What Makes a Great Adult Gummy Vitamin?

The texture of a high quality adult gummy vitamin should have a moderately firm initial bite – when you bite into the vitamin with your front teeth it should not be overly soft/mushy like a marshmallow nor overly hard like an eraser. There will be an expected moderate level of rubbery-ness, adhesiveness, astringency and chewiness (meaning that it takes many chews to break down the gummy.) If the gummy has a sugar coating, there may be some crunchiness. There ideally should not be chalkiness and grittiness as both take away from the quality of the gummy vitamin.

The specific “fruit candy” aroma and flavor notes will vary, but may include grape candy, lemon candy, orange candy, apple candy, berry candy and “other citrus” candy. (Note: “candy” was added to description because the aroma and flavor notes are not that of a natural fruit) There may also be floral notes and a low medicinal/vitamin note. The medicinal/vitamin intensity, if present, should not be higher than the fruit candy note(s).

The taste profile should be lead by sweetness and sourness, followed by a little bitterness.

The appearance (e.g. presence of sugar coating and level of shininess) is stylistic.

The appearance (e.g. presence of sugar coating and level of shininess) is stylistic.

Tasting terms

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • adhesiveness

    The degree to which some foods stick to the tongue, teeth or upper palate; not to be confused with "cohesiveness," which is the degree to which food sticks together. Example: Peanut butter sticking to the roof of the mouth; white bread sticking to the teeth.

  • chew

    The texture of a food as it is being chewed, as opposed to the texture of the first bite. Example: High-quality beef jerky should be tender but have a long chew.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.