Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin. This makes the product suitable for everyone, regardless of dietary restrictions or religious beliefs, and ideal for “anytime, anywhere” consumption. When tested individually, agar–agar (at 5%) resulted in chewiness (25.65 N) and gumminess (41.72 N), making it a viable option for vegan gummies, although its texture differed significantly from gelatin. In contrast, guar gum (at 6%) produced much higher chewiness (1014.82 N) and gumminess (1288.84 N) resulting in a texture similar to that of gelatin. The overall acceptability of the guar gum gummies closely matched that of traditional gelatin‐based gummies. The optimal concentrations for sugar and citric acid were found to be 40% and 2%, respectively. Consequently, although agar–agar can be incorporated into gummy formulations, guar gum serves as a more stable and effective textural agent, making it a suitable substitute for gelatin.