{"id":40804,"date":"2026-04-20T12:45:57","date_gmt":"2026-04-20T09:45:57","guid":{"rendered":"https:\/\/mtroyal.com.tr\/en\/?p=40804"},"modified":"2026-04-06T14:25:12","modified_gmt":"2026-04-06T11:25:12","slug":"ingredient-list-for-marshmallow-manufacturing","status":"publish","type":"post","link":"https:\/\/mtroyal.com.tr\/en\/ingredient-list-for-marshmallow-manufacturing\/","title":{"rendered":"Ingredient List for Marshmallow Manufacturing"},"content":{"rendered":"<p data-start=\"51\" data-end=\"151\"><em data-start=\"51\" data-end=\"151\">A Complete Industrial Guide for Aeration, Texture Stability, and Consistent Production Performance<\/em><\/p>\n<p data-start=\"153\" data-end=\"414\">A perfectly made marshmallow is light, elastic, and melts effortlessly in the mouth. That soft structure is not accidental\u2014it is the result of a carefully balanced system of sugars, proteins, and aeration techniques working together under controlled conditions.<\/p>\n<p data-start=\"416\" data-end=\"812\">In industrial marshmallow manufacturing, the ingredient list defines everything: foam stability, chewiness, shelf life, and process efficiency. Even minor variations can lead to collapse, stickiness, or texture defects. This guide provides a complete, professional, and sales-oriented ingredient list designed for manufacturers seeking reliable, scalable, and high-quality marshmallow production.<\/p>\n<figure id=\"attachment_41120\" aria-describedby=\"caption-attachment-41120\" style=\"width: 700px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"wp-image-41120 size-full\" title=\"Ingredient List for Marshmallow Manufacturing\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;700&#39;%20height=&#39;500&#39;%20viewBox%3D&#39;0%200%20700%20500&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2026\/04\/LATAMARKO-LM6010.jpg\" alt=\"Ingredient List for Marshmallow Manufacturing\" width=\"700\" height=\"500\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2026\/04\/LATAMARKO-LM6010.jpg 700w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2026\/04\/LATAMARKO-LM6010-300x214.jpg 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2026\/04\/LATAMARKO-LM6010-600x429.jpg 600w\" data-sizes=\"(max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-41120\" class=\"wp-caption-text\">Ingredient List for Marshmallow Manufacturing<\/figcaption><\/figure>\n<hr data-start=\"814\" data-end=\"817\" \/>\n<h2 data-section-id=\"16hfiqe\" data-start=\"819\" data-end=\"862\">Core Ingredient Structure of Marshmallow<\/h2>\n<h3 data-section-id=\"arlnwu\" data-start=\"864\" data-end=\"902\">1. Sugar (Primary Structural Base)<\/h3>\n<p data-start=\"904\" data-end=\"958\">Sugar is the main component in marshmallow production.<\/p>\n<p data-start=\"960\" data-end=\"970\">Key roles:<\/p>\n<ul data-start=\"972\" data-end=\"1036\">\n<li data-section-id=\"6nsbdf\" data-start=\"972\" data-end=\"994\">Provides sweetness<\/li>\n<li data-section-id=\"1532w\" data-start=\"995\" data-end=\"1015\">Builds structure<\/li>\n<li data-section-id=\"1fk8f43\" data-start=\"1016\" data-end=\"1036\">Controls texture<\/li>\n<\/ul>\n<p data-start=\"1038\" data-end=\"1051\">Common types:<\/p>\n<ul data-start=\"1053\" data-end=\"1127\">\n<li data-section-id=\"b7hl5u\" data-start=\"1053\" data-end=\"1084\"><strong data-start=\"1055\" data-end=\"1082\">Sucrose (Refined Sugar)<\/strong><\/li>\n<li data-section-id=\"135vopd\" data-start=\"1085\" data-end=\"1106\"><strong data-start=\"1087\" data-end=\"1104\">Glucose Syrup<\/strong><\/li>\n<li data-section-id=\"3ctars\" data-start=\"1107\" data-end=\"1127\"><strong data-start=\"1109\" data-end=\"1125\">Invert Sugar<\/strong><\/li>\n<\/ul>\n<p data-start=\"1129\" data-end=\"1211\">Glucose syrup is essential to prevent crystallization and maintain smooth texture.