Қант негізіндегі тәтті бұйымдар: Маршмеллоу тарихы мен құрамы

Sugar based confection

Marshmallow (/uk//m//a:r//S//'//m//ae//l//ou/, /us//'//m//a:r//S//m//E//l//ou//, // //m//ae//l// /) is a confectionery made from sugar, water and gelatin whipped to a solid but soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh mallow plant.

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 plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as 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. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended. Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. In the early to mid 19th century, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de Guimauve, was a spongy soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge. Drying and preparation of the marshmallow took one to two days before the final product was produced. In the late 19th century, 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. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. At the same time, candy makers began to replace the mallow root with gelatin which created a stable form of marshmallow. the extrusion process which involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture and were then set out to cool. The ingredients were then cut into equal pieces and packaged.

In marshmallows, proteins are the main surface active agents responsible for the formation, and stabilization of the dispersed air. Due to their structure, surface active molecules gather at the surface area of a portion of (water based) liquid. A portion of each protein molecule is hydrophilic, with a polar charge, and another portion is hydrophobic and non polar. The non polar section has little or no affinity for water, and so this section orients as far away from the water as possible. However, the polar section is attracted to the water and has little or no affinity for the air. Therefore, the molecule orients with the polar section in the water, with the non polar section in the air. Two primary proteins that are commonly used as aerators in marshmallows are albumen (egg whites) and gelatin.

Albumen is a mixture of proteins found in egg whites and is utilized for its capacity to create foams. In a commercialized setting, dried albumen is used as opposed to fresh egg whites. 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. Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water. This is undesirable for the shelf life and firmness of the product. For artisan type marshmallows, prepared by a candy maker, fresh egg whites are usually used. Albumen is rarely used on its own when incorporated into modern marshmallows, and instead is used in conjunction with gelatin.

Gelatin is the aerator most often used in the production of marshmallows. It is made up of collagen, a structural protein derived from animal skin, connective tissue, and bones. Not only can it stabilize foams, like albumen, but when combined with water it forms a thermally reversible gel. This means that gelatin can melt, then reset due to its sensitivity to temperature. The melting point of gelatin gel is around , which is just below normal body temperature (around ). This is what contributes to the "melt in your mouth" sensation when a marshmallow is consumed—it actually starts to melt when it touches the tongue. In terms of texture, and mouth feel, gelatin makes marshmallows chewy by forming a tangled 3 D network of polymer chains. Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in a cross linking of its helix shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well known spongy structure of marshmallows. This is why the omission of gelatin from a marshmallow recipe will result in marshmallow creme, since there is no gelatin network to trap the water and air bubbles. The corn syrup/sugar ratio will influence the texture by slowing crystallization of the sucrose. The smooth texture of marshmallows relies on disordered, or amorphous, sugar molecules. In contrast, increasing the sugar ratio to about 60–65% will produce a grainy marshmallow.

Sugarcane and sugar beet are the two primary sources of sugar, consisting of sucrose molecules. Sucrose is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness and bulk to the marshmallow, while simultaneously setting the foam to a firm consistency as it cools. Sucrose, and sugars in general, impair the ability of a foam to form, but improve foam stability. Therefore, sucrose is used in conjunction with a protein like gelatin. The protein can adsorb, unfold, and form a stable network, while the sugar can increase the viscosity. Liquid drainage of the continuous phase must be minimized as well. Thick liquids drain more slowly than thin ones, and so increasing the viscosity of the continuous phase will reduce drainage. A high viscosity is essential if a stable foam is to be produced. Therefore, sucrose is a main component of marshmallow. But sucrose is seldom used on its own, because of its tendency to crystallize.

Corn syrup, derived from maize, contains glucose, maltose, and other oligosaccharides. Corn syrup can be obtained from the partial hydrolysis of cornstarch. Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used. The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower DE glucose syrups will provide a chewier texture, while higher DE syrups will make the product more tender.

Unless a variation of the standard marshmallow is being made, vanilla is always used as the flavoring. The vanilla can either be added in extract form, or by infusing the vanilla beans in the sugar syrup during cooking. This is the best technique to get an even distribution of flavor throughout the marshmallow. Third, it can be deposited into a starch based mold in a mogul to make various shapes. North America, New Zealand and Australia is the roasting or toasting of marshmallows over a campfire or other open flame. A marshmallow is placed on the end of a stick or skewer and held carefully over the fire. This creates a caramelized outer skin with a liquid, molten layer underneath. Major flavor compounds and color polymers associated with sugar browning are created during the caramelization process. S'mores are a traditional campfire treat in the United States, made by placing a toasted marshmallow on a slab of chocolate, which is placed between two graham crackers. These can then be squeezed together, causing the chocolate to begin melting.

Marshmallows are defined in US law as a food of minimal nutritional value.

The traditional marshmallow recipe uses powdered marshmallow root, but most commercially manufactured marshmallows instead use gelatin in their manufacture. Vegans and vegetarians avoid gelatin, but there are versions which use a substitute non animal gelling agent such as agar. In addition, marshmallows are generally not considered to be kosher or halal unless either their gelatin is derived from kosher or halal animals or they are vegan. Marshmallow creme and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape. They generally use egg whites instead. Non gelatin, egg containing versions of this product may be consumed by ovo vegetarians. Several brands of vegetarian and vegan marshmallows and marshmallow fluff exist.