Using combined proteins and hydrocolloids for creating aerated candy masses

Authors

  • Тетяна Віталіївна Калинівська National University of Food Technologies Volodymyrska 68, Kiev, Ukraine, 03190, Ukraine
  • Віра Іллівна Оболкіна Institute of Post-Diploma Training of the National University of Food Technologies Estonska 8a, Kiev, Ukraine, 03190, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2014.22862

Keywords:

protein, egg, whey, stabilization, hydrocolloids, gelatin, gum arabic, aerated candy masses

Abstract

The paper deals with studying the functional and technological properties of whey proteins, combined mixtures of whey protein concentrate and egg-whites, additional stabilizers such as gelatin and gum arabic. The influence of combined protein and hydrocolloid systems on forming structural properties of aerated candy masses such as "soft nougatines" with increased aggregate stability is determined.

Theoretical data on functional and technological properties of proteins and hydrocolloids are given.

The technological factors, influencing foam formation and foam stability are considered. Experimental data on the influence of sugar, gelatin hydrocolloids and gum arabic on the structure and properties of foams are given in the paper.

Analyzing these data, the authors have concluded that adding sucrose-glucose syrup to protein foams increases the foam formation of the system. In addition, the positive effect of sugars is caused by the increased viscosity of the bulk phase that reduces the rate of water loss by lamellae and increases the system stability.

Adding complex mixtures of gelatin - gum arabic have a high stabilizing effect due to reducing the surface tension and creating aggregation-resistant layers of the dispersion medium. Owing to such laws, the authors have confirmed the possibility of stabilizing the properties of multi-component disperse systems of aerated candy masses.

The data, given in the paper, show the possibility of further studying of whey protein concentrate properties. Using the combined protein and hydrocolloid system attracts interest when creating a new range of aerated candy masses with the original structure.

Author Biographies

Тетяна Віталіївна Калинівська, National University of Food Technologies Volodymyrska 68, Kiev, Ukraine, 03190

Graduate student

Department bakery and Confectionary Goods Technology

Віра Іллівна Оболкіна, Institute of Post-Diploma Training of the National University of Food Technologies Estonska 8a, Kiev, Ukraine, 03190

Professor, the Head of the Department

Department bakery and Confectionary Goods Technology

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Published

2014-04-23

How to Cite

Калинівська, Т. В., & Оболкіна, В. І. (2014). Using combined proteins and hydrocolloids for creating aerated candy masses. Eastern-European Journal of Enterprise Technologies, 2(12(68), 113–121. https://doi.org/10.15587/1729-4061.2014.22862

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Тетяна Віталіївна Калинівська, Віра Іллівна Оболкіна

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