Development of gelatin-free marshmallow product using soapwort extract

In this study, gelatin-free formulations containing plant-based saponaria (soapwort) extract and carrageenan were developed as alternatives to conventional gelatin-based marshmallows. Religious, ethical, and health-related concerns regarding animal-derived gelatin have increased interest in plant-based alternatives. Accordingly, 11 different formulations with varying saponaria and carrageenan ratios (0.5–3%) were prepared using a D-optimal mixture design. The findings demonstrated that these plant-based components could successfully replace gelatin. Increased carrageenan levels led to higher total solids and product firmness, while saponaria extract enhanced volume and foaming, thereby reducing solids content. The samples' density ranged from 0,58-1,04 g/cm³; density increased with saponaria and decreased with carrageenan. Water activity (aw) values were between 0,61 and 0,67, remaining within acceptable limits for food safety. While carrageenan reduced aw, saponaria increased it due to its ability to trap more free water in the foamy structure. Color parameters (L*, a*, b*, and Chroma) varied with formulation; the lightest color (L* = 94,14) was observed in sample 8, and the most vivid (C* = 6,35) in sample 3. High R² values supported the model validity. Texturally, products with more carrageenan were firmer and chewier, while those with higher saponaria were softer. In sensory evaluation, the control sample received the highest score; among gelatin-free samples, formulation 1 had the best color (7,36) and overall acceptability (6,15), while formulation 4 stood out in stickiness (6,57) and sweetness (7,38). As a result of the optimization study carried out by taking into account the criteria of low density and high elasticity and general taste, it was determined that the formulation containing 1,13% carrageenan and 2,37% coir extract was the most suitable combination. These results confirm that plant-based stabilizers can offer effective alternatives in gelatin-free marshmallow production.