ArticleFood science & nutrition2026
Optimization and Molecular Simulation of Gelatin-Free Marshmallow Formulation Using Gellan Gum and Aquafaba.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to optimize the formulation of marshmallow-type products by replacing animal-derived gelatin with plant-based aquafaba and gellan gum. The formulation optimization was conducted using response surface methodology, with the optimal formulation determined based on the density and overall preference. In the optimized formulation, the inclusion rates of aquafaba and gellan gum as gelatin substitutes were determined to be 0.71% and 0.50%, respectively. The marshmallow samples were compared to control marshmallow samples containing gelatin (CM). The interaction between aquafaba and gellan gum was further investigated using molecular docking. The most stable predicted molecular configuration yielded a binding energy score of -9.8 kcal/mol, suggesting a favorable interaction. The water activity, density, and
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