9:30 AM - 9:45 AM
[O07-03] Gelatin Cotton Candy
★Invited Papers
Keywords:cotton candy, gelatin, additives
Cotton candy is a fibrous candy made by melting sugar at high temperatures and spraying it at high speeds with centrifugal force. Cotton candy has a soft texture and melts quickly in the mouth. Sugar cubes usually don't dissolve easily even when we put them in our mouth, but cotton candy dissolves just by leaving it in the air. By transforming sugar into cotton candy, we could obtain new properties such as softness and quick melting in the mouth. Foods like cotton candy that have been processed to give new properties and functions to common ingredients are called “transformative foods”, and in recent years their use in creative cuisine has become popular.
Cotton candy is usually made of sugar. We will find colorful and elaborate designs of cotton candy if we walk down Takeshita Street in Harajuku. But we also realize that we still cannot control their texture. There is an interesting example. For example, please try searching the two words "cotton candy" and "gummy bears" on Google. You will probably find many videos of people transforming gummy bears into cotton candy using homemade or home-built cotton candy machines. I used to think that gummy bears were already perfected candies with no room for development, but after finding these videos, I realized that was a big mistake. Cotton candy still has a potential to evolve.
If it is possible to create a food similar to cotton candy using ingredients other than sugar, such as gummy, what are the factors that make it successful?
If certain conditions are met, what kind of ingredients or even what kind of substances can be made into cotton candy?
Even if we succeed in making cotton candy, is it possible to control its texture with additives?
Our group tried to make cotton candy with gelatin, a typical food additive protein. In this presentation, I will talk about our attempts to make gelatin into cotton candy.
Cotton candy is usually made of sugar. We will find colorful and elaborate designs of cotton candy if we walk down Takeshita Street in Harajuku. But we also realize that we still cannot control their texture. There is an interesting example. For example, please try searching the two words "cotton candy" and "gummy bears" on Google. You will probably find many videos of people transforming gummy bears into cotton candy using homemade or home-built cotton candy machines. I used to think that gummy bears were already perfected candies with no room for development, but after finding these videos, I realized that was a big mistake. Cotton candy still has a potential to evolve.
If it is possible to create a food similar to cotton candy using ingredients other than sugar, such as gummy, what are the factors that make it successful?
If certain conditions are met, what kind of ingredients or even what kind of substances can be made into cotton candy?
Even if we succeed in making cotton candy, is it possible to control its texture with additives?
Our group tried to make cotton candy with gelatin, a typical food additive protein. In this presentation, I will talk about our attempts to make gelatin into cotton candy.