DHQ in Confectionery Industry

January 8, 2018 at 12:52 am

The use of DHQ in confectioneries maintains the quality of the product and promotes an increase in the product’s shelf life in 2 – 2.5 times. DHQ is effective in inhibiting the accumulation of peroxides, slows down the oxidation processes not only in products, fortified with DHQ, but also in human organism.

Dihydroquercetin (taxifolin) dosage in CONFECTIONARY

Fat based confectionary	0.2-0.5 % to the mass of lipids	Increases storage life 2-2.5 times
Chocolate sweets/chocolate	9 mg in 50 kg of raw material	Gives 32% of the dosage requirement of DHQ per day
Products with chocolate, cocoa, confectionaries	0.02 % to the mass of the fat	Increases storage life2-3 times and retains organoleptic properties

DHQ in Confectionery Industry

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