Abstract
Gummies and jellies are a class of confections based on a hydrocolloid (sometimes called a stabilizer) that provides a network to hold relatively high moisture content sugar syrup. Licorices and licorice-like products mainly use flour as their source of stabilizer and for this chapter flour will be used in the same context as a hydrocolloid. The hydrocolloid gel also influences appearance, flavor release, and textural attributes. Traditionally, the term gummy (sometimes written as gummi) is reserved for candies made with gelatin, although this practice is not strictly followed around the world. Candies made with other hydrocolloids are generally called jellies. The most common hydrocolloids are gelatin, starch, and pectin. Each hydrocolloid imparts its own unique texture and organoleptic properties to the candy. Other hydrocolloids (such as agar, gum arabic, carrageenan, etc.) are often used in mixtures with other hydrocolloids to impart new characteristics and textures. Table 12.1 provides a comparison of various attributes of gummy and jelly candies based on different stabilizers.
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Acknowledgments
Thanks to Pam Gesford (Hershey), Tom Johnson (Gimbal Brothers), Carl Moore, Michelle Schwenk (ADM), Kristi Sufferling (Nitta Gelatin) and Giri Veeramuthu (American Licorice) for providing input to this chapter.
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Jellies, Gummies and Licorices. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_12
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DOI: https://doi.org/10.1007/978-3-319-61742-8_12
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