Page 28 - Ameft Journal 2021-III
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BAKERY, CONFECTIONERY & SNACKS yellow, dry powder which is free from any additives or preservatives. It contains 84 to 90 percent proteins, 1 to 2 percent mineral salts, and 8 to 15 percent water. Being a pure and high-grade protein consisting of partly hydrolyzed collagen, it can easily be digested and does not have any allergenic potential. The word gelatin is derived from the Latin gelatum, meaning “frozen” – which neatly describes gelatin’s core properties: in water, gelatin swells rap- idly and then after heating dissolves to a viscous solution that forms a clear ice-like gel when it cools down. Gela- tin is thus able to build thermorevers- ible gels with different gelling powers in aqueous systems. And most impor- tantly for marshmallows: It possesses the ability to build and stabilize foams. Different types of gelatin are gener- ally categorised by their gelling power, the so-called bloom value. Depending on its field of application and the de- sired end product, the required bloom value of a gelatin can vary. Due to the fact that gelatin comprises a mixture (Source: GELITA) of different lengths of protein chains, it does not display a uniform molecular weight. This means that a broad range of gelatin types with different chemical behaviours can be achieved. Alongside their gelling power, each type is deter- mined by properties such as viscosity, color, clarity and a number of other parameters. Leading gelatin supplier GELITA is able to offer a large variety of gelatine of a high quality, each of which is tai- lored to a specific customer, applica- tion and formulation. Foaming it right In order to achieve the desired high- class foamed confectionery, it is impor- tant for the manufacturer to use the right type of gelatin. It must be able to promote foam building and at the same time inhibit any processes that could destabilize the foam. The right gelatin type needs to be specified in close co- operation with the gelatin experts to meet these conditions perfectly, if not the foams might not be of the desired quality. For example, the bubbles may not be homogenous in size and thus stabilize the foam structure, or their density may be too high. In the case of a marshmallow, these problems mean that the product would lose its shape and texture. Foam formation and stabilization are very complex procedures, which unfortunately cannot be made simple. Due to gelatine’s ability to lower the surface tension of watery systems, air can very easily be brought into a gela- tine 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 bub- bles that rise up and separate from the water phase. However, gelatin’s ability to lay elastic and flexible films around the bubbles and thus stabilize them means that it is an optimal foaming agent and stabilizer. Moreover, gelatin inhibits foam degradation. In the case of marshmallow manufacture, GELITA gelatin additionally inhibits the recrys- tallization of saccharose, which gives the product a soft and gummy-like tex- ture, as well as a longer shelf-life.   28 AMEFT 3 2021 

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