The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies.

This study found that 4 g kg-1 CMC were able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote widely development of vegan gummy candies. This article is protected by copyright. All rights reserved.