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in general, impair the ability of a foam to form, but improve foam stability. Therefore, sucrose is used in conjunction with a protein like gelatin. The protein can adsorb, unfold, and form a stable network, while the sugar can increase the viscosity. Liquid drainage of the continuous phase must be minimized as well. Thick liquids drain more slowly than thin ones, and so increasing the viscosity of the continuous phase reduces drainage. A high viscosity is essential if a stable foam is to be produced. Therefore, sucrose is a main component of marshmallow. But sucrose is seldom used on its own, because of its tendency to crystallize.
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melting point of gelatin. In a marshmallow aerator, pins on a rotating cylinder (rotor) intermesh with stationary pins on the wall (stator) provide the shear forces necessary to break the large injected air bubbles into numerous tiny bubbles that provide the smooth, fine-grained texture of the marshmallow. A continuous stream of light, fluffy marshmallow exits the aerator en route to the forming step.
427:
marshmallows relies on disordered, or amorphous, sugar molecules. In contrast, increasing the sugar ratio to about 60–65% produces a grainy marshmallow. Temperature also plays an important role in producing smooth marshmallows by reducing the time window for ordered crystals to form. To ensure the sugars are disordered, the sugar syrup solution is heated to a high temperature and then cooled rapidly.
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292:, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow.
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to flow before the gelatin sets. Instead of a round marshmallow, it takes on a more oval form. Excessive heat can also degrade, or break down, the gelatin itself. Therefore, when marshmallows are being produced at home or by artisan candy makers, the gelatin is added after the syrup has been heated and cooled down.
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is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in honey. This means that invert sugar has the ability to prevent crystallization, and produce a
477:
The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups provide a chewier texture, while higher-DE syrups make the product more tender. In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and
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to 112–116 °C in 20–30 minutes, a significant amount of gelatin would break down. The marshmallow would have reduced springiness from that loss of gelatin. But since the time the syrup spends at elevated temperature in modern cookers is so short, there is little to no degradation of the gelatin.
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and are approximately 90 percent water. This is undesirable for the shelf life and firmness of the product. For artisan-type marshmallows, prepared by a candy maker, fresh egg whites are usually used. Albumen is rarely used on its own when incorporated into modern marshmallows, and instead is used in
364:
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. Fresh egg whites
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are the two primary sources of sugar, consisting of sucrose molecules. Sucrose is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness and bulk to the marshmallow, while simultaneously setting the foam to a firm consistency as it cools. Sucrose, and sugars
400:
In commercial operations, the gelatin is simply cooked with the sugar syrup, rather than being added later after the syrup has cooled. In this case, kinetics play an important role, with both time and temperature factoring in. If the gelatin was added at the beginning of a batch that was then cooked
396:
During preparation, the temperature needs to be just above the melting point of the gelatin, so that as soon as it is formed it cools quickly, and the gelatin sets, retaining the desired shape. If the marshmallow rope mixture exiting the extruder during processing is too warm, the marshmallow starts
519:
Unless a variation of the standard marshmallow is being made, vanilla is always used as the flavoring. The vanilla can either be added in extract form, or by infusing the vanilla beans in the sugar syrup during cooking. This is the best technique to get an even distribution of flavor throughout the
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and non-polar. The non-polar section has little or no affinity for water, and so this section orients as far away from the water as possible. However, the polar section is attracted to the water and has little or no affinity for the air. Therefore, the molecule orients with the polar section in the
283:
Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. In the early to mid 19th century, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the
Egyptians.
