Management of fat and moisture migration processes during confectionery storage

Abstract

Changes in the quality of confectionery products during storage are associated with the processes of moisture transfer and fat migration. Moisture transfer processes are the cause of staleness or humidification, the development of microbiological spoilage of products. The fat migration during storage of glazed confectionery products is the main cause of the surface bloom and glaze softening. Studies have been carried out on changes in the plastic strength of the glaze during storage of sweets with glaze based on cocoa butter substitutes of lauric and non-lauric types. It has been established that the rate of change in the plastic strength of the glaze based on non-lauric type cocoa butter substitutes (using transisomerized fats) is 3–5% less compared to the glaze based on lauric-type cocoa butter substitutes for sweets with almond and cashew core and less by 23–29% compared to core based on hazelnuts and peanuts. Changes in viscosity and plastic strength during storage of products are due to the chemical composition of the glaze and candy cores. With an increase in the storage temperature of products, the rate of such processes increases. The regularities of mass transfer processes make it possible to predict the safety of confectionery products, for the manufacture of which several semi-finished products are used.