Development and technological perspectives of low-sugar gelled fruit creams

Zulema Llorente-Romero; Edwin F. Cerda

doi:10.5281/zenodo.16741130

Authors

Zulema Llorente-Romero Corporación Universitaria Remington, Medellín, Colombia Author https://orcid.org/0000-0001-7153-4155
Edwin F. Cerda Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Latacunga, Ecuador Author https://orcid.org/0009-0004-4472-6812

DOI:

https://doi.org/10.5281/zenodo.16741130

Keywords:

hydrocolloids, gelled creams, low sugar content, natural gums, food development

Abstract

This review examines the application of hydrocolloids, particularly natural gums like xanthan gum and locust bean gum (LBG), in the production of low-sugar fruit gel products, including creams, jellies, and marmalades. Their technological applications, blending efficiency, and functional properties are explored, along with a comparison with traditional pectin. The studies analyzed demonstrate that these gums can enhance the texture, stability, and rheological properties of reduced-sugar formulations, while also providing acceptable sensory characteristics and promoting the production of healthier foods. Advances in product development, such as gel creams, are also being identified, along with research focused on specific formulations. However, technical and economic limitations are recognized, such as variability in gum quality and cost, which can hinder their industrial implementation. Finally, the focus is on trends in clean labeling, the potential for innovation in the functional food industry, and the growing consumer preference for natural and sustainable products, consolidating alternative hydrocolloids as a tool for the future of food development.

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