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The home process for making marshmallow differs from commercial processes. A mixture of corn syrup and sugar is boiled to about 252 °F (122 °C). In a separate step, gelatin is hydrated with enough warm water to make a thick solution. Once the sugar syrup has cooled to about 100 °F
329:
and a gaseous dispersed phase (in other words, a liquid with gas bubbles spread throughout). In addition to being a foam, this also makes marshmallows an "aerated" confection because it is made up of 50% air. The goal of an aerated confection like a marshmallow is to incorporate gas into a sugar
578:
Gelatin is cooked with sugar and syrup. After the gelatin-containing syrup is cooked, it is allowed to cool slightly before air is incorporated. Whipping is generally accomplished in a rotor-stator type device. Compressed air is injected into the warm syrup, held at a temperature just above the
413:
of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of marshmallows. This is why the omission of gelatin from a marshmallow recipe results in
308:
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
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A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1–2% gelatin. A combination of different sugars is used to control the solubility of the solution. The corn syrup/sugar ratio influences the texture by slowing crystallization of the sucrose. The smooth texture of
271:), a herb native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas. The plant's 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
338:
In marshmallows, proteins are the main surface-active agents responsible for the formation, and stabilization of the dispersed air. Due to their structure, surface-active molecules gather at the surface area of a portion of (water-based) liquid. A portion of each protein molecule is
279:
were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.
533:. This results in a stronger, more stable inter-facial film. When added to egg whites, acid prevents excessive aggregation at the interface. However, acid delays foam formation. It may therefore be added toward the end of the whipping process after a stable foam has been created.
295:
By the early 20th century, 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
474:. Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.
284:
Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de
Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a
542:
317:
Marshmallows consist of four ingredients: sugar, water, air, and a whipping agent/aerator (usually a protein). The type of sugar and whipping agent varies depending on desired characteristics. Each ingredient plays a specific role in the final product.
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patented the extrusion process that involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture and were then set out to cool. The ingredients were then cut into equal pieces and packaged.
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mixture, and stabilize the aerated product before the gas can escape. When the gas is introduced into the system, tiny air bubbles are created. This is what contributes to the unique textural properties and mouth-feel of this product.
385:, a structural protein derived from animal skin, connective tissue, and bones. Not only can it stabilize foams, like albumen, but when combined with water it forms a thermally-reversible gel. This means that gelatin can
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Acids, such as cream of tartar or lemon juice, may also be used to increase foam stability. Addition of acid decreases the pH. This reduces the charge on the protein molecules, and brings them closer to their
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Goztok, S.P.; Gunes, R.; Toker, O.S.; Palabiyik, I.; Konar, N. (2022). "Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study".
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In terms of texture, and mouth-feel, gelatin makes marshmallows chewy by forming a tangled 3-D network of polymer chains. Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a
494:, allowing it to trap water and prevent the marshmallow from drying out. For some candies, this is not a good trait to have, but for marshmallows, it is an advantage since it has a high moisture content.
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288:. Drying and preparation of the marshmallow took one to two days before the final product was produced. In the late 19th century, candy makers started looking for a new process and discovered the
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The Pocket
Formulary: And Synopsis of the British & Foreign Pharmacopoeias : Comprising Standard and Approved Formulae for the Preparations and Compounds Employed in Medical Practice
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393:(around 97 °F (36 °C)). This is what contributes to the "melt-in-your-mouth" sensation when a marshmallow is consumed—it actually starts to melt when it touches the tongue.
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Hartel, Richard W.; Ergun, Roja; Vogel, Sarah (2011-01-01). "Phase/State
Transitions of Confectionery Sweeteners: Thermodynamic and Kinetic Aspects".
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The marshmallow confection is typically formed in one of three ways. First, it can be extruded in the desired shape and cut into pieces, as done for
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389:, then reset due to its sensitivity to temperature. The melting point of gelatin gel is around 95 °F (35 °C), which is just below
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or backyard tradition in the United
Kingdom, North America, New Zealand and Australia is the roasting or toasting of marshmallows over a
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and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow
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1349:, who was a member of the family that founded the company, and a colleague invented a machine that could make Peeps automatically.
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browning of the marshmallow. Corn syrup is flavorless and cheap to produce, which is why candy companies love using this product.
