Proteins

• Soy Proteins: Soy protein has a lot of uses. When it is combined with jello to make marshmallows, it softens the texture of the gel. Besides it delays the development of the viscosity, which is a typical characteristic of marshmallows made out of jello.

• Jello: Jello is made from extracting bones, cartilage and tendons from animals and is presented in a pure form. The humidity content of commercial jello is of 10%. Chemically jello is constituted by amino acids.
  Jello has two main uses in the elaboration of candies. On one hand it serves as a mixing or jellifying agent, properly said. Because of this it is used in the production of marshmallows since it allows us to obtain foamy products and at the same time it stabilizes the foam. On the other hand, its jellifying power is also used to prepare gummies, since it gives them elasticity.
  However these properties only present themselves simultaneously in one type of jello. Because of this it may be that one specific type of jello is ideal to incorporate air in the mixing, while another is better when you are looking to obtain a higher jellifying degree.
  As far as the jellifying degree, this can have different bloom graduations. In the case of marshmallows it is recommended to use jello of 230 degree bloom.
  Synthesizing, jello has a wide use in the elaboration of sweets and candies. Amongst its main functions the following can be found:

• Emulsifying agent

• Fat disperser

• Mixing agent in aired candies

• Jellifying in the elaboration of gummies

Acidulates
The organic acids that are mostly used in candies are citric acid, tartaric, and malic. Tartar potassium acid is also used.

Acidulates also accomplish several functions:

• They hydrolyze the sugar in inverted sugars; this is why it affects the sweetness of the candies and prolongs their life span.

• They aromatize the products.

As far as tartar cream goes, it is used to control the crystallization of products that have a pure sugar content.