(gelatin, pectin, starch, fruit snacks)

Color is inherently important to gummy confectionery to deliver fun confectionery treats for all the family. Principle considerations for gummy confectionery are pH and processing temperatures. A diverse spectrum of shades is possible.


  • The color of the base will impact the final color hue. A darker base will require higher color dosages
  • Use a starting color dosage level between 0.05% w/w – 0.5% w/w
  • For best results, pH of the mass should be <3.0 for red, purple, and pink shades
  • For carotenoid-containing colors it is worth considering an antioxidant to support performance
  • SO2 preserved glucose syrup can impact on color performance of red, purple and pink shades

Manufacturing process

  • Avoid excessive processing and hold times and add the color as late as possible in production
  • When working with blues, violets and greens, avoid direct contact with acids. For best results using these shades, the temperature of the mass should be maintained at <80°C for the shortest time possible.
  • It is best to avoid pre-mixing colors and flavors


  • Overall color stability is very good