Properties of Sugar-contained Carrageenan and Gelatin Gel
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Abstract:
For development of soft candy, influence of colloid concentration and syrup proportion on the textural properties and water activity of sugar-contained gel were researched. Results showed that sugar-contained carrageenan gel formed with varied hardness when, 1% to 3% of carrageenan was used. For the sugar gel containing 1% carrageenan, higher than 69.8% of total sugar content resulted in the decrease of the water activity to 0.75.For 9.5% gelatin-contained gel system, 64% of the total sugar led to 0.75 of water activity of the gel and the gel formed was elastic. In the mixed gum sugary system, along with the increase in the amount of gelatin added, the hardness of the mixed gum gel increased, and its elasticity first increased but then decreasedto a certain extent. The cohesion of the mixed gum gel gradually increased, thus making chewiness increased. The optimum content of carrageenan, total sugar and gelatin were 0.8%, 65% and 6.4%, under which the water activity reduced 0.75. It was also found that high-fructose corn syrup had higher capability in reducing the water activity than sucrose.
