![]() ![]() Confectionery gels: A review on formulation, rheological and structural aspects. ![]() 2004 86:401–11.īurey P, Bhandari BR, Rutgers RPG, Halley PJ, Torley PJ. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Pasting, paste and gel properties of starch-hydrocolloid combinations. Table 12.1 provides a comparison of various attributes of gummy and jelly candies based on different stabilizers.īeMiller JN. Other hydrocolloids (such as agar, gum arabic, carrageenan, etc.) are often used in mixtures with other hydrocolloids to impart new characteristics and textures. Each hydrocolloid imparts its own unique texture and organoleptic properties to the candy. The most common hydrocolloids are gelatin, starch, and pectin. ![]() Candies made with other hydrocolloids are generally called jellies. Traditionally, the term gummy (sometimes written as gummi) is reserved for candies made with gelatin, although this practice is not strictly followed around the world. The hydrocolloid gel also influences appearance, flavor release, and textural attributes. Licorices and licorice-like products mainly use flour as their source of stabilizer and for this chapter flour will be used in the same context as a hydrocolloid. (sometimes called a stabilizer) that provides a network to hold relatively high moisture content sugar syrup. Gummies and jellies are a class of confections based on a hydrocolloid ![]()
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