FIELD: food industry, confectionary industry.
SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella indohii micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.
EFFECT: higher efficiency of manufacturing.
2 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PREPARING SOFT CARAMEL | 2003 |
|
RU2251298C2 |
METHOD FOR PRODUCTION OF SOFT CARAMEL | 2003 |
|
RU2265344C2 |
METHOD FOR MANUFACTURING SOFT CARAMEL | 2003 |
|
RU2246845C2 |
METHOD FOR PRODUCING OF SOFT CARAMELS | 2003 |
|
RU2244432C2 |
METHOD FOR PRODUCING OF SOFT CARAMELS | 2003 |
|
RU2244434C2 |
METHOD FOR PRODUCTION OF SOFT CARAMEL | 2003 |
|
RU2254770C2 |
METHOD FOR PRODUCING OF SOFT CARAMEL | 2003 |
|
RU2251877C2 |
METHOD FOR PRODUCING OF SOFT CARAMEL | 2003 |
|
RU2251876C2 |
METHOD FOR PRODUCING OF SOFT CARAMEL | 2003 |
|
RU2251883C2 |
METHOD FOR PRODUCING OF SOFT CARAMELS | 2003 |
|
RU2244433C2 |
Authors
Dates
2005-02-27—Published
2003-03-14—Filed