<\/p>\n<hr data-start=\"1213\" data-end=\"1216\" \/>\n<h2 data-section-id=\"wknki4\" data-start=\"1218\" data-end=\"1229\">2. Water<\/h2>\n<p data-start=\"1231\" data-end=\"1284\">Water dissolves sugars and activates gelling systems.<\/p>\n<p data-start=\"1286\" data-end=\"1296\">Functions:<\/p>\n<ul data-start=\"1298\" data-end=\"1371\">\n<li data-section-id=\"17stnyj\" data-start=\"1298\" data-end=\"1320\">Controls viscosity<\/li>\n<li data-section-id=\"16bqc3j\" data-start=\"1321\" data-end=\"1342\">Supports aeration<\/li>\n<li data-section-id=\"6fx8kd\" data-start=\"1343\" data-end=\"1371\">Influences final texture<\/li>\n<\/ul>\n<p data-start=\"1373\" data-end=\"1426\">Precise water balance is critical for foam stability.<\/p>\n<hr data-start=\"1428\" data-end=\"1431\" \/>\n<h2 data-section-id=\"1gcbkvz\" data-start=\"1433\" data-end=\"1478\">3. Gelatin (Foam Structure and Elasticity)<\/h2>\n<p data-start=\"1480\" data-end=\"1547\">Gelatin is the key ingredient that gives marshmallow its structure.<\/p>\n<p data-start=\"1549\" data-end=\"1559\">Functions:<\/p>\n<ul data-start=\"1561\" data-end=\"1643\">\n<li data-section-id=\"1m9sv4r\" data-start=\"1561\" data-end=\"1587\">Stabilizes air bubbles<\/li>\n<li data-section-id=\"nrlyg9\" data-start=\"1588\" data-end=\"1611\">Provides elasticity<\/li>\n<li data-section-id=\"zekema\" data-start=\"1612\" data-end=\"1643\">Creates soft, chewy texture<\/li>\n<\/ul>\n<p data-start=\"1645\" data-end=\"1713\">The bloom strength of gelatin directly affects firmness and quality.<\/p>\n<hr data-start=\"1715\" data-end=\"1718\" \/>\n<h2 data-section-id=\"905ex8\" data-start=\"1720\" data-end=\"1754\">4. Whipping and Aeration System<\/h2>\n<p data-start=\"1756\" data-end=\"1812\">Although not a single ingredient, aeration is essential.<\/p>\n<p data-start=\"1814\" data-end=\"1858\">It works together with gelatin and sugar to:<\/p>\n<ul data-start=\"1860\" data-end=\"1940\">\n<li data-section-id=\"1i0g2w3\" data-start=\"1860\" data-end=\"1893\">Create a light foam structure<\/li>\n<li data-section-id=\"bhxp87\" data-start=\"1894\" data-end=\"1913\">Control density<\/li>\n<li data-section-id=\"10ycfe1\" data-start=\"1914\" data-end=\"1940\">Ensure uniform texture<\/li>\n<\/ul>\n<hr data-start=\"1942\" data-end=\"1945\" \/>\n<h2 data-section-id=\"yd7j9m\" data-start=\"1947\" data-end=\"2009\">5. Glucose Syrup (Anti-Crystallization and Texture Control)<\/h2>\n<p data-start=\"2011\" data-end=\"2057\">Glucose syrup plays a critical technical role.<\/p>\n<p data-start=\"2059\" data-end=\"2068\">Benefits:<\/p>\n<ul data-start=\"2070\" data-end=\"2147\">\n<li data-section-id=\"1a6fvs7\" data-start=\"2070\" data-end=\"2104\">Prevents sugar crystallization<\/li>\n<li data-section-id=\"pa6722\" data-start=\"2105\" data-end=\"2127\">Improves chewiness<\/li>\n<li data-section-id=\"fm06ax\" data-start=\"2128\" data-end=\"2147\">Stabilizes foam<\/li>\n<\/ul>\n<hr data-start=\"2149\" data-end=\"2152\" \/>\n<h2 data-section-id=\"18vqn07\" data-start=\"2154\" data-end=\"2176\">6. Flavoring Agents<\/h2>\n<p data-start=\"2178\" data-end=\"2210\">Flavor defines product identity.