FIELD: dairy industry. SUBSTANCE: method involves the preparing mixture containing fruit-berry base, starch sugar (mass part of dry matters is 70-78%) at the following ratio of components, wt.-%: fruit-berry base 3-5; starch sugar 20; aspartam 0.04-0.08; stabilizing agent 0.5-3.0, and water the rest. EFFECT: enhanced quality of composition. 2 tbl
Title | Year | Author | Number |
---|---|---|---|
COMPOSITION FOR ICE-CREAM | 1993 |
|
RU2057456C1 |
METHOD FOR PRODUCING LOW-LACTOSE CULTURED-MILK ICE CREAM | 2017 |
|
RU2645238C1 |
ICE-CREAM COMPOSITION | 2000 |
|
RU2187941C2 |
SWEET FOOD MIXTURE PRODUCTION METHOD | 2013 |
|
RU2547179C1 |
COMPOSITION OF THAWED SOUR MILK MOUSSE WITHOUT ADDED SUCROSE | 2022 |
|
RU2788710C1 |
COMPOSITION OF MILK-BASED SACCHAROSE-FREE ICE-CREAM CONTAINING LOW-CALORIE FOOD FIBRES | 2008 |
|
RU2406370C2 |
SWEETENER FOR FOOD PRODUCTS | 1997 |
|
RU2216208C2 |
METHOD FOR ENHANCING SWEETNESS AND IMPROVING TASTE OF STRONG SWEETENER MIXTURE | 1997 |
|
RU2216209C2 |
VEGETAL RAW MATERIAL FOOD PRODUCT | 2012 |
|
RU2490936C1 |
REDUCED SUGAR FROZEN CONFECTION COMPOSITION | 2014 |
|
RU2673656C1 |
Authors
Dates
1996-04-10—Published
1993-06-30—Filed