RoseLine

Practical recommendations on use of vegetal powder in confectionary obtained by ”ROSE LINE”

Vegetal powder from dried fruit of rosehip, sea buckthorn, chokeberry and hawthorn as source of biologically active compounds polyphenols, carotenoids, vitamins, mineral substances etc.) produced by LLC ”ROSE LINE” can be used in formation of numerous new food products having mulpiple useful characteristics for health of the consumer. This powder has multifunctional qualities and can be used as natural antioxidant, coloring agent, antimicrobing and textural agents.

In the framework of the project on technology transfer 19.80015.5007.232T “Implementation of technology on advance processing of rosehip fruit and other dried fruit to obtain powder of high biological value with the purpose of its use in food industry”, by the Technical University of Moldova in collaboration with LLC ”ROSE LINE” there were worked out technologies of production for food products with addition of the vegetal powder and extracts from fruit of rosehip, sea buckthorn, chokeberry and hawthorn.

Below there are shown variants of application of the powder and the extracts of the powder from dried fruit of rosehip, sea buckthorn, chokeberry and hawthorn, as well as the results of the use in formation of definite types of food products: confectionary.

Food product Vegetal ingredient Application results
Jellies
Jellies
Concentrated hydroalcoholic extracts of powder from dried fruit (chokberry, sea buckthorn, rosehip, hawthorn). Substitution of artificial coloring agents (tartrazin, azorubine); improvement of structural-mechanical, physico-chemical, organoleptical characteristics, increase of biological value, microbiological balance.
Confectionary mass
Confectionary mass
Concentrated hydroalcoholic extracts of powder from dried fruit (sea buckthorn, chokberry, rosehip) Substitution of artificial coloring agents (tartrazin, azorubine); improvement of structural-mechanical, physico-chemical, organoleptical characteristics, increase of biological value, microbiological balance.
Candies from cream fondant
Candies from cream fondant
Concentrated hydroalcoholic extracts of powder from dried fruit (sea buckthorn, chokberry, rosehip) Substitution of artificial coloring agents (tartrazin, azorubine); improvement of structural-mechanical, physico-chemical, organoleptical characteristics, increase of biological value, microbiological balance.

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