Water plays a crucial role in the quality and stability of gummies. It determines the texture and chewability. Additionally, it has a direct influence on microbiological safety and shelf life. At the same time, water is one of the most complex parameters in the production process.
This complexity is increasing. Gummies are evolving from traditional confectionery into functional products. As a result, formulations are also changing. For instance, modern gummies contain less sucrose and gelatin. Instead, alternatives are used, such as polyols, low-glycemic-index syrups, pectin, or agar. Additionally, active ingredients are increasingly being added, such as vitamins, plant extracts, and pharmaceutical components.
Due to these shifts, the way water is bound and distributed in the matrix changes. As a result, traditional process parameters, such as Brix, are no longer sufficient to fully control product quality and stability.
More background information about water activity and its role in gummies can be found on our website:
https://www.wilten.nl/solving-the-water-problem-in-gummies/