Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions

Gummies are gelatin-based confectionery gel products where the sweeteners play vital roles in product texture. This study focused on impacts of sweeteners, which make up ~70–80% total solids, sol properties, gelling, and melting behaviors gelatin (4–6%) gels. Gelling properties solutions with without (sucrose glucose syrup) were characterized rheology differential scanning calorimetry, while final texture surface analyzed analyzer tensiometer. In contrast to plain systems gelled at around 22 °C melted 35 °C, high-sweetener exhibited coil-to-helix transition a higher temperature level, subsequent sol-gel depended greatly bulk viscosity. Below sucrose-syrup level 75.9%, was observed 34–43 °C; levels saccharides postponed or inhibited transition. The internal interactions high-sugar gels considerably weaker than gels, suggesting smaller more dispersed junction zones. quantities enthalpy increased concentration but decreased due high Gel surfaces generally hydrophobic (non-polar) except for 4% whose polarity sugar level. hardness tackiness did not change significantly moisture/sugar content 5–6% gelatin.