One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the possibility of replacing the traditional sucrose by fructose or glucose in the technology of egg-white creams production. The results of research showed the possibility of reducing sugar in creams up to 40%. Sugar gives the products high dry matter content. Sugar reduction causes the growth of free humidity content and microbial activity in confectionary goods. The free humidity binding is provided by complex of polysaccharides – pectin and sodium alginate. The binding ability of structurants provides minor changes in humidity and pH of egg-white creams during storage. Creams with reduced sugar correspond to all the State standard requirements by microbial indicators. New recipes could be used in the production of cakes and pastries decorated by egg-white creams.
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