Nougat, also known as proteoglycan, is a semi-soft candy made of protein, syrup and nuts. The section is porous, the structure is loose and the organization is meticulous. Its English name is nougag, so it is transliterated as "Niuzha", which has nothing to do with cows and is also translated as "bird knot sugar" and "Nouga". Another kind of highly swollen protein candy, with plump appearance and softer tissue, is called Marshmallow in English, transliterated as Mahimalo candy or Mahimalo candy, and translated as cotton candy.

The special raw material of nougat is egg protein, which is a hydrophilic colloid. When stirred rapidly, it can be mixed with a large amount of air to form a stable foam adsorption layer. Pour it into a sugar solution with a considerable concentration, and under the condition of continuous stirring, sugar and other components can be evenly distributed in the protein foam, so that the originally thin and soft foam tissue becomes thick and gradually solid. In order to improve the stress and structural integrity of sugar, nuts or nuts are often added as fillers. In order to increase the smoothness of nougat and facilitate molding and dicing, a small amount of oil should be added after making the protein candy blank. Nougat is generally clean and white, and coloring agents can also be added, such as light brown chocolate nougat. In order to increase its fragrance, various spices are often added, such as vanilla nougat.