Phosphatidyl serine is used in vitamin gummies.

1) Introduction

 

Vitamin gummies are among the most popular delivery formats in the functional confectionery sector. They combine consumer-friendly taste and texture with precise nutrient incorporation. Phosphatidylserine (PS), a naturally occurring phospholipid, has been introduced into gummy formulations not only as an active component but also for its technological functions during production and storage.

 

2) What is Phosphatidylserine?

 

Phosphatidylserine is a phospholipid composed of a glycerol backbone, two fatty acid chains, and a phospho-L-serine head group. Commercially, it is derived from soy lecithin or sunflower lecithin and is available in several forms suited to confectionery:

 

Powder or granulate (on carriers such as maltodextrin) – for dry blends and pre-mixes.

 

Oil or paste – for incorporation into gummy syrup or oil phases.

 

Microencapsulated powders – offering enhanced stability against heat, light, and oxidation.

 

3) Why Include PS in Gummies?

 

When added to vitamin gummies, PS contributes to both formulation stability and manufacturing efficiency:

 

Emulsification: Supports uniform mixing of hydrophobic components (flavor oils, lipid-soluble vitamins) with aqueous gummy bases.

 

Texture consistency: Improves matrix homogeneity, avoiding separation of syrup and oil phases.

 

Flavor integration: Helps disperse flavor oils evenly, producing a balanced taste profile.

 

Shelf-life stability: Reduces localized oil pooling and oxidative hotspots in gummies.

 

(These are technological functions, not health claims.)

 

4) Application in Gummy Formulation

4.1 Base Systems

 

Vitamin gummies are typically formulated with gelatin, pectin, or starch-based gelling systems. PS can be incorporated into each system with slight adjustments:

 

Gelatin-based gummies: PS is added during the syrup cooking stage, pre-dispersed in a portion of syrup or oil.

 

Pectin-based gummies: Introduce PS after pectin hydration but before acid addition to ensure uniform distribution.

 

Starch-molded gummies: PS can be pre-blended with starch or added in the oil phase for consistent dosing.

 

4.2 Dosage Ranges

 

General formulation use: 0.1–0.5% PS relative to gummy batch weight.

 

For high-load vitamin blends: up to 0.6%, adjusted for flavor compatibility and stability.

 

5) Processing Considerations

 

Heat management: While PS is relatively stable, prolonged exposure above 100 °C may increase oxidative risk. Add PS near the end of cooking or during cooling.

 

Oxidation prevention: Combine with antioxidants (tocopherols, rosemary extract) for longer shelf-life.

 

Dispersion: To avoid clumping, pre-mix PS with carriers (maltodextrin) or dissolve in oil before addition.

 

Mixing order: Incorporate PS before gelling agents set to ensure full distribution in the gummy matrix.

 

6) Compatibility with Vitamin and Mineral Actives

 

Fat-soluble vitamins (A, D, E, K): PS aids solubilization and uniform distribution.

 

Water-soluble vitamins (C, B-complex): No incompatibility, but antioxidants may be needed to protect both PS and vitamin C.

 

Minerals (Ca, Zn, Mg): Generally compatible, though high ionic loads can affect gummy texture; adjust gelling system accordingly.

 

Botanical extracts: PS can help disperse hydrophobic plant extracts in syrup-based gummies.

 

7) Example Formulations

A. Gelatin-Based Vitamin Gummy (per 100 g batch)

 

Sucrose 45 g

 

Glucose syrup 30 g

 

Gelatin 7 g

 

Citric acid 1.5 g

 

Vitamin premix 2 g

 

Phosphatidylserine powder (on carrier) 0.25 g

 

Natural flavor & color 1.0 g

 

Water balance

 

B. Pectin-Based Vegan Vitamin Gummy (per 100 g batch)

 

Sugar 40 g

 

Glucose syrup 35 g

 

Pectin 2.5 g

 

Citric acid 1.5 g

 

Vitamin/mineral premix 2 g

 

Phosphatidylserine (oil form, 0.3 g) blended into flavor oil

 

Fruit juice concentrate 3 g

 

Water balance

 

8) Packaging and Shelf-Life

 

Barrier packaging: Use multilayer films or bottles with low oxygen permeability.

 

Moisture control: Gummies should be kept at a_w < 0.65 to prevent stickiness and microbial growth.

 

Antioxidant protection: Incorporating antioxidants and using opaque packaging helps maintain PS and flavor integrity.

 

Storage: Cool, dry conditions (<25 °C) are recommended.

 

9) Quality and Labeling

 

Testing: Verify PS concentration (via HPLC), check peroxide values, and monitor moisture activity.

 

Labeling: Declared as “phosphatidylserine” or “soy/sunflower phospholipids” depending on the source.

 

Compliance: Regulatory frameworks vary; consult local authorities for labeling, permissible use, and allowable levels in confectionery products.

 

10) Conclusion

 

Phosphatidylserine provides technological value in vitamin gummy production. It enhances emulsification, texture uniformity, and stability, while supporting consistent incorporation of active nutrients. With proper form selection, controlled processing, and suitable packaging, PS can be a versatile ingredient in both gelatin-based and vegan gummy systems.