Page 27 - Ameft Journal 2021-III

BAKERY, CONFECTIONERY & SNACKS Marshmallows, a sweetened trip down two millenniums Marshmallows, an irresistible confectionary may seem rather modern. In fact, they date back to about 2000 BC when the ancient Egyp- tians used a honey-based candy and thickened it with the sap of the marsh mallow plant (althea officinalis). The resultant confection was reserved only for gods and pharaos – and the name ‘marshmallow’ was born. Later in 19th century, the first whipped marshmallows appeared in France, when marsh mallow sap was combined with egg white and sugar. Searching for a more efficient manufacturing process, candy makers in Europe developed the starch mogul system, in which a mixture of marsh mallow root, sugar, egg white and water was heated and then poured into cornstarch moulds. In 1948, marshmallow production was revolutionized, when the so-called extrusion process was patented. With extrusion, the marshmallow mass is run through tubes and then cut into pieces, which are then Manufacturers who are looking to expand their product portfolio with a marshmallow product have the option of choosing from GELITA’s large variety of innovations or consulting its specialists to develop a prototype tailored to their own specific needs. cooled and packaged, ready for consumption. The indispensable gelatine Although marshmallow production has come a long way since the 1900s, these two processes are still the ones used in marshmallow manufacturing today. The most significant change lies in the formulation of the confection- ery. The marshmallow plant is no lon- ger used as a gelling agent. Instead, it is gelatin that has become one of the most integral and indispensable parts of a marshmallow formulation, act- ing as a foaming and stabilizing agent. Although there are other ingredients which are able to build foams, none of them give marshmallows their typi- cal fluffy and elastic structure, which remains intact over lengthy storage periods. Without gelatin, modern-day marshmallows cannot be produced. Gelita Gelatin – a natural ingredient In order to fully understand why this is the case, it helps to know what gela- tin actually is and which type has to be chosen to work as a perfect foaming agent. Gelatin consists of highly purified proteins derived exclusively from natural sources. It is primarily produced by hydrolysis of collagen. In its natural state, gelatin is a pale w 1 w w (Source: GELITA) ww w. . a am me e ft ft. .c co om m A 7 A M ME EF F T T 3 3 2 20 0 2 21 2 2 7