Aerated Gelatin Confection

Kristi Sufferling
Resident
Course in
Confectionery
Technology

AERATED CONFECTIONS

Sugar syrup
+ Stabilizer
+ Air
--------------= Aerated Confection

Resident Course in Confectionery Technology

AERATED CONFECTIONS

TYPES
EGG WHITE AER. CONF.
EXTRUDED AERATED CONFECTIONERY
EXTRUDED MARSHMALLOW
DEPOSITED MARSHMALLOW
FRUIT CHEW - FRUIT CARAMEL
NOUGAT

DENSITY
0.18 - 0.25
0.20 - 0.30
0.30 - 0.35
0.50 - 0.70
0.90 - 1.00
0.90 - 1.00

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GELATIN MARSHMALLOWS

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CEREAL TREAT BARS

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DEPOSITED NON-GRAINED
MARSHMALLOWS

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METHODS FOR AERATION

CHEMICAL AERATION
MECHANICAL AERATION
PLANETARY BEATER
BATCH PRESSURE BEATER
CONTINUOUS PRESSURE BEATER
PULLING MACHINE

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ADVANTAGES of CONTINUOUS
PRESSURE BEATER
SHORTER BEATING TIME
EASIER TRANSFER OF THE AERATED MASS
MORE HOMOGENEOUS PRODUCTION
BETTER CONTROL OF THE DENSITY
POSSIBILITY TO REPLACE AIR BY AN INERT GAS,
i.e. FORMULATIONS WITH FAT

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AERATED CONFECTIONS
THE AERATION PROCESS ALLOWS THE TRANSFORMATION OF A
LIQUID INTO A FOAM BY INCORPORATING AIR IN THE FORM OF
FINELY DIVIDED BUBBLES.
THIS TECHNIQUE CAUSES :
* AN INCREASE IN VOLUME, TOGETHER WITH A DECREASE
IN DENSITY
* A MODIFICATION OF THE VISCOSITY AND FLUIDITY OF THE
AERATED MASS, FOR A BETTER STABILITY
* A MODIFICATION OF THE TEXTURE AND THE
ORGANOLEPTIC CHARACTERISTICS OF THE FINISHED
PRODUCTS
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AERATION CAUSES...

AN INCREASE IN VOLUME, TOGETHER WITH A DECREASE IN

DENSITY
A MODIFICATION OF THE VISCOSITY AND FLUIDITY OF THE
AERATED MASS, LEADING TO A BETTER STABILITY
A MODIFICATION OF THE TEXTURE AND ORGANOLEPTIC
CHARACTERISTICS OF THE FINISHED PRODUCTS

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AERATION LEADS TO ...

A SHORTER TEXTURE
A MODIFICATION IN THE MOUTHFEEL
A REDUCTION OF STICKINESS AND COLD FLOW
A DECREASE IN SWEETNESS

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BREAKDOWN OF AERATED PRODUCTS

COALESCENCE
DRAINAGE
DISPROPORTIONATION

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TYPES OF MARSHMALLOWS

DEPOSITED OR EXTRUDED MARSHMALLOWS

MAIN DIFFERENCE IS DENSITY

GRAINED OR NON-GRAINED MARSHMALLOWS

MAIN DIFFERENCE IS SWEETENERS COMPOSITION

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SWEETENERS
GIVE BODY AND TEXTURE,
DETERMINE SWEETNESS
SUCROSE
LEVEL OF SUCROSE USED CAN VARY FROM 30 TO 70 %
DEPENDING MAINLY ON THE TEXTURE (GRAINED, NON-GRAINED
PRODUCTS)

CORN SYRUP
40 D.E., 60 D.E., HIGH MALTOSE SYRUPS CAN BE USED INVERT SUGAR
GENERALLY USED IN COMBINATION WITH 40 D.E. ACID CONVERTED
GLUCOSE SYRUP

SORBITOL
IS A GOOD CONDITIONING AGENT, IT REDUCES THE MOISTURE LOSS
FROM THE CONFECTIONERY PRODUCT TO THE AIR.
THE ADDITION OF SORBITOL WILL REDUCE THE VISCOSITY OF THE
SYRUP AND WILL CAUSE THE CONFECTIONS TO BECOME SOFTER IN
TEXTURE
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STABILIZERS

