The wall material of the new gel candy serves as a crucial support and sealing core material, with its performance directly impacting the quality of the gel candy.While gelatin-based wall materials possess good mechanical properties, their thermal stability is insufficient.In contrast, carrageenan-based wall materials exhibit strong thermal stability but weak mechanical properties, rendering them unsuitable as standalone gel candy wall materials.In the study, the composite preparation of gelatin and carrageenan was utilized to enhance the mentioned mechanical properties and stability, thereby producing high resistance to temperature, moisture, and rupture pressure.Such utilization led to improved sensory evaluation stability during the gel candy storage period.Furthermore, the comprehensive stability index integrated the quality indices of new gel confectionery during the storage period into a single quantifiable standard, enabling the assessment of changes in stability and comparison of food stability under different storage temperatures.Using a response surface experiment with gelatin, carrageenan, and glycerol as independent variables and sensory evaluation and resistance evaluation as dependent variables, 100∶3.4∶30 was found to be the optimal ratio of three independent variables for wall materials.Subsequently, gelatin and gelatin-carrageenan composite were utilized to prepare gel confections, and the changes in drying weight loss and sensory evaluation during a 90-day storage period at 25, 35, and 45 ℃ were measured.The comprehensive stability indexes were then determined based on the changes in quality indices.
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