Gelling agents are a vital part of a gummy formula, so it’s imperative you find the perfect ingredient to achieve your desired texture. There are two popular ingredients that will do the trick: pectin and gelatin. But before you can decide on which to use, you need to understand the differences between pectin and gelatin.
When you boil things down, pectin and gelatin both have the same goal; to thicken liquids and achieve a gel-like texture. However, that doesn’t mean they produce the same result, nor that either is entirely interchangeable. Prior to deciding on which ingredient you will be moving forward with in your formula, you need to have a deep understanding of their differences.
So, Is Pectin the Same as Gelatin?
Nope. While pectin and gelatin are gelling agents, they differ in their origins, structures, and even how they set and taste.
The main difference between gelatin and pectin is where the ingredients come from. Gelatin is derived from collagen that originates in animals, whereas pectin is extracted from citrus fruit peels. Companies will make the switch from gelatin to pectin when they want to make their products vegan friendly or animal free.
Gelatin is activated at lower temperatures in order to set and will have an elastic, chewy texture. It is flavor neutral, allowing for use in many recipes without altering the taste.
Pectin must be heated to a higher temperature in order to gel and stabilizes at room temperature. Pectin itself is also flavor neutral but is known to promote flavor release, which is helpful for optimizing production costs.
What is Pectin Used For?
Pectin has a long history of being used to make jams, jellies, gummies, and desserts but can also be used to stabilize acidic protein drinks and yogurt drinks. In addition, pectin is also used in pharmaceuticals and medical products.
Naturally derived from citrus fruits, pectin is a consumer-friendly, clean-label ingredient.
What is Gelatin Used For?
Gelatin is a protein with animal origins. Consuming gelatin in various forms, such as in a gummy or capsule, can help increase collagen production which is why many people will use it for brittle nails, aging skin, and osteoarthritis. Gelatin also provides health benefits since it is rich in protein and amino acids which keep the skin hydrated and healthy. While gelatin is commonly used to create capsules, cosmetics, ointments, and food, it is also a common ingredient in soups, sauces, gummies, and marshmallows.
When it comes down to deciding between pectin and gelatin, there are advantages and disadvantages to both that should be considered.
In general, pectin can be classified into two groups: high-methoxyl (HM) and low-methoxyl (LM). HM, the preferred format for gummies, allows processing flexibility coming in rapid-set and slow-set varieties.
Pectin has a short, quick bite, whereas gelatin has a long elastic bite.
Can you use pectin instead of gelatin?
Yep! You can in fact substitute pectin for gelatin, you just need to keep in mind the different textures and where they were derived from, but both will act as a gelling agent for your formula. You will also likely need to experiment with the quantities to find your desired texture since there is no exact substitution method. The other main consideration is who will be using your end product as vegetarians and vegans cannot consume gelatin.
If you think that pectin or gelatin might be the ingredient you need in your product, contact Palmer Holland today and we can help you perfect your formula.
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