Effect of disodium phosphate on the structural and mechanical properties of marmalade

Abstract

Marmalade is in demand by domestic consumers. Demand for marmalade in 2022–2023 has increased compared to previous years. At the same time, there are tasks to increase its preservation and initial qualitative properties, including structural and mechanical ones. To solve these problems, model formulations of marmalade samples containing various concentrations of a food additive of disodium phosphate (E339 (ii)), which has water-retaining and stabilizing properties, were studied in the work. To study the strength of marmalade, the device "Structurometer ST-2" was used. It was found that the optimal amount of E339(ii) for marmalade was 0.34%. As a result, consumer properties of marmalade are improved. The addition of E339(ii) above the specified content leads to a deterioration in the structural and mechanical properties of marmalade.