Which ingredient provides stability in marshmallows?

Gelatin is the ingredient that provides stability in marshmallows. It plays a crucial role in creating the characteristic texture of marshmallows by forming a gel-like structure when dissolved in hot water and then cooled. This gelatin structure traps air bubbles during the whipping process, allowing marshmallows to achieve their light, fluffy consistency that is stable enough for the final product.

In making marshmallows, gelatin helps to set and stabilize the aerated mixture, contributing to the overall mouthfeel and firmness of the confection. Without gelatin, marshmallows would not maintain their shape or texture, and they could easily collapse or become too soft.

While agar-agar, pectin, and starch are all stabilizers or gelling agents used in various food applications, they do not replicate the specific properties of gelatin in marshmallow production. Agar-agar, for instance, does not provide the same elasticity, and pectin is typically used in fruit-based products rather than confections like marshmallows. Starch can be used as a thickening agent or for dusting, but it does not offer the same gel formation needed for the stability that gelatin provides.