from what i understand, pectin needs heat and an acid to cause it to set.
you might be better off making pate de fruit (fruit pastes or fruit jellies) for your friends rather than messing around with marshmallows. they are fun, but i don't know how well pectin would work.
Ah. I was thinking that either the acid in the fruit puree would be enough or that I could add lemon juice or other acid at that point. But if it won't even fluff, then there's no point.
i was making what i thought were vegan marshies using emes... and then i spent months trying to come up with an alternative. with the aid of a food technologist, i did. sorry, i can't give away my hard-won recipe, but i can tell you that fluffiness is the difficult part to replicate. i didn't try pectin, but i'm sure it won't create fluff.
That's helpful to know that it's more complicated than simply substituting agar and likely needs more than one gelling agent.
Do vegan eat milk or derivates?If yes maybe Hyfoama, wybauw uses it in his book to make frappe a fluffy thing that he uses in chocolates etc.
I dont know maybe we can find something similar to use.
No, vegetarians eat eat milk derivatives, but not vegans. They're the most strict and avoid eating or using any animal products at all. So I consider it a personal challenge to make something entirely unexpected that they can eat.
Checking the ingredients on commercial vegan marshmallows was a good idea. These are what seem to be the main gelling agents: acacia, soy protein, carrageenan, locust bean gum. Now, acacia is gum arabic, and I recognize carrageenan as a seaweed extract, and locust bean gum, but I'm not sure what soy protien is or at what point it would be added -- to the puree at the beginning or to the fluff at the end? Probably the beginning, unless the heat from the sugar would be problematic. I think it must be an important ingredient, given that natural gelatin has a significant protien content.
Well, I will report back with results. How soon depends on when I can get my hands on these various gel subsitutes.
ETA: I just had another idea. Flax seed, when powdered and then boiled in water, becomes clear and gummy -- almost like an egg white. Only fresh reacts this way IME -- pre-toasted doesn't work. I wonder if when cooled somewhat, it would fluff? It does contribute a "nutty" flavor, so that has to be taken into account.
Edited by plk, 11 December 2006 - 10:54 AM.