ISSN 2310-5283 e-ISSN 3041-1432 UDC 67; 68; 33
en

https://doi.org/10.62763/cb/1.2026.44

Vol. 19, No. 1, 2026

44-55

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    • Optimising the formulation of a milk-based jelly filling using microcrystalline cellulose and pectin

    Nina Stetsenko Nataliia Shapovalova* Dmytro Antiushko

    shap220577@gmail.com

    Received 20.01.2026, Revised 28.04.2026, Accepted 28.05.2026 Published 29.05.2026

    Abstract

    Dairy-fruit fillings for flour confectionery products remain technologically underexplored, yet face demanding performance requirements: structural stability during baking at 180-190°C, resistance to syneresis, and retention of a smooth, creamy texture after freeze-thaw cycling. The aim of study was to optimise the formulation of a milk-based jelly filling using a three-component stabilising system comprising low-methoxyl pectin (LMP, APA 104), modified starch (Thermflo waxy corn and Ultra-Tex tapioca), and microcrystalline cellulose (MCG 811, E460). Four model systems were prepared at a constant dry matter content of 8% and evaluated by rotational viscometry (Brookfield DV3T) and expert organoleptic assessment on a 10-point scale. The key finding was that the formulation containing 0.6% LM pectin, 3.6% modified starch, and 0.4% MCC (Sample 3) achieved an apparent viscosity of 18,000-24,000 mPa·s at 10 rpm, the narrowest hysteresis loop among all tested systems, and the highest expert scores for colour and clarity (8.8/10), creamy consistency (9.1/10), and behaviour within the product body after baking (8.9/10). Compared with the industrial control formulation, the optimised filling reduced dry matter content from 62.3% to 58.4%, eliminated visible syneresis after baking in éclair shells, and showed markedly improved freeze-thaw stability. The addition of MCC at 4 kg per tonne of filling acted as a colloidal stabiliser, narrowing the rheological hysteresis loop and improving thixotropic recovery. These results demonstrate that the synergistic combination of LM pectin, cross-linked starch, and MCC is an effective and industrially scalable strategy for developing heat-stable, clean-label dairy-fruit fillings 

    Keywords:

    smodified starch; hydrocolloids; low-methoxyl pectin; dairy-fruit filling; rheology; heat stability; gelation

    Suggested citation
    Stetsenko, N., Shapovalova, N., & Antiushko, D. (2026). Optimising the formulation of a milk-based jelly filling using microcrystalline cellulose and pectin. Commodity Bulletin, 19(1), 44-55. https://doi.org/10.62763/cb/1.2026.44
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