METHOD FOR DETERMINATION OF APPLE PUREE WEIGHT FRACTION IN MARMALADE AND PASTILLE PRODUCTS Russian patent published in 2014 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: method envisages weighing of a 2.0-5.0 g sample of the product, placement of the sample in a 1000 ml measuring flask, addition of 100-200 cm³ of 50-70°C distilled water, thorough stirring in a 75-85°C water bath during 10-20 min until complete dissolution of the sample, solution filtration, dilution to the marked volume with distilled water and centrifugation during 25-40 min at a rate of 3000-3500 rpm; then clear solution if transferred into a vessel for performance of organic acids composition study by capillary electrophoresis method with indirect detecting using. After determination of the malic acid weight fraction and sum total of potassium and magnesium one calculates apple puree weight fraction according to the mathematical formula.

EFFECT: invention allows to determine apple puree weight fraction in marmalade and pastille products, reduce time for study performance and enhance study accuracy.

3 dwg, 2 ex