EDIBLE COATINGS – ENVIRONMENTAL REPLACING OF TRADITIONAL CANDY PAPER WRAPPER OF “KORIVKA” CANDIES

Oksana SHULGA, Natalya PRITULSKA, Oksana PETRUSHA, Jelyzaveta SMIRNOVA

Abstract

The article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. Paper industry refers to sources of intensive pollution. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers – starch, gelatin together with plasticizer – urea or glycerol and hydrophobic component – linseed oil and solvent. The proposed composition of edible coating is completely utilized due to its use along with candies. Candies have been studied according to organoleptic parameters, humidity and mass change, as well as substances in view of reducing 3 month-shelf life. In addition, the change in sucrose crystals size during the storage period through a microscope with further image rendering by computer program has been determined.

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