FRUIT FILLER FOR DAIRY PRODUCTS AND METHOD OF ITS PRODUCTION Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: for preparation of fruit filler used are fruit-containing component, sugar-containing component, modified starch, xanthane gum, potassium sorbate, citric acid and water. Additive may contain flavor and color. At the beginning, solution of xanthane gum is prepared by its mixing with sugar-containing component in ratio 1:5 and with water in amount of its half from receipt quantity. Prepared solution is heated to temperature of boiling. Then mixture is prepared by mixing fruit-containing component, the rest receipt amount of sugar-containing component, modified starch diluted in water, potassium sorbate and the rest receipt amount of water. Said mixture is cooked for 9-11 min at temperature of boiling, and then solution of xanthane gum and citric acid in the form of 50-% solution are introduced with the following cooling to 60-70 C. Content of dry substances in fruit filler is 55-60%, and viscosity is from 5 to 100 dPa*s. Flavor and color may be introduced in mixture cooled to 60-70 C. EFFECT: increased quality of filler; preservation of consistency and tastiness without changes during storage life; prolonged storage life. 8 cl, 6 ex