Definition of ingredient composition of caramel mass in order to increase shelf life

Abstract

According to the Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 we set the task of expanding the range of specialized food for various population groups, in particular, enriched with vitamins and minerals. The range of sugar confectionery is constantly updated and expanded, increasing the scale of production. Note particularly the increase in consumer demand for bakery products with improved organoleptic properties, increased food and reduced energy value. Given the popularity of sugary confectionery products to the public, subject to foodstuffs enrichment of biologically active components can serve as caramel. Of particular interest are sugar confectionery suckable characterized pleasant taste and increased comfort of use, combined with the speed and completeness of release of active substances absorption. Earlier studies have shown that the molecule biologically active substances surrounded by sugar “glass”, as it were covered by an inert gas-tight shell, and are resistant chemical changes. Important advantages of this group of products are relatively large periods of storage and good portability, which expands the geographical possibilities of its use. However, the use of sucrose as a main flavor component and preservative, is an unfavorable factor for a healthy diet as a whole, and particularly for certain groups of the population for health. Therefore, when designing articles of caramel syrup containing as a sugar substitute, the authors suggested the use of polyols in combination with a sweetener vegetable isomalt and stevioside.