Authors:
1.
Vologda State Dairy Academy named after N. V. Vereshchagin
Vologda, Russian Federation
Vologda, Russian Federation
2.
Vologda State Dairy Farming Academy named after N. V. Vereshchagin
Molochnoe, Russian Federation
Molochnoe, Russian Federation
3.
Vologda State Dairy Academy named after N. V. Vereshchagin
Vologda, Russian Federation
Vologda, Russian Federation
Type:
Article
Pages:
from 26
to 32
Status:
Received:
05.06.2025
Accepted:
20.11.2025
Published:
12.12.2025
Language:
Russian, English
Keywords:
canned milk, sucrose, allulose, artificial sweetener, reduced caloric content, recombination, storage capacity
Abstract (English):
This paper introduces a low-calorie canned dairy product with intermediate moisture, produced by recombination. Allulose served as an alternative to sucrose. Its sweetness is comparable to sucrose (70%) but the calorie content is 400 times lower (1 kcal per 100 g). The rational percentage of allulose was 30–40%. The substitution of ≤30% failed to reduce the calorie content. The substitution of ≥40% spoiled the sensory profile of the finished product. The canned dairy product underwent a number of physicochemical and microbiological tests. The physicochemical parameters were reliable during the entire storage period when 30–40% sucrose was replaced with allulose. The production process was represented as a process flow diagram. The canned milk retained its original sensory profile for 18 months, lactose crystal growth staying below 15 μm. No lactose sedimentation and thickening were observed, and the microbiological parameters remained standard. Allulose reduced the energy value by 14.9% (30% replacement) and 20.1% (40% replacement).
This paper introduces a low-calorie canned dairy product with intermediate moisture, produced by recombination. Allulose served as an alternative to sucrose. Its sweetness is comparable to sucrose (70%) but the calorie content is 400 times lower (1 kcal per 100 g). The rational percentage of allulose was 30–40%. The substitution of ≤30% failed to reduce the calorie content. The substitution of ≥40% spoiled the sensory profile of the finished product. The canned dairy product underwent a number of physicochemical and microbiological tests. The physicochemical parameters were reliable during the entire storage period when 30–40% sucrose was replaced with allulose. The production process was represented as a process flow diagram. The canned milk retained its original sensory profile for 18 months, lactose crystal growth staying below 15 μm. No lactose sedimentation and thickening were observed, and the microbiological parameters remained standard. Allulose reduced the energy value by 14.9% (30% replacement) and 20.1% (40% replacement).
Keywords:
canned milk, sucrose, allulose, artificial sweetener, reduced caloric content, recombination, storage capacity
canned milk, sucrose, allulose, artificial sweetener, reduced caloric content, recombination, storage capacity
