Study on foaming, rheological and thermal properties of gelatin-free marshmallow
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.02.033
Abstract: Abstract Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but… read more here.
Keywords: marshmallow; control; free marshmallow; x25 g75 ... See more keywords
Developing Low-Calorie Marshmallow Products Using Polyols and Soluble Fibers as Substitutes for Mono- and Disaccharides
Sign Up to like & getrecommendations! Published in 2025 at "ACS Omega"
DOI: 10.1021/acsomega.5c04027
Abstract: Marshmallow ingredient optimization is of critical importance in confectionery technology because even a slight change in its ingredients will prevent the formation of a foamy product structure. The aim of the study was to develop… read more here.
Keywords: developing low; general acceptability; marshmallow; calorie marshmallow ... See more keywords