Abstract Gelatin is a commonly used gelling agent in many confectionery gel (CG) products such as gummy candies. The rheological behaviors of gelatin in gummy products are still poorly understood. The objective of this study was to investigate how gummy formulation affects rheological behaviors of the gelatin network in both linear and nonlinear viscoelastic regions. The effects of °Brix, acids, hydrocolloids, and nutrients on gelatin gelation in gummies were investigated using both small amplitude oscillatory shear (SAOS) tests and large amplitude oscillatory shear (LAOS) tests. °Brix appeared not to impact the gelling temperature of the gelatin gummy until it reached 80 or higher when the gelling temperature decreased probably due to the extrusion of sugar from the gelatin network. Both citric acid and malic acid weakened the gelatin gummy network due to their restrictive effect on the formation of hydrogen bonds. Incorporating hydrocolloids, such as pectin and agar-agar, into the gelatin gummy showed synergistic effect on the gel network due to the nature of hydrocolloids and the ratio to gelatin in the formulation. Incorporating inulin into gelatin gummy enhanced the gel network through hydrogen bonding between inulin and gelatin. As indicated by the frequency sweep tests, incorporating whey protein isolate caused a whey protein dominated bi-continuous gel network which was enhanced by the presence of gelatin. Large deformation rheological tests showed that the gelatin gummy with 81 °Brix had greater nonlinear behaviors under large shear strains, whereas gelatin gummy with 78 °Brix was more resistant to the large deformation. These gelation and stability differences of gelatin gummy network can contribute to the differences in texture and stability of gummies during processing and storage.

中文翻译：

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水胶体、酸和营养素对软糖明胶网络的影响

摘要 明胶是许多糖果凝胶（CG）产品（如软糖）中常用的胶凝剂。明胶在软糖产品中的流变行为仍知之甚少。本研究的目的是研究胶粘剂配方如何影响线性和非线性粘弹性区域中明胶网络的流变行为。使用小振幅振荡剪切 (SAOS) 测试和大振幅振荡剪切 (LAOS) 测试研究了°白利糖度、酸、水胶体和营养物质对软糖中明胶凝胶化的影响。°Brix 似乎不会影响明胶胶的胶凝温度，直到它达到 80 或更高，此时胶凝温度可能由于糖从明胶网络中挤出而下降。由于柠檬酸和苹果酸对氢键形成的限制作用，它们都削弱了明胶胶质网络。由于水胶体的性质和配方中与明胶的比例，将水胶体（例如果胶和琼脂）掺入明胶胶中显示出对凝胶网络的协同作用。将菊粉掺入明胶胶中，通过菊粉和明胶之间的氢键增强了凝胶网络。如频率扫描测试所示，掺入乳清蛋白分离物导致乳清蛋白主导的双连续凝胶网络，明胶的存在增强了该网络。大变形流变测试表明，81°Brix的明胶在大剪切应变下具有更大的非线性行为，而具有 78 °Brix 的明胶更能抵抗大变形。明胶软糖网络的这些凝胶化和稳定性差异会导致加工和储存过程中软糖质地和稳定性的差异。