<\/p>\n<p data-start=\"2212\" data-end=\"2227\">Common options:<\/p>\n<ul data-start=\"2229\" data-end=\"2341\">\n<li data-section-id=\"r2krsg\" data-start=\"2229\" data-end=\"2254\">Vanilla (most common)<\/li>\n<li data-section-id=\"1fxv8f8\" data-start=\"2255\" data-end=\"2295\">Strawberry, banana, or fruit flavors<\/li>\n<li data-section-id=\"xp0vta\" data-start=\"2296\" data-end=\"2341\">Chocolate flavor (for specialty variants)<\/li>\n<\/ul>\n<hr data-start=\"2343\" data-end=\"2346\" \/>\n<h2 data-section-id=\"13wvojt\" data-start=\"2348\" data-end=\"2363\">7. Colorants<\/h2>\n<p data-start=\"2365\" data-end=\"2394\">Used to create visual appeal.<\/p>\n<p data-start=\"2396\" data-end=\"2402\">Types:<\/p>\n<ul data-start=\"2404\" data-end=\"2443\">\n<li data-section-id=\"mrdfcn\" data-start=\"2404\" data-end=\"2422\">Natural colors<\/li>\n<li data-section-id=\"3lpzl1\" data-start=\"2423\" data-end=\"2443\">Synthetic colors<\/li>\n<\/ul>\n<p data-start=\"2445\" data-end=\"2499\">They must remain stable during processing and storage.<\/p>\n<hr data-start=\"2501\" data-end=\"2504\" \/>\n<h2 data-section-id=\"1lf8qiv\" data-start=\"2506\" data-end=\"2547\">8. Starch (Dusting and Molding Medium)<\/h2>\n<p data-start=\"2549\" data-end=\"2575\">In traditional production:<\/p>\n<ul data-start=\"2577\" data-end=\"2632\">\n<li data-section-id=\"1gh4a58\" data-start=\"2577\" data-end=\"2610\">Used for molding marshmallows<\/li>\n<li data-section-id=\"1egyxtf\" data-start=\"2611\" data-end=\"2632\">Prevents sticking<\/li>\n<\/ul>\n<p data-start=\"2634\" data-end=\"2682\">Modified starch may also be used in formulation.<\/p>\n<hr data-start=\"2684\" data-end=\"2687\" \/>\n<h2 data-section-id=\"nrgv4x\" data-start=\"2689\" data-end=\"2717\">9. Anti-Sticking Coatings<\/h2>\n<p data-start=\"2719\" data-end=\"2753\">To improve handling and packaging:<\/p>\n<ul data-start=\"2755\" data-end=\"2795\">\n<li data-section-id=\"msqicg\" data-start=\"2755\" data-end=\"2773\">Powdered sugar<\/li>\n<li data-section-id=\"1v4c0s5\" data-start=\"2774\" data-end=\"2795\">Cornstarch blends<\/li>\n<\/ul>\n<p data-start=\"2797\" data-end=\"2847\">These prevent marshmallows from sticking together.<\/p>\n<hr data-start=\"2849\" data-end=\"2852\" \/>\n<h2 data-section-id=\"494jxr\" data-start=\"2854\" data-end=\"2882\">10. Humectants (Optional)<\/h2>\n<p data-start=\"2884\" data-end=\"2920\">Used to maintain softness over time:<\/p>\n<ul data-start=\"2922\" data-end=\"2947\">\n<li data-section-id=\"9bjjju\" data-start=\"2922\" data-end=\"2934\">Sorbitol<\/li>\n<li data-section-id=\"1r9e4ul\" data-start=\"2935\" data-end=\"2947\">Glycerol<\/li>\n<\/ul>\n<p data-start=\"2949\" data-end=\"2959\">They help:<\/p>\n<ul data-start=\"2961\" data-end=\"3002\">\n<li data-section-id=\"1540t43\" data-start=\"2961\" data-end=\"2980\">Retain moisture<\/li>\n<li data-section-id=\"1bon524\" data-start=\"2981\" data-end=\"3002\">Extend shelf life<\/li>\n<\/ul>\n<hr data-start=\"3004\" data-end=\"3007\" \/>\n<h2 data-section-id=\"16lrzny\" data-start=\"3009\" data-end=\"3088\">11. Cocoa Powder &amp; Chocolate Components (Optional for Chocolate Marshmallow)<\/h2>\n<p data-start=\"3090\" data-end=\"3168\">In chocolate or coated marshmallow products, cocoa derivatives are introduced.