NMR relaxometry study of gelatin based low-calorie soft candies

ABSTRACT

Soft candies are popular confectionery products. The most significant concern on the consumption of these products is the high amount of sugar and thus the high calories. The use of low-calorie sweeteners is a desirable trend in confectionery research. In this study, gelatin-based soft candies were formulated by using different sweeteners and their characterisation was performed using high and low field nuclear magnetic resonance (NMR) relaxation experiments. To complement the information obtained by NMR experiments, moisture content, water activity, texture analysis and differential scanning calorimeter experiments were also conducted. T₁ and T₂ relaxation times were measured at both low and high fields and also temperature-dependent measurements were conducted at the high field system. Candies were formulated by substitution of sucrose with maltitol, isomalt and stevia at 30%, 50% and 70% ratios. Significant difference was observed on relaxation times. T₁ values were best described by a mono-exponential model, whereas for T₂ relaxation times a bi-exponential model gave better results at both fields.

GRAPHICAL ABSTRACT

KEYWORDS:

• NMR Relaxometry
• soft candy
• gelatin
• sugar alcohol

ORCID

Mecit Halil Oztop http://orcid.org/0000-0001-6414-8942

Additional information

Funding

This study was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) under 2505 COST Program with grant # 116O759. The authors also acknowledge COST Action CA15209 EURELAX-European Network on NMR Relaxometry. Ms. Nilgun Efe got funding from Short Term Scientific Mission (STSM) program under this COST action to conduct NMR Relaxometry experiments at the Institute of Molecular Physics in Poznan, Poland.