Editing Marshmallow (section)

=== Additional ingredients ===

==== Flavors ====
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{{clarify|date=May 2018}} is the best technique to get an even distribution of flavor throughout the marshmallow.<ref name="Greweling" />

==== Acids ====
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 [[isoelectric point]]. 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.<ref name="Dekker" />