Crosspost r/KitchenConfidential: Does anyone here have experience with making popsicles? Mine are leaking and I'm desperate!

Hey everyone,

I run a small popsicle business with my wife. It's going great and everybody loves our stuff.

Right now, we have a bike and go to markets and events and sell the popsicles unpackaged. To take it a step further we're planning to get a flowpack machine and pack them individually so that we can do B2B.

The problem is that some of our popsicles, the sorts with high water content and low solid content, are leaking. So far we just elegantly hide this when we take the popsicles out to give them to our customers.

We go for 20% sugar in all of our recipes. We measure the sugar content using a refractometer and we split this up into 5% Saccharose, 5% Dextrose, 5% Glucose, 5% Fructose, if we can.

We "gelify" all our popsicles using 2g Agar Agar and 0,5g Guar Gum per liter.

Can anyone point to something here?