The item investigates the changes in the physical, chemical, and organoleptic features of unglazed fondant sweets led to by the substitution of reverse syrup for vigor syrup. Technologies developed at VNIIKP were working to obtain reverse syrup (IS) and invert maple syrup with cavitation effects (IScav). Cavitation is the composition of bubbles (cavities) in the liquid aspect. Invert syrup prevents burn and sugar transparent growth. Invert syrup maybe used to extend the useful life of product of fondant candies and enhance their organoleptic value after a cavitation treatment. During the depository period (35 days, 5°C, non-close), microstructure change study has shown that the use of IScav in the formulation gives better consequence. Invert syrup maybe created using cavitation accompanying a 100th sucrose transposition, a 20% moisture content, and a medium dispersion of 0.2–0.4 microns. IScav has a bigger dynamic stickiness, more water activity, and a lower density than IS. As long as the standard signs of microbiological safety are met, growing the system's dispersal results in better moisture retention. Fondant sweetmeats made with cavitated maple syrup have a fine crystalline texture that gives bureaucracy a more delicate, fluid consistency.
Author(s) Details:
L. V. Zaitseva,
All-Russian Research Institute of Confectionery
Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food
Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.
Y.
A. Uskova,
All-Russian
Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov
Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St.,
20, bldg. 3, Moscow, Russia.
M. A. Pesterev,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch
of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023,
Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.
Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10241
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