A research study from Ozyegin University and Middle East Technical University checked out the ideal formula and storage conditions for gummy candies. The research could assist enhance gummy sweet shelf life and quality throughout different environments. For gummy sweets, texture might be even more essential than taste. Keeping gummies in good condition depends on their solution and storage, both of which change how the particles in the candies connect together.
They desired to comprehend how these modifications impacted features like candy texture, moisture material, and pH.
They then studied the resulting features of the candies before and after storage.
To tackle these concerns, the group adjusted a range of inputs while making the gummies, from the glucose syrup-to-sucrose ratio to starch and gelatin concentrations. They wished to comprehend how these changes affected features like sweet texture, moisture material, and pH.
They then studied the resulting functions of the sweets before and after storage. Storage conditions differed from 10 to 30 degrees Celsius (50 to 86 degrees Fahrenheit) for 12 weeks or 15 to 22 ° C (59 to 72 ° F) for a year.
Such extensive combinations of procedures provided their own obstacles during the study.
Gummy sweet as a food model for texture. Credit: Suzan Tireki.
” A high number of specifications was the primary challenge in our research study,” author Suzan Tireki said. “We had eight various candy formulas, four various temperature conditions, and two different storage times. Another obstacle was to search for a common design for all these 8 formulations, as each of them acted differently.”.
To account for such a range of variables, the scientists utilized a statistical model to explain how each mix affected the quality parameters of the gummy. They specifically checked out the chemical crosslink distances, or the length of bonds between particles in the sweet.
” The most ingenious part of our study was examining the texture of the gummy candies by estimating the average crosslink ranges using the firmness information originating from texture profile analysis,” Tireki stated.
The wetness material and pH, for instance, were greatly depending on the glucose syrup-to-sucrose ratio, whereas the gelatin content affected crosslink ranges.
” Our most surprising finding was that hardness and average crosslink range were not impacted by the amount of starch,” Tireki stated.
Identifying the most stable combinations for gummies can extend service life and enhance sweet quality in different climates and across the food industry.
The scientists next aim to explore the role of plant-based formulations, mold shapes, and packaging types.
Reference: “Investigation of typical crosslink distance and physicochemical homes of gummy candy throughout storage: Effect of formula and storage temperature level” by Suzan Tireki, Gulum Sumnu, and Serpil Sahin, 17 May 2023, Physics of Fluids.DOI: 10.1063/ 5.0146761.
A research study from Ozyegin University and Middle East Technical University explored the ideal formulation and storage conditions for gummy candies. The research could help improve gummy candy shelf life and quality across different environments.
Lots of active ingredient and storage combinations reveal what aspects make some gummies more difficult than others and how item formula impacts life span.
For gummy sweets, texture may be a lot more important than taste. Biting into a difficult, stale reward is disappointing, even if it still carries a burst of sweet taste. Keeping gummies in good condition depends upon their solution and storage, both of which change how the molecules in the sweets connect together.
In Physics of Fluids, by AIP Publishing, scientists from Ozyegin University and Middle East Technical University performed a series of experiments that explore how altering key parts of the gummy-making procedure affects the end product, as well as how the sweets act in various storage temperatures. They used these results to identify the most shelf-stable mix for gummy candies.
