Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Figures & data

Figure 1 Main trends in the behaviour of protein/polysaccharide mixtures (modified from de Kruif and Tuinier[13]).

Figure 2 Examples of jelly products a) Jelly snakes, b) Jelly babies, c) Jelly frogs.

Figure 3 Chemical Structure of a) amylose and b) amylopectin.

Figure 4 The starch gelatinization mechanism. a) Starch granules; b) Swelling of granules upon application of heat and moisture; c) Leaching of amylose; and d) Creation of starch gel matrix (modified from Remsen and Clark[52]).

Figure 5 A typical gelatin amino acid composition.

Figure 6 Sol-gel transition in a gelatin system.

Figure 7 Pectin chemical structure.

Figure 8 Schematic of confectionery gel process (modifed from Edwards[3]).

Figure 9 Schematic of an extruder.

Figure 10 Structure models of three jelly pastille products (modified from Groves 2003 [28]).

Figure 11 TEM micrographs of four different commercial confectionery gels showing a) a starch/sugar-rich matrix enclosing gelatin-rich inclusions; b-c) a bicontinuous structure d) a gelatin-rich matrix enclosing starch/sugar-rich inclusions (scale bars all 2μm) from Burey[122].

Figure 12 The three stages during deformation testing. Stage 1. Deformation during small deformation testing; Stage 2. deformation during intermediate deformation testing; Stage 3. Deformation during large deformation testing (modified from Olkku and Sherman[137]).

Figure 13 Variation of G′, G″, and tan δ as a function of temperature, frequency, molecular weight, and concentration for amorphous polymers (modified from Kasapis, Mitchell, Abeysekera and MacNaughtan[23]).

de Kruif , D.G. and Tuinier , R. 2001 . Polysaccharide protein interactions . Food Hydrocolloid. , 15 ( 4–6 ) : 555 – 563 .

 Web of Science ®Google Scholar

Remsen , C.H. and Clark , J.P. 1978 . A viscosity model for cooking dough . J. Food Process Eng. , 2 ( 1 ) : 39 – 64 .

 Google Scholar

Edwards , W.P. 2000 . The Science of Sugar Confectionery , 166 Cambridge : The Royal Society of Chemistry .

 Google Scholar

Groves , K. 2003 . Microscopy Techniques for Confectionery Gels . Manuf. Confect. , 83 ( 9 ) : 110 – 114 .

 Google Scholar

Burey (nee Ramesh Sukha) , P. Characterisation and Processing of Starch / Sugar / Gelatin Confectionery Gels . School of Engineering . Brisbane : The University of Queensland .

 Google Scholar

Olkku , J.E. and Sherman , P. 1982 . “ Compression Testing of Cylindrical Samples with an INSTRON Universal Testing Machine ” . In Food texture and viscosity : concept and measurement , Edited by: Bourne , M.C. 157 – 175 . New York : Academic Press .

 Google Scholar

Kasapis , S. , Al-Marhoobi , I.M. , Deszczynski , M. , Mitchell , J.R. and Abeysekera , R. 2003 . Gelatin vs Polysaccharide in Mixture with Sugar Biomacromolecules. , 4 ( 1 ) : 1142 – 1149 .

 PubMedGoogle Scholar