ALBUMIN-WHIPPED CREAM Russian patent published in 1999 - IPC

FIELD: food industry, in particular, decoration of half-finished products for pastry. SUBSTANCE: albumin-whipped cream contains granulated sugar, egg albumin and vanillin powder, and it additionally includes powder-like vegetable-syrup half-finished product at the following ratio of ingredients, mas.% (dry substances mas.%): granulated sugar, 61.4-54.1 (96.1-76.1); egg albumin, 32.5 (5.5); vanillin powder, 2.4 (3.4); powder-like vegetable-syrup half-finished product, 3.7-11.0 (5-15). EFFECT: reduced sugar content and energy value; stabilized quality; enrichment of product with biologically valuable components. 3 tbl