Development of molded jelly marmelad technology with the introduction of food additive “Magnetofood”

Abstract

Lack of domestic raw materials, a significant portion of imported high-cost ingredients and increasing competitiveness make manufacturers look for new technological solutions in order to improve the consumer properties of marmalade products. A promising trend in the field of jelly and marmalade products is the creation of products with high quality and long shelf life. For this purpose various food additives, i.e. improvers, are used in jelly marmalade technology. As an improver of shaped jelly marmalade, we have developed and proposed “Magnetofood” food additive, which is nanopowder with a particle size of (70–80) nm. “Magnetofood” is a food additive with high functional and technological potential. “Magnetofood” additive can independently generate structural and mechanical properties of jelly masses, and also it can influence the gelling agent by entering into chemical and electrostatic interactions with it. Therefore the “Magnetofood” food additive can simultaneously affect several technological properties in the food jelly system: to be a stabilizer, a thickener and a gelling agent. Due to Fe (II), nanosize, developed active surface, bacteriostatic character, high thermal stability, “Magnetofood” has reducing, antioxidant, antimicrobial, sorbing, complexable, emulsifying, moisture-retaining, fat-retaining, water-binding, stabilizing, and structuring properties. It makes possible to recommend “Magnetofood” as an additive of complex action to improve the quality and extend the shelf life of shaped jelly marmalade. The influence of “Magnetofood” food additive on organoleptic, physical and chemical, microbiological parameters of test samples of agar- and pectin-based shaped jelly marmalade has been studied.