Develop a systems approach to formulating sugar-free jelly.

Diabetes is a major cause of morbidity and mortality in the United States. There are 18.2 million people in the United States alone, or 6.3% of the population, who have diabetes. While an estimated 13 million have been diagnosed, unfortunately, 5.2 million people, or nearly one-third, are unaware that they have the disease.

For diabetics and those generally concerned about their health, low-sugar jellies are available in the market. But these are often sweetened with fruit juices, fructose, sugar alcohols or aspartame. The objective of researchers at Kansas State University was to formulate a sugar-free jelly sweetened with Sucralose and to evaluate its physical, microbiological and sensory properties.

The researchers examined sugar-free jelly as a whole system involving pH, solids levels, low methoxy pectin and calcium ions. Their experimental design had to account for all of these factors individually at first and then together in the system--which affected the outcome of getting a gel and gel properties. Sweetness, color and flavor were considered next, with the same approach being followed.

Investigators added low-methoxyl pectin (LMP) (1.25%), monocalcium phosphate (0.25%), maltodextrin DE (3%), Sucralose (0.06%), strawberry flavor (0.3%), sodium benzoate (0.05%) and red coloring (0.4%) to water. They included either xanthan gum (XG) (0.15%) or locust bean gum (LBG) (0.15%), or a combination of both.

Researchers adjusted the pH of the various mixtures to 3.3 using 0.13% citric acid. The samples were stored at either 40 C or 5 C and analyzed for syneresis, syneresis (the spontaneous shrinking of a gel with exudation of liquid), pH, water activity, color and microbial quality. The analyses were performed on specific days: the first, fifteenth, thirtieth and sixtieth day. The levels of moisture and total soluble solids (TSS) were measured only on the first day. Texture analysis was performed on the first and last day of the test. Sensory characteristics were evaluated by a trained six-member panel.

Researchers found that combining XG and LBG lowered syneresis by 58% and 79%, compared to using XG or LBG alone, respectively. pH values increased during the 60-day period, while water activity did not change for all treatments. Combining XG and LBG led to the development of a jelly with a higher hardness value--21.8 g--than did treatments using XG (13.2 g) or LBG (3.1 g) alone. Sensory scores were the highest in texture and mouthfeel for combinations of XG and LBG.

The results show that an acceptable sugar-free jelly can be made with combinations of XG and LBG, with LMP, maltodextrin and Sucralose. The benchtop work is done. The researchers are assisting a Kansas company in commercializing the technology. The scientists are still working with sugar-free products as well as low-carbohydrate products. Their research is mostly driven by requests from companies. Current projects include muffins, protein bars and pasta products.

Further information. Fadi Aramouni, Food Science Institute, Kansas State University, 216 Call Hall, Manhattan, KS 66506; phone: [phone]; fax: [phone]; email: [e-mail].