The influence of the sugar solution cryoscopic temperatures for the jelly stuffing preparation in the food industry

The research results on the influence of the sugar (glucose, fructose, sucrose) solutions on the jelly stuffing preparation are presented in the article. The data on the determination of the cryoscopic temperatures of sucrose, glucose, fructose water solutions in the concentration range from 10 to 60 % are given, the cryoscopy schedule for the solution cryoscopic temperature determination depending on its concentration is received.