Texture and structure of gelatin/pectin-based gummy confections

The texture of gelatin: high-methoxyl pectin gummy gels was quantified by i nstrumental and sensory techniques and their microstrucuture examined by li ght and transmission electron microscopy. Gelatin: FIM pectin confectionery gels (33.4% sucrose and 29.8% 42 DE corn syrup solids) with 3.0, 4.5, or 6 .0% gelatin and 0.0, 0.5, 1.0, or 1.5% FIM pectin were formed into oval-sha ped samples and fractured in tension. Descriptive sensory evaluation was do ne on seven of these gels in duplicate by 10 experienced panelists using fr ee choice profiling. The addition of pectin reduced the strain at fracture of gelatin gels. Stress at fracture could be described by upper and lower b ound behavior. Microstructural analysis suggested that at high total polyme r or pectin concentration, increased phase viscosity and rate of gelation i nfluenced structure by preventing coalescence of the dispersed gelatin-rich phase. Micrographs suggested that gelatin in the pectin-rich phase was con centrated enough to gel and contributed to mixed gel properties. Gels were described variously as soft to firm and brittle to rubbery. Mixed gels were more fruity, sweet, and tart than pure gelatin gels. Gels with a high degr ee of coalescence of the dispersed phase were described as pulpy. Sensory t exture first principal component values correlated with strain at fracture (r = 0.90), log [stress at fracture] (r = 0.87), and flavor first principal component values (r = 0.83). (C) 2001 Elsevier Science Ltd. All rights res erved.