Confectionery gels: a review of formulation, rheological and structural aspects

Burey, P., Bhandari, B., Rutgers, R., Halley, P. and Torley, P. (2009) Confectionery gels: a review of formulation, rheological and structural aspects. International Journal of Food Properties, 12 1: 176-210. doi:10.1080/10942910802223404


Author Burey, P.
Bhandari, B.
Rutgers, R.
Halley, P.
Torley, P.
Title Confectionery gels: a review of formulation, rheological and structural aspects
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
1532-2386
Publication date 2009-01-01
Year available 2009
Sub-type Article (original research)
DOI 10.1080/10942910802223404
Volume 12
Issue 1
Start page 176
End page 210
Total pages 35
Editor Jasim Ahmed
Place of publication Philadelphia, PA, United States
Publisher Taylor & Francis
Collection year 2010
Language eng
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.
Keyword Confectionery gels
Confectionery manufacture
Confectionery texture
Confectionery rheology
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Special Issue: Rheology and Texture of Food

 
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Created: Sun, 11 Apr 2010, 14:40:24 EST by Vicki Thompson on behalf of Centre for Nutrition and Food Sciences