12 Common Gummies Sugar Types Explained

At Nutreebio, we’ve been manufacturing custom gummies for years, serving clients across the U.S., Europe, and Southeast Asia. From formulation to production, we understand every detail of gummy manufacturing—especially the role sugar plays in texture, stability, and taste. Lately, many of our clients have asked us questions like: What kind of sugar is in gummy bears? Or Can you make low sugar or sugar free gummies? That’s why we decided to write this comprehensive guide—so you can better understand the 12 most common types of sugars used in gummies and how to choose the right one for your formula.

1. What Kind of Sugar Is in Gummy Bears?

Gummy bears typically contain sucrose (table sugar), glucose syrup (corn syrup), and sometimes fructose. These sugars are used not only for sweetness but also for texture, moisture control, and shelf stability. Newer versions may use sugar alcohols or natural sweeteners for low sugar or sugar-free claims.

When most people think about gummy bears, they assume they’re just sweet treats loaded with sugar—and they’re not wrong. Traditional gummy bears often use a combination of sucrose, glucose syrup, and sometimes fructose. Each plays a different role:

• Sucrose (table sugar) provides the classic sweet taste and crystalline structure.

• Glucose syrup helps prevent crystallization, improves chewiness, and contributes to moisture retention.

• Fructose offers extra sweetness and a softer mouthfeel.

But sweetness is only one part of the story.

In gummy manufacturing, sugars also control water activity (Aw), which directly affects shelf life, act as bulking agents, and even influence gelling behavior—especially when using pectin.

As more and more people take gummy bears as supplements, or “gummy vitamins,” gummy bears are no longer the “sweet treats loaded with sugar” they once were. Consumer demand for low-sugar and sugar-free gummy bears continues to grow, and manufacturers are increasingly turning to sugar alcohols (such as erythritol and xylitol) and natural high-intensity sweeteners (such as stevia and monk fruit). These ingredients help reduce calories and glycemic impact while keeping texture and flavor appealing.

2. 12 Types of Sugar Used in Gummies

2.1 Traditional Sugars in Gummy Manufacturing 🍬

Traditional sugars remain the most widely used sweeteners in gummy manufacturing due to their classic taste, proven performance in texture building, and cost-efficiency. In most mainstream gummy formulas—especially those using high methoxyl (HM) pectin—traditional sugars like sucrose and glucose syrup are essential.

🌟Sucrose (Cane or Beet Sugar)

Sucrose is the most familiar and widely accepted sugar, extracted from sugarcane or sugar beet. It is typically used in crystal form and serves as the benchmark for sweetness (100% sweetness scale).

Key Functions:

• Provides Clean Sweetness: Offers a pure, neutral sweet taste that consumers expect.

• Supports Gelling in HM Pectin Systems: High concentrations of sucrose are necessary to activate gelling in high-methoxyl pectin, commonly used in fruity gummies.

• Contributes to Solid Content: As a dry crystalline sugar, it increases the total solids, helping to reduce water activity (Aw) and extend shelf life.

✅ Best used in: Classic gummies where flavor familiarity, affordability, and traditional texture are important. Also ideal for transparent gummies with a clean, firm bite.

🌟Glucose Syrup / Corn Syrup

Glucose syrup (also called corn syrup in the US) is a viscous liquid sweetener derived from the enzymatic or acid hydrolysis of starch, typically corn starch.

Key Functions:

• Anti-Crystallization: Prevents sucrose from crystallizing during storage, keeping gummies smooth and homogeneous.

• Improves Texture and Moisture Retention: Adds chewiness and a soft mouthfeel while reducing dryness.

• Controls Sweetness Level: Usually less sweet than sucrose, it helps moderate overall sugar intensity.

• Affects Viscosity: Influences how the gummy syrup flows and sets, especially during cooking and depositing.

✅ Best used in: Gummies requiring smooth texture, enhanced moisture retention, or when manufacturers want to prevent "sugar bloom" or recrystallization during shelf life.

