Gelatin Cotton Candy: A model study to create functional fiber foods

Unique texture of cotton candy and rapid melting behavior make it a compelling model for exploring transformative food technologies. In this study, we develop a fundamental method for producing cotton candy-like fibers using gelatin solutions for innovative food design. Gelatin solutions were processed under controlled conditions using a modified cotton candy machine, and the effects of additives such as acids (acetic and citric acid) and sucrose on fiber formation were investigated. The results demonstrated that the fiber thickness could be controlled by adjusting the solution viscosity. Acids reduced viscosity, yielding softer and thinner fibers, while sucrose in-creased viscosity, resulting in thicker and firmer fibers. A scaling law de-scribing the relationship between fiber thickness and solution viscosity was validated. This study provides insights into designing fiber food textures with tailored physico-chemical properties, leading to applications in functional foods, molecular gastronomy, and personalized nutrition.