Marshmallow Powder can be used to describe two relatively different powders. Both are thickeners, though one is real and the other artificial.
It can be a powder from the actual root of the mallow plant. It is used rarely in modern cooking, though it was certainly used a great deal more in cooking as a thickener up till the advent of gelatin which replaced it as a less expensive thickening option. Now it is largely used in herbal remedies, especially as a binding agent in pills.
Or, Marshmallow Powder can be a commercial product (which has no real Marshmallow in it) used by ready-made food manufacturers. It is made from essentially the same ingredients as marshmallows are. It is used to add body and to thicken items such as meringues, etc.
- Alginic Acid
- Bisto Instant Gravy Granules
- Cassava Flour
- Clear Jel
- Guar Gum
- Locust Bean Gum
- Lotus Root Flour
- Malanga Flour
- Marshmallow Powder
- Panade à la frangipane
- ThickenersThickeners are used to add body to dishes such as pie fillings, gravies, sauces, soups and puddings. Starches are popular thickeners because they thicken without impacting the fat content or affecting the flavour (if properly used.) There are four main starch thickeners: wheat flour, cornstarch, tapioca and arrowroot.
- Water Chestnut Flour
- Wild Mango
- Xanthan Gum
Powdered Marshmallow; Poudre de guimauve (French)
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