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Hydrocolloids and additives in gummy candies can bind strawberry flavor volatiles. The type of hydrocolloid (gelatin, pectin, and starch) and the concentration of the pectin, sugar, and acid, were varied. Volatile concentrations in the headspace of the solutions containing no hydrocolloids were significantly higher than the gels that contained hydrocolloids. Gelatin produced the lowest volatile concentrations...
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