Edible gelatin for aerated candy: marshmallow and nougat

Marshmallow is a mixture of gelatin combined with sugar, water and flavorings to form a frothy and fluffy mixture.

One of the biggest benefits of using gelatin in marshmallows is its ability to create foam. Gelatin reduces the surface tension of liquid, allowing it to create more bubbles during mixing. A large amount of air enters marshmallow to expand its volume several times. Its fluffiness is determined by bubbles: the more bubbles, the larger its volume, and a fluffy, delicate, smooth texture. This is especially important in marshmallows, as the texture is a key factor in the overall enjoyment of this confection.Gelatin also acts as a stabilizer to form a charged protective film on these bubbles surface. It stops bubbles from colliding with each other to form some larger bubbles and avoids uneven distribution and volume collapse.

When the syrup is well-mixed, it is poured into molds where it solidifies and forms the desired shape. The syrup, water and air are held inside the gelatin jelly. Its melting point is lower than body temperature, so melt-in-your-mouth feature allows its flavor to be released quickly and accentuates its fluffy texture. Gelatin also has a neutral flavor which does not overpower other flavorings, making it ideal for candy.Although nougat and marshmallows look completely different, they are both classified as aerated candies. As nougat has much less gas and more solids, gelatin acts primarily as a gelling agent to bind the sugar, milk and nuts together. The elastic gel formed by the cooled gelatin gives it chewy character.