{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T10:13:45Z","timestamp":1789467225361,"version":"build-2803163510"},"reference-count":110,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Sweet food systems present a uniquely complex environment for starch functionality across confections, baked goods, dairy desserts, fruit\u2010based products, and bakery fillings. The role of starch varies fundamentally between product categories; therefore, its selection and application cannot be treated as generic. The sugar\u2010dominated matrices of these products alter starch gelatinization temperature, retrogradation tendency, and water distribution in ways that vary with sweetener identity, concentration, and molecular structure; however, real sweet food systems are inherently multicomponent, making starch behavior in these matrices substantially more complex than model\u2010system predictions suggest. This review provides an integrated starch selection framework for sweet food formulation, analyzing functionality and modification requirements across seven major product categories: caramel and toffee, gummies and jelly candy, hard candy, cookies and biscuits, bakery fillings, jams and fruit preserves, and custards and dairy desserts. The central principle is that starch selection must be matched to the dominant failure mode of the specific matrix because no single starch type or modification approach addresses the full range of functional requirements across sweet food systems. The sugar\u2010starch interaction is established as the mechanistic foundation for product\u2010specific selection, with particular attention to how reformulation pressures, including sugar reduction, fat reduction, and clean\u2010label demands, alter this interaction in ways that make conventional reference data unreliable. Recommendations are explicitly characterized as directly evidenced by product\u2010specific studies or analytically synthesized where direct evidence is absent, transparently identifying where experimental validation remains needed. Three cross\u2010cutting formulation challenges are critically examined: the clean\u2010label paradox, starch\u2010flavor binding, and the limitations of predictive models in multi\u2010ingredient sweet food matrices.<\/jats:p>","DOI":"10.1111\/jtxs.70117","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T08:42:32Z","timestamp":1789461752000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Starch Selection in Sweet Food Systems: A Texture\u2010Driven Framework Across Confectionery and Dessert Matrices"],"prefix":"10.1111","volume":"57","author":[{"given":"Nazanin","family":"Pournemati","sequence":"first","affiliation":[{"name":"Department of Bioresource Engineering McGill University  Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2691-3179","authenticated-orcid":false,"given":"Benedicta","family":"Biyimba","sequence":"additional","affiliation":[{"name":"Department of Food Science and Agricultural Chemistry McGill University  Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5420-8358","authenticated-orcid":false,"given":"Ariel","family":"Buzera","sequence":"additional","affiliation":[{"name":"Food Science and Technology D\u00e9partement Universit\u00e9 Evang\u00e9lique en Afrique (UEA)  Bukavu Sud\u2010Kivu Democratic Republic of Congo"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2254-9584","authenticated-orcid":false,"given":"Idaresit","family":"Ekaette","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering McGill University  Quebec Canada"},{"name":"Department of Food Science and Agricultural Chemistry McGill University  Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110323","article-title":"Roles of Protein, Starch and Sugar in the Texture of Sorghum Biscuits","volume":"136","author":"Adedara O. 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