Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d‐Psicose is classified as a type of rare sugar, which is a C‐3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d‐psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin‐based soft candies were formulated, and the effect of d‐psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X‐ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d‐psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin–lattice relaxation times obtained through monoexponential fitting (T1) were also obtained to explain some quality parameters.

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Emulsification effect of gum tragacanth (GT) obtained from Astragalus species is gaining particular interest in recent years. In this study, stabilization effect of GT, xanthan gum (XG), and sucrose monopalmitate (SMP) was investigated by keeping their concentration constant (0.5% w/v) for the oil-in-water emulsions containing 20% (v/v) sun flower oil and 2% (w/v) whey protein isolate. Emulsification was achieved by using high shear homogenization. Particle size and T 2 (spin-spin relaxation time) measurements were performed for the characterization and repeated over the course of 28 days. Emulsion stability index (ESI [%]) was measured and rheological characterization was also performed. The lowest particle size was found for the XG emulsions and this was attributed to the pseudoplastic behavior of xanthan compared to GT (n Xanthan = 0.188 â n GT = 0.721). Xanthan emulsions thinned out dramatically when sheared during homogenization, and consequently, floccules formed could have been disrupted more resulting in smaller particle size. Result of rheological experiments showed that SMP emulsions were fit to Newtonian model, while XG and GT showed shear thinning behavior and fit to a power law model. Apparent viscosity of XG emulsions was found significantly higher than the GT ones. The most stable emulsions were the ones prepared by XG and they remained stable during 28 days. Although GT emulsions could not protect their stability during 28 days, ESI (%) results were found similar with XG indicating promising emulsification effect of GT.