Acid-modified corn starch a viable alternative for gummy confections, say researchers

18-Jun-2012 - Last updated on 19-Jun-2012 at 16:11 GMT

Formulating gummy confections with acid-modified corn starch (ACMS) is a feasible alternative to other gelling components such as regular starch, gelatin or pectin, according to a study.

Paulo Marfil et. al suggested in a study published in the journal Food Biophysics that ACMS could be used to supplement other gelling agents to give a new texture and appearance to gummies.

What is ACMS?

Starch is widely used alone or with other gelling agents to provide structure in jelly and gum products

However, acid can be added to starch and heated to create ACMS, a hydrolyzed starch, which is then netrualised, mixed and dried.

The acid causes the starch granules to be readily soluble in in boiling water and disintegrable when cooked, giving a hot paste and higher gel viscosity than native starches.

Demand for more exciting gummies

“Common confectionery gel products form a portion of the lucrative confectionery market and there are continual consumer demands for more interesting and innovative products that have new and exciting textures, flavors and appearances,“ said the study.

“Improving or modifying confectionery gel textures can meet these demands, but first an understanding of how the behavior and structure of the gel is developed must be achieved” it continued.

The researchers therefore investigated the influence of ACMS addition in gelatin based gummy confections.

Properties of ACMS gummies

Through texture profile analysis, scanning electron microscopy and confocal laser scanning microscopy, they concluded that ACMS was a feasible alternative.

The study found that ACMS gummies had significantly different structures with more hollow zones with starch granules inside. These gummies were also harder, more opaque and showed a reduced stringiness and adhesiveness.

“Based on these considerations, the addition of AMCS to gelatin gels in suitable proportions can be a feasible alternative to formulation of gummy confectioners,” concluded the study.

Soruce:

Food Biophysics

DOI 10.1007/s11483-012-9262-3

‘Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections’

Authors: Paulo H. M. Marfil & Ana C. B. M. Anhê & Vania R. N. Telis (2012)