Soloveva O. The improvement of technology to produce jellies for special purposes

The Candidate thesis proposes technologies to produce jellies for special purposes based on pectin, carrageenans and a new generation of sweeteners. It grounds scientifically the expedience of utilizing such sweeteners as lactitol, fructose and mixtures of lactitol and fructose in jellies technology, which reduce glycemic load and calorie content. The thesis shows the expediency and possibility to use the ascorbic acid instead of citric acid, whith reduction of the consumption of the former by 25-50%.The thesis proves the possibility to enrich the composition of the jellies with calcium by using dry and whole milk. It states the influence of lactitol, fructoce and mixtures of their basis on physical, structural and mechanical properties of jellies. The food value, glycemic load and calorie content of jellies for special purposes have been calculated. The thesis states that the new kinds of jellies correspond to the standard of food products with the reduced glycemic load and calorie content; they are physiologically-functional products. The joint-stock company "Ukrcondyter" has developed and approved the recopies of new types of jellies. It also organized a test production.