The name marshmallow comes from a plant from which juice was originally prepared in France (quimaue). In actuality they are exclusively elaborated from the use of mixing agents of the dried albumin in the jello, or of a mixture of them.
The texture of a candy depends on the air. This variable mixes with the humidity and to the relation between glucose and saccharose, which is what determines its structure.
In order to better understand the nature of this product we will briefly check the properties of the foams and mixing agents.
Foams
Foams are structures of a gas – generally air – in a liquid form. Composures are used that protect the walls from the air.
In order to increase the surface of the foam a lot of mechanical energy needs to be administered, which can be obtained by beating with electric mixers.
The type and stability of a foam or mixture depends on the following factors:
- Type and concentration of the mixing agent
- Duration and velocity of the beating
- Type of sugar that is used
- Concentration of the total amount of sugar
- Temperature
A beating agent is rarely used alone. Generally sugar is added to stabilize the foam, even though the incorporation of air in this case is not that much, the foams obtained are much more stable when sugar is present.
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