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What Are the Ingredients in Blow Pops?

By Jared Paventi

Introduced in the 1970s, the Charms Blow Pop grew to widespread popularity during the 1980s. Now made by Tootsie Roll Industries, the Blow Pop is one of the best-selling lollipops in the world. What sets the Blow Pop apart is its center. After getting through the hard candy shell on the outside, a piece of bubble gum awaits. The Blow Pop has many of the same ingredients as other candies.


Sugars come in numerous forms in the Blow Pop. The first ingredient is refined sugar, which is used to sweeten the gum and shell. Corn syrup and glycerine are added to harden the outer shell. The corn syrup also acts a clarifying agent so that the candy appears clearer and more appetizing. Citric acid acts as a preservative and adds the sour flavor to the lollipop.


Starch has two roles. A small amount of starch is added to the candy mixture to help harden the shell. The lollipop is formed in starch trays, which hold the candy's form and promotes drying.

Gum Base

Gum base is the leading component of bubble gum. This ingredient can be regulated and adjusted to accommodate bubble size, stickiness and density. Gum base can be found in industrial and pharmaceutical applications, but the Blow Pop uses confectionary-grade gum base.

Artificial Coloring and Flavoring

Chemically created colors and flavors give each Blow Pop its own unique characteristics. Different formulas of flavoring, FD&C Red No. 40 and Blue No. 1 determine whether the Blow Pop takes the color and flavor of grape, blue raspberry, watermelon or any of the other flavors.


Turmeric coloring and butylated hydroxytoluene (BHT) are two preservatives added to the candy. Together, the duo forms an antioxidant, antiviral and antibacterial shell for the pop.

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