Beyond Pectin: A New Gelatin-Free Gummy for High-Dose Nutritional Supplements
CONFECTIONARYNUTRACEUTICALS
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The world of nutritional supplements is constantly evolving, and one of the most popular trends in recent years has been the rise of gummies, or "gummies." These chewable, often delicious supplements have made taking daily vitamins and nutrients a more enjoyable experience. However, behind their appealing facade, the gummy industry has faced significant technical challenges: reliance on a limited set of gelling agents, high sugar content, and low concentrations of active ingredients.
A recent European patent application, EP4616718 A1 from the French company Kares-Up, introduces a groundbreaking solution that could redefine the category. Let's dive into this innovative gel-based supplement technology.
The Problem with Today's Gummies
Currently, the industrial production of gummies relies heavily on pectin. While effective, this creates a bottleneck. Other natural gelling agents have their own drawbacks:
Gelatin: Sourced from animals, making it unsuitable for vegetarians, vegans, and certain religious diets.
Gum Arabic: Results in a very hard texture, more like a pastille than a soft, chewy gummy.
Starch: Requires specific and complex technology, limiting its widespread use.
Furthermore, to achieve the familiar candy-like texture, traditional gummies are loaded with sugars like sucrose and glucose syrup. Even "sugar-free" versions often contain high doses of alternative sweeteners. Finally, the very structure of these gummies limits the amount of active ingredients they can hold, resulting in a product that is often more "candy" than "supplement."
The Innovation: A Synergistic Matrix
The core of Kares-Up's invention is a novel gelling matrix composed of gum arabic and at least one carrageenan.
This specific combination is a game-changer. It bypasses the need for pectin and gelatin entirely and solves the texture problems associated with gum arabic alone. The result is a gummy that is tender, not sticky, doesn't crumble, and has the perfect "mouthfeel" that consumers love.
But the innovation doesn't stop at texture. This new matrix is a more efficient carrier, allowing for the incorporation of active ingredient levels as high as 30% by weight, rivaling or even surpassing the potency of traditional capsules and tablets.
The "Goldilocks" Texture: Scientifically Measured
How do you define the perfect gummy texture? This patent does it with scientific precision. The inventors specify that their nutritional supplement must have a "penetration force" between 4 Newtons (N) and 25 N.
This is measured using a texture analyzer with a 25 mm compression probe that presses down on the gummy to half its height over a period of 7 to 13 seconds. This objective measure ensures consistency and defines the ideal soft-yet-firm texture that is crucial for consumer acceptance.
Key Benefits and Formulation Flexibility
This technology offers remarkable flexibility for product developers:
Sugar-Free, Sweetener-Free Possibility: The patent provides formulations that are "essentially free" of added sugars and sweeteners. Glycerin can be used as a texture agent, and any minimal sweetness comes naturally from the active ingredients themselves (e.g., fruit extracts).
High Active Ingredient Loading: The matrix can accommodate a wide range of active ingredients—from green kiwi powder (Actazin®) for gut health to marine collagen peptides (Cartidyss®) for skin support—at clinically relevant doses.
Effective Taste Masking: The formulation effectively incorporates flavors (like red fruit or lemon) to mask the unpleasant tastes of certain active ingredients, such as the fishy flavor of marine collagen.
The Manufacturing Process
The described manufacturing process is straightforward and scalable:
Mixing: Gum arabic, carrageenan, the active ingredient, and water are mixed at 40-60°C to form a homogeneous paste.
Molding: The paste is poured into molds, preferably starch molds, which actively help dehydrate the gummies.
Drying: The gummies are dried in an oven at around 60°C for at least 5 hours, and potentially up to 24 hours, to achieve the final texture and stability.
Why This Matters for the Future of Food Tech
The invention by Kares-Up is more than just a new recipe; it's a significant step forward in functional food technology. It provides:
Inclusivity: A truly vegan and vegetarian-friendly gummy base.
Health & Wellness: A pathway to high-potency, low-sugar supplements without compromising on taste or texture.
Manufacturing Diversification: Frees the industry from its reliance on pectin, offering a robust and effective alternative.
It paves the way for a new generation of nutritional supplements that are more potent, more inclusive, and every bit as enjoyable as their predecessors.
