DESIGNING THE INFLUENCE OF OPERATIONAL AND RHEOLOGICAL INDICATORS OF GLYCERIN IN MARZIPAN PASTES

Viktor Fedoriv; Volodymyr Piddubnyi; Igor Stadnyk; Volodymyr Diichuk

doi:10.30890/2709-1783.2025-40-00-008

DESIGNING THE INFLUENCE OF OPERATIONAL AND RHEOLOGICAL INDICATORS OF GLYCERIN IN MARZIPAN PASTES

Authors

Viktor Fedoriv Khmelnytskyi National University https://orcid.org/0000-0002-4499-0910
Volodymyr Piddubnyi State Scientific Institution Ukrainian Research Institute for Alcohol and Biotechnology of Food Products https://orcid.org/0000-0002-1497-7133
Igor Stadnyk Ternopil Ivan Puluj National Technical University https://orcid.org/0000-0003-4126-3256
Volodymyr Diichuk Yuriy Fedkovych Chernivtsi National University https://orcid.org/0000-0001-7755-4595

DOI:

https://doi.org/10.30890/2709-1783.2025-40-00-008

Keywords:

demineralized whey powder, marzipan paste, glycerin, structure formation, technological feasibility, design

Abstract

The article discusses the problems of using demineralized whey powder and glycerin on the characteristics of model compositions of marzipan pastes. To achieve this goal, the addition of various fillers to the composition of candy masses, which enrich the

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Published

2025-08-30

How to Cite

Fedoriv, V., Piddubnyi, V., Stadnyk, I., & Diichuk, V. (2025). DESIGNING THE INFLUENCE OF OPERATIONAL AND RHEOLOGICAL INDICATORS OF GLYCERIN IN MARZIPAN PASTES. SWorld-Ger Conference Proceedings, 1(gec40-00), 3–8. https://doi.org/10.30890/2709-1783.2025-40-00-008

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No. gec40-00 (2025): Future in the results of modern scientific research '2025

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This work is licensed under a Creative Commons Attribution 4.0 International License.

DESIGNING THE INFLUENCE OF OPERATIONAL AND RHEOLOGICAL INDICATORS OF GLYCERIN IN MARZIPAN PASTES

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