The typically employed step of separately hydrating gelatin in warm water
for the preparation of aerated, gelatin-containing confections such as
marshmallow is replaced by hydrating a dry blend of sucrose and gelatin
in cold water prior to heating. The marshmallow products produced by this
process are made more efficiently and have good string. The gelatin
processed in this manner undergoes less cis isomerization than occurs
during conventional processing. The invention improves processing for the
production of marshmallow pieces, marshmallow fillers, e.g., for cookies
and candies, dehydrated marshmallow bits and spoonable marshmallow
toppings.
