INFLUENCE OF PRE-TREATMENT MODES OF HYDROBIONTS USED IN CONFECTIONERY PRODUCTION ON THEIR DISPERSION DEGREE

Currently, the organization of proper nutrition of the population is relevant, which involves providing the consumer with not only a high-calorie product, but also a balanced chemical composition, ensuring the consumption of essential nutrients due to the introduction of enriching additives. Sugar confectionery products contain fast carbohydrates, providing high caloric value of food, but have a deficiency of proteins, respectively amino acids, many mineral and vitamin components, which reduces the value of chocolate as a complete food product. Therefore, the introduction of additives based on hydrobionts into the prescription composition simultaneously has the following functions: enriching the product with protein, vitamins and minerals, and, at the same time, reducing the caloric value of the product due to a decrease in the fat and carbohydrates in the composition.