Aerated candies comprise a large group of products. Aerated candies can be based on a syrup mixture that is either ungrained or grained. These candies are unified by the fact that they all require the inclusion of air into the basic syrup matrix during processing. Aeration itself provides a shorter texture, modifies mouthfeel and reduces stickiness of the candy. Aeration is normally in two means: chemical or mechanical. In chemical aeration, the candy will contain ingredients such as sodium bicarbonate to leaven it like a baked product. In mechanical aeration, the formula will contain a foaming agent and/or a stabilizer, and it will have air incorporated using a continuous pressure beater. Aerated candies may be either grained or ungrained, their sweetener blends can be quite different from one another. Marshmallow provides a good example because it is made in both forms. A traditional marshmallow might contain about 60% glucose syrup, 30% sugar, and 1 % to 2% gelatin. The glucose syrup/sugar ratio here will provide only about 35% to 40% solids in order to prevent crystallization. Crystallization can be further avoided with selection of a higher conversion glucose syrup which contribute more invert sugar to the formula. A grained marshmallow, you simply increase the sugar ratio to the point where it will crystallize about 60% to 65%. Whipping it and seed it with a little powdered sugar. As it cools, the sugar crystallizes out to form the grained marshmallow. Aerating agents, which often are protein-based ingredients such as egg albumen and soy protein are used. Stabilizers are often used in aerated candies. Gelatin, is a key stabilizer because gelatin in this application decreases surface tension and it gives the cell walls resistance to deformation and maintains the structure. Water-binding capabilities also help to increase shelf life.