THE EFFECT OF ADDED SUCROSE AND CORN SYRUP ON THE PHYSICAL-PROPERTIES OF GELLAN-GELATIN MIXED GELS

Gellan-gelatin blends in the presence of high levels of co-solute (sucrose plus corn syrup) are thermally stable systems with increased gel strength. Dynamic oscillatory analysis (frequency, time-temperature and strain sweeps) demonstrated that the two polymeric components form gelled phases with diverse viscoelastic properties. Gellan continuous mixtures could be prepared easily since the polysaccharide is capable of forming a supporting matrix at high temperatures during a cooling scan allowing gelatin to gel in particulate inclusions (slower gelling filler). The continuous gellan phase exhibited a viscoelastic character with the thermoelasticity of a rubber-like material. Supersaturated gellan samples (85% solids in the bulk) transformed progressively on cooling from a rubbery material to a substance of glass-like consistency. It was concluded that concentrated polymer phases in the composite (effective concentrations), with the thermally stable gellan as the supporting phase, can account for the commercially attractive textural properties noticed in gellan plus gelatin structured dessert and confectionery gels.