Rheological and microstructural changes of starch/sugar/gelatin gels as a function of processing

Soft-solid food gels obtain their characteristic desirable texture from an intricate combination of composition and the processing which the ingredients undergo. The gel being examined in this work is a starch/sugar/gelatine gel, as typically encountered in confectionery products. The gelatine and starch gel is a key determinant of textural properties of the gel, whereas the sugars mainly provide preservation and taste attributes. The exact nature of the gel, in particular the extent of mixing and the shape distribution of any separate phases, as affected by composition and processing, is not well understood. The aim of this work is to develop suitable tools and methods for characterising the food gel as a function of processing technique and conditions. The characteristics selected for investigation are rheological and microstructural attributes. Microstructure is especially important, as many relevant food properties are structure sensitive