John Myers
The soft, gummy candy comes in many shapes and colors. It is made from sugar, glucose syrup, gelatin, flavoring, acidifier and coloring. Some varieties also contain fruit juices. All the ingredients are melted into a thick syrup. The negative form of the fruit gums is pressed into starch flour with stamps, into which the syrup is then filled. After solidification, the sweets can be removed from the starch. They get a coating of wax or oil. This release agent prevents the fruit gums from sticking together in the pack.
Origin
In the 19th century, confectioners discovered the possibility of combining sugar with gum arabic, the resin of an acacia tree. The first soft fruit gums were created by adding fruit and flavorings. Incidentally, the gummy bears, which are known all over the world, are a German invention: They were first produced in 1922 by the candy maker Hans Riegel, the founder of the Haribo company.
Season
Fruit gum is not a seasonal item.
Taste
The sweet and sometimes sour taste is characteristic. They are available in a wide variety of fruit flavors.
Use
Fruit gums are a popular snack between meals, but they are also suitable for decorating cakes and desserts.
Storage/shelf life
Fruit gum keeps for several months, if in doubt, a look at the best-before date helps. Reseal an opened package as tightly as possible so that the contents do not harden.
Nutritional value/active ingredients
Fruit gums contain no fat and on average around 348 kcal / 1455 kJ per 100 grams. This is less than fatty sweets such as caramel, chocolate, or ice cream. However, the sugar content should be considered.
