How Dextrose Equivalency Impacts Gummy Texture

Tapioca Talk

Dextrose Equivalency & Gummy Texture

In this video, we explore how different dextrose equivalent (DE) levels in CIRANDA’s tapioca syrups affect the texture of a basic gummy formulation. Using a simple recipe of gelatin, cane sugar, acid, water, and one syrup per batch, you’ll see how each DE level contributes unique characteristics.

Lower DE syrups like DE27 create a more rigid, structured gummy, while higher DE syrups like DE95 result in a softer, stickier texture. Mid-range options like DE40 and DE60 offer more flexibility and spring. Watch the comparison and see how syrup selection can help you dial in your ideal gummy texture.

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