Aerated confectionery can be defined as an aerated gelled product containing a mixture of carbohydrates, mainly sugar and different types of glucose syrup, whipping and/or stabilizing agents, flavor and color.
The aeration technique enables a liquid to be transformed into a foam by incorporating a certain volume of 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, leading to a better stability
- A modification of the texture and organoleptic characteristics of the finished products
Aeration of the product leads to:
- A shorter texture
- A modification in the mouthfeel
- A reduction of stickiness and cold flow
- A decrease in sweetness
Acid marshmallows: a World First
Marshmallows have longtime been associated with flavors at neutral pH such as vanilla. Fruit flavors such as citrus or grapefruit, for instance could hardly be used and when used the taste was poor due to the lack of acid. AcidoGel is a new Rousselot Synergy System™ allowing the manufacture of stable acid marshmallows.