The Sweet and Sour Foundation
Haribo Tangfastics achieve their sweet, chewy, and sour taste through a combination of ingredients, starting with a base of glucose syrup and sugar. Glucose syrup helps to provide sweetness and the desired gummy texture while preventing sugar crystallization. Dextrose also adds to the overall sweetness.
The Role of Gelatine
Gelatine is essential for the chewy texture of Tangfastics. This animal-derived ingredient, typically from pork in the UK, makes the sweets unsuitable for vegetarians and vegans. It is mixed with the sugar and glucose syrup before setting to form the gummy centre.
The Source of the Tang
The distinct sourness comes mainly from citric acid and malic acid. Citric acid provides a sharp, tart flavour found in citrus fruits, while malic acid offers a lingering sourness common in fruits like apples. Acidity regulators such as calcium citrates and sodium hydrogen malate are also included to balance the sourness with sweetness.
Colour and Flavour from Nature
Haribo uses fruit and plant concentrates for the vibrant colours and fruity flavours in Tangfastics, avoiding artificial colourings. These concentrates, which can vary by region, include sources like apple, blackcurrant, carrot, and spirulina. This provides visual appeal and complex flavour profiles, such as the caramelised sugar syrup used in cola-flavoured sweets.
The Glazing Agent
A smooth, glossy finish that prevents sticking is achieved using carnauba wax. This natural vegetable wax is a common food-grade glazing agent.
Tangfastics vs. Starmix: A Comparison of Ingredients
Comparing Tangfastics with Haribo Starmix highlights their key differences, primarily the sour flavour of Tangfastics.
| Feature | Tangfastics | Starmix |
|---|---|---|
| Flavour Profile | Intensely sour with a tangy coating | Primarily sweet and fruity |
| Acids Used | Citric acid, malic acid | Primarily citric acid |
| Sweeteners | Glucose syrup, sugar, dextrose | Glucose syrup, sugar, dextrose |
| Core Gelling Agent | Gelatine (pork in UK products) | Gelatine (pork in UK products) |
| Special Ingredients | Acidity regulators, fruit & plant concentrates | Fruit & plant concentrates, caramelised sugar syrup |
| Gluten Status (UK) | Generally gluten-free | Generally gluten-free |
Country-Specific Variations and Allergens
Ingredient lists for Tangfastics can differ by country, as seen on various Haribo websites. Some versions might include warnings for traces of milk, wheat, or gluten. Always check the packaging for the most accurate and current information, especially concerning allergies or dietary needs.
For a full ingredients list, refer to official Haribo sources or product packaging {Link: Tesco Groceries https://www.tesco.ie/groceries/en-IE/products/307151230}.
Conclusion
Tangfastics primarily consist of glucose syrup, sugar, and gelatine, giving them their characteristic texture and sweetness. The sourness is due to citric and malic acids, while fruit and plant concentrates provide color and flavor. Gelatine makes them unsuitable for vegetarian and vegan diets. Carnauba wax adds a glossy finish. Regional ingredient differences may exist, and checking packaging for allergens is always recommended.
What are Tangfastics made of?: An Overview
Sourness: The tangy kick comes from citric and malic acids, regulated for a balanced flavour. Base Ingredients: Glucose syrup, sugar, and dextrose form the sweet, gummy core of the sweets. Chewy Texture: Gelatine is the key gelling agent that provides the signature chewy consistency. Natural Colours and Flavours: The vibrant appearance and fruity tastes are derived from fruit and plant concentrates. Not Vegan/Vegetarian: The presence of gelatine, an animal-derived product, makes Tangfastics unsuitable for vegans and vegetarians. Gluten-Free (UK): Most UK-produced Tangfastics are gluten-free, but always check the label due to potential regional variations or cross-contamination warnings. Glossy Finish: A carnauba wax glaze gives the sweets their shiny, non-stick coating.
