Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken


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Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken Detail:

In Marshmallow, foaming and foam stability are mainly used for gelatin, followed by thickening and gelation. Choosing different specifications of gelatin, or combining gelatin with modified starch and other raw materials, we can prepare stable products with different densities and textures.

70g white granulated sugar, 70ml water,
10 g gelatin powder, 70 ml cold water,
Corn starch 30g, sugar powder 10g

1. Weigh the required ingredients for standby.
2. 10 g gelatin powder is pre dissolved with 70 ml cold boiled water for standby.
3. Put the corn starch in the pot and stir fry over low heat for 3-5 minutes.
4. Stir fry, cool and mix with sugar powder, take half and sift on the container to prevent sticking.
5. Pour 70g white granulated sugar into the pot, add 70ml water.
6. Turn down the heat until the sugar water boils and bubbles. If there is a thermometer, measure it at about 100 ℃. Turn off the heat first.
7. Pour in the gelatin solution dissolved in cold water, bring to a boil again, and turn off the fire.
8. Cool to tentacle slight heat (40-55 ℃).
9. Drop a few drops of lemon juice and whisk them at high speed with an electric egg beater until they are thick and silky,
10. Pour the mixture into the container and use the scraper to quickly scrape it. If the room temperature is low and the action is slow, the marshmallow is easy to solidify, which is not conducive to shaping.
11. Sieve a layer of starch and powdered sugar on the marshmallow and refrigerate for 3-4 hours. Use a knife to gently draw a circle around the container, flip the button, gently pat the demoulding, and cut into small pieces.

Test Criterion:GB6783-2013 Marshmallow
Physical and Chemical Items  
1.  Jelly Strength (6.67%) 220-260bloom
2.  Viscosity (6.67%  60℃)   25-35mps 
3  Mesh 8-60mesh
4.  Moisture ≤12%≤12%≤12%
5.  Ashes(650℃) ≤2.0%≤2.0%≤2.0%
6.  Transparency (5%, 40°C) mm ≥500mm
7.  PH  (1%)  35℃ 5.0-6.5
8. SO2 ≤30ppm
9. H2O2 Negative
10. Transmittance 450nm ≥70%
11. Transmittance 620nm ≥90%
12. Arsenic ≤0.0001%
13. Chrome ≤2ppm
14. Heavy   Metals ≤30ppm
  1. Lead
≤1.5ppm
16. Insoluble substance in water ≤0.1%
17 .Total  Bacteria  Count ≤10 cfu/g
18. Escherichia coli Negative/25g
19. Salmonella Negative/25g

Product detail pictures:

Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken detail pictures

Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken detail pictures

Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken detail pictures


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Well-run devices, expert profits group, and better after-sales companies; We have been also a unified huge family, everybody keep on with the organization worth unification, determination, tolerance for Massive Selection for Eating Gelatin Powder - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: Tunisia, Comoros, Morocco, Our products are exported worldwide. Our customers are always satisfied with our reliable quality, customer-oriented services and competitive prices. Our mission is to continue to earn your loyalty by dedicating our efforts to the constant improvement of our items and services in order to ensure the satisfaction of our end-users, customers, employees, suppliers and the worldwide communities in which we cooperate.
  • This enterprise in the industry is strong and competitive, advancing with the times and develop sustainable, we are very pleased to have a opportunity to cooperate!
    5 Stars By Betty from Norway - 2018.12.28 15:18
    We always believe that the details decides the company's product quality, in this respect, the company conform our requirements and the goods are meet our expectations.
    5 Stars By Rosemary from Cyprus - 2018.11.11 19:52
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