Protein Sour Candy Recipe

This quarter I had a food science course and we had to develop a product that we think should be in the market. Of course my mind went straight to protein... and so did my partner. (We are gym junkies). I thought about protein cereal because I love cereal and there is only one brand I know that has 10 grams per serving. I thought about high protein ice cream, but that would have been an okay idea. Finally we thought of a protein candy. Our target market was obviously going to be individuals that workout regularly and need a protein snack before, during, or after the gym. We even thought this would be a great snack to have during the day to keep muscle protein synthesis stimulated. And so the creating of the Muscle Gummy came to be... with sour liquid BCAA inside!
Over 10 weeks we struggled a bit, slowly overcoming one obstacle after another.  We finally finished our final product this weekend just in time to present tomorrow!

Protein Gummy Recipe

Ingredients

BCAA Liquid: Yields about 50 drops

½ tsp bpi Sports BCAA supplement

¼ cup water

1 tsp tapioca Starch

¼ tsp Citric Acid

Gummy: Yields about 40 Cubes

¼ cup cold water

1 tsp Raspberry syrup

3 packets Knox original Gelatine Unflavored (33g)

¾ cup warm water

1 Tbls Raspberry syrup

1 Scoop Isopure Unflavored Whey Protein Isolate (16g)

Additional Sugar and Citric Acid to coat candies

Procedure

1. Add BCAA to Water and mix well,  add tapioca starch and mix well
2. Heat mixture while stirring constantly until desired consistency
3. Remove from heat and mix in Citric Acid
4. Use a measured syringe to form .625 mL droplets on a cookie sheet and then place in freezer immediately for later use

1. Add ¼ cup water to bowl and add 1 tsp raspberry syrup
2. Sprinkle gelatin over top to begin forming gel and let sit 1 minute
3. Heat ¾ cup water and add 1 Tablespoon Raspberry syrup
4. Pour warm juice mixture over gelatin mixture and mix well
5. Once mixture has slightly cooled add protein powder and mix well
6. Pour 7/8th of the  mixture in a shallow 4/6 bread pan and let stand until slightly gelled
7. Place the rest of the mixture on a hot plate and monitor temperature at >100◦F to avoid gel formation but below boiling (avoid overheating the goal her is just to prevent gel formation)
8. Carefully place frozen BCAA in desired locations (use a cookie cutter for your shapes and references)
9. Pour the remaining warm gelatin mixture over the top to seal the liquid inside.
10. Place in the Refrigerator immediately, and cut into 4 rows of 10

Upon consumption dip or dust the gummies with 5 to 1 sugar and citric acid mixture  

Note: Video below does not show how to insert liquid BCAA into the gummy base. 

Final Result

Our goal was to create a product with 10 grams of protein per serving. We managed 9 grams, so we are satisfied with our ending product! I could get into all the food science concepts incorporated, such as weeping, spherification, and foaming. All of which we had some problem overcoming.  But I will save that for another day!

Thanks for reading.