Editing Marshmallow (section)

==== Albumen (egg whites) ====
Albumen is a mixture of proteins found in [[egg white]]s 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 carry a higher risk of ''Salmonella,'' 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 conjunction with gelatin.<ref name=Greweling>{{Cite book|title=Chocolates and confections: Formula, theory, and technique for the artisan confectioner|last=Greweling|first=Peter|publisher=John Wiley and Sons|year=2013|isbn=978-0-470-42441-4|location=New York|pages=296–311}}</ref>