Food & Beverage Asia June/July 2020

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28 INGREDIENTS Gelatine is an integral ingredient in every marshmallow. But as there are many different types, choosing the right one is crucial for product success. By Oliver Wolf, Head of B2B Marketing, Global, Gelita The marshmallow’s story begins back in about 2000BC, when ancient Egyptians used a honey-based candy and thickened it with sap of the marsh mallow plant to make a confection reserved only for gods and pharaohs. Thus, the name “marshmallow” was born. However, whipped marshmallows known today did not appear until the 19th century when the French combined marsh mallow sap with egg white and sugar. Searching for a more efficient manufacturing process, candy makers in Europe then developed the starch mogul system, in which a mixture of marsh mallow root, sugar, egg white and water was heated before being poured into cornstarch moulds. In 1948, marshmallow production was revolutionised, when the extrusion process was patented. With extrusion, the marshmallow mass is run through tubes and then cut into pieces which are then cooled and packaged, ready for consumption. Although marshmallow production has come a long way since the 1900s, starch mogul and extrusion are still the processes used in marshmallow manufacturing today. There have, however, been significant changes in recipe formulation. The marsh mallow plant is no longer used as a gelling agent. Instead, gelatine has become one of Acting as a foaming and stabilising agent, gelatine has become one of the most essential parts of marshmallow formulations (Credit: Ekaterina Molchanova; Adobe Stock)
INGREDIENTS 29 time inhibit any processes that could destabilise the foam. The right type of gelatine needs to be specified in close cooperation with gelatine manufacturers, such as Gelita, to meet these conditions. Otherwise, the foam might not be of the desired quality. For instance, the bubbles may not be homogenous in size so they may not deliver a stable foam structure, or their density may be too high so the foam may be too tough. Gelita helps manufacturers to find the right gelatine formulation for every marshmallow creation (Credit: dusk; Adobe Stock ) the most integral and indispensable parts of marshmallow formulation, acting as a foaming and stabilising agent. Although there are other ingredients which are able to build foams, none of them gives marshmallows its typical fluffy and elastic structure, which remains intact over lengthy storage periods. Without gelatine, modern-day marshmallow cannot be produced. Core properties In order to fully understand why this is the case, it helps to know what gelatine actually is – which different properties it contains, and which type has to be chosen to work as the ideal foaming agent. Gelita’s gelatine consists of purified proteins derived from natural sources. It is produced by hydrolysis of native collagen with hot water. In its natural state, gelatine is a pale yellow, dry powder which is free from any additives or preservatives. It contains 84-90% protein, 1-2% mineral salts, and 8-15% water. Being a pure and high-grade protein consisting of partially hydrolysed collagen, gelatine is easy to digest and has no allergenic potential. The world gelatine is derived from the Latin gelatum, meaning “frozen” – which nearly sums up gelatine’s core properties: in water, gelatine swells rapidly and then, after heating, dissolves into a viscous solution that forms a clear gel which looks like ice when it cools down. Gelatine is thus able to build thermoreversible gels with different gelling powers in aqueous systems. And most importantly for marshmallows, it possesses the ability to build and stabilise foams. Different types of gelatine are generally categorised by their gelling power, or “bloom value”. Depending on its field of application and the desired end product, the required bloom value of a gelatine can vary. Due to the fact that gelatine comprises a mixture of protein chains of different lengths, it does not display a uniform molecular weight. This means that a broad range of gelatine types with different chemical behaviours can be produced. Alongside their gelling power, each type is determined by properties such as viscosity, colour, clarity and a number of other parameters. Choice is crucial To achieve the desired marshmallow, it is important for the manufacturer to use the right type of gelatine. It must be able to promote foam building and at the same Foam formation and stabilisation are very complex procedures, which unfortunately cannot be made simple. Gelatine’s ability to lower the surface tension of watery systems means that air can easily be brought into a gelatine solution when it is whipped. But because air has a lower density than water and does not dissolve in these systems, it tends to form larger bubbles that rise up and separate from the water phase. However, gelatine’s ability to lay elastic and flexible films around the bubbles and thus stabilise them makes it an optimal foaming agent and stabiliser. Gelatine also inhibits foam degradation. In marshmallow manufacturing, gelatine additionally prevents the recrystallisation of saccharose, giving end products a soft and springy texture, as well as longer shelf life. In every case, choosing the right type of gelatine is of paramount importance for a successful outcome. The technical features of the chosen gelatine type must be a “perfect fit” for the product’s demands. If they are not, then even if all of the other components of a formulation seem to be correct, loss of product quality can occur. This is because the properties of different types of gelatine are largely linked to their foaming and stabilising properties, and thus to their suitability for the manufacture of marshmallows. Gelita supports all of its customers with in-depth expertise in this field, along FOOD & BEVERAGE ASIA JUNE / JULY <strong>2020</strong>
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