The following formula is provided for reference and product development trials only. Actual formulation should be adjusted according to raw materials, processing conditions, and final product requirements.

Gellan Gum Formula for Marshmallow

Quick Overview

Marshmallow is an aerated confectionery product with a unique structure created by:

* sugar syrup
* proteins or gelatin systems
* air incorporation
* moisture balance

The main formulation challenges include:

✓ maintaining soft texture
✓ improving structure stability
✓ controlling moisture migration
✓ preventing collapse during storage

Gellan gum can be considered as a supporting hydrocolloid in some marshmallow systems to help control texture and stability.

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Basic Reference Formula

For 100 kg finished marshmallow:

| Ingredient | Amount |
| ---------------------------------- | -----------------------: |
| Sugar | 40–55 kg |
| Glucose syrup | 20–35 kg |
| Water | 10–20 kg |
| Gelatin or other structuring agent | according to formulation |
| High Acyl Gellan Gum (HA) | 50–200 g |
| Flavor | 0.5–2 kg |
| Other ingredients | as required |

Recommended Starting Dosage

High Acyl Gellan Gum:

0.05–0.20%

Equivalent to:

50–200 g HA gellan gum per 100 kg product

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Why Use Gellan Gum in Marshmallow?

Marshmallow texture requires a careful balance between:

* softness
* elasticity
* stability
* light mouthfeel

Gellan gum may help improve:

✓ texture consistency
✓ moisture retention
✓ structural stability

The purpose is not to create a firm gel.

The target is a soft, airy confectionery texture.

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HA or LA Gellan Gum Selection

High Acyl Gellan Gum (HA)

More suitable when a softer texture is required.

Potential advantages:

✓ softer gel structure
✓ elastic mouthfeel
✓ better compatibility with aerated systems

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Low Acyl Gellan Gum (LA)

Creates a stronger and more brittle gel.

It is generally less preferred for soft marshmallow applications.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* gellan gum
* sugar

to improve dispersion.

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Step 2 — Prepare Sugar Syrup

Heat:

* sugar
* glucose syrup
* water

according to the confectionery process.

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Step 3 — Hydrate Gellan Gum

Ensure sufficient heating and mixing.

Recommended hydration temperature:

85–90°C

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Step 4 — Aeration

Add:

* gelatin or other structuring ingredients
* flavors

Then incorporate air according to the production process.

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Step 5 — Cooling and Setting

Allow the product to cool and develop the final texture.

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Recommended Trial Design

Because marshmallow texture depends strongly on the existing formulation, dosage screening is recommended.

| Trial | HA Gellan Gum |
| ----- | ------------: |
| A | 0.05% |
| B | 0.10% |
| C | 0.15% |
| D | 0.20% |

Evaluate:

* softness
* elasticity
* air retention
* moisture stability
* mouthfeel

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Common Problems & Solutions

Problem 1: Marshmallow Becomes Too Firm

Possible causes:

* excessive hydrocolloid level
* high solids content
* insufficient aeration

Solution:

Reduce gellan gum dosage and review the complete system.

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Problem 2: Structure Collapses During Storage

Possible causes:

* moisture migration
* weak foam structure
* packaging issues

Possible solutions:

* optimize hydrocolloid level
* improve moisture barrier packaging
* review formulation balance

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Problem 3: Texture Becomes Too Sticky

Check:

* sugar syrup concentration
* humidity
* water activity
* storage conditions

Gellan gum alone cannot solve all texture problems.

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Practical Starting Formula

For a first marshmallow trial:

100 kg finished product

*

50–200 g High Acyl Gellan Gum

is a reasonable starting range.

The final formula should be optimized according to:

* gelatin or alternative system
* sugar level
* aeration process
* humidity conditions
* desired texture

This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.