Regular gummy bears and sour gummy bears are two of the most popular types of gummy candies, but they have some distinct differences in terms of taste and texture. The type of acid used in a gummy candy recipe will depend on the desired flavor profile, texture, and the ingredients and equipment available. Malic acid and citric acid are two dietary acids that are commonly used to add flavor, improve texture, and prevent spoilage in gummy candies. Citric acid is generally more acidic than malic acid, so it may be preferred in recipes where a strong, acidic flavor is desired.
Malic acid may be preferred in recipes where a slightly sweeter fruity flavor is desired. It's also possible to use a combination of both acids to achieve the desired flavor and texture. Sour candies are made from acids found in foods. The intense flavor of sour candies comes from organic acids like citric, malic, tartaric, and fumaric acids. Each acid has a different level of acidity, as well as other flavor nuances of bitterness and astringency.
Sour candies have become increasingly popular due to their intense flavors and social media appeal. In addition to their intense flavors, sour gummy candies have another advantage over regular gummies: they don't have ventilation holes like sour straws. This means that more gummies can be chewed at once without losing their flavor or texture. Sour gummies also have an acidic layer of crunchy sugar that provides a little bit of acidity, but it doesn't compare to the mild fruity flavor of regular gummies. That said, the acidity of sour gummies fades relatively quickly compared to other sour candies like Sour Patch Kids. All you can really taste when you eat them is acidity and sweetness, with little or no fruity flavor.
Some brands offer sour gummies with a pen that allows you to choose how much sour juice to add for the desired level of bitterness.