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water, with the non-polar section in the air. Two primary proteins that are commonly used as aerators in marshmallows are
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to reach the final density. The marshmallow is then scooped out of the bowl, slabbed on a table, and cut into pieces.
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whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with
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are a traditional campfire treat in the United States, made by placing a toasted marshmallow on a slab of
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607:(38 °C), the gelatin solution is blended in along with desired flavoring, and whipped in a
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In commercial marshmallow manufacture, the entire process is streamlined and fully automated.
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avoid gelatin, but there are versions that use a substitute non-animal gelling agent such as
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590:. Third, it can be deposited into a starch-based mold in a mogul to make various shapes.
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and held carefully over the fire. This creates a caramelized outer skin with a liquid,
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Chocolates and confections: Formula, theory, and technique for the artisan confectioner
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unless either their gelatin is derived from kosher or halal animals or they are vegan.
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1530:"These Gelatin-Free Marshmallow Brands Will Have You Ready for Vegan S'mores Season"
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is the aerator most often used in the production of marshmallows. It is made up of
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layer underneath. Major flavor compounds and color polymers associated with sugar
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instead. Non-gelatin, egg-containing versions of this product may be consumed by
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657:. These can then be squeezed together, causing the chocolate to begin melting.
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235:. This sugar confection is inspired by a medicinal confection made from
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Candyfreak : a journey through the chocolate underbelly of
America
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or other open flame. A marshmallow is placed on the end of a stick or
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746:. In addition, marshmallows are generally not considered to be
730:, but most commercially manufactured marshmallows instead use
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have been proposed as an alternative sugar for marshmallows.
502:
While not widely used for traditional or commercial recipes,
1457:, United States Department of Agriculture. 13 September 2013
470:. Corn syrup can be obtained from the partial hydrolysis of
265:
The word "marshmallow" comes from the mallow plant species (
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772:. Several brands of vegetarian and vegan marshmallows and
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586:. Second, it can be deposited onto a belt, as done for
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L'Officine ou Répertoire géneral de pharmacie pratique
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ingredients: sugar, water, air, and a whipping agent.
1166:
Comprehensive
Reviews in Food Science and Food Safety
1411:"The science behind a perfectly-toasted marshmallow"
1300:
International
Journal of Gastronomy and Food Science
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1143:. New York: John Wiley and Sons. pp. 296–311.
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726:The traditional marshmallow recipe uses powdered
703:Marshmallows are defined in US law as a food of
1091:Christian, Elizabeth; Vaclavik, Vickie (1996).
343:, with a polar charge, and another portion is
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8:
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602:A freshly-cut batch of homemade marshmallows
490:tender marshmallow. It is also an effective
43:
1593:
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1067:. New York: Copernicus. pp. 199–202.
1063:Hartel, Richard; Hartel, AnnaKate (2014).
360:Albumen is a mixture of proteins found in
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42:
1505:"A Closer Look - Gelatin - Kosher Spirit"
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1084:
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974:Dorvault, François Laurent Marie (1850).
930:
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1206:"The Sweet Facts of Confection Creation"
794:, children's game involving marshmallows
764:to retain its shape. They generally use
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719:Toasted vegan marshmallows served with
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1345:That all changed in 1954. That's when
942:. National Confectioners Association.
325:, consisting of an aqueous continuous
7:
1447:"Foods of Minimal Nutritional Value"
1343:. Photographs by Christopher Payne.
1229:"The Sweet Science of Candy Making"
1037:patentimages.storage.googleapis.com
787:Chocolate-coated marshmallow treats
30:For the music producer and DJ, see
1065:Candy Bites: The Science of Sweets
25:
995:(2 ed.). London: Horace Cox.
850:(3rd ed.). Pearson Longman.
1944:
1943:
1657:List of top-selling candy brands
1453:. Appendix B of 7 CFR Part 210.
1435:from the original on 2007-12-18.
