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Buy Marshmallows Huaulta Online seem simple when you look at them on their powdery, sugary surface. “A marshmallow is a yummy, chewy, airy confection that takes advantage of many unique food-science properties,” says Linda Wright, director of food research and discovery at the Hershey Company.
“All the ingredients contribute to the delightful texture and flavor of the experience of a marshmallow.” And whether you make them yourself or pop them from a bag, Buy Marshmallows Huaulta Online these puffy little sweets have magic to them because of the chemistry of the ingredients and how they interact. A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That’s it.
“Collagen is a triple helix. It’s a helix of helices,” says Matt Hartings, a bioinorganic chemist at American University. When you’re making marshmallows, one of the first things you do is add the gelatin to warm water. The heat causes the helices to partially unravel so that the protein strands spread out in the water, Hartings says.
As the water starts to cool, parts of the gelatin molecules called junction zones wind back together in threes, making up that helix of helices. However, some parts of the gelatin don’t wind back together and instead remain floppy and flexible. This structural mix of bendy and firm parts is what gives gelatin its elasticity, perfect for making bouncy foods like marshmallows.
This elasticity is “hard to simulate with any other protein or hydrocolloid, although people have tried,” Hartel says. Vegan marshmallows do exist, and they use soy protein and carrageenan instead of gelatin. Carrageenan, which comes from seaweed, consists of chains of polysaccharides that form helices, but it’s not as firm as gelatin. Together with soy protein, it forms a matrix-like complex, which gives the animal-product-free marshmallows a bouncy texture similar to that of gelatin-based marshmallows.