[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-31432":3,"doc-seo-31432":27},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"file_id":15,"file_url":16,"file_type":17,"file_size":18,"view_count":4,"is_deleted":4,"is_public":19,"is_downloadable":19,"audit_status":19,"page_count":20,"language":21,"language_code":22,"table_of_contents":23,"faqs":24,"seo_title":13,"seo_description":14,"update_tm":25,"read_time":26},31432,1649267921044,"Ava Thompson","https://us-avatar.wpscdn.com/avatar/1800007509477c92dfb?_k=1779183583414876462",8,"Research & Report","Influence of Sugar Substitute in Rheology of Fruit Gel","Chapter 14 examines how replacing sucrose with alternative sweeteners affects the rheological behavior and functional performance of fruit gel products. It introduces rheology as a key driver for food processing, handling, manufacturing, and quality control, then describes fruit gels as sugar–acid–pectin systems whose structure and mouthfeel depend on pectin type, acidity, sugar formulation, temperature, and calcium for low-methoxyl pectin. The discussion frames low-sugar fruit gel formulation as a texture and rheology engineering challenge, and outlines fundamentals of food gels as viscoelastic or plastic, crosslinked networks.","cbCaicAId1TXgIig","https://ap.wps.com/l/cbCaicAId1TXgIig","pdf",2408812,1,22,"English","en","# 14.1 Introduction\n## Fruit gel composition and sugar–acid–pectin systems\n## Sugar reduction and alternative sweeteners\n# 14.2 Food Gels\n## Definition and characteristics\n## Gelation mechanisms and classification","[{\"question\":\"Why are rheological properties important for food processing and product quality?\",\"answer\":\"Rheology governs deformation and flow behavior, which affects equipment design and handling systems and directly impacts quality during manufacturing and storage.\"},{\"question\":\"What makes fruit gels form and determine their structure and mouthfeel?\",\"answer\":\"Fruit gels are sugar–acid–pectin gels; their structure, appearance, and mouthfeel depend on pectin level and functionality, acidity, sugar type and quantity, setting temperature, and calcium for low-methoxyl pectin systems.\"},{\"question\":\"How does replacing sucrose with other sweeteners influence fruit gel development?\",\"answer\":\"Partial or full replacement is technologically feasible but creates formulation challenges because the product must remain comparable to sugar-based versions in textural and rheological profiles.\"}]",1779483664,55,{"code":4,"msg":28,"data":29},"ok",{"site_id":30,"language":22,"slug":31,"title":13,"keywords":32,"description":14,"schema_data":33,"social_meta":84,"head_meta":86,"extra_data":88,"updated_unix":25},105,"influence-of-sugar-substitute-in-rheology-of-fruit-gel","",{"@graph":34,"@context":83},[35,52,66],{"@type":36,"itemListElement":37},"BreadcrumbList",[38,42,46,49],{"item":39,"name":40,"@type":41,"position":19},"https://docshare.wps.com","Home","ListItem",{"item":43,"name":44,"@type":41,"position":45},"https://docshare.wps.com/document/","Document",2,{"item":47,"name":12,"@type":41,"position":48},"https://docshare.wps.com/document/research-report/",3,{"item":50,"name":13,"@type":41,"position":51},"https://docshare.wps.com/document/influence-of-sugar-substitute-in-rheology-of-fruit-gel/31432/",4,{"url":50,"name":13,"@type":53,"author":54,"headline":13,"publisher":56,"fileFormat":59,"description":14,"dateModified":60,"datePublished":60,"encodingFormat":59,"isAccessibleForFree":61,"interactionStatistic":62},"DigitalDocument",{"name":9,"@type":55},"Person",{"url":39,"name":57,"@type":58},"DocShare","Organization","application/pdf","2026-05-22",true,{"@type":63,"interactionType":64,"userInteractionCount":4},"InteractionCounter",{"@type":65},"ViewAction",{"@type":67,"mainEntity":68},"FAQPage",[69,75,79],{"name":70,"@type":71,"acceptedAnswer":72},"Why are rheological properties important for food processing and product quality?","Question",{"text":73,"@type":74},"Rheology governs deformation and flow behavior, which affects equipment design and handling systems and directly impacts quality during manufacturing and storage.","Answer",{"name":76,"@type":71,"acceptedAnswer":77},"What makes fruit gels form and determine their structure and mouthfeel?",{"text":78,"@type":74},"Fruit gels are sugar–acid–pectin gels; their structure, appearance, and mouthfeel depend on pectin level and functionality, acidity, sugar type and quantity, setting temperature, and calcium for low-methoxyl pectin systems.",{"name":80,"@type":71,"acceptedAnswer":81},"How does replacing sucrose with other sweeteners influence fruit gel development?",{"text":82,"@type":74},"Partial or full replacement is technologically feasible but creates formulation challenges because the product must remain comparable to sugar-based versions in textural and rheological profiles.","https://schema.org",{"og:url":50,"og:type":85,"og:title":13,"og:site_name":57,"og:description":14},"article",{"robots":87,"canonical":50},"index,follow",{"doc_id":7,"site_id":30}]