1391:History of Campfire Marshmallows
1367:National Trust's South West Blog
1286:from the original on 2016-12-20.
1239:from the original on 2016-12-22.
1216:from the original on 2016-12-20.
1178:10.1111/j.1541-4337.2010.00136.x
1123:from the original on 2016-12-21.
1117:scienceandfooducla.wordpress.com
946:from the original on 2016-12-13.
919:from the original on 2016-10-31.
873:"What's that stuff? Marshmallow"
848:Longman Pronunciation Dictionary
686:
674:
662:
615:Roasted marshmallows and s'mores
178:
137:
110:
99:
1682:List of chocolate manufacturers
1540:from the original on 2017-10-24
1486:from the original on 2017-10-24
1373:from the original on 2015-11-21
1333:Dupzyk, Kevin (April 6, 2023).
1254:. New York, NY: Marcel Dekker.
877:Chemical & Engineering News
818:Stanford marshmallow experiment
1335:"A Visit to the Peeps Factory"
1095:. New York, NY: Marcel Dekker.
653:, which is placed between two
1:
1235:. American Chemical Society.
1227:Husband, Tom (October 2014).
1210:www.naturalproductinsider.com
1677:List of chocolate bar brands
1667:List of confectionery brands
1006:Almond, Steve (2005-01-01).
552:Video of making marshmallows
36:Marshmallow (disambiguation)
1312:10.1016/j.ijgfs.2022.100616
909:"How Marshmallows are Made"
227:made from sugar, water and
2000:
1783:List of chewing gum brands
1455:Food and Nutrition Service
1400:. campfiremarshmallows.com
1093:Essentials of Food Science
871:Petkewich, Rachel (2006).
370:conjunction with gelatin.
352:(egg whites) and gelatin.
241:, the marsh-mallow plant.
29:
1941:
1562:The Marshmallow Explained
1204:Hegenbert, Scott (1995).
1139:Greweling, Peter (2013).
993:The "Queen" Cookery Books
889:10.1021/cen-v084n016.p041
823:Stay Puft Marshmallow Man
705:minimal nutritional value
95:
50:
1363:"47. Cook on a campfire"
798:Divinity (confectionery)
431:Sugarcane and sugar beet
1509:OK Kosher Certification
1280:www.Merriam-Webster.com
991:Pownell, Beaty (1904).
957:Beasley, Henry (1851).
639:are created during the
584:Jet-Puffed marshmallows
391:normal body temperature
365:carry a higher risk of
1778:Functional chewing gum
1476:"Gelatin Alternatives"
1425:"Definition of S'MORE"
1250:Fennema, Owen (1996).
1113:"Homemade Marshmallow"
734:in their manufacture.
723:
669:Roasting a marshmallow
603:
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510:Additional ingredients
262:
116:Media: Marshmallow
34:. For other uses, see
27:Sugar-based confection
1933:Pies, tarts and flans
718:
681:A roasted marshmallow
601:
559:
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537:Manufacturing process
409:, which results in a
321:The marshmallow is a
252:
105:Cookbook: Marshmallow
1710:Couverture chocolate
1672:List of chocolatiers
1662:List of breath mints
1111:Liu, Eunice (2015).
693:An open-faced s'more
356:Albumen (egg whites)
1974:Sugar confectionery
1616:Sugar confectionery
711:Dietary preferences
614:
594:Home making process
566:in an Easter basket
290:starch mogul system
268:Althaea officinalis
259:Althaea officinalis
238:Althaea officinalis
47:
1715:Modeling chocolate
1705:Compound chocolate
1700:Types of chocolate
1396:2011-11-03 at the
1340:The New York Times
980:(in French). Labé.
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571:Commercial process
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255:marsh-mallow plant
1956:
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1745:Belgian chocolate
1730:Chocolate truffle
1566:HowStuffWorks.com
1361:Bolitho, Claire.
