The influence of dry egg white on the quality of whipped candy masses

Relevance. The purpose of the research is to study the effect of the properties of dry egg white (SNB) with increased foaming ability and gelation on the qualitative characteristics of whipped candy masses used to produce sweets of the souffle type.
Research objectives: to conduct a qualitative analysis of protein samples using IR spectroscopy; to determine the foaming capacity and foam stability of the samples; to make model candy samples based on whipped candy mass; to evaluate the structural and mechanical characteristics of the candies; to conduct a comparative analysis of the organoleptic quality indicators of the samples.
The objects of the study are EWP samples from different manufacturing countries and candy samples made on their basis. The quality indicators of the samples, including foaming capacity and foam stability, were determined by analytical and physicochemical methods. A comparative evaluation of the obtained IR spectra of EWP in the IR region of 1700–1600 cm^-1, which characterizes the secondary structure of the protein, was carried out. A relationship was established between the pH of EWP and their foaming capacity. Structural and mechanical characteristics of sweets based on whipped candy masses containing EWP were determined. The color of the candy surface was determined using the CIELab scale immediately after the mass structure formation. Mathematical processing of the results was carried out using the Excel program. A set of analytical, physicochemical and structural-mechanical methods for assessing the quality of СЯБ and sweets based on them can be used for scientific substantiation of the choice of EWP for the manufacture of confectionery products of foamy consistency and increasing their competitiveness.
The results of the work can be used in analytical laboratories and confectionery industry enterprises to improve product quality.

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