spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2025.2.648spfp-648Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSПрименение растительных эмульсионных гелей в технологии мягкой карамельной массыApplication of Plant-Based Emulsion Gels in Soft Caramel Technologyhttps://orcid.org/0000-0002-3157-9911ВаськинаВалентина АндреевнаVaskinaValentina A.

Профессор кафедры технологии хлебопродуктов

Professor of the Department of Bread Products Technology

v.a.vaskina@inbox.ruhttps://orcid.org/0000-0002-4529-348XБыковАлександр АндреевичBykovAleksander A.

Доцент Центра образовательных программ Физтех-школы аэрокосмических технологий 

PhD in Engineering, Associate Professor 

Aleks-Bykov@yandex.ruhttps://orcid.org/0000-0003-4075-9970НовожиловаЕлена СергеевнаNavazhylavaAlena S.

Доцент кафедры технологии хлебопродуктов

Associate Professor of the Department of Bread Products Technology

novojilova@mogilev.bgut.byhttps://orcid.org/0009-0002-9723-0808БутинСергей АнатольевичButinSergey A.

ООО «Хэлси Фуд»

General Director 

butin88@inbox.ruhttps://orcid.org/0000-0003-0708-1694МолчановаЕлена НиколаевнаMolchanovaElena N.

Профессор кафедры индустрии питания, гостиничного бизнеса и сервиса,

 

Candidate of Biological Sciences, Associate Professor, Professor of the 

Department of Food Industry, Hospitality Management and Service

melena2004@yandex.ruhttps://orcid.org/0000-0001-7233-3603ЧернобровинаАнтонина ГригорьевнаChernobrovinaAntonina G.

Доцент кафедры химии и экотоксикологии 

PhD (Engineering), Associate Professor of the Department of Chemistry and Ecotoxicology

CHernobrovinaag@mgupp.ruБелорусский государственный университет пищевых и химических технологийБеларусьBelarusian State University of Food and Chemical TechnologiesBelarusМосковский физико-технический институтРоссияMoscow institute of Physics and TechnologyRussian FederationООО «Хэлси Фуд»РоссияHealthy Food LLCRussian FederationРоссийский биотехнологический университетРоссияRussian Biotechnological UniversityRussian FederationРоссийский биотехнологический университет (РОСБИОТЕХ),РоссияRussian Biotechnology UniversityRussian Federation202530062025332166184Copyright © Васькина В.А., Быков А.А., Новожилова Е.С., Бутин С.А., Молчанова Е.Н., Чернобровина А.Г., 20252025Васькина В.А., Быков А.А., Новожилова Е.С., Бутин С.А., Молчанова Е.Н., Чернобровина А.Г.Vaskina V.A., Bykov A.A., Navazhylava A.S., Butin S.A., Molchanova E.N., Chernobrovina A.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/648Введение

Введение: Актуальность разработки рецептур кондитерских изделий на растительной основе обусловлена необходимостью снижения содержания насыщенных жиров и отказа от компонентов животного происхождения. В условиях повышенного спроса на функциональные продукты питания особое внимание привлекают эмульсионные системы, способные заменить традиционные жиры, сохраняя дисперсную структуру и органолептические свойства продукта.

Цель

Цель: Разработка рецептуры мягкой карамельной массы с использованием эмульсионных гелей, содержащих подсолнечное масло, инкапсулированное в гидроколлоидные оболочки на основе изолята соевого белка и тройных полисахаридных комплексов.

Материалы и методы

Материалы и методы: В эксперименте использовались четыре варианта полисахаридных комплексов: (A+C+G), (A+C+P), (A+G+P), (C+G+P), где A - альгинат натрия, C - карбоксиметилцеллюлоза, G - гуммиарабик, P - пектин. Эмульсионные гели на основе БПС формировались с подсолнечным маслом и использовались в рецептуре карамели вместо молочного жира и белков. Оценка включала определение пенообразующей и эмульгирующей способности, гранулометрический анализ капель масла, измерение плотности и влажности, органолептическую оценку, рентгеновскую томографию, а также температурные и физико-химические параметры в процессе уваривания.

Результаты

Результаты: Установлено, что наиболее эффективным по совокупности параметров является полисахаридный комплекс (A+G+P), формирующий дисперсии с радиусом масляных капель 1–2 мкм. Введённый эмульсионный гель обеспечил снижение времени уваривания на 25 % и стабильную структуру пенно-эмульсионного геля. Органолептическая оценка опытных образцов показала сопоставимые или лучшие показатели по сравнению с традиционной рецептурой. Микроструктурный анализ подтвердил равномерное распределение капель масла и отсутствие признаков коалисценции.

Выводы

Выводы: Применение белково-полисахаридных эмульсионных гелей позволяет заменить молочные компоненты в рецептуре мягкой карамели, обеспечивая желаемые технологические свойства и открывая перспективы создания функциональных продуктов на растительной основе.

 

 

Introduction

Introduction: The relevance of developing recipes for plant-based confectionery products is due to the need to reduce the content of saturated fats and eliminate animal-based components. In the context of increased demand for functional foods, special attention is drawn to emulsion systems that can replace traditional fats while maintaining the dispersed structure and organoleptic properties of the product.

Purpose

Purpose: To develop a recipe for soft caramel mass using emulsion gels containing sunflower oil encapsulated in hydrocolloid shells based on soy protein isolate and triple polysaccharide complexes.

Materials and Methods

Materials and Methods: Four variants of polysaccharide complexes were used in the experiment: (A + C + G), (A + C + P), (A + G + P), (C + G + P), where A is sodium alginate, C is carboxymethyl cellulose, G is gum arabic, P is pectin. Emulsion gels based on BPS were formed with sunflower oil and used in the caramel recipe instead of milk fat and proteins. The evaluation included determination of foaming and emulsifying capacity, analysis of droplet size distribution, density and moisture measurement, organoleptic evaluation, X-ray tomography, as well as temperature and physicochemical parameters during the boiling process.

Results

Results: It was found that the most effective in terms of the combination of parameters is the polysaccharide complex (A + G + P), forming dispersions with an oil droplet radius of 1-2 μm. The introduced emulsion gel ensured a 25% reduction in boiling time and a stable structure of the foam-emulsion gel. Organoleptic evaluation of the test samples showed comparable or better performance compared to the traditional recipe. Microstructural analysis confirmed a uniform distribution of oil droplets and the absence of signs of coalescence. Conclusions: The use of protein-polysaccharide emulsion gels allows replacing dairy components in the recipe for soft caramel, providing the desired technological properties and opening up prospects for creating functional plant-based products.

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The authors declare that there are no conflicts of interest present.