Determination of sources of sulfur dioxide in confectionery

Abstract

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.