The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies

BACKGROUND As plant‐based foods have become more mainstream in recent years, carrageenan has been used to replace animal‐derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. RESULTS This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg−1 carboxymethylcellulose (CMC) composited with 20 g kg−1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg−1 CMC promoted side‐by‐side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8–12 g kg−1) led to electrostatic repulsion that dominated in the system, inhibiting the gel‐forming process and thus resulting in a weak gel structure with accelerated syneresis. CONCLUSION This study found that 4 g kg−1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.