<\/p>\n<p data-start=\"3170\" data-end=\"3188\">These may include:<\/p>\n<ul data-start=\"3190\" data-end=\"3310\">\n<li data-section-id=\"19ap1c6\" data-start=\"3190\" data-end=\"3233\"><strong data-start=\"3192\" data-end=\"3231\">Cocoa Powder (Natural or Alkalized)<\/strong><\/li>\n<li data-section-id=\"j5egih\" data-start=\"3234\" data-end=\"3269\"><strong data-start=\"3236\" data-end=\"3267\">Cocoa Butter (for coatings)<\/strong><\/li>\n<li data-section-id=\"byrgbg\" data-start=\"3270\" data-end=\"3310\"><strong data-start=\"3272\" data-end=\"3308\">Cocoa Mass (in premium variants)<\/strong><\/li>\n<\/ul>\n<p data-start=\"3312\" data-end=\"3581\">For consistent performance, manufacturers prefer cocoa ingredients with stable color, controlled pH, and reliable dispersion\u2014often aligned with structured European production systems such as LATAMARKO\u2014ensuring uniform quality in chocolate-flavored marshmallow products.<\/p>\n<hr data-start=\"3583\" data-end=\"3586\" \/>\n<h2 data-section-id=\"z2rj0p\" data-start=\"3588\" data-end=\"3632\">Example of a Professional Ingredient List<\/h2>\n<p data-start=\"3634\" data-end=\"3681\">A standard marshmallow formulation may include:<\/p>\n<p data-start=\"3683\" data-end=\"3788\">Sugar, Glucose Syrup, Water, Gelatin, Flavoring (Vanilla), Colorant, Dusting Mix (Powdered Sugar, Starch)<\/p>\n<p data-start=\"3790\" data-end=\"3813\">For chocolate variants:<\/p>\n<p data-start=\"3815\" data-end=\"3897\">Sugar, Glucose Syrup, Water, Gelatin, Cocoa Powder (Optional), Flavoring, Colorant<\/p>\n<p data-start=\"3899\" data-end=\"3922\">This structure ensures:<\/p>\n<ul data-start=\"3924\" data-end=\"4039\">\n<li data-section-id=\"5753o7\" data-start=\"3924\" data-end=\"3952\">Soft and elastic texture<\/li>\n<li data-section-id=\"p330ut\" data-start=\"3953\" data-end=\"3978\">Stable foam structure<\/li>\n<li data-section-id=\"183rixd\" data-start=\"3979\" data-end=\"4001\">Balanced sweetness<\/li>\n<li data-section-id=\"101coc7\" data-start=\"4002\" data-end=\"4039\">Consistent industrial performance<\/li>\n<\/ul>\n<hr data-start=\"4041\" data-end=\"4044\" \/>\n<h2 data-section-id=\"15jsvac\" data-start=\"4046\" data-end=\"4077\">Key Technical Considerations<\/h2>\n<h3 data-section-id=\"yny3vd\" data-start=\"4079\" data-end=\"4102\">1. Foam Stability<\/h3>\n<p data-start=\"4103\" data-end=\"4169\">Gelatin and sugar balance must be optimized to maintain structure.<\/p>\n<h3 data-section-id=\"blntmb\" data-start=\"4171\" data-end=\"4196\">2. Moisture Control<\/h3>\n<p data-start=\"4197\" data-end=\"4274\">Water activity must be controlled to prevent stickiness and microbial growth.<\/p>\n<h3 data-section-id=\"h50v46\" data-start=\"4276\" data-end=\"4303\">3. Aeration Precision<\/h3>\n<p data-start=\"4304\" data-end=\"4366\">Uniform air incorporation is essential for consistent texture.<\/p>\n<h3 data-section-id=\"azdo7r\" data-start=\"4368\" data-end=\"4399\">4. Ingredient Consistency<\/h3>\n<p data-start=\"4400\" data-end=\"4549\">When cocoa derivatives are used, consistent sourcing\u2014often aligned with LATAMARKO-type systems\u2014ensures stable color, flavor, and processing behavior.