NAS scientists developing technology to prevent sweets from becoming sugary
The Institute of Microbiology at the National Academy of Sciences (NAS) of Belarus is implementing a project to create a domestic biotechnology for the production of invertase enzyme. Confectionery companies are looking forward to the result of this work, as this enzyme makes it possible to create sweets that do not sugarise.
When producing flour confectionery products, companies look for fillings with the most technologically advanced properties. They should not become sugary, change colour or delaminate. An important criterion is the dry matter content of the filling, because it affects the shelf life of the finished product. If a manufacturer produces products with a toffee-like filling, resembling the mass in Snickers chocolate bars, it is important for it to have an indicator of its ‘stretchiness’. If you break a candy of this type, you will see how the filling stretches out an appetising long thread. Based on these requirements, technologists try to develop fillings that combine all the necessary technological characteristics.
“Today, our institute is implementing a project to create a domestic biotechnology for the production of invertase enzyme,” Deputy Director for Research at the NAS Institute of Microbiology Aleksandr Nikitin noted. “Confectionery companies are looking forward to the result of this work. This enzyme allows to create sweets that do not sugarise, e.g., marshmallows and marmalade retain their elastic consistency for a long time.”
