The properties of several hydrophilic colloids were compared and two of them were chosen to form a complex, which made of the jelly sweets with a transparent, soft and elastic texture.

• 采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。