<\/p>\n<hr data-start=\"4551\" data-end=\"4554\" \/>\n<h2 data-section-id=\"12drk17\" data-start=\"4556\" data-end=\"4582\">Industrial Applications<\/h2>\n<p data-start=\"4584\" data-end=\"4616\">Marshmallows are widely used in:<\/p>\n<ul data-start=\"4618\" data-end=\"4734\">\n<li data-section-id=\"vqi747\" data-start=\"4618\" data-end=\"4651\">Retail confectionery products<\/li>\n<li data-section-id=\"14vob57\" data-start=\"4652\" data-end=\"4685\">Chocolate-coated marshmallows<\/li>\n<li data-section-id=\"1fb3cov\" data-start=\"4686\" data-end=\"4708\">Bakery decorations<\/li>\n<li data-section-id=\"5tdndi\" data-start=\"4709\" data-end=\"4734\">Hot beverage toppings<\/li>\n<\/ul>\n<p data-start=\"4736\" data-end=\"4821\">Their versatility makes them a key product in confectionery and food service sectors.<\/p>\n<hr data-start=\"4823\" data-end=\"4826\" \/>\n<h2 data-section-id=\"uyhh06\" data-start=\"4828\" data-end=\"4872\">Why Ingredient Quality Determines Success<\/h2>\n<p data-start=\"4874\" data-end=\"4929\">In marshmallow production, inconsistencies can lead to:<\/p>\n<ul data-start=\"4931\" data-end=\"5039\">\n<li data-section-id=\"sogu4a\" data-start=\"4931\" data-end=\"4961\">Collapse of foam structure<\/li>\n<li data-section-id=\"oc9i66\" data-start=\"4962\" data-end=\"4986\">Stickiness or drying<\/li>\n<li data-section-id=\"1iqkj0q\" data-start=\"4987\" data-end=\"5009\">Flavor instability<\/li>\n<li data-section-id=\"32gkad\" data-start=\"5010\" data-end=\"5039\">Processing inefficiencies<\/li>\n<\/ul>\n<p data-start=\"5041\" data-end=\"5110\">Reliable raw materials are essential for maintaining product quality.<\/p>\n<hr data-start=\"5112\" data-end=\"5115\" \/>\n<h2 data-section-id=\"z5b4il\" data-start=\"5117\" data-end=\"5178\">Why Working with MT ROYAL Provides a Competitive Advantage<\/h2>\n<p data-start=\"5180\" data-end=\"5300\">Even in marshmallow production, especially for chocolate or coated variants, supplier selection plays an important role.<\/p>\n<h3 data-section-id=\"1hbi53\" data-start=\"5302\" data-end=\"5336\">Consistent Cocoa Derivatives<\/h3>\n<p data-start=\"5337\" data-end=\"5509\">Cocoa powder, cocoa butter, and cocoa mass supplied under structured systems\u2014aligned with European standards such as LATAMARKO\u2014ensure stable color, flavor, and performance.<\/p>\n<h3 data-section-id=\"1hemd2p\" data-start=\"5511\" data-end=\"5539\">Industrial Reliability<\/h3>\n<p data-start=\"5540\" data-end=\"5601\">Ingredients are selected for production efficiency, offering:<\/p>\n<ul data-start=\"5603\" data-end=\"5679\">\n<li data-section-id=\"1grizrn\" data-start=\"5603\" data-end=\"5627\">Predictable behavior<\/li>\n<li data-section-id=\"1h8ugv3\" data-start=\"5628\" data-end=\"5646\">Stable results<\/li>\n<li data-section-id=\"nbqwj0\" data-start=\"5647\" data-end=\"5679\">Consistent batch performance<\/li>\n<\/ul>\n<h3 data-section-id=\"1dbrerv\" data-start=\"5681\" data-end=\"5706\">Strong Supply Chain<\/h3>\n<p data-start=\"5707\" data-end=\"5763\">With operations managed from Istanbul, MT ROYAL ensures:<\/p>\n<ul data-start=\"5765\" data-end=\"5845\">\n<li data-section-id=\"1p9v5cr\" data-start=\"5765\" data-end=\"5783\">Fast logistics<\/li>\n<li data-section-id=\"72dofr\" data-start=\"5784\" data-end=\"5817\">Complete export documentation<\/li>\n<li data-section-id=\"1jg3o44\" data-start=\"5818\" data-end=\"5845\">Continuous availability<\/li>\n<\/ul>\n<h3 data-section-id=\"c87gu7\" data-start=\"5847\" data-end=\"5884\">A Supportive Production Partner<\/h3>\n<p data-start=\"5885\" data-end=\"5992\">MT ROYAL helps manufacturers maintain consistency, optimize formulations, and scale production effectively.