Unstable indicators of the quality of dry egg products caused by the peculiarities of their technology and variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which makes the need of the research of their effective use and finding stable parameters for obtaining quality stable foam structure. The purpose of this work is to stabilize and improve the quality of the whipped sweets by scientifically and practically explanation the use of the egg protein “IGRECA” with increased foaming capacity, stability and thermal stability. The work is performed at the Scientific research institute of “Food Security” of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in production conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60 °C and an increased temperature of 80 °C. As a froth formering were used a high whip egg white powder of the trade mark “IGRECA” (France) supplied to the Russian market by the company «Soyuzopttorg». The objects were researched for 6 months. The conducted laboratory experiments showed that the process of knocking down passes much more intensively with an increase in the temperature of the syrup to 80 °C. The density of bodies sweets obtained with such parameters of the technological process is much lower (the foam is more saturated with air) but it is stable in storage. Thus, experimentally confirmed thermal stability of the protein increased whipping and the efficiency of its use in industrial production due to the greater foaming capacity. The use of a protein of increased whipping reduces the time of the production process of mass preparation and reduces energy consumption by reducing the cooling time of the sugar-treacle-agar syrup. As a result of the conducted researches the advanced technology of manufacture of whipped goods is offered to provide the improved quality characteristics and the guaranteed period of shelf life.

high whip egg white powder, whipped sweets

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