Food & Beverage Asia June/July 2020

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30 INGREDIENTS with specific gelatine products that are suitable for every application. In order to continuously increase their knowledge of application techniques and the adjustment of gelatine types, Gelita continuously carry out comprehensive technical investigations. Avoiding process pitfalls As mentioned previously, the two original processes are still used to make marshmallows – namely the mogul process for moulded marshmallows, and the extrusion process for extruded marshmallows. Typically, individual marshmallow candies or specially shaped marshmallows are moulded, while the more common marshmallow foam is made by extrusion. Gelatine consists of purified collagen proteins derived from natural sources (Credit: 13smile; Adobe Stock ) Both processes start with the production of sugar slurry, which consists of the basic ingredients starch syrup, sucrose and water, to which the gelatine solution is added. This might look rather easy at first glance, but it comes with numerous risks which need to be avoided. The gelatine to water ratio of this solution lies between 1:2 and 1:1.5. When mixing and heating with the sugar slurry, the gelatine must be dissolved completely and homogenously combined. Subsequently, the hot solution is placed in a vacuum chamber to evaporate some of the water, while the slurry cools to about 60 o C. Now, it is ready to be mixed with compressed air to produce a foam – the consistency of which will depend on the product concept, its desired properties and, most crucially, the selected gelatine. For moulded marshmallows, the slurry must not be whipped too much, as it must still be able to be poured into the mogul machine, where the marshmallows are moulded and cooled. A solid and recrystallised marshmallow can be produced by adding confectioner’s sugar to the mass, while for un-recrystallised, soft marshmallows, invert sugar or sorbitol are added to avoid crystallisation. For extruded marshmallows, tailor-made high bloom and high viscosity gelatines should be used. Without these, rapid gelling and stabilisation of the product is impossible – and both are of prime importance for the process to remain continuous. After adding compressed air to the prepared mass, it is formed into a string and placed on a conveyor. To achieve a stable string, the mass has to be whipped more intensively than it would be during the mogul process. The marshmallow string is then cut into pieces and, to prevent these from sticking together, are powdered with a mixture of starch and confectioner’s sugar or dextrose. Comprehensive support Marshmallows may be a traditional sweet treat, but the days when a marshmallow was simply a marshmallow are over. Depending on the country and market for which they are produced, there can be differences in texture, size, form, colour, flavour release, and mouthfeel. And aside from individual marshmallows, a large variety of other products use marshmallow as a component – such as marshmallow candies and even ice creams with marshmallow pieces. Each of these makes different demands on the formula of the marshmallow, but in all cases, gelatine is one ingredient that exerts the greatest influence on the product’s overall quality. To make sure that the market for a product is there too, Gelita also acts as a “trend scout”. The company works constantly to develop new and creative concepts in line with the latest trends and innovations for different target groups, markets and positionings. This means that manufacturers who are looking to expand their portfolio with a marshmallow product have the option of choosing from Gelita’s large variety of innovations or consulting its team to develop a prototype tailored to their own specific needs. FBA FOOD & BEVERAGE ASIA JUNE / JULY 2020
Nutraceutical connections happen here The nutraceutical event for Asia 23-24 September 2020 Marina Bay Sands, Singapore Vitafoods Asia is where the industry gathers to connect and business solutions. Be part of it. Source innovative products and ingredients Do business with 400 + global suppliers Discover product development solutions Meet technical experts REGISTER NOW For free entry vitafoodsasia.com
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Food & Beverage Asia June/July 2020

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