The development of caramel without sugar and evaluation of its quality

Recently, there is increasing awareness of the need of rational balanced diet, which is based on functional foods. One of the most popular among adults and children are pastries. They consist mainly of carbohydrates, because of basic raw materials used in their production of sugar, which forms a structure and gives the taste of products. On the other hand, it has a high caloric content of sucrose, breaks balance of vitamins, oral cavity are metabolized by bacteria and promotes the development of caries. In addition, products with high sucrose contraindicated millions of adults and children with diabetes mellitus. In this regard, the development of food products with a low content of sucrose-based sweeteners is particularly important. The article is focused on the theoretical possibility and feasibility of using isomalt instead of sugar, as well as the inclusion of dry plant extracts in the production of caramel. A hard candy formulation containing only natural ingredients - essential oils and medicinal plant extracts. The characteristic of BAA “Caramel with extracts of herbs”, investigated the possibility of using it for the prevention of colds. New products for special purposes “Caramel “with menthol and eucalyptus”, “with marshmallow and anise”, “with oregano and thyme sugar-free” are developed. The regulated quality indicators, terms and storage modes are established.