Description
Author: Dr. Shinya Ikeda & Katie Henry
University of Wisconsin-Madison
PMCA Grant In Aid Recipient 2013-2014
The partial replacement of gelatin in gummy formulations with either high acyl gellan or deacylated gellan enabled to improve the heat stability of gummies without altering textural properties characteristic of gummies containing gelatin as the only gelling agent.
Soybean pectin prevented excessive aggregation of whey proteins incorporated intogummies, enabling to improve the nutritional quality of gummies without introducing textural defects. Soybean pectin was identified as a potential partial gelatin replacement in gummy formulations in order to lower the use level of gelatin and achieve desired gummy textures.