GELATIN
GIVES CHARACTERISTIC CHEWY TEXTURES, ENHANCES
AERATION
LOW LEVELS OF HIGH BLOOM GELATIN GIVE SHORT,
CREAMY TEXTURES
HIGH LEVELS OF LOW BLOOM GELATIN GIVE CHEWY
TEXTURES

WHIPPING AGENT
ENHANCES AERATION AND MODIFIES TEXTURE

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GELATIN IN AERATED CONFECTIONS

FOAMING AGENT
THE PRESENCE OF GELATIN DECREASES THE SURFACE
TENSION OF THE LIQUID PHASE

STABILIZER
THE PRESENCE OF GELATIN GIVES TO THE CELL WALLS
THE NECESSARY MECHANICAL RESISTANCE TO AVOID
DEFORMATION OF THE FINISHED PRODUCTS

BINDER
GELATIN IS ABLE TO BIND A LARGE AMOUNT OF WATER.
IT CAN HELP TO GIVE THE FINISHED PRODUCTS A LONGER
SHELF LIFE

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MOISTURE CONTENT

AVERAGE MOISTURE CONTENT IN

NON-GRAINED MARSHMALLOW :
15 - 18 % ( =82-85% Total Solids)

GRAINED MARSHMALLOW :
5 - 10 % ( =90-95% Total Solids)

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PRODUCTION STEPS
PRODUCTION OF MARSHMALLOW INVOLVES
DISSOLUTION OF WHIPPING AGENT
CONCENTRATION OF THE DIFFERENT SWEETENERS
COOLING DOWN OF THE SYRUP AND MIXING OF THE WHIPPING
SOLUTION INTO IT
BEATING OF THE SYRUP TO THE DESIRED DENSITY
DEPOSITING IN MOULDING STARCH OR EXTRUSION

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PRODUCTION OF MARSHMALLOW
TOTAL SOLUBLE SOLIDS BEFORE BEATING
74-76 BRIX FOR PLANETARY BEATER
76-78 BRIX FOR CONTINUOUS PRESSURE BEATER

BEATING OF THE SYRUP TO THE DESIRED DENSITY

WHIPPING TEMPERATURE
DEPOSITED MARSHMALLOW : 50 - 60 C/ 122-140F.)
EXTRUDED MARSHMALLOW : 35 - 45 C/95-113F.)

DENSITY AFTER BEATING

DEPOSITED MARSHMALLOW : 0.50 - 0.60
EXTRUDED MARSHMALLOW : 0.20 - 0.30

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GELATIN IN MARSHMALLOWS

CONCENTRATION AND TYPE OF GELATIN USED IN

PRODUCTION OF MARSHMALLOW
NON-GRAINED :
4 -6%
2.5 - 4 %

LOW BLOOM GELATIN

HIGH BLOOM GELATIN

GRAINED :
2.5 - 4 %

LOW BLOOM GELATIN

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MARSHMALLOW WITH SHORT TEXTURE

(a)

GELATIN 250 BLS

HOT WATER (80-90 C)

3 kg.
6 l.

(b)

GRANULATED SUGAR
CORN SYRUP 60 D.E.
WATER

48 kg.
33 kg.
16 l.

(c)

COLOR AND FLAVOR

to suit

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TROUBLESHOOTING

NON-GRAINED MARSHMALLOW ARTICLE TOO TOUGH, RUBBERY :

REDUCE THE AMOUNT OF GELATIN USED SUGAR
COMPOSITION :
* ADD DEXTROSE, INVERT SUGAR OR SORBITOL
* CHANGE FROM A LOW D.E. CORN SYRUP
TO A HIGHER D.E.
AVOID DRYING OUT OF THE PRODUCTS DURING STORAGE
DEPOSITED MARSHMALLOWS WERE LEFT TOO LONG IN
MOLDING STARCH

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TROUBLESHOOTING
NON-GRAINED MARSHMALLOW

SHRINKAGE :
* DENSITY AFTER BEATING IS TOO LOW
* REDUCE WATER CONTENT
* AVOID PRESENCE OF FATTY INGREDIENTS
* AVOIR STORAGE UNDER HOT CONDITIONS
* DRYING TEMPERATURE OF MARSHMALLOW
SHOULD NOT BE HIGHER THAN 45 C

