The main factors of marmalade molecular structure formation

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. patterns were revealed the influence chemical composition raw materials on jelly marmalade structure. glucose syrup and gelling agent contents physicochemical rheological properties was investigated. An increase in mass fraction from 5% to 25% leads an elastic plastic marmalade. ratio main ingredients forms molecular structure thereby affects dependence moisture content water activity. correlation between activity hardness has been established. highest observed products containing 15% syrup, which determines transfer rate such products. use modified starch allows controlling losses during storage. Formulation adjustment decrease significantly reduce risk undesirable sensory changes surface its Various types may control fruit reducing substances concentration storage jelly-like contributes moistening. On other hand, a granulation It shown how change formation structure, free/bound ratio. obtained results allow quality predicting safety