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The article presents the results of studying the foaming properties of gelatin with solubilized substances by Rauch’s method. To improve the nutritional value of gelatin, deodorized refined sunflower oil with β-carotene was used. It has been proved that gelatin with solubilized substances can be used in the marshmallow technology with natural colourants obtained from the roselle (Hibiscus sabdariffa) and the black chokeberry. It has been established that a gelatin solution with solubilized substances has the greatest foaming ability and maximum foam stability at the rotation frequency 30–80 s-1 and a temperature below 45°C, with pH=3–7 within (6–8)×60 s. It has been found that aqueous extracts of natural colourants of anthocyanin origin - cryopowders obtained from the roselle and the black chokeberry - reduce the maximum foaming time to 3×60 s, as compared to water. The maximum foam stability was observed after (3–4)×60 s and was 70 and 60%, respectively, which exceeded this value of the control sample by 20–30%. The foam stability remained unchanged for (2-5)×60 s due to the presence of phenolic compounds in the extracts. 40% aqueous-alcoholic extracts of cryopowders of the roselle and the black chokeberry should be introduced after whipping the gelatin solution, since in this case, foam breaking is minimum. The foam stability increases from 60–75 to 94–99% after the introduction of 20–60% of sugar. It has been established that the use of gelatin with solubilized substances in the marshmallow technology with natural colourants from the roselle and black chokeberry makes it possible to obtain products with a density of 510–670 kg/m3 and ensure the compliance of this quality parameter with the requirements of the current regulatory documentation.

Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry. Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes. It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable. The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man.

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The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented. It is shown that during the shelf life organoleptic, physicochemical quality indicators of marmalade with plant additives meet the requirements of current regulations, the color intensity is maintained. New products have a high content of β-carotene, anthocyanins, minerals, tannins and pectin.