EFFECT OF VARIOUS CARBOHYDRATE ADDITIVES ON PEROXIDE FORMATION IN FAT FOR CONFECTIONERY PRODUCTION
A lot of ingredients used for food may have their own antioxidant activity. For this reason, it is necessary to explore the effect of natural antioxidants and non-specific antioxidants of some confectionery ingredients for the stabilization of food products against the formation of peroxides.
The aim of the study was to verify the effect of some carbohydrates in preventing the formation of peroxides in fat for the confectionery production and to prove that the quality and shelf-life of confectionery products are affected by ingredients used in the compositions of confectionery products and by compounds that are formed in their interaction.
Butter was used as the basic ingredient to study the fat stability. The effect of carbohydrates used in confectionery and their interaction with butter was examined, and the peroxides were determined. The effect of vanillin in facilitating or preventing the above-mentioned interaction was also determined.
Peroxides were determined by means of the standard LVS EN ISO 3960:2010.
It was established that practically all carbohydrates decreased the formation of peroxides in the samples. The quantity of peroxides in butter with 30 % of sucrose was by 10.7 % lower, with 30 % of glucose – by 41.3 % lower comparing to butter without additives after the samples had been stored for 30 days at 28 ± 2 °C. The most effective after 30 days of storage was sorbitol which decreased the formation of peroxides by 65.3 %. The same activity was also established for vanillin. Its antioxidant activity was similar to the activity of sugars, and therefore their summary activity reduces in confectionery products. It is established that the activity of sugars is quite temporary, and with increasing the quantity of peroxides in the product it decreases or completely disappears.