Characterization of gelatin-isomalt composites for gummy confectionery applications

Abstract

Gelatin-based gels are widely used in the production of gummy confectionery, where the balance between the gelling agent and the sweetener plays a crucial role in determining the structural, mechanical and sensory properties of the final product. In this study, composite systems based on gelatin and isomalt were prepared in different mass ratios and systematically characterized in order to evaluate their stability for gummy confectionary applications. The mechanical behavior of the samples was investigated using dynamometer-based mechanical testing. Industry standard Texture Profile Analysis (TPA) tests were conducted. Parameters such as Young modulus, deformation behavior, cohesiveness, springiness and other mechanical properties were determined in order to assess the influence of composition on the elasticity and structural stability of the gels [1, 2]. The optical properties were investigated using a laser refractometric method at wavelengths of 405 nm, 532 nm and 635 nm. The refractive indices were measured; dispersion dependencies were constructed and the coefficients of the one-term Sellmeier equation were determined [3]. This study on gelatin-isomalt compositions shows us how their relationship influences the structural integrity of the resulting candies as well as their light-reflective behaviors. By analyzing both the texture properties and the refractive performance we can obtain results which give us a framework for the precise design and quality control of gummy confectionery materials.