The review's objective is to investigate gummy candies. In comparison to other dosage forms, gummy bear food supplements are more consumer-acceptable and have fewer restrictions. It is also possible to assess how the chosen components affect the gummy bear quality, acceptance in vivo, and texture of the product. Gummy jellies, a product that is typically lacking in nutrition, now have some increased health attributes thanks to the addition of nutritious nutrients and a decrease in sugar. Plant-based products are becoming more and more necessary as the vegetarian and vegan markets expand rapidly. Most gummies are made of gelatine, a protein derived from animals. There are relatively few vegan gummies available in Portugal, and none of them are sugar-free. Reducing the amount of sugar in diet has raised serious health issues globally. Gummies' chewable texture, ease of swallowing, and mouthwatering flavour have made them one of the most beloved and widely consumed candy. Although it's common knowledge that candies increase blood sugar, the correct recipe can actually regulate glycemic response.

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1. Teresa Isabel Araújo Gouveia,Margarida Bastos, Prof. Fernando Rocha,Carmo Agostinho, T.I.A., Development of vegan, sugar-free gummy candies-applicability to formulations with paracetamol.(2018 U.Porto)
2. Jiamjariyatam, R., n.d.Influence of gelatin and isomaltulose on gummy jelly properties 25(2)
   1. : 776-783 (April 2018)

3. Pizzoni, D., Compagnone, D., Di Natale, C., D’Alessandro, N., Pittia, P., 2015. Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays. J. Food Eng., Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014 167, 77–86.

4. Teixeira-Lemos, E., Almeida, A.R., Vouga, B., Morais, C., Correia, I., Pereira, P., Guiné, R.P.F. Development and characterization of healthy gummy jellies containing natural fruits. Open Agric. , 2021. 6, 466–478.
5. Piccone, P., Rastelli, S.L., Pittia, P.,. Aroma release and sensory perception of fruit candies model systems. Procedia Food Sci. 2011 1, 1509–1515.
6. Nina Puch, Mauricio Bobadilla and Bob Boutin R., n.d. Advancements in Gummies. August 2019
7. Gan, D., Xu, M., Chen, L., Cui, S., Deng, C., Qiao, Q., Guan, R., Zhong, F., 2022. Intake of Sugar Substitute Gummy Candies Benefits the Glycemic Response in Healthy Adults: A Prospective Crossover Clinical Trial. Gels 2022, 8, 642
8. Phanida Renumarn and Natthaya Choosuk, N., 2020. Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies.. E3S Web of Conferences 141, 02002 (2020)
9. Laura L DeMars, Gregory R Ziegler, Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocoll., 5th International Hydrocolloids Conference 2001 15, 643–653.
10. Ugn ̇ eˇ Cižauskait  ̇ e 1,* , Greta Jakubaityt ̇ e 2, Virgilijus Žitkeviˇ cius 3 and Giedr  ̇ e Kasparaviˇ cien  ̇ eČižauskaitė, U., Jakubaitytė, G., Žitkevičius, V., Kasparavičienė, G.,. Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo. Molecules 2019  24, 1442.
11. Tarahi, Mohammad, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati, and Mehrdad Niakousari. 2024. "Current Innovations in the Development of Functional Gummy Candies" Foods13, no. 1: 76. https://doi.org/10.3390/foods13010076
12. Delgado, P., and S. Bañón. “Determining the Minimum Drying Time of Gummy Confections Based on Their Mechanical Properties.” CyTA - Journal of Food 13, no. 3 (2015): 329–35. doi:10.1080/19476337.2014.974676.
13. Roy Rivero, Diego Archaina, Natalia Sosa, Carolina Schebor, Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds,https://doi.org/10.1016/j.lwt.2021.110894.
14. Lohar PB, Shrivastav PM, Kulavoor SS. Development of fiber rich gummies. International Journal of Advance Research Ideas and Innovations in Technology. 2020;6(4):52-5.
15. Silan Gok, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies,doi: https://doi.org/10.1016/j.lwt.2020.109531.
16. Altamash A, Peter ES, Nautiyal H. Studies on the preparation of gummy candy from a blend of pineapple and beetroot juice. Pharma Innov. J. 2022;11:1708-13.
17. Čižauskaitė, Ugnė, Greta Jakubaitytė, Virgilijus Žitkevičius, and Giedrė Kasparavičienė. 2019. "Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo" Molecules 24, no. 7: 1442. https://doi.org/10.3390/molecules24071442
18. Promjeen, K. ., Phasinam, T., & Phasinam, K. . (2024). Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation. Edelweiss Applied Science and Technology, 8(1), 1–12. https://doi.org/10.55214/25768484.v8i1.411
19. Romo-Zamarrón, K. , Pérez-Cabrera, L. and Tecante, A. (2019) Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders. Food and Nutrition Sciences, 10, 1300-1312. doi: 10.4236/fns.2019.1011094.
20. Renumarn P, Choosuk N. Influence of packaging and storage conditions on the quality and shelf-life of chewy santol (Kraton-Yee) candies. InE3S Web of Conferences 2020 (Vol. 141, p. 02002). EDP Sciences.doi:https://doi.org/10.1051/e3sconf/202014102002
21. Krishnan Abinaya, Kumar Sharmila, Santhanvelayudham Priya et al Krishnan Abinaya, Kumar Sharmila, Santhanvelayudham Priya, Marimuthu Ponmozhi, Radhakrishnan Linekha, Valorization of surplus onion for the development and characterization of antioxidant-rich gummies, Food Hydrocolloids for Health, Volume 3, 2023,100130,ISSN 2667-0259,doi: https://doi.org/10.1016/j.fhfh.2023.100130.