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TROUBLESHOOTING
NON-GRAINED MARSHMALLOW
GRAINING :
* DONT LEAVE THE PRODUCTS TOO LONG IN MOLDING STARCH
* CHANGE BALANCE SUCROSE/CORN SYRUP
(TOO MUCH SUCROSE IS PRESENT)

DRYING OUT :
AVOID BEATING AT TOO LOW DENSITY
ADD SORBITOL TO THE FORMULA
REPLACE PART OF LOW D.E. CORN SYRUP BY INVERT SUGAR
USE CORN SYRUP WITH HIGH D.E.

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TROUBLESHOOTING
NON-GRAINED MARSHMALLOW
PRESENCE OF MOLD :
* RAISE THE TOTAL SOLUBLE SOLIDS
* CHECK BACTERIOLOGICAL PURITY OF MOLDING
STARCH, RAW MATERIALS
* CONTROL CLEANLINESS OF EQUIPMENT

WEEPING :
* BEAT AT HIGHER SOLID CONTENT
* USE MORE WHIPPING AGENT
* BEAT AT LOWER DENSITY
* DEPOSITED MARSHMALLOW SHOULD BE DRIED
AT TEMPERATURES < 45 C
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TROUBLESHOOTING

NON-GRAINED MARSHMALLOWFORMATION OF A CRUST :

* CHECK MOISTURE CONTENT OF MOLDING
STARCH (SHOULD BE < 8 %)
* DEPOSIT AT HIGHER SOLID CONTENT
(MIN. 74 %)

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DEPOSITED MARSHMALLOW
WITH CHEWY TEXTURE
Rousselot 125 Bloom Gelatin

(a)

GELATIN 125 BLOOM

HOT WATER (80-90 C)

6 kg.
12 l.

(b)

GRANULATED SUGAR
CORN SYRUP 40 D.E.
WATER

55 kg.
37 kg.
18 l.

(c)

COLOR AND FLAVOR

to suit

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DEPOSITED MARSHMALLOW
WITH CHEWY TEXTURE
Rousselot 125 Bloom Gelatin

(a)

GELATIN 125 BLOOM

HOT WATER (80-90 C)

6
12

kg.
l.

(b)

GRANULATED SUGAR
CORN SYRUP 40 D.E.
SORBITOL
WATER

49
32
4
18

kg.
kg.
kg.
l.

(c)

COLOR AND FLAVOR

to suit

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GELATIN EXTRUDED
MARSHMALLOWS

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GELATIN EXTRUDED
MARSHMALLOWS

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GELATIN MARSHMALLOWS

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EXTRUDED MARSHMALLOW
Rousselot 250 Bloom Gelatin

(a)

GELATIN 250 BLOOM

HOT WATER (80-90 C)

3.7
7.4

kg.
l.

(b)

GRANULATED SUGAR
CORN SYRUP 40 D.E.
INVERT SUGAR
WATER

43.8
26.6
19.5
14

kg.
kg.
kg.
l.

(d)

COLOR AND FLAVOR

to suit

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EXTRUDED MARSHMALLOW
Rousselot 125 Bloom Gelatin

(a)

GELATIN 125 BLOOM

HOT WATER (80-90 C)

6.5
13

kg.
l.

(b)

GRANULATED SUGAR
CORN SYRUP 40 D.E.
INVERT SUGAR
WATER

49
24.5
12
16

kg.
kg.
kg.
l.

(c)

COLOR AND FLAVOR

to suit

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DEPOSITED GRAINED
MARSHMALLOWS

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DEPOSITED GRAINED
MARSHMALLOWS

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GRAINED DEPOSITED
MARSHMALLOW
Rousselot 125 Bloom Gelatin

(a) GELATIN 125 BLOOM

HOT WATER (80-90 C)
(b) GRANULATED SUGAR
CORN SYRUP 40 D.E.
WATER

5 kg.
10 l.
68.5 kg.
26 kg.
20 l.

(c) DEXTROSE

3 kg.

(d)

to suit

COLOR FLAVOR

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GRAINED DEPOSITED
MARSHMALLOW
Rousselot 125 Bloom Gelatin

(a)

GELATIN 125 BLOOM

HOT WATER (80-90 C)

3 kg.
6 l.

