Application of Gelatin in Marshmallows
Application of Gelatin in Marshmallows
Gelatin is an essential ingredient in marshmallows, providing the unique spongy, elastic, and melt-in-the-mouth texture that defines the product. It acts as both a gelling agent and a foam stabilizer, making it irreplaceable in traditional marshmallow formulations.
1. Foam Stabilizer
Marshmallows are made by whipping air into a sugar syrup, creating a foam.
Gelatin stabilizes the air bubbles, preventing collapse and allowing the foam to set into a stable structure as it cools.
2. Gelling Agent
Gelatin forms a thermoreversible gel that gives marshmallows their firm yet bouncy texture.
It sets at room temperature and melts pleasantly at body temperature, enhancing mouthfeel.
3. Texture and Elasticity
Gelatin contributes to the characteristic chewiness and stretch of marshmallows.
Provides a light, springy bite that distinguishes marshmallows from other sugar confections.
4. Melt-in-the-Mouth Sensation
Because gelatin melts at around body temperature (~35°C), it gives marshmallows their signature smooth melt in the mouth.
Gelatin Advantages:
- Clean-label, natural protein from animal collagen
- Compatible with a wide range of flavors and sweeteners
- Thermoreversible: Easy to work with in hot/cold processes
- Low concentration needed (typically 6–10% of total formula)
The Role of Gelatin in Marshmallows:
| Function | Benefit |
|---|---|
| Foam stabilizer | Maintains structure after whipping |
| Gelling agent | Provides firmness and bounce |
| Texture enhancer | Adds elasticity and chewiness |
| Sensory enhancer | Melts in mouth, releasing flavor smoothly |
Basic Marshmallow Composition:
Sugar syrup (sucrose + corn syrup or glucose)
Water
Gelatin (typically bloomed in cold water, then dissolved in hot syrup)
Air (incorporated by whipping)
Flavorings and colors (e.g., vanilla, fruit)
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