FIELD: food industry. SUBSTANCE: concentrate contains maltose syrup, stevia leaf extract, natural honey, and water. More specifically, concentrate contains following extractive compounds, wt %: those of maltose syrup 38.2-40.4, those of stevia leaf 30.5-31.8, those of honey 5.8-6.6. Concentrate forms taste of diabetes patient foods enriching them with biologically-active substances and trace minerals, reduces caloric value of foods, and reduces consumption of taste-forming product. EFFECT: improved food characteristics. 3 ex
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Authors
Dates
2000-10-20—Published
1999-09-17—Filed