Influence of the Composition of Protein-Polysaccharide Mixtures on the Formation of the Structure and Quality of Chocolate-Nut Filling for Confectionery

Research background: Chocolate-nut filling for confectionery products is traditionally made with solid fat, which does not meet modern criteria for a healthy diet. The replacement of solid fat with liquid vegetable oil has a number of technological problems that have not been previously investigated and solved. 
Gap to be filled in existing knowledge and purpose of the study: The authors of the article suggested introducing vegetable oil into the filling in the form of an emulsion gel structured with a protein-polysaccharide mixture. In the formation of the physical properties of the emulsion gel, the composition of the protein-polysaccharide mixture, which serves as a wall material that stabilizes the emulsion, is of great importance. In order to improve the formulation of the chocolate-nut filling, the influence of the composition of the protein-polysaccharide mixture on its ability to form emulsion gels from sunflower oil and their use to replace solid fat in the filling was studied. 
Materials and methods of research: Protein-polysaccharide mixtures were prepared from soy protein isolate and polysaccharide complexes consisting of sodium alginate, gum arabic, carboxymethylcellulose, and pectin. Foaming and emulsion properties of protein-polysaccharide mixtures, consisting of soy protein isolate and individual polysaccharides, binary and ternary mixtures of polysaccharides, have been studied. 
Results and their application: According to the results of the study, emulsion gels were prepared from sunflower oil and samples of chocolate-nut fillings were obtained. It has been established that protein-polysaccharide mixtures containing soy protein isolate and ternary mixtures of polysaccharides have the best functional properties, the polysaccharide complex containing sodium alginate, gum arabic and pectin has an advantage. The protein-polysaccharide mixture of the specified composition makes it possible to form a stable emulsion gel from sunflower oil, which can completely replace milk fat in the filling (as part of condensed milk) without worsening the physicochemical and organoleptic characteristics of the filling, while increasing its nutritional value. A recipe for a chocolate-nut filling with the introduction of sunflower oil has been developed through the use of a protein-polysaccharide mixture consisting of soy protein isolate and a complex of polysaccharides - sodium alginate, gum arabic, pectin. The results obtained open up the possibility of creating a series of new recipes for chocolate-nut fillings for various types of confectionery products with the introduction of vegetable oils of high biological value.

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