The basis of the product is not a fruit puree, as in a traditional marmalade and hydrolat aromatic plants.

"Using hydrolat gives you the opportunity to create a new range of jelly jelly products from natural aromatic substances, reduced calorie and original organoleptic properties. Marmalade, prepared according to traditional technology, is the calorie 320 kcal, and our product is 230 kcal. In addition, our technology allows us to replace sugar with other sweeteners to create products dietary purposes", - quotes the press service of the University associate Professor of technology and equipment of production and processing of livestock products of the Academy of life and environmental Sciences Tatiana Kalinovskaya.

According to her, scientists of the Crimean Federal University is prepared marmalade with the use of different essential oils and hydrolat, for example, mint, rose, lavender, thyme, sage. In addition to the main ingredient, the composition also includes sugar, starch syrup, and agar.

"All the components are natural, no additives we do not use. All the jelly samples received high scores of organoleptic indicators from consumers. Most describe the taste as pronounced, characteristic for each item. The highest score for taste got marmalade on the basis of hydrolat of rose and mint," added Tatiana Kalinovskaya.

The cost of the developed Crimean scientists of the product is lower than traditional counterparts, as when cooking, do not use fruit puree. The new technology of preparation of marmalade, the University received a patent.