<\/p>\n<hr data-start=\"5994\" data-end=\"5997\" \/>\n<h2 data-section-id=\"z1jw5h\" data-start=\"5999\" data-end=\"6019\">Final Perspective<\/h2>\n<p data-start=\"6021\" data-end=\"6215\">Marshmallow manufacturing is a precise balance of aeration, sugar chemistry, and structural stability. Every ingredient must perform consistently to deliver the desired soft and elastic texture.<\/p>\n<p data-start=\"6217\" data-end=\"6348\">Manufacturers who invest in high-quality raw materials and reliable supply partners gain a strong advantage in competitive markets.<\/p>\n<p data-start=\"6350\" data-end=\"6535\">MT ROYAL provides that advantage\u2014delivering consistent ingredients and professional supply solutions that support high-performance marshmallow production with confidence and efficiency.<\/p>\n<p class=\"title\"><a href=\"https:\/\/latamarko.com\/latamarko-alkalized-cocoa-powder\/\"><strong>LATAMARKO LM60 \u2013 Premium Spanish-Origin Cocoa Powder<\/strong><\/a><\/p>\n<p><strong><a href=\"https:\/\/mtroyal.com.tr\/en\/bulk-cocoa-powder-supplier\/\" target=\"_blank\" rel=\"noopener\">bulk cocoa powder supplier<\/a><\/strong><\/p>\n<p><a href=\"https:\/\/mtroyal.com.tr\/en\/latamarko-alkalized-cocoa-powder-lm60\/\"><strong>latamarko alkalized cocoa powder lm60<\/strong><\/a><\/p>\n<p><strong><a href=\"https:\/\/mtroyal.com.tr\/en\/cocoa-powder-for-chocolate-production\/\" target=\"_blank\" rel=\"noopener\">cocoa powder for chocolate production-Best price<\/a><\/strong><\/p>\n<p><strong><a href=\"https:\/\/www.mtroyal.com.tr\/en\/food-raw-materials\/\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Food industry raw materials &#8211; list of products<\/span><\/span><\/span><\/a><\/strong><\/p>\n<p class=\"section_title \"><a href=\"https:\/\/mtroyal.com.tr\/en\/food-raw-materials2\/\"><em><strong>Food Raw Materials<\/strong><\/em><\/a><\/p>\n<p><strong><a href=\"https:\/\/mtroyal.com.tr\/en\/different-types-of-gelatin-and-direct-purchase-from-turkish-manufacturer\/\">Types of Gelatin from Turkish Manufacturer<\/a><\/strong><\/p>\n<p data-start=\"6350\" data-end=\"6535\">\n<div style='text-align:center' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>A Complete Industrial Guide for Aeration, Texture Stability, and Consistent Production Performance A perfectly made marshmallow is light, elastic, and melts effortlessly &#8230; <a class=\"cz_readmore\" href=\"https:\/\/mtroyal.com.tr\/en\/ingredient-list-for-marshmallow-manufacturing\/\"><i class=\"fa fa-angle-right\" aria-hidden=\"true\"><\/i><span>Read More<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":8257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[220],"tags":[],"class_list":["post-40804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-raw-materials"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.8 (Yoast SEO v26.9) - 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