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<p>This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (<i>κ</i> and <i>ι</i>) and commercial <i>κ</i>/<i>ι</i> carrageenan blends (<i>κ</i> + <i>ι</i>), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend systems. Additionally, the incorporation of a novel natural colorant composed of anthocyanins and bentonite was tested in the gummy formulation. The natural colorant dispersed well in both hybrid and commercial carrageenan-based gummies. Melting gummies did not have a sol-gel transition (<sub>Tsol–gel</sub>) because of the high elasticity of the systems and all gummies had a solid-like behavior (G’ &gt;G’’) independent of frequency after gelation. The incorporation of BH acted as a reinforced agent into the gummy matrix. Overall, hybrid carrageenans structured gummy candies with comparable rheological response to those manufactured using commercial <i>κ</i>/<i>ι</i> carrageenan blends, highlighting their potential for food applications.</p>

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Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties

  • 期刊论文

  • 发表日期：

    2025年9月25日

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  • Maria Alice Freitas Monteiro,
  • Bruno Faria,
  • Izabel Cristina Freitas Moraes,
  • German Ayala Valencia,
  • Loic Hilliou

摘要

This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (κ and ι) and commercial κ/ι carrageenan blends (κ + ι), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend systems. Additionally, the incorporation of a novel natural colorant composed of anthocyanins and bentonite was tested in the gummy formulation. The natural colorant dispersed well in both hybrid and commercial carrageenan-based gummies. Melting gummies did not have a sol-gel transition (Tsol–gel) because of the high elasticity of the systems and all gummies had a solid-like behavior (G’ >G’’) independent of frequency after gelation. The incorporation of BH acted as a reinforced agent into the gummy matrix. Overall, hybrid carrageenans structured gummy candies with comparable rheological response to those manufactured using commercial κ/ι carrageenan blends, highlighting their potential for food applications.