The review's objective is to investigate gummy candies. In comparison to other dosage forms, gummy bear food supplements are more consumer-acceptable and have fewer restrictions. It is also possible to assess how the chosen components affect the gummy bear quality, acceptance in vivo, and texture of the product. Gummy jellies, a product that is typically lacking in nutrition, now have some increased health attributes thanks to the addition of nutritious nutrients and a decrease in sugar. Plant-based products are becoming more and more necessary as the vegetarian and vegan markets expand rapidly. Most gummies are made of gelatine, a protein derived from animals. There are relatively few vegan gummies available in Portugal, and none of them are sugar-free. Reducing the amount of sugar in diet has raised serious health issues globally. Gummies' chewable texture, ease of swallowing, and mouthwatering flavour have made them one of the most beloved and widely consumed candy. Although it's common knowledge that candies increase blood sugar, the correct recipe can actually regulate glycemic response.

🔒 This is a subscription article

Full text is available to subscribers and institutional members. Please choose an option below to access it.

1. Teresa Isabel Araújo Gouveia,Margarida Bastos, Prof. Fernando Rocha,Carmo Agostinho, T.I.A., Development of vegan, sugar-free gummy candies-applicability to formulations with paracetamol.(2018 U.Porto)
2. Jiamjariyatam, R., n.d.Influence of gelatin and isomaltulose on gummy jelly properties 25(2)
   1. : 776-783 (April 2018)

3. Pizzoni, D., Compagnone, D., Di Natale, C., D’Alessandro, N., Pittia, P., 2015. Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays. J. Food Eng., Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014 167, 77–86.

4. Teixeira-Lemos, E., Almeida, A.R., Vouga, B., Morais, C., Correia, I., Pereira, P., Guiné, R.P.F. Development and characterization of healthy gummy jellies containing natural fruits. Open Agric. , 2021. 6, 466–478.
5. Piccone, P., Rastelli, S.L., Pittia, P.,. Aroma release and sensory perception of fruit candies model systems. Procedia Food Sci. 2011 1, 1509–1515.
6. Nina Puch, Mauricio Bobadilla and Bob Boutin R., n.d. Advancements in Gummies. August 2019
7. Gan, D., Xu, M., Chen, L., Cui, S., Deng, C., Qiao, Q., Guan, R., Zhong, F., 2022. Intake of Sugar Substitute Gummy Candies Benefits the Glycemic Response in Healthy Adults: A Prospective Crossover Clinical Trial. Gels 2022, 8, 642
8. Phanida Renumarn and Natthaya Choosuk, N., 2020. Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies.. E3S Web of Conferences 141, 02002 (2020)
9. Laura L DeMars, Gregory R Ziegler, Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocoll., 5th International Hydrocolloids Conference 2001 15, 643–653.
10. Ugn ̇ eˇ Cižauskait  ̇ e 1,* , Greta Jakubaityt ̇ e 2, Virgilijus Žitkeviˇ cius 3 and Giedr  ̇ e Kasparaviˇ cien  ̇ eČižauskaitė, U., Jakubaitytė, G., Žitkevičius, V., Kasparavičienė, G.,. Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo. Molecules 2019  24, 1442.
11. Tarahi, Mohammad, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati, and Mehrdad Niakousari. 2024. "Current Innovations in the Development of Functional Gummy Candies" Foods13, no. 1: 76. https://doi.org/10.3390/foods13010076
12. Delgado, P., and S. Bañón. “Determining the Minimum Drying Time of Gummy Confections Based on Their Mechanical Properties.” CyTA - Journal of Food 13, no. 3 (2015): 329–35. doi:10.1080/19476337.2014.974676.
13. Roy Rivero, Diego Archaina, Natalia Sosa, Carolina Schebor, Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds,https://doi.org/10.1016/j.lwt.2021.110894.
14. Lohar PB, Shrivastav PM, Kulavoor SS. Development of fiber rich gummies. International Journal of Advance Research Ideas and Innovations in Technology. 2020;6(4):52-5.
15. Silan Gok, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies,doi: https://doi.org/10.1016/j.lwt.2020.109531.
16. Altamash A, Peter ES, Nautiyal H. Studies on the preparation of gummy candy from a blend of pineapple and beetroot juice. Pharma Innov. J. 2022;11:1708-13.
17. Čižauskaitė, Ugnė, Greta Jakubaitytė, Virgilijus Žitkevičius, and Giedrė Kasparavičienė. 2019. "Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo" Molecules 24, no. 7: 1442. https://doi.org/10.3390/molecules24071442
18. Promjeen, K. ., Phasinam, T., & Phasinam, K. . (2024). Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation. Edelweiss Applied Science and Technology, 8(1), 1–12. https://doi.org/10.55214/25768484.v8i1.411
19. Romo-Zamarrón, K. , Pérez-Cabrera, L. and Tecante, A. (2019) Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders. Food and Nutrition Sciences, 10, 1300-1312. doi: 10.4236/fns.2019.1011094.
20. Renumarn P, Choosuk N. Influence of packaging and storage conditions on the quality and shelf-life of chewy santol (Kraton-Yee) candies. InE3S Web of Conferences 2020 (Vol. 141, p. 02002). EDP Sciences.doi:https://doi.org/10.1051/e3sconf/202014102002
21. Krishnan Abinaya, Kumar Sharmila, Santhanvelayudham Priya et al Krishnan Abinaya, Kumar Sharmila, Santhanvelayudham Priya, Marimuthu Ponmozhi, Radhakrishnan Linekha, Valorization of surplus onion for the development and characterization of antioxidant-rich gummies, Food Hydrocolloids for Health, Volume 3, 2023,100130,ISSN 2667-0259,doi: https://doi.org/10.1016/j.fhfh.2023.100130.