Application of cavitation technology in the production of fondant sweets

Abstract

The article studies the changes in the physical and chemical and organoleptic properties of unglazed creamy fondant sweets caused by the replacement of starch syrup with invert syrups. Acidic invert syrup (IS) and invert syrup using cavitation treatment (IScav) were obtained using technologies developed at VNIIKP. Density, dynamic viscosity, water activity in invert syrups and fondant syrups based on them, were studied using standard methods. The microstructure of fondant masses and the change in the mass fraction of moisture during the storage of finished products have been studied. It has been found that the use of IScav in the formulation gives the best results. The use of cavitation in the production of invert syrup makes it possible to obtain a product with a 100th sucrose inversion, moisture content 20% and medium dispersion 0.2–0.4 microns. IScav has higher dynamic viscosity, water activity and lower density than IS. An increase in the dispersion of the system leads to better retention of moisture in fondant sweets during their storage (35 days, 5 °C, non-tight), subject to the permissible standard indicators of microbiological safety. Fondant sweets made with IScav are characterized by a fine crystalline texture, which gives them a more delicate consistency that melts in the mouth compared to products made with starch syrup.