1261:978-0-8247-9346-3
1150:978-0-470-42441-4
1074:978-1-4614-9382-2
963:. John Churchill.
857:978-1-4058-8118-0
808:Marshmallow creme
774:marshmallow fluff
758:Marshmallow creme
549:
531:isoelectric point
416:marshmallow creme
277:Ancient Egyptians
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846:(3 April 2008).
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1979:Marshmallows
1882:Nicotine gum
1877:Cough sweets
1841:Marshmallows
1788:Gum industry
1755:Chocolaterie
1542:. Retrieved
1533:
1524:
1513:. Retrieved
1508:
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1488:. Retrieved
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1459:. Retrieved
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1375:. Retrieved
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1276:"Corn Syrup"
1270:
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1172:(1): 17–32.
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1040:. Retrieved
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1010:. Harcourt.
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892:. Retrieved
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792:Chubby Bunny
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504:fruit syrups
501:
498:Fruit syrups
487:Invert sugar
485:
482:Invert sugar
476:
466:, and other
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294:
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126:
125:
57:Marshmallows
40:
18:Marshmallows
1798:Sugar candy
1765:Chewing gum
1636:Penny candy
1626:Chewing gum
1621:Sugar candy
1609:By category
1429:www.m-w.com
1233:www.acs.org
844:Wells, John
740:vegetarians
458:, contains
367:Salmonella,
345:hydrophobic
341:hydrophilic
313:Ingredients
302:Alex Doumak
300:. In 1956,
233:corn starch
127:Marshmallow
91:, sprinkles
45:Marshmallow
1963:Categories
1861:Jelly bean
1806:Hard candy
1773:Bubble gum
1544:2017-10-24
1515:2019-12-31
1490:2017-10-24
1461:2017-08-04
1377:2015-11-21
1306:: 100616.
1042:2021-04-21
894:2008-02-10
883:(16): 41.
830:References
766:egg whites
762:confection
619:A popular
472:cornstarch
452:Corn syrup
447:Corn syrup
440:sugar beet
407:dispersion
362:egg whites
85:Variations
32:Marshmello
1923:Doughnuts
1892:Lollipops
1692:Chocolate
1631:Chocolate
1320:253198704
1186:1541-4337
1030:"Diagram"
699:Nutrition
651:chocolate
643:process.
561:Just Born
492:humectant
436:Sugarcane
1928:Pastries
1918:Desserts
1856:Licorice
1826:Marzipan
1811:Caramels
1538:Archived
1484:Archived
1433:Archived
1394:Archived
1371:Archived
1347:Bob Born
1284:Archived
1237:Archived
1214:Archived
1121:Archived
1016:56661890
944:Archived
917:Archived
780:See also
637:browning
625:campfire
383:collagen
1913:Cookies
1836:Praline
776:exist.
732:gelatin
647:S'mores
621:camping
515:Flavors
464:maltose
460:glucose
379:Gelatin
374:Gelatin
350:albumen
334:Protein
286:lozenge
245:History
229:gelatin
223:) is a
78:gelatin
76:Sugar,
1948:
1901:Sweets
1846:Nougat
1831:Dragée
1816:Toffee
1318:
1258:
1184:
1147:
1071:
1014:
854:
748:kosher
736:Vegans
633:molten
629:skewer
422:Sugars
109:
1969:Candy
1908:Cakes
1851:Mints
1821:Taffy
1740:Fudge
1645:Lists
1602:Candy
1316:S2CID
1033:(PDF)
813:Peeps
752:halal
609:mixer
588:Peeps
564:Peeps
524:Acids
456:maize
327:phase
1534:PETA
1480:PETA
1256:ISBN
1182:ISSN
1145:ISBN
1069:ISBN
1012:OCLC
852:ISBN
744:agar
738:and
438:and
387:melt
323:foam
253:The
63:Type
1564:at
1308:doi
1174:doi
885:doi
750:or
273:BCE
189:ɑːr
145:ɑːr
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