The Core Ingredients of Traditional Maynard's Wine Gums
Maynard's Bassetts Wine Gums are made from a blend of several key ingredients, each playing a crucial role in their final taste, texture, and appearance. While specific formulations can vary slightly by region (for example, between the UK and Canadian versions), the core components remain consistent. The primary ingredients include:
- Glucose Syrup: A sugar derived from starch, providing sweetness and body to the gums. In some formulations, it may contain sulphites.
- Sugar: The main sweetener, complementing the glucose syrup for flavour.
- Starch: Often modified corn starch, which works alongside gelatine to build the rigid gel matrix that gives wine gums their characteristic firm, long-lasting chewiness.
- Gelatine: Sourced from animal collagen (typically bovine or pork), this is the gelling agent responsible for the unique chewy texture.
- Acids: Malic acid, acetic acid, and citric acid are used to provide a tart, fruity flavour profile and act as a preservative.
- Flavourings: A mix of natural and artificial fruit flavourings create the distinct tastes associated with the different coloured gums, which are famously labelled with classic 'wine' names like Port, Sherry, and Burgundy.
- Colours: A range of natural and artificial colourants, such as anthocyanins, paprika extract, lutein, and vegetable carbon, give the gums their vibrant hues.
- Vegetable Oils and Glazing Agents: A final coating of vegetable oils (like coconut or palm kernel) and a glazing agent like carnauba wax gives the sweets their signature sheen and prevents them from sticking together.
Unpacking the Unique Chew: The Role of Gelatine and Starches
What truly sets wine gums apart from softer gummy candies is their firm, satisfying chew. This is a result of a carefully controlled manufacturing process and a specific combination of gelling agents. Traditional Maynard's Wine Gums achieve this texture primarily through the use of gelatine in combination with modified corn starch. During production, the mixture is dried for several days in a 'starch mogul' process, which removes excess moisture and sets the gums to a firmer consistency than softer jellies or gummy bears. The gelatine provides the structural integrity, while the starch helps create the rigid, long-lasting chew that doesn't dissolve in your mouth like a typical jelly sweet.
Dietary Considerations and the Rise of Alternatives
Given that traditional Maynard's Wine Gums contain gelatine derived from animal sources, they are not suitable for vegetarians, vegans, or those following halal or kosher diets. For decades, this has been a limitation for many sweet lovers. However, in recent years, the market has expanded to include alternatives that cater to these dietary needs. These vegan and vegetarian-friendly versions replace gelatine with plant-based gelling agents, offering a similar, though often slightly softer, texture. Examples of gelatine alternatives include pectin, agar-agar, or various starches.
Comparison of Traditional vs. Vegan Wine Gums
Here is a comparison of the key ingredients and characteristics between traditional, gelatine-based wine gums and their modern vegan counterparts.
| Feature | Traditional Maynard's Wine Gums | Vegan Wine Gums (e.g., Free From Fellows) |
|---|---|---|
| Primary Gelling Agent | Animal-derived Gelatine | Plant-based alternatives (starch, pectin, agar-agar) |
| Texture | Distinctly firm and chewy, requiring significant chewing effort | Often slightly softer, with a less rigid chew |
| Suitability | Not suitable for vegetarians or vegans | Suitable for vegetarians and vegans |
| Coating | Carnauba wax (derived from plant leaves) | Often carnauba wax, or similar plant-based glaze |
| Manufacturing | Starch mogul process, lengthy curing time | Similar process, adapted for plant-based gelling agents |
A Confectionery Legacy
The history of Maynard's Wine Gums is as rich as their flavour. Created in 1909 by Charles Gordon Maynard, the confection was a source of contention with his teetotal Methodist father, Charles Riley Maynard. Charles Jr. had to persuade his father that the sweets contained no alcohol and were meant to be savoured like a fine wine, hence the name and the embossed wine names on the candies. The brand has changed hands over the decades, eventually becoming part of Mondelez International, but its recipe remains a classic. Wine gums have become a cultural staple, particularly within the Commonwealth, and their enduring popularity proves that a classic recipe, built on a foundation of simple but effective ingredients, can stand the test of time. To learn more about the fascinating history of this sweet, read about The Truth About Wine Gums.
Conclusion
What are Maynard's Wine Gums made of? Primarily glucose syrup, sugar, starch, and gelatine, which is the key ingredient for their unique, firm chew. Despite the name, they have never contained alcohol, a fact originally used to market them as a sophisticated, non-alcoholic treat. For those with dietary restrictions, the traditional recipe's inclusion of animal gelatine makes it unsuitable, but the confectionery industry has responded with delicious vegan and vegetarian versions that use plant-based alternatives to achieve a similar, though often softer, texture. Understanding the specific blend of ingredients reveals the science behind one of Britain's most cherished sweets.
