Förutsättningar för utveckling av sockerreducerad konfektyr

Sammanfattning: The purpose of this project was to determine the requirements needed for a soft sugar reduced gelatin confectionery. The project was created together with the confectionery company BUBS Godis AB. The product needed to have qualities that are sufficient enough compared to the consumers’ sensory desires. The sugar substitutes were not allowed to be metabolized into sugar in the body, have any laxative effect or contain any allergens. Sugar was reduced with 30 and 50 % and replaced with erythritol, sucralose, microfibrillar cellulose (MFC), gum arabic and collagen peptides. The amount of the four last mentioned ingredients was changed in order to analyze their impact on the product. Measurements for water activity, water content, hardness and elasticity with a textural profile analyzer, and a sensory evaluation for aroma, taste and texture, were performed. The results showed higher water activity and water content compared to regular gelatin confectionery. The confectionery had a high elasticity and softness. The positive sensory properties were sweetness, raspberry flavor and aroma as well as a soft texture. Some products showed undesired properties such as astringency and granularity. The price was estimated to be higher for the sugar reduced confectionery compared to regular confectionery on the market. In conclusion, this is a first step towards a soft sugar reduced gelatin confectionery with the specific qualities desired from BUBS Godis AB, but to optimize the product there are some improvements that need to be made.