Confectionery Gels: A review on formulation, rheological and structural aspects

Polly Burey, Bhesh Bhandari, Rulande Rutgers, Peter Halley, Peter Torley

Research output: Contribution to journalArticlepeer-review

66 Citations (Scopus)

Abstract

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, flavours and appearances. Improving or modifying CG textures canmeet 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 confectionerygels, their components, and factors that may affect their microstructure, texture,and rheology.
Original languageEnglish
Pages (from-to)176-210
Number of pages35
JournalInternational Journal of Food Properties
Volume12
Issue number1
Publication statusPublished - 2009

Fingerprint

Dive into the research topics of 'Confectionery Gels: A review on formulation, rheological and structural aspects'. Together they form a unique fingerprint.

Cite this