August 18, 2025npj Science of FoodOpen Access

Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies

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Gel strength of fish gelatin improved by 62.65% with locust bean gum modification at pH 3, enhancing its performance.
At pH levels 3-7, the melting temperature for modified fish gelatin reached 28.86°C, surpassing the unmodified variant.
Observational analysis demonstrates enhanced gel properties through electrostatic and hydrogen bonding interactions.
This approach calls for further exploration into modified fish gelatin for applications in acidic food products.

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Laboratory analysis shows improved gel properties in fish gelatin with locust bean gum for acidic systems, indicating potential for gummies.

Wu et al. (2025) studied this question.

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Laboratory analysis shows improved gel properties in fish gelatin with locust bean gum for acidic systems, indicating potential for gummies.