THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE

Abstract

Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.

Keywords

• “magnetofood” food additive
• shaped jelly marmalade
• quality indicators