Vietnamese Coffee Gummy
Featured Ingredients
Beneo Isomalt
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Sucrose-like natural sweetness without any aftertaste
- Naturally derived from sugar beet
- Low hygroscopicity
- High process stable
Fortivit-CNF-186
Nutritional Benefits
- Delivers additional source of vitamins
Orafti® HSI
Nutritional Benefits
- Source of dietary fiber
- Increase intestinal bifidobacterial
- Prebiotic
- Clean label
- Promote healthy weight management
- Promote intestinal function
- Promote healthy gastrointestinal tract
- Promote healthy digestive system
- Aid in digestion
Technical Benefits
- High Solubility
- Promote fat-like mouthfeel
- Aid in sugar replacement
Guilt-free Gummy with Added Fiber for Digestive Health
Key Benefits
- No Sugar
- High in fiber
- with added Vitamins for beauty
Ingredients
| INGREDIENTS | TEST RECIPE (%) |
| Maltitol Syrup | 27.00 |
| Isomalt GS – BENEO | 9.00 |
| Orafti®HSI – BENEO | 15.00 |
| Water | 10.04 |
| Gelatin Mixture | |
| – Water | 11.25 |
| – Gelatin | 7.50 |
| Pectin Solution | |
| – Pectin | 0.60 |
| – Isomalt GS – BENEO | 3.00 |
| – Water | 12.00 |
| Starch Slurry | |
| – Cornstarch | 1.00 |
| – Water | 2.00 |
| Coffee | 1.50 |
| Aspartame | 0.03 |
| Fortivit-CNF-186 – Hexagon | 0.08 |
| Total | 100.00 |
| TOTAL | 100.00 |
| Flavours | as needed |
| Colorants | as needed |
Preparation Procedure
For Starch Bed
- Dry the cornstarch in the oven at 105-110°C for 3hrs.
- Cool the starch to 35°C.
- Prepare for moulding.
For the Coffee Layer
- Prepare the slurry by mixing cornstarch and water.
- For the gelatin mixture, mix the gelatin and water. Heat to 60°C and keep it hot.
- For the pectin solution, blend isomalt and pectin, then heat it until fully dissolved. Keep it hot.
- Prepare a double boiler set-up.
- Put the maltitol syrup, isomalt, orafti, water, aspartame, and coffee into the double boiler and start cooking.
- Add the starch slurry and then the pectin solution.
- Cook the mixture until 80°Bx is attained.
- Lower the temperature to 60-80°C. Add the vitamins, flavors, and colorants.
- Add the gelatin mixture and mix gently.
- Transfer into the piping bag or jelly depositor.
- Pour into the starch bed and cover the top layer with starch.
- Dry for 24-48hrs.
- Glaze with a bit of oil and pack.
Featured Ingredients
Beneo Isomalt
Nutritional Benefits
- Half the calories of sugar
- Tooth-friendly
- Low GI
- Low digestible carbohydrates
Technical Benefits
- Sucrose-like natural sweetness without any aftertaste
- Naturally derived from sugar beet
- Low hygroscopicity
- High process stable
Fortivit-CNF-186
Nutritional Benefits
- Delivers additional source of vitamins
Orafti® HSI
Nutritional Benefits
- Source of dietary fiber
- Increase intestinal bifidobacterial
- Prebiotic
- Clean label
- Promote healthy weight management
- Promote intestinal function
- Promote healthy gastrointestinal tract
- Promote healthy digestive system
- Aid in digestion
Technical Benefits
- High Solubility
- Promote fat-like mouthfeel
- Aid in sugar replacement