🔍 When to Use Traditional Sugars

Traditional sugars are ideal when:

• There are no strict sugar restrictions (e.g., non-"low sugar" claims)

• The product targets mainstream taste preferences

• You seek cost-effective and technically reliable gelling and texture performance

• You are working with HM pectin, which requires high sugar concentration to set properly

While trends like “sugar-free” and “low-GI” are growing, traditional sugars remain the cornerstone of gummy manufacturing, and among our clients in Southeast Asia and parts of Europe and the United States, familiarity of taste and price of the product are still prioritized.

2.2 Sugar Alternatives: Embracing the Low-Sugar Trend 🍭

With rising global concerns over sugar intake and metabolic health, sugar alternatives have become increasingly important in the gummy supplement industry. Brands are shifting toward "low sugar" and "sugar-free" claims to meet growing consumer demand.

Why Use Sugar Alternatives in Gummies?

✅ Reduce Calories – Ideal for weight management products

✅ Lower Glycemic Response – Suitable for diabetic or prediabetic consumers

✅ Improve Dental Health – Some sweeteners (like xylitol) are non-fermentable by oral bacteria

✅ Support Sugar-Free Claims – Critical for labeling and marketing in many markets

✅ Meet Regulatory Requirements – Certain markets (e.g., EU, Middle East) restrict added sugars

🔹 Polyols / Sugar Alcohols

Polyols are bulk sweeteners that contribute both sweetness and physical volume—making them suitable partial or full sugar replacers in gummy manufacturing.

🌟Erythritol

Source: Naturally found in some fruits or produced by fermenting glucose with yeast

Sweetness: ~70% as sweet as sucrose

Calories: Near zero (0.2 kcal/g)

Glycemic Index: 0

Functions & Application:

• Excellent base filler for sugar-free gummies

• Provides a cooling mouthfeel

• Does not affect blood glucose or insulin levels

• Well tolerated in moderate doses; rarely causes digestive upset

• Highly stable under heat and acid—great for pectin-based gummies

✅ Best for: Diabetic-friendly, ketogenic, and clean-label formulations

🌟Xylitol

Source: Birch trees or corn cobs

Sweetness: Similar to sucrose

Calories: ~2.4 kcal/g

Glycemic Index: 12–13

Functions & Application:

• Not metabolized by oral bacteria—helps prevent tooth decay

• Offers a cooling sensation and granular mouthfeel

• Tolerates heating well, but less stable in high-acid systems

• May cause laxative effect above ~10g/day

✅ Best for: Dental gummies, kids’ gummies, oral care products
❗ Not suitable for pets (especially dogs)

🌟Maltitol

Source: Hydrogenation of maltose from starch

Sweetness: ~75–90% of sucrose

Calories: ~2.1 kcal/g

Glycemic Index: ~35

Functions & Application:

• Delivers a sweetness profile very close to sugar

• Comes in liquid and crystalline forms

• Adds bulk and smooth texture, widely used in no-sugar chocolate and gummies

• Heat-stable, but often causes bloating or diarrhea if overused

✅ Best for: Cost-effective sugar-free formulas where texture is key

🌟Sorbitol

Source: Hydrogenation of glucose

Sweetness: ~60% of sucrose

Calories: ~2.6 kcal/g

Glycemic Index: ~9

Functions & Application:

• Functions as a humectant (moisture-retaining agent), preventing gummies from drying out

• Cost-effective compared to other polyols

• Often used with gelatin-based gummies for soft, chewy textures

• May cause digestive upset at >15g/day

• ✅ Best for: High-moisture soft gummies
  ❗ Less suited for “clean label” markets due to digestive concerns

🌟Isomalt

Source: Derived from beet sugar

Sweetness: ~50% of sucrose

Calories: ~2 kcal/g

Glycemic Index: ~2

Functions & Application:

• Very low hygroscopicity (doesn't attract moisture), making it ideal for hard candies or gummies with crisp sugar coatings

• Good stability under heat and pH changes

• Minimal impact on blood sugar

✅ Best for: Gummies with acid sanding or those requiring a dry surface
❗ On its own, lacks enough sweetness—often paired with high-intensity sweeteners

⚠️ Polyols: Key Considerations

💡 Regulatory Tip: Many countries (including the EU, US, and Southeast Asia) require a warning like:
“Excessive consumption may cause laxative effects”

when polyols like maltitol, sorbitol, or xylitol exceed certain thresholds.

