COMPREHENSIVE RESEARCH OF INFLUENCE OF THE STRUCTURE OF THE COMPONENTS ON DIFFERENT TYPES OF CHOCOLATE GLAZES
DOI:
https://doi.org/10.15421/jchemtech.v31i1.273572Keywords:
chocolate glaze, rheological characteristics, food additive-emulsifier, surfactants, viscosityAbstract
The influence of recipe components on the quality characteristics of chocolate glazes is investigated in this work. Chocolate glazes are used for technological purposes, expanding the assortment and reducing the cost of finished products in the confectionery industry. Several types of chocolate glazes for covering confectionery products and food additive-emulsifier (a mixture of mono- and di- triglycerides) were studied. А food additive-emulsifier from fatty raw materials by glycerololysis in the presence of heterogeneous or homogeneous catalysts was selected for further study. The appearance, organoleptic indicators, viscosity, stability, temperature of its use are controlled in chocolate glazes for covering confectionery products. The effectiveness of the added components on the rheological properties of some varieties of chocolate glazes e for covering confectionery products is compared. For example, a food additive-emulsifier effectively reduces viscosity when added in an amount of 0.4–0.6 %; has a greater thinning capacity compared to soy lecithin – 0.8–0.85 % and does not affect taste, smell and sensation melting in the mouth of the tested glaze samples. The solidification temperature of 28.1–28.8 °C and the melting point of 31–33 °C have minor differences and correspond to current standards. The finished glaze for covering confectionery products has a slight fat bloom. Consequently, the subject of further priority scientific research and practical development is designing the composition of products taking into account the requirements for balance in terms of fatty acid, amino acid, mineral and vitamin composition.
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