Gelatin in Marshmallow Production: Key for Better Texture and Quality

 

Marshmallows are among the most beloved sweets worldwide, known for their softness, lightness, and sweet, comforting taste.

But behind that signature fluffy texture lies one essential ingredient: gelatin.

It plays a crucial role in the structure, stability, and sensory experience of the product.

In this article, we’ll take a closer look at the role of gelatin in marshmallow production.

Enjoy your reading.

 

The Role of Gelatin in Marshmallows

 

 

During production, gelatin forms a three-dimensional network that traps the air bubbles incorporated into the mixture, creating a light, airy, and uniquely chewy texture.

This gel-forming ability is key to achieving the ideal firmness, balancing softness and stability. Thanks to gelatin, marshmallows hold their shape at room temperature, resisting deformation while keeping their pleasant, melt-in-your-mouth feel.

 

Beyond structure, gelatin adds several important qualities to the final product:

 

1 – Elasticity and Chewiness; 

2 – Stability; 

3 – Shine and Uniform Appearance.

1 – Elasticity and Chewiness

 

Provides gentle resistance when bitten, followed by a soft texture that gradually melts in the mouth.

2 – Stability

 

Prevents the product from losing its shape or releasing water (syneresis), extending shelf life, and ensuring consistent quality.

3 – Shine and Uniform Appearance

 

Contributes to a smooth, glossy finish that enhances visual appeal and commercial value.

 

How Is Gelatin Used in Marshmallow Production?

 

The process begins with preparing a syrup made of sugar, glucose, and water. This mixture is heated until it reaches the ideal temperature and concentration to form the candy’s structure.

Meanwhile, medium Bloom gelatin (210–260) is pre-hydrated in cold water, which is a crucial step to ensure full dissolution and avoid clumps. Once the syrup reaches the correct temperature, the hydrated gelatin is carefully added.

Next comes vigorous whipping at high speed. This mechanical action introduces microbubbles of air, forming a stable foam supported by the gelatin’s three-dimensional network. That structure is what gives marshmallows their fluffy, elastic, and uniform consistency.

After aeration, the mixture is molded or extruded into shape, cooled, and then cut into portions.

Finally, each piece is coated with powdered sugar or cornstarch to prevent sticking and preserve the product’s signature texture and look.

 

Types of Gelatin Used in Marshmallow Production and Their Impact on Quality

 

The choice of gelatin determines the final product’s texture and performance. In marshmallow manufacturing, high-purity gelatins are preferred as they ensure a neutral taste, light color, and no unwanted odors.

One of the key technical parameters is gel strength, measured in Bloom units. This value indicates the firmness of the gel formed by the gelatin:

 

1 – High Bloom (260–300);

2 – Medium Bloom (210–260);

3 – Low Bloom (150–210).

 

High Bloom (260–300)

 

Produces a firmer, chewier structure, perfect for marshmallows that need to maintain their shape during packaging and extended display.

 

Medium Bloom (210–260)

 

Strikes a balance between firmness and softness, suited for products meant for quick consumption or with a more delicate texture.

 

Low Bloom (150–210)

 

Results in extra-soft marshmallows that melt in the mouth but are less resistant to handling and transportation.

In addition to Bloom strength, factors such as gelatin origin, moisture content, pH, and microbiological purity directly affect the product’s quality.

 

 

Conclusion

 

Gelatin is indispensable in marshmallow production, as it delivers the softness, stability, and quality that consumers expect from such a classic product.

By choosing the right gelatin type and applying it properly, manufacturers can create marshmallows that stand out for both taste and appearance.

For producers seeking excellence and consistency, partnering with specialized gelatin suppliers like Gelco International makes all the difference, ensuring high-quality ingredients that meet the most demanding industry standards.

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