Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 12, Issue 1, Pages 176-210Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910802223404
Keywords
Confectionery gels; Confectionery manufacture; Confectionery texture; Confectionery rheology
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Funding
- Australian Research Council [LP0211915, LP0453529]
- The University of Queensland
- Australian Research Council [LP0453529, LP0211915] Funding Source: Australian Research Council
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A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup, combined with gelling components such as starch, gelatin, or pectin, along with food acid, flavourings and colourings. Common CG products include jelly snakes, jelly babies, jelly beans, and form a portion of the lucrative confectionery market; however, there are continual consumer demands for more interesting and innovative products that have new and exciting textures, flavors and appearances. Improving or modifying CG textures can meet these demands, but first an understanding of how the behaviour and structure of the gel is developed must be achieved. Companies that will gain a competitive advantage in the confectionery market will be those able to actively manipulate and control sensory properties to meet exacting customer demands. This paper is a review of literature available on confectionery gels, their components, and factors that may affect their microstructure, texture, and rheology.
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