The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

Today’s Task

What We did Today?

Low-calorie Gummy bears   

Event: Today, I had the plan to work on Low–calorie Gummy bear 

How I felt it (initial before executing the actual task):I like to work on innovative projects on product formulation.

Actual Task: Product formulation  

What did I learn?

The low–calorie Gummy bear is a blend of isomalto–oligosaccharides, allulose and soluble tapioca fibre, and it has gelatin as a gelling agent. Since there is a considerable demand for low-calorie products, Low-calorie Gummy bears have a massive scope in the market. Three things to consider while preparing a Gummy bear, i.e. temperature, time, and drying of gummies. The challenging parts during the formulation of the Gummy bear were developing a low-calorie product, optimizing the hard and chewy texture and creating a flavour that gives a perception of a fruity taste. The most crucial part of the preparation of the Gummy bear was drying them for 72 hours at 30-35oC to achieve the desired hardness and chewiness. The Gummy bears were prepared using isomalto-oligosaccharides, allulose and gelatin in different colours and flavours. Four flavours of Gummy bears were developed- raspberry, lemon, apple and peach that had the desired fruity taste and chewiness. They were sweetened with zero-calorie monk fruit extract and were stored at ambient temperature for shelf life analysis.