Hydrocolloid Mixtures in Gummi Confections

摘要

Gelatin embodies more of the desired qualities for making gummi confections than another single hydrocolloid. Therefore, most gelatin replacers are mixtures of hydrocolloids. The properties of hydrocolloid mixtures can be difficult to predict without an understanding of the way in which they interact. Through an understanding of hydrocolloid-to-hydrocolloid interactions one can avoid problems, reduce development time and even create novel textures and flavors. The question of compatibility is whether or not a single- or multiple-phase system develops on mixing the hydrocolloids in a common solvent (usually water). If the two polymers are compatible, a clear single-phase system, similar to a sugar solution, results. If two polymers are not compatible, then two or more phases will develop, much like an oil-in-water emulsion.