METHOD OF PRODUCING GELATIN MARMALADE Russian patent published in 1999 - IPC

FIELD: food industry, in particular, in confectionery industry. SUBSTANCE: method involves boiling down of sugar syrup with gelatizing agent, forming and ageing of gelatin mass. Used as a gelatizing agent is agar-glycerine or pectin-glycerine composition, berry, vegetable or blended puree. After cooling the syrup up to 60 C, stomatologic food adaptogenic additive is introduced in it. EFFECT: higher consumer properties; reduced expenditures of gelatizing agents; elimination of artificial colors and flavors. 3 cl, 4 ex