2.3 High-Intensity Sweeteners – Maximum Sweetness, Minimal Bulk 🔹

High-intensity sweeteners (HIS) deliver intense sweetness with virtually zero calories or bulk. Because of their potency, they’re typically used in micro-doses alongside bulk fillers like polyols (e.g., erythritol or isomalt).

🍃 Natural Origin High-Intensity Sweeteners

🌟Steviol Glycosides (from Stevia Leaf)

Source: Extracted from Stevia rebaudiana leaves

Sweetness: 200–350× sweeter than sucrose

Calories: 0

Glycemic Index: 0

Processing Notes:

• Heat- and acid-stable – suitable for gummy manufacturing

• May have licorice-like or bitter aftertaste, especially in low-purity grades

• Use high-purity Reb A or Reb M versions for cleaner flavor

• Often blended with erythritol for improved mouthfeel

✅ Best for: Clean-label, sugar-free, and keto-friendly gummies
❗ May require flavor masking or balancing agents

🌟Mogrosides (from Monk Fruit)

Source: Extracted from monk fruit (Siraitia grosvenorii)

Sweetness: 150–300× sweeter than sucrose

Calories: 0

Glycemic Index: 0

Processing Notes:

• Offers cleaner, smoother taste than stevia

• More stable across temperature and pH ranges

• Premium ingredient, often used in high-end or natural-positioned gummies

✅ Best for: Premium brands, natural and sugar-free positioning
❗ Higher cost may limit usage in cost-sensitive products

🧪 Artificial High-Intensity Sweeteners

🌟Sucralose

Source: Chemically modified sucrose

Sweetness: ~600× sweeter than sucrose

Calories: 0

Glycemic Index: 0

Processing Notes:

• Very stable under heat and acidic conditions

• Delivers clean sugar-like taste without bitterness

• Widely used in gummy, beverage, and sports nutrition formulas

• Often combined with Ace-K for cost and taste optimization

✅ Best for: Cost-efficient sugar-free or reduced-calorie gummies
❗ Regulatory labeling required in some regions

🌟Acesulfame Potassium (Ace-K)

Source: Synthetic sweetener

Sweetness: ~200× sweeter than sucrose

Calories: 0

Glycemic Index: 0

Processing Notes:

• Heat-stable and pH-resistant

• Often used in blends to enhance sweetness synergy and mask aftertastes

• Alone, it may have a metallic or bitter note

✅ Best for: Blended sweetener systems in functional gummies
❗ Rarely used alone due to taste profile

🌟Aspartame

Source: Synthesized from phenylalanine and aspartic acid

Sweetness: ~200× sweeter than sucrose

Calories: ~4 kcal/g (but usage level is very low)

Glycemic Index: ~0

Processing Notes:

• Not heat-stable – unsuitable for cooked or high-temperature applications like boiled gummies

• Clean taste but limited use in functional gummies due to stability concerns

• Requires PKU warning (“Contains phenylalanine”) in many markets

✅ Best for: Chewable tablets or cold-processed supplements
❗ Avoid in thermally processed gummies

⚠️ Key Considerations for High-Intensity Sweeteners

💡 Common Strategy:
Most gummy formulas combine high-intensity sweeteners (like sucralose or stevia) with bulk polyols (like erythritol) to simulate sugar’s texture and sweetness balance. This hybrid approach enhances taste, cost control, and label appeal.

