Use of thickeners to reduce the rate of moisture migration during storage of candies with whipped bodies
https://doi.org/10.32634/0869-8155-2025-398-09-158-164
Abstract
Moisture transfer processes are the main reason for lowering the shelf life of glazed candies based on souffle-type whipped masses. To reduce the speed of such processes, the effect of gums with moisture-retaining properties on the formulation of sweets has been studied. The objects of the study were glazed candies based on souffle-type whipped masses, made with various types of gums (xanthan, guar, konjac) in an amount of 0.25%. The work carried out measurements of the mass fraction of moisture according to GOST 5900-2014 confectionery products. Methods for determining the mass fraction of moisture and dry substances and the indicator of water activity, GOST ISO 21807-2015 Microbiology of food and feed. Determination of water activity. Candy samples were packaged in a polypropylene (biaxially oriented) film with a thickness of 20 microns and stored in a Climacell 404 climate chamber (Czech Republic) to study the moisture transfer process at a temperature of 18 °C and a relative humidity of 40%. It has been revealed that the addition of gums in the manufacture of glazed sweets based on soufflé-type whipped masses can reduce the rate of moisture transfer by 1.2–3.2 times and increase the shelf life. It has been shown that for samples of sweets based on souffle-type whipped masses with the addition of xanthan gum, it is possible to increase the shelf life by 2–3 times. The results of the study can be used to substantiate and predict the shelf life of sugary confectionery products.
Keywords
confectionery products,
sweets based on souffle whipped masses,
mass fraction of moisture,
water activity,
gum,
shelf life
Supporting agencies: The work was carried out at All-Russian Scientific Research Institute of Confectionery Industry — Branch of Gorbatov Research Center for Food Systems within the framework of a state assignment, topic number FGUS-2022-0007 “Scientific foundations for the formation of confectionery products with a given nutrient composition as multiphase heterogeneous dispersed systems, including using cavitation effects, and substantiation of the principles of ensuring their safety”.
About the Authors
N. B. Kondratiev
All-Russian Scientific Research Institute of Confectionery Industry — Branch of Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Nikolay Borisovich Kondratiev, Doctor of Technical Sciences, Chief Researcher
20 Elektrozavodskaya Str., Moscow, 107023
M. V. Osipov
All-Russian Scientific Research Institute of Confectionery Industry — Branch of Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Maxim Vladimirovich Osipov, Candidate of Technical Sciences, Head of the Department
20 Elektrozavodskaya Str., Moscow, 107023
E. V. Kazantsev
All-Russian Scientific Research Institute of Confectionery Industry — Branch of Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Egor Valerievich Kazantsev, Researcher
20 Elektrozavodskaya Str., Moscow, 107023
A. E. Bazhenova
All-Russian Scientific Research Institute of Confectionery Industry — Branch of Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Alla Evgenievna Bazhenova, Researcher
20 Elektrozavodskaya Str., Moscow, 107023
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Review
For citations:
Kondratiev N.B., Osipov M.V., Kazantsev E.V., Bazhenova A.E. Use of thickeners to reduce the rate of moisture migration during storage of candies with whipped bodies. Agrarian science. 2025;(9):158-164. (In Russ.) https://doi.org/10.32634/0869-8155-2025-398-09-158-164
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