![]() In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow. In a commercialized setting, dried albumen is used as opposed to fresh egg whites. Albumen (egg whites)Īlbumen is a mixture of proteins found in egg whites and is utilized for its capacity to create foams. Two primary proteins that are commonly used as aerators in marshmallows are albumen (egg whites) and gelatin. Therefore, the molecule orients with the polar section in the water, with the non-polar section in the air. However, the polar section is attracted to the water and has little or no affinity for the air. The non-polar section has little or no affinity for water, and so this section orients as far away from the water as possible. A portion of each protein molecule is hydrophilic, with a polar charge, and another portion is hydrophobic and non-polar. Due to their structure, surface-active molecules gather at the surface area of a portion of (water-based) liquid. In marshmallows, proteins are the main surface-active agents responsible for the formation, and stabilization of the dispersed air. This is what contributes to the unique textural properties and mouth-feel of this product. When the gas is introduced into the system, tiny air bubbles are created. The goal of an aerated confection like a marshmallow is to incorporate gas into a sugar mixture, and stabilize the aerated product before the gas can escape. In addition to being a foam, this also makes marshmallows an "aerated" confection because it is made up of 50% air. The marshmallow is a foam, consisting of an aqueous continuous phase and a gaseous dispersed phase (in other words, a liquid with gas bubbles spread throughout). Each ingredient plays a specific role in the final product. The type of sugar and whipping agent varies depending on desired characteristics. Marshmallows consist of four ingredients: sugar, water, air, and a whipping agent/aerator (usually a protein). Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent. Numerous improvements and advancements allow for the production of thousands of pounds of marshmallow a day. Modern marshmallow manufacturing is highly automated and has been since the early 1950s when the extrusion process was first developed. The ingredients were then cut into equal pieces and packaged. The tubes created a long rope of marshmallow mixture and were then set out to cool. In 1956, Alex Doumak patented the extrusion process which involved running marshmallow ingredients through tubes. They were sold in tins as penny candy and were soon used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. īy the early 1900s, thanks to the starch mogul system, marshmallows were introduced to the United States and available for mass consumption. At the same time, candy makers began to replace the mallow root with gelatin which created a stable form of marshmallow. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. ![]() In the late 1800s, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. Drying and preparation of the marshmallow took one-to-two days before the final product was produced. ![]() This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. In the early- to mid-1800s, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. Once thickened, the mixture was strained, cooled, then used as intended. ![]() The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 BCE. The plant's stem and leaves are fleshy, and its white flower has five petals. The word "marshmallow" comes from the mallow plant species ( Althaea officinalis), a herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The marsh-mallow plant ( Althaea officinalis) ![]()
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