Effects of gelatine type and concentration on the shelf‐life stability and quality of marshmallows

Abstract

SummaryThe effects of gelatine concentration, bloom strength, and origin on the quality and shelf‐life stability of marshmallows were studied. All six sample treatments were carried out under accelerated storage conditions of 25 °C and 75% relative humidity (RH) for 25 weeks. Gelatine A 150 bloom had the highest viscosity because of its highest concentration (2.54%), lowest density and greatest amount of moisture loss producing the hardest marshmallows. Hardness and water activity measurements correlate for all sample treatments indicating that moisture loss is the main mechanism for hardening. With the exception of Gelatine B 2.2%, sugar crystallisation may have occurred in all sample treatments at week 20 which would have an impact on hardness as well. Gel network formation may be contributing towards hardness in Gelatine B 2.2% as there was an increase in hardness but no changes were perceived in water activity.