What is Mini Marshmallows?
Marshmallows are named after the mallow plant, which acts as a thickening agent. While gelatin replaces mallow nowadays these sweet treats are commonly used in hot chocolate and a variety of desserts and sweet dishes. The mini marshmallow is white and puffy with a dry outside and sticky interior. The flavor is sweet and slightly chalky.
Ingredients
Corn syrup is made from the starch of corn and is a high glucose product. There are different kinds of corn syrup, high fructose, light and dark. The syrup is viscous and sticky from the sugar content. The flavor is sweet and is used in many food products in America. It is also used in baked goods to improve the texture and add volume. Corn syrup is made to be added to food and not eaten as is.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Gelatin is an ingredient used in food production to create a jello-like consistency. Gelatin is obtained from the bones and connective tissue of farm animals; such as pigs and cows. It is cream colored and comes powdered or in granules. Gelatin is used to create jiggly texture in desserts and some savory foods and to thicken sauces, puddings, yogurt and add form to gummy candies. It is flavorless and odorless and is the main ingredient in popular American jello.
Artificial flavorings are used in food production to enhance and add flavor to both sweet and savory items. They are made from a number of ingredients, including petroleum, paper and pulp. They are added to create artificial tastes such as raspberry, grape, almond and others. Artificial flavors may originally come in part from natural compounds, but are processed extensively. They usually come in liquid form and are clear or brown.
Tetrasodium pyrophosphate is a food additive used to help items hold their form and stick together. A few examples of what it is used in includes marshmallows, imitation crab, and chicken nuggets. Tetrasodium pyrophosphate looks similar to salt and has a white, granulated, crystalline appearance.
