For the music producer and DJ, see Marshmello. It is used as a filling in baking or normally molded into shapes and coated with corn starch. Europe, North Africa, and Asia which grows in marshes and other damp areas. The plant’marshmallow party ideas 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 2000 BCE. Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. 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. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. By the early 1900s, thanks to the starch mogul system, marshmallows were introduced to the United States and available for mass consumption.

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. Modern marshmallow manufacturing is highly automated and has been since the early 1950s when the extrusion process was first developed. Numerous improvements and advancements allow for the production of thousands of pounds of marshmallow a day. Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent. The type of sugar and whipping agent varies depending on desired characteristics. Each ingredient plays a specific role in the final product. In marshmallows, proteins are the main surface-active agents responsible for the formation, and stabilization of the dispersed air.

A portion of each protein molecule is hydrophilic, with a polar charge, and another portion is hydrophobic and non-polar. 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.