A Review: Sugar-Based Confectionery and the Importance of Ingredients

Abstract

Sugar-based confectionery products have a historical basis for many cultures and sugar-based confectionery, especially soft candies, has increased in popularity in recent years. Optimizing a well-designed candy is important to meet consumer expectations, which includes ingredient information about water, sucrose, corn syrup and various kinds of sugar substitutes, and gelling agent alternatives. For instance, water content, temperature, pH, glass transition temperature, molecular weight, and natural gelling properties of the gelling agents have impacts on the quality parameters of the final product. The objective of this review is to examine the production of sugar-based candies focusing on hard candies, soft candies, and Turkish delight. The review also reports on new trends in the formulations and how ingredients affect the final product in a very simple way.

Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics

“…The NS formulations containing inulin and XOS exhibited a significant increase in dry matter content over time, implying a higher risk of the NS formulations drying out. Indeed, the glucose syrup present in the HS and LS formulations might have contributed to the better retention of moisture in those formulations, as it can acts as a humectant [ 36 ]. In addition to the dry matter content, the water activity (a w ) value was also determined as an indicator of the stability of the product ( Table 2 ).…”

“…In addition, the contents of salt and components acting as humectants also affect the a w value [ 35 , 37 ], which is defined as the ratio of the vapor pressures of the product to plain water, or the ability of the molecule to escape the surface of the product [ 35 ]. The a w values of the soft confectionaries, including gummy candies, fall between 0.45 and 0.75 [ 5 , 36 ]. The herein obtained values of 0.69–0.79 were in the upper limit of the expected range, which probably resulted from the somewhat higher moisture content, in addition to the compositional profile of each formulation.…”

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

“…The confectionery market includes sugar-boiled confectionery, hard-boiled candies, jelly candies, gummies, toffees, and other sugar-based candies [ 2 ]. Among these, gummy candy is a very popular confectionery product that represents approximately 50% of the candy market value [ 3 ]. Due to the unique and chewy nature of gummies, they are widely consumed by everyone regardless of age group.…”

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production

“…16 Soft candies made with gelatin are extremely popular with children and are generally valued for making low-calorie candies because of their desired texture. 17 Gelatin can form very thermally stable and mechanically strong gel networks in the presence of phenolic acids and flavonoids of plant origin such as caffeic acid, chlorogenic acid, ferulic acid, and rutin via covalent bonding. 18 The functional qualities of jelly with the addition of ingredients such as raspberry and orange powder, 4 ethanolic dry extract of green propolis, 19 and aronia extract 20 have been evaluated.…”

“…Confectionery gels like gummies, jellies, and marshmallows are complex structures formed with hydrocolloids such as starch, gelatin, or pectin in the presence of sugar and glucose syrup 16 . Soft candies made with gelatin are extremely popular with children and are generally valued for making low‐calorie candies because of their desired texture 17 …”