The Potential Use of Cavitation Technology in the Production of Fondant Sweets

Abstract

The article investigates the changes in the physical, chemical, and organoleptic properties of unglazed fondant sweets caused by the substitution of invert syrup for starch syrup.  Technologies developed at VNIIKP were employed to obtain invert syrup (IS) and invert syrup with cavitation effects (IS_cav). Cavitation is the formation of bubbles (cavities) in the liquid phase. Invert syrup prevents staling and sugar crystal growth. Invert syrup can be used to extend the shelf life of fondant candies and enhance their organoleptic quality after a cavitation treatment. During the storage period (35 days, 5°C, non-tight), microstructure change study has shown that the use of IS_cav in the formulation gives better outcome. Invert syrup can be created using cavitation with a 100th sucrose inversion, a 20% moisture content, and a medium dispersion of 0.2–0.4 microns. IS_cav has a higher dynamic viscosity, more water activity, and a lower density than IS. As long as the standard indicators of microbiological safety are met, increasing the system's dispersion results in better moisture retention. Fondant sweets made with cavitated syrup have a fine crystalline texture that gives them a more delicate, meltable consistency.