Abstract
Relevance. The quality of products tends to be a core indicator of any enterprise activity defining its competitiveness within market conditions to a great extent. Production of confectionery creams avoiding usage of stabilizers, preservatives and trans fats is a promising direction being demanded by consumers. Stability of the whipped mass within production and storage processes depends on the dynamics of the confectionery foam destruction, which leads to degradation of whipped products form and volume. Stability and dimensional stability of foam systems become key indicators of food products quality reflecting their major structural and mechanical properties. Methods. This article studies dependence of the stability (incl. dimensional stability) of cream marshmallow on temperature and density. Through experimental path authors show influence of molasses temperature set in line with recipe on the whipped cream density. Results. Molasses temperature determines the temperature denaturation of egg whites, their bond and forms a stable structure. The study of cream marshmallow samples obtained from molasses with a density of 1.3 g/cm3, 0.9 g/cm3 and 0.7 g/cm3 established that lower density of molasses added in line with the recipe forms a stronger and more stable structure of cream marshmallow.