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 ID9653
Article CategoryArticle
AuthorsBurey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.J. and Torley, P.J.
Journal TitleInternational Journal of Food Properties
Journal Citation12 (1), pp. 176-210
Number of Pages35
Year2009
PublisherTaylor & Francis
Place of PublicationUnited States
ISSN1094-2912
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.

KeywordsConfectionery gels; Confectionery manufacture; Confectionery texture; Confectionery rheology
ANZSRC Field of Research 2020300604. Food packaging, preservation and processing
300607. Food technology
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Byline AffiliationsUniversity of Queensland
Plantic Technologies, Australia
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