Pectin as a gelling agent: vegan, high fiber and heat-friendly

Pectin, primarily extracted from the peels of citrus fruits, is a highly effective gelling agent for gummies and other confectionery products. Its plant-based origin makes it naturally vegan, an attractive feature for today’s health-conscious consumers who are looking for vegan gummies and plant-based alternatives.

In addition, pectin contributes dietary fiber, giving products a subtle nutritional boost beyond just taste and texture. Another advantage is its stability in warmer environments: unlike gelatin, which begins to melt at body temperature (around 37°C / 98°F), pectin maintains its structure even under higher heat conditions. This makes it a great choice for heat-stable candy production.

Pectin as a gelling agent: vegan, high fiber and heat-friendly

Vegan gummies with the perfect texture

One of pectin’s unique strengths lies in the texture it creates. Gummies made with pectin are more “biteable” and slightly firmer compared to the springy, elastic chewiness that comes from starch or gelatin. This recognizable texture has long been associated with classic sugared fruit chews, where pectin is traditionally used. For product developers, pectin also offers flexibility: it can be combined with other gelling agents to design a customized texture that aligns with brand or consumer preferences.

Pectin gelling agent and acidity control

Working with pectin requires attention to detail, especially when it comes to pH levels. Its gelling behavior is highly pH-sensitive: too acidic, and the mixture sets too quickly to process; not acidic enough, and it won’t set at all. Achieving the right balance between pH and Brix (dry solid content) is therefore crucial for consistent, high-quality results in gummy manufacturing.

Heat-stable gummy production with pectin

When producing pectin-based gummies, it is important to keep the candy mass above 90°C / 195°F to avoid premature gelling. For smoother processing, we recommend using slow-set buffered HM pectins, which provide better control and reliability during manufacturing.

Alternative vegan gelling agents

While pectin is one of the most popular vegan-friendly gelling agents, starch is also a viable choice for gums and jellies. Curious about the differences? Take a look at our article on starch as a gelling agent.

Want to know more about pectin as a gelling agent?

Our Tanis food technologists are ready to advise you on selecting the right type of pectin and how to apply it to achieve your desired results. Contact us today!