Abstract:Gel soft confectionery is mainly composed of sweeteners， hydrocolloids， acidizing agents， and water， which present diverse texture， appearance， and taste. With the development of functional food， the category of low-sugar gel soft confectionery is increasing， which involves the introduction of many sugar substitute raw materials and active ingredients. However， their impacts on the gel structure and product stability have not yet been researched in depth. From the perspective of the stability of low-sugar gel soft confectionery， this paper introduced the common quality problems of gel soft confectionery， such as syneresis and crystallization. In addition， it summarized the characteristics of common raw materials （hydrocolloids， bulking agents， water，active ingredients， etc.）， their impacts on the storage stability of gel soft confectionery， and the research progress in the field of low-sugar gel soft confectionery in recent years， so as to provide references for the formula design and development of soft confectionery.