The use of natural preservative in production gummy candies: valuation of local wine vinegar

Abstract

This study evaluated the use of local raw materials: grape juice, wine vinegar and natural honey to replace artificial additives in the production of natural gummy candies. Summarizing the analysis of the organoleptic properties of jelly sweets with wine vinegar, we can conclude that the best results were obtained by samples with an amount of vinegar equal to 5 ml per 150 ml of juice, that is, 2.5% of the total mass of the candy.