Food & Beverage Asia Jun/Jul 2020

Acting as a foaming and stabilising agent, gelatine has become one of the most essential parts of marshmallow formulations (Credit: Ekaterina Molchanova; Adobe Stock) T he marshmallow’s story begins back in about 2000BC, when ancient Egyptians used a honey-based candy and thickened it with sap of the marsh mallow plant to make a confection reserved only for gods and pharaohs. Thus, the name “marshmallow” was born. However, whipped marshmallows known today did not appear until the 19th century when the French combined marsh mallow sap with egg white and sugar. S e a r c h i n g f o r a mo r e e f f i c i e n t manufacturing process, candy makers in Europe then developed the starch mogul system, in which a mixture of marsh mallow root, sugar, egg white and water was heated before being poured into cornstarch moulds. In 1948, marshmallow production was revolutionised, when the extrusion process was patented. With extrusion, the marshmallow mass is run through tubes and then cut into pieces which are then cooled and packaged, ready for consumption. Although marshmallow production has come a long way since the 1900s, starch mogul and extrusion are still the processes used inmarshmallowmanufacturing today. There have, however, been significant changes in recipe formulation. The marsh mallow plant is no longer used as a gelling agent. Instead, gelatine has become one of Gelatine is an integral ingredient in every marshmallow. But as there are many different types, choosing the right one is crucial for product success. By Oliver Wolf , Head of B2B Marketing, Global, Gelita INGREDIENTS 28