Packaging requirements for sugar confectionery.

Balasubrahmanyam, N. and Indiramma, A. R. and Anandaswamy, B. (1979) Packaging requirements for sugar confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 112-115.

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Abstract

Packaging characteristics of sugar confectionery are briefly discussed. Sorption studies show that moisture levels of 6.0 % and 8.0 % are critical for Lacto Bon Bon and toffees with respect to development of stickiness and graininess. Milk chocolate with a moisture level of 3-4 % will have good keeping quality. Packaging and storage studies indicate that 100 gm of toffees prepacked in pouches of size 14 x 14 cm will have a storage life of 30 days at 92 % RH, 38°C in 300 MXXT cellophane; 53 days in 300 gauge LDPE; 116 days in 300 gauge HDPE; and 23 days in polycell pouches.

Item Type:	Article
Uncontrolled Keywords:	Packaging characteristics, sugar confectionery, Milk chocolate, toffees
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Apr 2012 04:26
Last Modified:	25 Sep 2018 08:20
URI:	http://ir.cftri.res.in/id/eprint/3901

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