Thermal and Physical Properties of Gummy Candies and Marshmallows Made With Isomaltulose and Allulose

Rare sugars are becoming increasingly popular as alternatives to sucrose within the confectionery industry. To effectively incorporate them into confections, it is valuable to have a firm understanding of how the rare sugars affect the physicochemical properties of confections. Gummy candies and marshmallows were made using sucrose, and then again, completely replacing the sucrose first with the rare sugar isomaltulose and next with allulose. The candies were imaged with scanning electron microscopy, showing the different crystallization behaviors within the candy matrices. Texture analysis was used to determine cohesiveness, hardness, and gumminess of the candies. Gummy candies made with isomaltulose were harder and less cohesive than those made with sucrose and allulose (hardness values of gummy candies made with Sucrose: 82.8 ± 34.0 N; Isomaltulose: 350.9 ± 40.9 N; Allulose: 26.55 ± 5.7 N). Marshmallows made with allulose were softer and less cohesive than those made with the other sugars. Moisture sorption isotherms were determined, indicating that candies made with isomaltulose remained relatively stable across the range of water activities. Comparatively, allulose had a higher affinity for water within the same storage conditions. Thermal properties were additionally studied. Candies made with allulose regularly had a lower glass transition temperature than those made with the other sugars. Results indicated that the use of isomaltulose and allulose do affect the thermal and physical properties of confections and have different suitability for use.