Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
Article
Burey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.J. and Torley, P.J.. 2009. "Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
." International Journal of Food Properties. 12 (1), pp. 176-210. https://doi.org/10.1080/10942910802223404
| Article Title | Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects |
|---|---|
| ERA Journal ID | 9653 |
| Article Category | Article |
| Authors | Burey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.J. and Torley, P.J. |
| Journal Title | International Journal of Food Properties |
| Journal Citation | 12 (1), pp. 176-210 |
| Number of Pages | 35 |
| Year | 2009 |
| Publisher | Taylor & Francis |
| Place of Publication | United States |
| ISSN | 1094-2912 |
| 1532-2386 | |
| Digital Object Identifier (DOI) | https://doi.org/10.1080/10942910802223404 |
| Web Address (URL) | https://www.tandfonline.com/doi/full/10.1080/10942910802223404 |
| 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, 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. |
| Keywords | Confectionery gels; Confectionery manufacture; Confectionery texture; Confectionery rheology |
| ANZSRC Field of Research 2020 | 300604. Food packaging, preservation and processing |
| 300607. Food technology | |
| Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
| Byline Affiliations | University of Queensland |
| Plantic Technologies, Australia |
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