Reformulate a marshmallow recipe to remove lactose and HFCS
I'm trying to modify the marshmallow recipe in this post to make it vegan:
http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan-kappa-and-iota/
The first hurdle is removing the lactose. I did a bit of reading to try to understand its purpose, and wondered if I could replace it with something like calcium lactate? In the post, it mentions that carrageenans are very effective even at very low concentrations in milk, and I remember reading about the presence of calcium salts being a factor, which was why I guessed at the calcium lactate substitution.
Also, this recipe calls for HFCS. I wasn't even aware that you could purchase that (I guess I thought it was more industrial). Regardless, I think the people I am marketing these marshmallows to would freak out if they saw HFCS on the label. How might I go about replacing that? Would invert sugar perform a similar function?
Thanks for any advice! I know this will require a lot of testing (the fun part!), but I figured I'd ask since I am very new to this area. =)
Best Answer
I think you're taking an overly complicated approach to this, I've had great success with a recipe from the DIY Cookbook from ATK, in their version, they use:
confectioners’ sugar, cornstarch, unflavored gelatin, corn syrup (not high fructose), granulated sugar, salt, vanilla extract
The only non-vegan ingredient in this manifestation is the gelatin, which you can sub using many different vegan gelling agents.
Here is one website detailing the recipe procedure: http://www.thefrugalgirl.com/2012/11/how-to-make-homemade-marshmallows/
As well as a post on "The Feed", an ATK website with a video: http://www.americastestkitchenfeed.com/do-it-yourself/2013/01/how-to-make-marshmallows/
Pictures about "Reformulate a marshmallow recipe to remove lactose and HFCS"
Do marshmallows have high fructose corn syrup?
What's In Your Marshmallow? The simple fact is that most, if not all, marshmallows do contain corn syrup. However, this is not usually high fructose corn syrup (HFCS), the product about which there is considerable controversy.What does corn syrup do in marshmallows?
When making marshmallows, the syrup is cooked until an 85 percent concentration of sugar is in the syrup, and the corn syrup is added to help prevent crystals from forming in the cooled syrup.How do you make healthy marshmallows?
InstructionsWhat is the powder on the outside of marshmallows?
Gelatin. Gelatin is the aerator most often used in the production of marshmallows. It is made up of collagen, a structural protein derived from animal skin, connective tissue, and bones.Homemade Marshmallow recipe| No Fail Marshmallow recipe| Easy to make| The Food Art
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Answer 2
To replace the high fructose corn syrup, another syrup could be substituted without having adverse effects. I would recommend a agave syrup as it is functionally and flavorfully very close to HFCS. Fructose levels in agave syrup can vary from around 50% (very close to HFCS) up to 90% (which would be sweeter but functionally similar). You could also make an invert syrup, and as long as the viscosity and sweetness were similar, it should work.
As for the lactose, it's primary function in a recipe like this would be as a sweetener, I would assume. It is less soluble in water than other sugars, so it may also function to modify the texture of your finished product. You could most likely replace it with sugar without causing a big difference, but keep in mind that lactose is relatively much less sweet than other sugars.
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