Analytical methods for determining the content of sulfur dioxide and the rheological properties of confectionery

The paper considers modern methods for determining sulfur dioxide in raw materials, semi-fi nished products, and various groups of confectionery products, including glazed ones. It has been established that the main sources of sulfur dioxide in marmalade and marshmallows are starch hydrolysis products (various types of molasses), fruit syrups and purees, while in chocolate with additions, the main sources are dried fruits, starch, and coconut fl akes. The content of E220 in the samples ranged from 7 to 50 mg per 1 kg. The results of the study made it possible to evaluate the eff ectiveness of various methods for determining E220 and establish the quality requirements for raw materials in order to obtain safe confectionery products. The rheological, structural, and mechanical properties of glazed sweets containing praline or praline-type confectionery from various nut raw materials during storage have been studied.