummy mixture into the molds.
If you were looking to pour the sugar free pectin gums into individual molds you can add 1 drop of the Calcium solution to the Individual molds. Once you pour the heated mixture into the molds they will begin to set immediately. We like to add the remaining calcium solution to a small spray bottle and spray the top of the gums as well. if need be you can make more calcium solution to fill the bottle. Overtime the calcium will permeate through the gummy‘s and set them. This may take one to two hours to fully set. For the easiest removal you can allow them to set for 24 hours. Once removed you can dust the gums in sugar to prevent sticking.
This mixture will set very quickly once the calcium is added. We suggest pouring this into a large mold or a sheet and cutting the gummies individually. If you need to set the gummies into individual molds, follow our technique for individually molding pectin gummies.
Let cool at room temperature for 2 hours.
Once cooled, remove the block of gummies from the mold. Cut the gummies into desired shape and dust them in any remaining sorbitol. Sorbitol will help dry the exterior and keep the gummies separate. we haven’t found any other sugar substitute that does this as well as sorbitol. For this step we do not suggest you substitute the sorbitol.
If you were looking to add a fat based ingredient to the pectin gums you will most likely need an emulsifier. Emulsifiers come in many different types. The emulsifier will need to be added to the recipe prior to adding any fat based ingredient. The best time to add an ingredient like Lecithin or Polysorbate 80 would be during the boiling process. Then once the mixture is heated and before you add the calcium solution. Whisk in the ingredient you want emulsified thoroughly.