IMPROVEMENT OF JELLY CONFECTIONERY TECHNOLOGY WITH LOW GLYCEMIC LOAD

Abstract

The growing prevalence of type 2 diabetes mellitus, obesity, and metabolic syndrome worldwide has prompted the food industry to develop confectionery products with reduced glycemic impact. Traditional jelly confectionery (marmalade, pastilles, jelly candies) typically contains 60–75 % sucrose and starch syrup, resulting in a high glycemic index (GI) of 65–80 units and substantial glycemic load (GL). The development of jelly products with GL below 10 units per serving represents a significant technological challenge, since sucrose performs not only sweetening but also structural, water-activity-regulating, and preservative functions in such products.
The aim of the article is to provide scientific justification and technological recommendations for improving the formulation of jelly confectionery with low glycemic load through complex replacement of sucrose with natural and polyhydric sweeteners with reduced GI, using agar-agar as the principal structuring agent and inulin as a functional ingredient.
The proposed model formulation contains erythritol (25 g), inulin (12 g), isomalt (8 g), steviol glycosides (0.12 g), agar-agar (1.4 g), fruit puree (15 g), citric acid (0.8 g), natural colorants and flavorings (0.3 g), and water (up to 100 g). 
The improvement of jelly confectionery technology with low glycemic load requires a complex formulation approach involving simultaneous replacement of sucrose with polyols and high-intensity sweeteners, combined with enrichment by functional ingredients such as inulin. Agar-agar demonstrates significant advantages as a plant-based structuring agent for sucrose-free jelly products. The proposed formulation theoretically provides a product with GI of 25–30 units, GL below 3 units per serving, and dietary fiber content allowing functional food labeling.