A review on polysaccharide-based jelly: Gell food

Abstract

The prevalence of gel foods in the food industry has grown significantly due to their high water content, low calorie content, and ability to enhance satiety. This review focuses on jelly powder, the earliest form of gel food in the current food industry. Jelly is the earliest form of the gel-food, dating back to the Northern Song dynasty in China, and it relies on gelatinizing and aging of starch to form a gel. With the development of technology, jelly gradually evolved to rely on gel form of food additives. Jelly is divided into starch jelly and non-starch jelly according to their different gel formation. The development status of the two kinds of jelly is also summarized. Additionally, the current research status of these materials is summarized to broaden the understanding of gel food and offer valuable insights for future research in this field.

Keywords

• Gel food
• Jelly
• Polysaccharide