New Approaches to
Gelling Agents in
Confectionery

INTRODUCTION
This paper will deal mainly with
the use of the gelatin and pectin in
gelled confectionery.
Although those ingredients are
not necessarily new in the production
of confections, I think that the
new approach to gelation of gelatin
and the way gelatin and pectin are
combined, can open new perspectives
for the confectionery industry.
Gelatin and pectin are two important
texturizers in a large range of
confectionery products. They are
used alone or in combination with
other texturizers to manufacture
products such as gummy bears, wine
gums, pastilles, yogurt gums,
deposited licorice products, marshmallows,
fruit chews, etc.
In this paper I shall first of all give
you a short description of gelatin
and pectin (definition, raw materials,
characteristics). I shall describe
the main differences when used in
gelled confections, then discuss the
new approach to gelation of gelatin
in confectionery, present the possibilities
that offer the combination of
gelatin and pectin in the production
of gelled confectionery, and finally
describe the use of combinations of
LM pectins + Ca-salts for gelled
confections
GELATIN
Structure
Like all proteins, gelatin is composed
of amino-acids, linked together
by peptide bonds.
Approximately 20 amino-acids
are obtained by hydrolysis of natural
proteins. Gelatin contains practically
all of these, with the following
preponderances:





Dosya türü: pdf

Şifre: www.forumfood.net