Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels

Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids gelatin-based confections (gummies). This study aimed to understand effects citric acid (CA) heat treatment on molecular weight (MW) and, most importantly, changes power water versus sugar-rich confectionery solutions. The MW distributions (6 wt%) both plain (sweetener-free) gels (with up 80% sweetener solids) were analyzed using gel electrophoresis (SDS-PAGE), kinetics properties characterized rheology, differential scanning calorimetry, texture color analyses. In gels, extent hydrolysis increased with CA concentration (0–2%) (up 110 °C), caused depression temperature. However, despite CA-catalyzed hydrolyses having detrimental some limited 1.5% was found increase strength, hardness, renaturation rate (melting enthalpy) potentially due enhanced mobility high viscous matrices. Nonetheless, excessive induced by heating acidified (1% CA) gummi mixtures over 100 °C a reduced weakened strength. thermal also promoted sucrose inversion Maillard reaction, leading development yellow brown colors final products.