Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a review

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life