Why Do Some Marshmallows Contain Tilapia?

Marshmallows are a classic campfire treat and dessert topping loved by many. But you may have seen confusing warnings about marshmallows containing tilapia. As a fish, why would tilapia show up in sweet marshmallows? It turns out there are some surprising reasons behind this unusual ingredient.

Gelatin is the Link

The connection between marshmallows and tilapia lies in gelatin. Gelatin is the key ingredient that gives marshmallows their soft, squishy texture. It is produced by boiling animal skins, tendons, ligaments, and bones. Gelatin can be derived from cows, pigs, and even fish. Tilapia is one type of fish used.

Why Gelatin is Used

Gelatin has some unique properties that make it ideal for marshmallows:

• It forms thermally-reversible gels when combined with water, giving a smooth, uniform texture
• It provides stabilization, structure, and that melt-in-your-mouth feel
• It allows marshmallows to be formed into specific shapes that hold together
• It prevents marshmallows from crystallizing and becoming grainy

Without gelatin, it would be impossible to achieve marshmallows’ characteristic light and fluffy texture

Kosher Gelatin Options

Some marshmallow manufacturers use fish gelatin for kosher reasons. To be certified kosher, gelatin cannot come from forbidden animals like pigs. Fish gelatin, often derived from tilapia, allows marshmallows to meet kosher dietary standards.

This is why you may see tilapia listed as an ingredient – it indicates the gelatin source complies with kosher regulations, It does not mean there are chunks of fish in the marshmallows!

Potential Benefits of Fish Gelatin

Some claim that fish gelatin like tilapia may have benefits over other sources:

• It melts at a lower temperature, allowing for a softer mouthfeel
• The amino acid profile may be slightly different, affecting texture
• There are claims it produces clearer, more tear-resistant gels

However, more research is needed to substantiate potential differences in fish gelatin performance.

Vegetarian Substitutes Exist

Vegans and vegetarians often avoid marshmallows due to animal-derived gelatin. But there are substitutes that allow for gelatin-free marshmallows:

• Agar – Derived from seaweed, it can form gels and stabilize foams
• Pectin – Found in fruits, it provides thickening and gelling ability
• Starches – Used for viscosity and elongation of texture
• Gums – Help bind water and emulate gelatin’s gelling properties

While these can mimic gelatin’s functions, the exact marshmallow texture is difficult to replicate without animal ingredients.

Tilapia Gelatin Remains Popular

Tilapia gelatin is prevalent because it offers the traditional gelatin functionality while conforming to kosher standards. The fish source also appeals to some consumers over mammalian options.

While substitutes are available, fish gelatin currently remains the most popular choice for achieving the classic marshmallow experience. So don’t be alarmed by tilapia in the ingredients – it’s responsible for that melt-in-your-mouth texture!

Marshmallow Ingredient Breakdown

Besides gelatin, here is what gives marshmallows their flavor and structure:

• Sugar – Provides sweetness and helps retain moisture
• Corn syrup – Contributes texture and prevents crystallization
• Dextrose – Thickens the candy and slows drying
• Flavorings – Usually vanilla or fruit extracts
• Whipped egg whites or aquafaba – Helps achieve fluffiness
• Dusting powders – Like cornstarch to keep them from sticking

So while strange at first glance, that tilapia is an important part of creating the light and pillowy marshmallow we know and love!