"WATER-IN-OIL" EMULSION FOR COVERING FROZEN CONFECTIONARY PRODUCTS, METHOD FOR ITS OBTAINING, FROZEN CONFECTIONARY PRODUCT (VARIANTS) AND METHOD FOR ITS OBTAINING (VARIANTS) Russian patent published in 2004 - IPC

FIELD: food industry, butter and fats industry.

SUBSTANCE: the suggested "water-in-oil" emulsion for covering frozen dessert products contains 20-35 weight% fatty phase and about 80-65 weight% aqueous phase containing 10-70 weight% carbohydrates. Moreover, the above-mentioned emulsion contains 0.5-8 weight% emulsifier including sugar ethers, polyglycerol polyricinoleate, polysorbates, monoglycerides and their combination at total hydrophilic-lipophilic balance being below 5. The innovation includes, also, the method to obtain covering composition as "water-in-oil" emulsion to cover frozen dessert products; method for covering individual frozen confectionary product; and method to form individual frozen confectionary products. Moreover, it is suggested a frozen confectionary product and frozen confectionary article. The innovation enables to improve texture and palatability of covering based upon "water-in-oil" emulsion and, also, improve resistance and softness at storage, decrease friability and improve adhesion to ice-cream.

EFFECT: improved properties.

10 cl, 12 ex, 6 tbl