Evaluation of seaweed-derived hydrocolloids as functional replacements for gelatin in gummy production
DOI:
https://doi.org/10.55573/JISED.118802Keywords:
Seaweed-derived Hydrocolloids, Carrageenan, Agar, Alginate, Gelatin Substitution, Gummy Confectionery, Physicochemical PropertiesAbstract
Gummies are confectionery products that rely on hydrocolloids to stabilize their formulations by forming gel networks that entrap high-moisture sugar syrups. These hydrocolloids play an essential role in determining the products' texture, appearance, and flavour release. This study investigated the potential of replacing animal-derived gelatin with seaweed-derived hydrocolloids, namely agar, carrageenan, and alginate, in gummy confectionery formulations. Four formulations were prepared: a gelatin control (F1), an agar-based formulation (F2), a carrageenan-based formulation (F3), and an alginate-based formulation (F4). The formulations were evaluated in terms of their physicochemical properties, texture profile analysis (TPA), syneresis, and microstructural characteristics using scanning electron microscopy (SEM). The results showed that the seaweed-derived hydrocolloids maintained relatively stable acidic pH values (3.4–3.5) and *did not produce statistically significant differences in colour lightness (L)**. Moisture content ranged from 15.8% to 18.4%, with the gelatin formulation exhibiting the highest value and the alginate formulation the lowest. Syneresis testing revealed higher water release in the agar- and alginate-based formulations after 14 days of storage, indicating comparatively lower water-retention stability. In contrast, the gelatin and carrageenan formulations demonstrated lower syneresis values, suggesting better moisture retention during storage. Textural analysis showed that carrageenan achieved a gel strength of 245 g Bloom, which was relatively close to that of gelatin (260 g Bloom). Carrageenan also exhibited relatively high springiness and cohesiveness, indicating its potential to provide a balanced textural profile comparable to gelatin. Overall, the findings identify carrageenan as the most promising seaweed-derived hydrocolloid alternative to gelatin among the formulations investigated. The use of carrageenan, particularly that derived from Eucheuma cottonii, may contribute to the development of plant-based and halal-compliant gummy products while supporting the sustainable utilization of marine resources. Further formulation optimization and processing studies are required to establish its technical and commercial feasibility.
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