Microbiological factors for ensuring the safety of confectionery products of a foamy structure

Abstract

Marshmallows are a popular confectionery among consumers. There is a high interest in the need to develop and change production technologies. One of the ways to expand the range of marshmallows is the use of glaze, which gives the products a special taste and aroma, protects the products from harmful effects that cause damage to the product. During storage, products coated with glaze made using lauric-type cocoa butter substitutes are prone to lipolytic spoilage with the appearance of an unpleasant soapy taste. The conducted studies have confirmed that the layer at the phase boundary between the glaze and the marshmallow mass is a source of contamination by mold fungi due to favorable conditions for the growth of microorganisms. It is shown that as the temperature increases, the amount of CMAFAnM in glazed marshmallows decreases from 2.1 × 102 CFU/g to 80 CFU/g, and the amount of mold increases from 130 to 170 CFU/g. Therefore, in order to ensure the safety of glazed whipped products, it is necessary to increase the requirements for the initial microbiological contamination of raw materials, storage conditions, and transportation. In addition, it is necessary to consider the possibility of introducing moisture-retaining components into the formulation to reduce the growth rate of microbiota in products.