Effect of Sucrose and Sucralose on the Gelation of Gelatin

It is well-known that sugars such as sucrose increase the gelling temperature and mechanical properties of gelatin. In this study, the effects of sucrose and sucralose, a sucrose derivative obtained by the chlorination of sucrose, on the gelation behavior of gelatin were investigated. The gelation of gelatin, monitored by rheological properties and helix formation, was enhanced by the addition of sucrose but inhibited by the addition of sucralose. For both sucrose and sucralose, the gelation kinetics were governed by the undercooling from the gelling temperature. To gain insights into the mechanisms by which sucrose and sucralose stabilize and destabilize gelatin gels, respectively, the preferential solvation of a collagen model peptide in aqueous solutions of sucrose or sucralose was measured using small-angle X-ray scattering. The observed preferential solvation behavior of the peptide was consistent with the results of the effect of these sugars on the gelation behavior of gelatin.