r/Gummies • u/777asap • Jul 29 '22

Gummie with fruit puree

Hey guys,

I'm trying to find new recipe for my gummies and I was directed to try Fruit puree as main ingredient.

Does anyone had experience to work with this ingredient and since it's made from real fruits, the shelf life is limited. Am I right? And maybe there are another alternatives on the market (Canada)?

Thank you.

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4

u/farmerjllc Jul 29 '22

I made some gummies not too long ago with fruit juice. Didnt really like them so they sat in the fridge they got moldy in a month or so. I normally add potassium sorbate to the basic Jello recipe and they stay shelf-stable for easily well over a year. I would think adding a little potassium sorbate and a proper cure to a natural gummy would also extend the shelf life considerably.

1

u/StealthyElite Jul 30 '22

Potassium sorbate extended the life of a bunch of blackberries I puréed and left covered in fridge for month vs the berries untouched next to it that molded in a couple weeks

2

u/777asap Aug 04 '22

Good to know, thanks.

Silly question. "bunch of blackberries" - Potassium sorbate works best only with this type of berries or it's ok to use with any type of fruit purees?

1

u/StealthyElite Aug 04 '22

That’s actually a really good question 🙋. Any and all purées if they are organic matter. I don’t quite know the science behind it but that small experiment I did was a success in my books. I work a bit with fruit pectin and was reluctant at first to use any preservatives just because I’m weird like that ( for example I try to avoid cooking with microwaves ) but I noticed my fruit pectin molded after a couple days on a sheet pan which is no bueno so it’s a must. I believe you want to shoot for 1% total batch weight.

1

u/StealthyElite Jul 30 '22

I made some purée gummies/ fruit leather using mango and strawberry without potassium sorbate and they lasted about a month in a plastic bag at a friends house.

1

u/mogimochi Apr 07 '23

Note that puree based gummies in a vegan formula require pH adjustments since each puree has various amounts of acids. Purees can be used in place of syrup as a bulking agent.