The elastic modulus and viscosity of gum candy are linearly depended on the applied mechanical stress presumably in consequence of the structure changes in gelatine gel changed under mechanical stress. The electrical impedance spectroscopy can be used for detection such structural changes. The relaxation curves and the electrical impedance spectra of gum candies under various deformations were detected. The measured relaxations were approached with stretched exponential function and the

more »

... e spectra were modelled with a circuit consisting of serial connection of a resistance and a distributed element. The connection of rheological parameters with electrical parameters was determined.