NEW TYPES OF APPARATUS CONFECTIONERY FRAGRANCES

Abstract

Confectionery products have a steadily growing demand among the population, are characterized by high calorie content and glycemicity, therefore there is a need to balance their chemical composition. This can be achieved through the use of dairy concentrates, among which a special place is occupied by dry demineralized milk whey (MSDD). According to the results of technological advances, it has been determined that MSDD is a promising component in the preparation of various types of sugar paste, in particular due to its composition and functional properties.The use of MSDD significantly improves the nutritional value of confectionery, as protein content increases by 5 times, as well as changes in the quality carbohydrate composition, decreases the content of sucrose by almost 50%, increases the content of lactose by 35%. Lactose can be used in patients with diabetes, since its glycemic index is 1.5 times less than sucrose. The addition of MSDD to sugar paste has reduced their energy value by 72%.The MSDD in this food system acts as a thickener and stabilizer of the system. By replacing 10-20% of powdered sugar on MSDD, we obtain a plastic sugar paste that can be used to cover confectionery products. By adding 30% MSDD, we obtain a more stable, durable plastic sugar paste for the production of sugar flowers. Replacing 40-50% of powdered sugar on MSDD, we get a basic sculptural mass for modeling shapes and creating frame frames.As the concentration of MSDD increases, glycols also increase, which complicates the work with the paste; therefore, it is not advisable to increase the concentration of MSDD by more than 50%.