Production of Gelatine-free Chewy Candies with Functional Properties
Abstract
Due to the BSE-problem and the growing endevor to replace animal raw materials by vegetable raw materials, gelatine lost some attractivity for many consumers these days. Nevertheless the properties of this raw material (machinability, texture) is highly appreciated in particular in the production of chewy candies. Therefore the aim of this project was to produce attractive and tasty chewy candies from vegetable gelatinising agents which have a similar texture as the commercially available, gelatine-containing products. Moreover, these chewy candies should have the character of a functional food due to the addition of special functional ingredients.
keywords chewy candy gelatinising agent functional food
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.02.2000 - 31.08.2000