Abstract

Raw materials and semi-fi nished products used in the manufacture of confectionery products may contain food additives, including the preservative sulfur dioxide, ensuring their safety and highquality characteristics throughout the appropriate shelf life. According to current legislation in the fi eld of food safety, including confectionery products, the content of sulfur dioxide should not exceed 10 mg/kg of product. Meanwhile, there is a risk of high sulfur dioxide content in confectionery products, which can negatively aff ect consumers’ health. Therefore, justifi cation for the choice of raw materials and semi-fi nished products with a minimum content of the sulfur dioxide preservative is an urgent problem for manufacturers in the confectionery industry. Research has been carried out on the main raw materials and fruit semi-fi nished products in order to identify the sources of sulfur dioxide in confectionery products. Based on the results obtained, it has been concluded that the content of sulfur dioxide in sugar, fl our, and chocolate confectionery products is in wide ranges and can exceed the concentration of 10 mg/kg of product, which is due, among other things, to the high reactivity of this preservative with main raw materials and semi-fi nished products: starch syrup, oat fl our, fruit fi llings based on sulfated fruit puree, dried fruits, and coconut fl akes.

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