FOOD PRODUCT PREPARING METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves introducing polyglycerols into food product in an amount of 1-50 wt %. Polyglycerols used are linear, and/or branched, and/or cyclic polyglycerols selected from group containing diglycerol, triglycerol, tetraglycerol, pentaglycerol, hexaglycerol, higher glycerol oligomers or mixture thereof. Polyglycerol provides for retention of food product in fresh state, suppression of crystallization process, denaturation of proteins, improves stability of food product qualities upon freezing and defrosting, facilitates structuring process, and it may be introduced to simulate "fatty" flavor of low-fat food product. EFFECT: simplified method and improved quality of food product. 13 cl, 4 tbl, 11 ex