Rheological and Structural Properties of k‐Carrageenan/Xanthan Gum Gummies Architected With a New Natural Additive

ABSTRACT Biohybrids (BHs)based on bentonite and anthocyanins can be produced as alternatives to synthetic colorants. However, no information is available on the interaction of biohybrid with food system. This research studies the rheological properties of gummies containing k‐carrageenan and xanthan gum incorporated with a BH. The incorporation of BH (≤ 2% w/w) increased the flow consistency index and shear thinning effect in melted gummies at 85°C. During cooling from 90°C to 25°C, the presence of BH altered the sol–gel transition temperature typical in carrageenan systems, probably by the formation of carrageenan complexes. At 25°C, all gummies had a solid‐like response with elastic modulus ( G ') higher than viscous modulus ( G "). G ' values increased linearly with BH concentration, and the linear viscoelastic region and breaking strain decreased with BH concentration, indicating that this natural additive acted as a reinforcing material.