Description
Presenter: Greg Ziegler, PhD, and Lingyan Kong, Penn State University
Gelatin embodies more of the desired qualities for making gummi confections than another single hydrocolloid. Therefore, most gelatin replacers are mixtures of hydrocolloids. The properties of hydrocolloid mixtures can be difficult to predict without an understanding of the way in which they interact. Through an understanding of hydrocolloid-to-hydrocolloid interactions one can avoid problems, reduce development time and even create novel textures and flavors.
