Why Is Gelatin Used in Gummies? The Science of Chewy Candy

January 6, 2026 •

3 min read

According to industry statistics, over 60% of all commercially produced gelatin is used in the food and confectionery industry to make beloved treats like gummy candies. The primary reason for why gelatin is used in gummies is to create the signature bouncy and chewy texture that defines the classic sweet.

Quick Summary

Gelatin is a crucial gelling agent derived from animal collagen that provides the signature chewy, elastic texture of gummies. It forms a thermo-reversible gel network, giving candies their stable shape and melt-in-your-mouth quality, which is difficult to replicate with other ingredients.

Key Points

Source of Gelatin: Gelatin is derived from animal collagen, primarily from the skin, bones, and connective tissues of animals like cows, pigs, or fish.
Chewy Texture: It provides the signature elastic and bouncy chewiness that consumers expect from classic gummies.
Melt-in-the-Mouth Feel: The thermoreversible property of gelatin allows it to melt smoothly at body temperature, enhancing flavor release.
Structural Support: A gelatin-based gel network is crucial for retaining the gummy's stable shape and preventing deformation.
Versatile Ingredient: Beyond candy, gelatin is used as a stabilizer, thickener, and texturizer in many food and pharmaceutical products.
Vegan Alternatives: For dietary restrictions, plant-based alternatives like pectin or agar-agar are used, but they result in different textures and properties.

The Science of Chewy Candy: Why Gelatin is a Key Ingredient

Gelatin is a natural, pure protein derived from animal collagen, typically sourced from the skin, bones, and connective tissues of animals like pigs and cows. In the context of confectionery, gelatin is prized for a specific set of properties that make it the ideal gelling agent for creating the signature chewy, elastic texture of gummies. When dissolved in hot water and cooled, gelatin forms a three-dimensional gel network that traps water and sugar, giving the candy its structure and consistency.

The Unique Gelling Properties of Gelatin

The function of gelatin in gummies is based on a few critical scientific properties:

Thermo-reversibility: Unlike some gelling agents, gelatin can melt and re-set repeatedly with changes in temperature. This allows manufacturers to correct mistakes during production by simply re-melting the batch. For consumers, this means the gummy will melt smoothly in the mouth, releasing flavor in a satisfying way.
Elasticity and Chewiness: Gelatin's unique protein structure creates a gel that is both firm and flexible. This is what gives gummies their characteristic 'bounce' and chewiness, a texture that is difficult to replicate with other ingredients. The strength of this gel is measured in 'Bloom' value, and manufacturers can adjust the chewiness by using different Bloom strengths.
Shape Retention: The stable gel network formed by gelatin gives gummies their excellent shape retention, ensuring they don't deform under normal conditions. This is vital for maintaining the visual appeal of the final product, especially for intricate shapes like gummy bears.
Clarity: Gelatin produces a transparent gel, which allows for vibrant, clear colors and a glossy finish in the final gummy product, enhancing its visual appeal.

The Manufacturing Process

The journey from raw animal collagen to the gelatin powder used in gummies is a multi-step industrial process. It involves:

Pre-treatment: Raw materials like animal skins and bones are cleaned and treated with acid or alkali to prepare the collagen for extraction.
Hydrolysis and Extraction: The pre-treated collagen is heated in multiple stages with warm water to hydrolyze it and extract the gelatin.
Purification and Filtration: The resulting liquid gelatin solution is purified through filtration and separators to remove any impurities.
Concentration and Drying: The solution is concentrated in a vacuum evaporator, sterilized, and then dried into 'jelly noodles' before being milled into a fine powder.

Gelatin vs. Other Gelling Agents

While gelatin is the classic choice, modern confectionery also uses plant-based alternatives like pectin and agar-agar to create vegan or vegetarian gummies. These alternatives, however, produce different textures and have different properties, as shown in the comparison below.


Feature	Gelatin	Pectin	Agar-Agar
Source	Animal collagen (pig, cow, fish)	Fruit cell walls (citrus, apples)	Red algae
Texture	Elastic, bouncy, classic chew	Softer, cleaner bite; more jelly-like	Firm, brittle, snaps when bitten
Melting Point	Low (melts at body temperature)	High (heat resistant)	High (more heat resistant than pectin)
Reversibility	Thermo-reversible (can be re-melted)	Not reversible (sets permanently)	Not fully reversible
Dietary	Not vegetarian/vegan	Vegan-friendly	Vegan-friendly

For many consumers, the textural qualities provided by gelatin remain the gold standard for gummies. Pectin and agar-agar offer different mouthfeels that may not satisfy those looking for the traditional bouncy chew of a gummy bear.

Gelatin's Impact on Flavor and Appearance

Beyond texture, gelatin also influences the sensory experience of a gummy. Its low melting point ensures that flavors are released smoothly and efficiently in the mouth, enhancing the taste profile. The natural tastelessness of gelatin also makes it a versatile carrier for a wide range of flavors and colors without imparting its own taste. The transparency and glossiness of gelatin also contribute significantly to the visual appeal, making gummies look more appetizing and professional.

Conclusion: The Enduring Appeal of Gelatin in Gummies

In summary, gelatin's use in gummies is a direct result of its superior gelling and textural properties. From the satisfying, elastic chew to the clean, mouth-melting finish and vibrant, glossy appearance, gelatin offers a combination of characteristics that is unparalleled by its alternatives. While plant-based ingredients like pectin and agar-agar have grown in popularity to meet dietary needs, gelatin remains the cornerstone of classic gummy confectionery. The science behind its creation from collagen and its thermoreversible network is a testament to its effectiveness, ensuring its continued use in candies worldwide.

For more in-depth information on the properties and applications of gelatin, you can explore scientific resources like the National Institutes of Health (NIH).

Frequently Asked Questions

Gelatin gummies are known for their elastic, bouncy, and chewy texture, while pectin gummies tend to have a softer, more jelly-like, and cleaner bite.

Yes, gelatin is thermoreversible, meaning it can be melted and re-set multiple times without losing its gelling properties. This makes it easier for manufacturers to work with.

No, because gelatin is derived from animal collagen, it is not suitable for vegan or vegetarian diets. Plant-based alternatives like pectin or agar-agar are used instead.

While gelatin itself, as a source of collagen, can offer some health benefits related to skin and joint health, the high sugar content in many commercial gummies can negate these potential benefits.

Bloom strength is a measure of the gel strength or firmness of gelatin. Manufacturers can control the final chewiness and firmness of a gummy by selecting gelatin with a specific Bloom value.

Pectin gummies are more heat resistant than gelatin gummies because pectin, once set, creates a permanent gel through an irreversible chemical change. Gelatin's thermoreversibility means it has a lower melting point.

Yes, gelatin can be sourced and processed to meet kosher and halal dietary requirements by using specific animal sources, like fish, or by ensuring the animals were slaughtered according to religious laws.