New fat ingredients in confectionary for a healthy diet

• Main Authors: Baranova Zinaida, Nikonovich Sergey, Tarasenko Natalia, Baranova Elena, Kucherova Svetlana
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/72/e3sconf_esmgt2021_07002.pdf

An important segment of the functional food market is products of the confectionery industry covered with chocolate or confectionery glaze for a healthy diet. The selection of high-quality and technological fat ingredients for the glaze for such products is often difficult due to the specific properties of the functional ingredients in the glaze composition. An additional source of concern is the realization that there are a limited number of vegetable oils and fats in nature that have optimal crystallization and melting characteristics. Therefore they must be subjected to modification processes, such as hydrogenation, to form the hardness and main rheological characteristics of the future fat base. Such processes can negatively affect the consumer properties of the ready-made glaze, due to the formation of trans-isomers of fatty acids. A technology for the production of new fat ingredients by a combined method has been developed. On the basis of the obtained cocoa butter substitutes of non-tempered mixed type, which do not contain trans-isomers of fatty acids, and have optimal characteristics of crystal formation, experimental batches of confectionery glaze were produced and a set of indicators that form the consumer properties of the ready-made product was investigated. The result of the study was practical recommendations for the use of confectionery glazes based on the developed fat ingredients.