Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.

A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup, combined with gelling components such as starch, gelatin, or pectin, along with food acid, flavourings and colourings. Common CG products include "jelly snakes," "jelly babies," "jelly beans," and form a portion of the lucrative confectionery market; however, there are continual consumer demands for more interesting and innovative products that have new and exciting textures, flavors and appearances. Improving or modifying CG textures can meet these demands, but first an understanding of how the behaviour and structure of the gel is developed must be achieved. Companies that will gain a competitive advantage in the confectionery market will be those able to actively manipulate and control sensory properties to meet exacting customer demands. This paper is a review of literature available on confectionery gels, their components, and factors that may affect their microstructure, texture, and rheology.

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