| abstract |
The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising the gel set point temperature, and increasing gel density. The stabilized gel component may be suitable for single phase or multiple phase gel-creme confectionery products. |