Gummibas

Gummibas is a term used in confectionery to describe the gum base, the elastic polymer matrix that gives gummy candies their characteristic chew. The base is the main structural component, designed to trap water and form a flexible gel when cooled.

Common gummibas formulations derive from animal, plant, or synthetic sources. Animal-based bases traditionally relied on gelatin; plant-based bases use pectin, agar, or carrageenan; some stiffer or sugar-heavy bases use starch blends. In many modern products, synthetic polymers such as polyvinyl acetate (PVA) are incorporated, sometimes with plasticizers like glycerin to adjust softness.

Production involves heating or melting the gum base with sweeteners, flavors, colors, and acids, then pouring or molding the blend and allowing it to cool and set into candies.

Usage and labeling vary by region. In German-speaking contexts, Gummibas may appear on technical notes or ingredient specifications, while English-language sources usually refer to gum base. Formulations can be vegan or non-vegan depending on the source materials; gelatin-containing bases are not suitable for vegetarians or vegans unless specified as vegan.

See also gum base, gelatin, pectin.