(b)

GRANULATED SUGAR
corn SYRUP 40 D.E.
INVERT SUGAR
WATER

70 kg.
11 kg.
11 kg.
30 l.

(c)

COLOR AND FLAVOR

to suit

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COMBINATION OF GELATIN
AND OTHER WHIPPING AGENT
Rousselot 250 Bloom Gelatin

(a)

GELATIN 250 BLS

HOT WATER (80-90 C)
MODIFIED MILK PROTEINS

(b)

SUGAR
DEXTROSE
CORN SYRUP
WATER

20 kg.
10 kg.
15 l.

CORN SYRUP

30 kg.

(c)

2 kg.
6 l.
0.250 kg.
48 kg.

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CRUNCHY FOAM ARTICLES

(PLANETARY BEATER)

(a)

GELATIN
HOT WATER (80-90 C)

2.6 kg.
38 l.

(b)

ICING SUGAR
POTATO STARCH

96 kg.
1.8 kg.

(c)

COLOR AND FLAVOR

to suit

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CRUNCHY FOAM ARTICLES

(CONTINUOUS PRESSURE BEATER)
Rousselot 125 Bloom Gelatin

(a)

GELATIN 125 BLOOM

HOT WATER (80-90 C)

2.8 kg.
5.2 l.

(b)

GRANULATED SUGAR
POTATO STARCH
WATER

96 kg.
1.8 kg.
32 l.

(c)

COLOR AND FLAVOR

to suit

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GELATIN FRUIT CHEWS

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GELATIN FRUIT CHEWS

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FRUIT CHEWS
(PULLING MACHINE)
Rousselot 125 Bloom Gelatin

(a) GELATIN 125 BLOOM

HOT WATER (80-90 C)

1,1 kg.
2,2 l.

(b) GRANULATED SUGAR

CORN SYRUP 40 D.E.
WATER

39 kg.
54 kg.
13 l.

(c) VEGETABLE FAT

(melting point 32-35 C)
EMULSIFIER

5 kg.
0.1 - 0.2 kg.

(d) CITRIC ACID IN POWDER

0.85 kg.

(e) FLAVOR AND COLOR

to suit

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DRESSED MERINGUES
WITH GELATIN
Rousselot 250 Bloom Gelatin

(a) GELATIN 250 BLOOM

COLD WATER

3.2 kg.
16 l.

(b) XYLITOL
WATER

94 kg.
31 l.

(c) XYLITOL
(d) COLOR AND FLAVOR

3.2 kg.
to suit

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EXTRUDED MARSHMALLOW
ON CONTINUOUS AERATING MIXER
Rousselot 250 Bloom Gelatin

INGREDIENTS
ROUSSELOT 250 BLOOM TYPE A

0.8

FLAVOR

to suit

GRANULATED SUGAR

kg.

8.6

CORN SYRUP 42 D.E.

8.6

kg.

WATER

2.8

l.

HOT WATER (80-90 C)

1.6

kg.

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kg.

DEPOSITED NON-GRAINED
MARSHMALLOW
Rousselot 250 Bloom Gelatin

INGREDIENTS
ROUSSELOT 250 BLOOM TYPE A
FLAVOR

(WEIGHT FOR 1500 GM.)

5
to suit

GRANULATED SUGAR

720

CORN SYRUP 62 D.E.

495

WATER

255

HOT WATER (80-90 C)

90

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DEPOSITED NON-GRAINED
MARSHMALLOW
Rousselot 125 Bloom Gelatin

INGREDIENTS
ROUSSELOT 125 BLOOM TYPE A
FLAVOR

(WEIGHT FOR 1500 GM.)

90
to suit

GRANULATED SUGAR
CORN SYRUP 62 D.E.
SORBITOL

720
495
60

WATER

255

HOT WATER (80-90 C)

180

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EXTRUDED MARSHMALLOW
Rousselot 125 Bloom Gelatin

INGREDIENTS
ROUSSELOT 250 BLOOM TYPE A
FLAVOR

(WEIGHT FOR 1500 GM.)

56.5
to suit

GRANULATED SUGAR

660

CORN SYRUP 62 D.E.

690

WATER

210

HOT WATER (80-90 C)

111

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