Gelken releases technical guidelines for collagen-fortified confectionery production
Incorporating collagen peptides into foamed treats requires precise process control to maintain structural stability and prevent foam collapse.
Gelatin manufacturer Gelken has released technical guidance on the formulation of collagen-enriched foamed confections, such as marshmallows. The report highlights the challenges manufacturers face when integrating collagen peptides into systems that rely on the delicate protein networks created by gelatin.
In foam-based candies, gelatin serves as the stabilizing agent that traps air cells within a sugar film. The introduction of additional proteins can disrupt this network if not managed correctly. Gelken advises that collagen peptides must be thoroughly dispersed within the pre-hydrated gelatin or syrup phase. Adding dry peptides late in the production process often leads to graininess and structural failure.
Maintaining the structural integrity of these treats requires rigorous process controls. Factors such as whipping duration, temperature settings, and drying curves significantly impact the final product’s shelf life and consistency. When developing "better-for-you" variations, the company suggests that manufacturers must re-evaluate their stabilizer and sweetener systems to compensate for the moisture-binding properties of added collagen.