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Packaging requirements for sugar confectionery.

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Relation http://ir.cftri.com/3901/
 
Title Packaging requirements for sugar confectionery.
 
Creator Balasubrahmanyam, N.
Indiramma, A. R.
Anandaswamy, B.
 
Subject 25 Sugar/Starch/Confectionery
06 Packaging
 
Description 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.
 
Date 1979
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3901/1/Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_112-115.pdf
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.