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

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1699-1704

  Tan, Johanna M ^a   Lim, Miang H ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Crystallisation; Gel network formation; Gelatine; Marshmallow; Shelf life stability

Indexed keywords

ALTHAEA;

EID: 49449103131     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01756.x     Document Type: Article

References (20)

1. Alikonis, J.J 1979). Candy Technology. Connecticut : AVI Publishing Company, Inc. Pp. 9 85.
2. Campbell, G.M. Mougeot, E. (1999). Creation and characterization of aerated food products. Trends in Food Science and Technology, 10, 283 296.
3. Djagny, K.B., Wang, Z. Xu, S. (2001). Gelatine: a valuable protein for food and pharmaceutical industries: review. Critical Reviews in Food Science and Nutrition, 41, 481 492.
4. Edmond, J 2000). The Effects of Ingredients on the Glass Transition Temperature, Tg, and the Shelf Life of Marshmallow. Honours Thesis, Dunedin : University of Otago.
5. Eyres, G 2001). The Effects of Foam Air-Cell Size Distribution on the Stability of Marshmallow. FOSC 304 Reports, Dunedin : University of Otago.
6. Francis, F.J. (2000). Gelatine. In : Wiley Encyclopedia of Food Science and Technology (edited by F.J. Francis 2nd edn. New York : John Wiley and Sons, Inc.
7. Groves, R. (1995). Technology and techniques in marshmallow production. Candy Industry, 160, 46 53.
8. Hartel, R.W. (1993). Controlling sugar crystallisation in food products. Food Technology, 47, 99 107.
9. Heenan, S 2004). Effects of Processing Parameters on Marshmallow Air Cell Size Distribution, Shelf-Life Stability, and Quality. Honours Thesis, Dunedin : University of Otago.
10. Jackson, E.B 1995). Sugar Confectionery Manufacture. London : Blackie Academic & Professional.
11. Ledward, D. (2000). Gelatine. In : Handbook of Hydrocolloids (edited by G. Phillips P. Williams). Pp. 65 85. Cambridge : Woodhead Publishing Limited.
12. Lees, R. (1991). Fundamental principles in the production and characteristics of foam confectionery products. Confectionery Production, 57, 210 211.
13. Lees, R. Jackson, E.B. (1973). Sugar Confectionery and Chocolate Manufacture. Plymouth : Clarke, Doble, & Brendon Limited.
14. Lim, M.H., Yin, J. Heenan, S 2006). The mystery of marshmallow hardening. In : Food Preservation Technology Series - Water Properties of Food, Pharmaceutical and Biological Materials (edited by P. Buera, J. Welti-Chanes, P.J. Lillford H.R. Corti). Pp. 325 342. New York : CRC (Taylor &Francis).
15. Marcotte, M., Hoshahili, A.T. Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34, 695 703.
16. Massey, A.H., Khare, A.S. Niranjan, K. (2001). Air inclusion into a model cake batter using a pressure whisk: development of gas hold-up and bubble size distribution. Journal of Food Science, 66, 1152 1157.
17. Normand, V., Muller, S., Ravey, J. Parker, A. (2000). Gelation kinetics of gelatin: a master curve and network modelling. Macromolecules, 33, 1063 1071.
18. Tiemstra, P.J 1964) Marshmallows: I. overrun. Food Technology, 18, 915 920.
19. Tosh, S., Marangoni, A., Hallet, F. Britt, I. (2003). Aging dynamics in gelatine gel microstructure. Food Hydrocolloids, 17, 503 513.
20. Wulansari, R., Mitchell, J., Blanshard, J. Paterson, J. (1998). Why are gelatine solutions newtonian? Food Hydrocolloids, 12, 245 249.