Heat-sensitive actives in gummies
Formulating gummies that protect actives through high-temperature processing.
Gummy manufacturing uses high cook temperatures that can degrade heat-sensitive actives. HBM’s R&D lab formulates for processing stability — tuning the base system, cook profile, and active load (typically 10–17%, up to 33%) so the active that goes into the batch is the active reflected on the certificate of analysis. Both sugar and sugar-free clean-label pectin systems are available.
Why heat matters
Pectin gummies are cooked and deposited hot. Sensitive actives — probiotics, certain vitamins, botanicals, creatine — can lose potency if the formula and process are not built around them. The result is a label-claim risk that surfaces at COA or, worse, at retail.
How HBM protects actives
HBM’s 10-step R&D framework opens with Formula Review. The team selects a base system, sets the cook profile, plans overages where appropriate, and validates with bench samples and testing before any commercial run. The goal is processing stability, not a one-time sample that fades.
Active load
Active loads typically run 10–17% and up to 33% depending on the ingredient and gummy size. Heavier loads are scoped during formula review against taste, texture, and stability.
| Active load (typical) | 10–17% |
|---|---|
| Active load (max) | up to 33% |
| Base systems | Sugar and sugar-free clean-label pectin |
| Validation | Bench samples + testing before commercial |
FAQ
Can HBM make gummies with heat-sensitive ingredients?
Yes. HBM formulates for processing stability — tuning base, cook profile, and overages so the active survives manufacturing.
What active load can a gummy carry?
Typically 10–17%, and up to 33% depending on the ingredient, scoped during formula review.
How is stability verified?
Through bench samples and testing before any commercial production run.
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