Influence isomalt and gelatin on the structure chewy candies
The effect of certain prescription components on the structure of chewing candies of functional purpose with use in formulation of sweetener isomalt is investigated. It is shown that the most important role in shaping the texture of chewy sweets play a ratio of isomalt and syrup. It is found that with increasing mass fraction of syrup in candy mass its improved chew characteristics that is associated with the content of high molecular substances in the syrup, and the reinforced amorphous structure due anti-crystallization properties syrup. It was determined that developed chewy candies are condensation-crystallization structure. The changes in the elastic limit at different ratios of syrup and isomalt in candy mass to determine its strength is investigated. It is established that the chewy sweet with a ratio of 40 : 60 isomalt and syrup has the highest elastic properties. The use of gelatin in the manufacture of chewing candies can adjust the elastic properties of the candy mass. It is shown that the relative density of the chewy sweet is reduced by increasing the gelatin dosage of from 1 to 2,5% the further increase of gelatin to 3% leads to an increase in the relative density. The studies revealed that the change in elastic-plastic properties chewing candy mass is derived from plastic, at low dosages of gelatin, to increase when the elastic. The results of mathematical modeling made it possible to optimize the amount of gelatin - from 2,1 to 2,5% by weight of the components.