Recipe
Sugar-Free Marshmallow with LYCASIN® 80/55 Maltitol
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Recipe reference: LSWEJEM015
Recipe composition
INGREDIENTS | PROPOSED RECIPE | ||
Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
LYCASIN® 80/55 maltitol syrup* | 906.000 g | 90.600 | 83.198 |
Gelatin A 220 bloom | 31.000 g | 3.100 | 3.302 |
Water | 63.000 g | 6.300 | 0.000 |
Residual moisture | - | - | 13.500 |
Total | 1000.00 | 100.000 | 100.000 |
Process method
- Soak the gelatine in lukewarm water for 30 minutes.
- Heat 80 % of the LYCASIN® 80/55 maltitol syrup up to 140°C to obtain a syrup at about
- 96 % solids content.
- Add the remaining LYCASIN® 80/55 to cool down to 90°C.
- In a Kenwood mixer, pour the gelatine solution softly upon the syrup.
- Mix for about 10 minutes until the mass is foamy.
- Add flavour and colouring matter (as you wish).
- Allow to cool and cut.
Ingredients list and allergens (Indicative)
- Sweetener (maltitol syrup),
- Gelatin.
Label of nutrition facts (Indicative)
Average nutrition facts |
Per 100 g Proposed recipe |
Energy (kcal) | 213 |
Fat (g) | 0.1 |
of which saturates (g) | 0.0 |
Carbohydrate (g) | 83.2 |
of which sugars (g) | 0.0 |
of which polyols (g) | 83.2 |
Fiber (g) | 0.0 |
Protein (g) | 3.5 |
Salt (g) | 0.01 |
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.