A group of scientific specialists plans to use sweet proteins obtained using microbiological methods in the production of confectionery products. The research team includes postgraduate student Maria Rubalchenko, student Elena Rusanova and Professor Elena Moliboga, head of the Department of Biotechnology, Catering Technology and Commodity Science at Omsk State Technical Universit (OmSTU).

As the head of the study notes, the development is necessary in light of the increasing number of cases of diabetes mellitus in the country. Due to the limited consumption of sugar-containing products and the presence of negative properties of vegetable or chemical sugar substitutes, sweet proteins can be a good alternative. A new type of sweetener has a zero glycemic index and is several thousand times sweeter than sugar. OmSTU is a partner of TV BRICS.

The main task of scientists is to introduce sweet proteins in the production of mass consumption products. At the same time, it is necessary to observe uniform distribution of components, precise dosages and temperature regime of the technological process.

Photo: OmSTU