Why Gelatine is Essential in Modern Marshmallow Manufacturing
The confection known internationally as the marshmallow gets its name from the marsh mallow plant (Althaea officinalis), a pink-flowered plant native to marshes and wetlands. Originally, a sticky substance extracted from the plant's roots was used to create a light, white sweet that resembled cotton, giving it its name. By the early 20th century, the extract from the marsh mallow root was replaced by egg white and gelatin. Modern marshmallows have evolved from a single type to more complex varieties, such as filled and chocolate-coated marshmallows.
1. Product Characteristics
The marshmallow is a soft, highly aerated candy characterized by its clean white color, porous structure, and dense, stable air bubbles. Despite being very light and having a high moisture content, it is resistant to spoilage and has a long shelf life. Its key features include a soft, pliable, and elastic texture that is not sticky to the teeth. The marshmallow's resilience and elasticity come from a micro-fibrous texture that retains moisture, preventing syneresis—the weeping of syrup from the candy—thus ensuring the marshmallow maintains a lasting and stable quality.
During the whipping and aeration process, small, evenly distributed air bubbles are formed, and the film wall surrounding these bubbles thickens. Once aeration reaches the desired density, the marshmallow achieves its unique texture: fine and porous with tiny bubbles, yet light and elastic. The incorporation of a large volume of air significantly increases its volume and reduces its density, which can be below 0.6 g/mL. This light texture distinguishes it from most other candies, making it a unique confection.
A marshmallow is a two-phase dispersion system, with the syrup acting as the continuous phase and the air bubbles as the dispersed phase. The composition and state of the sugar in the syrup directly influence the marshmallow's texture. Marshmallows can have two types of textures: non-crystalline or crystalline. In the non-crystalline type, the sugar in the syrup remains fully dissolved, creating a chewy quality. Conversely, in the crystalline type, some of the sugar is allowed to precipitate into fine crystals, which produces a short, crisp bite. If a crystalline marshmallow is dried, it can be transformed into a firm, brittle, and light confection with a glossy finish and low moisture content (below 3%). However, most common marshmallows are the flexible variety, with a moisture content of 15-18%. Therefore, marshmallows are a class of candies that can be very light, high in moisture, soft, resilient, chewy, or crisp. The soft and resilient type is the most prevalent in the market today.
2. Raw and Auxiliary Materials
(A) Aerating Agents
Also known as whipping or foaming agents, aerating agents are a critical component in marshmallows. The most common aerating agents are hydrocolloids, which form an elastic film around air bubbles to stabilize the foam. Most of these colloids are macromolecules, such as proteins or polysaccharides, that possess foam-stabilizing properties; some also have gelling capabilities. Depending on the desired final product, a reputable gelatin manufacturer will offer various options. The most common aerating agents include:
- Proteins: Egg albumen, hydrolyzed soy protein, or whey protein are used at a concentration of 1-1.5% to create a soft and brittle texture.
- Gelatine: The most common gelatin hydrocolloid, derived from animal collagen, is used at 2-5% to produce a signature elastic texture. Typically, food grade gelatin is required for production.
- Gums: Primarily gum arabic, used at a high concentration of 20-30%, which results in a tough and chewy texture.
- Modified Starch: Used at approximately 11% to create a firm and chewy texture.
- Agar: Used at 1-2% for a light and soft texture.
- Alginate: Used at 0.5-1% to produce a tough texture.
Of these agents, gelatin and egg albumen are the most frequently used, often in combination, with dosages determined by the functional requirements of the production process and the desired qualities of the final product. Product cost is also a factor in selecting an aerating agent. All aerating agents must be rehydrated with the correct amount of water for a sufficient time to allow for proper hydration, which is essential for their aerating performance.
When using egg whites, spray-dried albumen is common. Its solution whips quickly into a light, soft foam, but over-whipping can cause it to collapse. If the temperature exceeds 70°C, the egg protein will coagulate and lose its aerating function, so high temperatures must be avoided during aeration.
The edible gelatin used in marshmallows is a protein extracted from animal skin and bones. Marshmallows often utilize acid-extracted gelatin, which includes common types like bovine gelatin or pork gelatin, with a pH of 5.0-6.0 for optimal foam generation at its iso-electric point. For diverse markets, variants such as halal gelatine or kosher gelatin are also available. The gel strength, or gelatin bloom strength, is a key quality metric, and a value of 180-250 Bloom is typical for marshmallows, indicating good foaming and gelling properties. This type of unflavored gelatin is generally hydrated using 2-3 times its weight in water. At temperatures above 70°C, especially at a low pH, gelatin molecules can degrade, causing a significant drop in gel strength, which requires careful monitoring during operation.
(B) Sucrose
Sucrose constitutes 40-80% of the formula. A low amount results in insufficient sweetness, while a high amount makes the marshmallow overly sweet. Non-crystalline marshmallows generally use less sucrose (below 50%), whereas crystalline types use more (above 50%). Formulations for crystalline marshmallows often include powdered sugar or fondant (micro-crystalline sugar) as a seeding agent to initiate crystallization.
(C) Starch Syrup
Used at a concentration of 20-60%, starch syrup is less sweet than sucrose and helps control the overall sweetness. It improves the elasticity of the marshmallow body, though an excessive amount can negatively affect aeration and result in a gummy texture. High-DE or high-maltose syrups are generally preferred for their low viscosity, which aids aeration. They also have a strong affinity for water and act as a humectant, helping to maintain the marshmallow's moisture content, which is closely linked to its softness and elasticity.
(D) Invert Syrup
Used at 5-15%, invert syrup also functions as a humectant to help maintain moisture and softness. Its low viscosity is beneficial for aeration, contributing to the lightness of the marshmallow. However, it is quite sweet and highly hygroscopic, so its use should be limited and adjusted based on seasonal and regional humidity conditions.
(E) Flavoring Agents
The most commonly used flavorings are vanilla, vanillin, and ethyl maltol. Other ingredients like low-fat cocoa powder, skim milk powder, and shredded coconut are also sometimes used
Post time: Aug-08-2025
