Confectionary manufacture №6/2012
Industry News
FOCUS: HEALTH WATCH
Krylova E.N., Savenkova T.V., Mavrina E.N.The Use of Sweeteners in Production of Whey
| Tags: viscosity, isomalt, crystallization, whey, sweetener. Summaries: The possibility of using Isomalt sweetener in milk chocolates instead of sucrose. The technology of their manufacture, defined physico-chemical, structural, and mechanical properties of whey. |
Hodak A.P., Devyatkina L.A., Savenkova T.V.Secondary Dairy Products in the Production of Chocolates
| Tags: moisture and fat, whey, fondant and praline mass. Summaries: Justified the use of secondary milk products in the production of milk chocolates with bodies made of fondant and praline masses. The technology of production of chocolates with the addition of secondary milk products, to enhance the quality, in particular biological value, reduce sugar capacity products, improve carbohydrate composition, and increase shelf life. |
Eveleva V.V., Cherpalova T.M., Nikiforova T.A., Shaneva S.V. Gerasyuto M.A.Containing Lactate Supplements and Marmalade Functionality
| Tags: lactate containing food additives, technology of gel products. Summaries: The results of researches on application of lactate containing food additives in technology of gel products are presented. |
Korostileva L.A., Parfenova T.V., Boyarova M.D., Zaytseva P.V.Сurd whey application in the marmalade production
| Tags: amino acid content of whey, peanut, sesame, enriched marmalade, cowberry & sea buckthorn puree, sunflower seeds, curd whey. Summaries: Marmalade which formulation includes curd whey instead of water has been developed. Whey application has enriched marmalade with native protein. Sea buckthorn and cowberry puree provided diverse flavor properties. Due to additional ingredients (such as peanut, sesame, sunflower seeds) marmalade has been enriched with valuable vegetable oils. |
Sultanovich Y.A., Duhu T.A.The Potential of Using High Oleic Sunflower Oil in Pastry Products
| Tags: high oleic sunflower oil, merits, quality, pastry. Summaries: Presents some technology of flour confectionery products, where the most obvious possibility of using high oleic oil. Proved that to increase the biological value of the products, saving energy costs for melting fat, useful part of the solid fat that goes into the preparation of the emulsion, replace to the high oleic sunflower oil. |
Tolkunova N.N., Kozicheva M.A., Zhitnikova V.S.Finding Functional Ingredients to Create Thermostable Filling Based on Vegetable Puree
| Tags: hydrolysis protopectins, stuffing, thermostability, vegetable mashed potatoes, eterification pectins. Summaries: The article refers to the technology thermostable fillings on the basis of carrot and pumpkin puree and the influence of prescription components to the temperature of the stove you-filling in the product. |
Fomenko O.S., Ptichkina N.M., Leonova N.A., Sidorenko I.V.Market Research of Sweetener Consumption in the Saratov Region
| Tags: profile, market research, sugar, sweeteners, poll. Summaries: Market researches of the use of sakharozamenitel in the Saratov region are carried out. Degree of knowledge of people about sakharozamenitel and preferences of the population of food with sakharozamenitel were defined. |
The Reference Approach to Business Management
CHRONICLE AND INFORMATION
7th International Competition for the Best Packaging and Labels for the Food and Beverage ProdExtraPack-2012
At the Seminar of "Efco" in Anapa
Sweet News
Exhibitions Calendar on First Half of 2013
Index of Articles Published in the Journal "Candy Manufacture" in 2012
Summaries