Влияние ПАВ на гигроскопичность карамели при хранении
2009
Sidorenko, M.Yu., Moscow State Univ. of Food Production (Russian Federation)
Development of technology for production of caramel having a wide range of rheological characteristics requires some measures to provide preservation during storage. The main parameter of caramel determining the longevity of preserving consumer qualities by a product is hygroscopic property. To reduce the hygroscopic property, caramel should be coated with a substance characterizing lower pressure of saturated vapour toward a sugar solution – a dextrose fusion, the protective layer should be close to caramel in chemical composition. For this, used was a hydrophobic safe additive: citric acid monoglyceride (CAM). Samples were obtained by boiling caramel mass followed by adding CAM and molding products. Caramel was stored in open boxes at a temperature of 18-22 degrees C and various relative moisture content of the environment. Organoleptic parameters and weight fraction were determined until the moisture content stopped changing. As is shown, 0.1% by weight of surfactant allowed greatly reducing moisture adsorbed by caramel. There was some stabilization of weight of adsorbed moisture after 23 days of storage. The presented isotherms of moisture sorption in caramel having various quantity of CAM allows supposing that in case of 0.1% by weight of surfactant caramel has hydrophobic properties greatly influencing the moisture sorption kinetics and static for long storage
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