Improving the quality of confectionery products with the use of structure formers and preservatives

Abstract

The paper shows the aspects of improving the quality of pastilles and marmalade containing fruit components. The article has proposed a methodology that includes methods for assessing the properties of pectin, gelatin, and agar jelly, using the ST-2 structurometer, and a method for determining the density of the marshmallow mass, which makes it possible to justify the choice of structure formers and foam formers. The relationship of the content of the preservative sulfur dioxide in raw materials, semi-finished products and various types of confectionery products has been studied. It has been established that the content of sulfur dioxide for pastilles, marshmallows and fruit marmalade exceeds 10 mg/kg, since they contain sulfited fruit components. Chewing marmalade and plain chocolate contain only 5 and 7 mg/kg, respectively.