The study of forms of bonding marshmallow moisture with different composition by method of thermal analysis

Marshmallow is a sugar confectionary product with increased sugar content and energy value because of the significant content of carbohydrates, in particular sugar-sand. The main drawback of marshmallow is the rapid process of its drying during storage due to the crystallization of sucrose and the gradual removal of moisture from the product. A method for obtaining marshmallow without sugar on the basis of high-conversion glucose syrup. In the work, experimental studies were carried out to determine the content and ratio of free and bound forms of moisture in marshmallow on the basis of sugars and on the basis of high-conversion glucose syrup by Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). To study the patterns of thermal effects on the properties of marshmallow samples, the non-isothermal analysis method and the synchronous thermal analysis instrument (TG-DTA / DSC) of the STA 449 F3 Jupiter were used. In the process of thermal exposure, the samples decompose sugars and other organic compounds, as a result of which the sample weight decreases due to evaporation of moisture. The process of dehydration in a control sample of marshmallow using sugar occurs in a less wide temperature range than in a sample of marshmallow on the basis of high-conversion glucose syrup, which indicates a greater degree of moisture bonding in the developed sample. A quantitative evaluation of the forms of moisture bonding in the samples was carried out using the experimental curves obtained by the TG method. From the temperature curves, the endothermic effects were determined, which correspond to the release of moisture with different forms and energies. Substitution of sugar for treacle in the formula of marshmallow reduces the share of free moisture and increases the safety of the product without signs of staling