More stable sweet fillings with maintenance of structure and taste

    Project Details


    Main research question/goal
    This research aimed at gathering functional knowledge for the sweet industry. We wanted to answer the following questions: How can we extend the stability of existing sweet fillings in composite products? How can we evaluate the shelf-life of (innovative) sweet fillings? How do we communicate this knowledge to the stakeholders? How can we stimulate them to develop innovative sweet fillings?

    Research approach
    We used in this project a multidisciplinary approach: we payed simultaneously attention to microbiological aspects, physicochemical stability and sensory characteristics for both existing and innovative sweet fillings. In this project, ILVO focused on the potential role of xerophilic molds in spoilage of sweet fillings.

    Companies received data concerning the ranges of mold contamination in the air and in selected raw materials of all studied confectionary companies. Also, they received literature data concerning sampling methods, measuring instruments, growth media and their effect on mold (spore) counts in the air. The companies are informed about how to perform quality controls and about the points which are important to keep the contamination as low as possible.  Nuts were found to be the most likely contamination source of molds in confectionary. The results of this research are published in popular as well as in international peer-reviewed journals.

    External partner(s)
    Hogeschool Gent - Dept. BIOT
    Ugent - Fac. Bio-ingenieurswetenschappen
    Effective start/end date1/10/1130/09/14

    Data Management Plan flag for FRIS

    • DMP not present


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