3. Choosing the Right Sugar Alternative: A Strategic Balance

Selecting the optimal sugar alternative isn’t just about sweetness—it's about regulatory fit, product positioning, flavor expectations, and manufacturing feasibility. Here are five key factors we consider when developing low- or no-sugar gummy formulas:

• Target Market Regulations – Each country limits which sweeteners can be used and at what levels. Compliance always comes first.

• Product Positioning – Are we targeting "natural sugar-free" with stevia + erythritol, or cost-effective blends like sucralose + maltitol?

• Taste Expectations – Some customers prefer ultra-clean sweetness, others may tolerate mild aftertaste for better cost or labeling.

• Process Compatibility – Not all sweeteners can survive boiling or acid—especially important in pectin-based gummies.

• Blending Is Key – Most successful formulas combine polyols for texture and high-intensity sweeteners for taste—an approach that balances performance, cost, and sensory experience.

By tailoring these variables, we help clients design smart, compliant, and consumer-pleasing sugar-reduction strategies in functional gummies.

4. Low Sugar and Sugar-Free Gummies: What Are the Options?

As consumer demand for healthier treats continues to rise, low sugar gummies and sugar-free gummies have moved from niche to mainstream. Whether it’s for weight management, blood sugar control, or general wellness, brands are under pressure to reduce sugar without sacrificing taste, texture, or shelf life.

So, what are your options if you're developing low sugar or sugar-free gummies?

Common Strategies for Sugar Reduction

There’s no one-size-fits-all solution. Manufacturers typically rely on a combination of:

• Polyols (Sugar Alcohols) such as erythritol, xylitol, or maltitol to provide bulk and mild sweetness.

• High-intensity sweeteners like stevia, monk fruit, or sucralose to deliver a powerful sweet kick with zero calories.

• Modified pectin systems, such as LM pectin or gellan gum, which allow gel formation without high sugar concentrations.

• Flavor enhancers and masking agents to neutralize any bitter or metallic aftertaste from certain sweeteners.

• Functional fillers like dietary fibers (e.g. inulin) to maintain gummy volume and improve health positioning.

Each approach has trade-offs in terms of flavor profile, cost, labeling claims, and production stability.

Nutreebio’s Sugar-Free Gummy Solutions

At Nutreebio, we’ve developed extensive expertise in crafting sugar-free and low sugar gummy formulations for clients across the US, Europe, and Southeast Asia.

Here’s how we help brands succeed in this growing segment:

✅ Tailored Sweetener Blends: We combine erythritol with high-purity stevia or monk fruit to strike a clean, balanced sweetness—without compromising on flavor.

✅ Low Moisture, High Stability: Our proprietary low-water activity processing ensures long shelf life even without added sugars.

✅ LM Pectin Technology: For vegan gummies, we use LM pectin systems optimized for sugar-free recipes, avoiding crystallization and stickiness.

✅ Compliant Formulations: We ensure your gummies meet “no added sugar” or “sugar-free” regulatory claims in your target market.

Whether you’re targeting diabetic-friendly, keto, clean label, or simply better-for-you positioning, we offer custom R&D and rapid prototyping to bring your vision to life.

Want to develop your own sugar-free gummy line?
Reach out to our formulation team to explore the best sweetener blend for your brand’s goals.

5. FAQ Section

What sugar is used in gummies?

Most gummies use sucrose (cane sugar) and glucose syrup as base sweeteners. These provide sweetness, chewy texture, and help preserve the product by lowering water activity. Some brands also use sugar alcohols or natural sweeteners like stevia or monk fruit for low-sugar or sugar-free options.

Are sugar-free gummies healthy?

Sugar-free gummies can be a healthier alternative, especially for people watching their sugar intake. When made with high-quality sweeteners like erythritol, stevia, or monk fruit, they offer lower calories and better blood sugar control. However, overconsumption of sugar alcohols may cause digestive issues.

What makes gummies chewy?

The chewy texture of gummies comes from gelling agents like pectin, gelatin, or gellan gum, combined with concentrated sugars or sugar substitutes. These ingredients work together to form a gel matrix that gives gummies their bounce and mouthfeel.