METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS Russian patent published in 2005 - IPC

FIELD: food-processing industry.

SUBSTANCE: method involves preparing components; separating zest from citrus fruits and squeezing juice therefrom; cooking separated zest; sieving resulting concoction and adding sugar, texturizer and squeezed juice therein; cooling resulting mass; aerating and forming while cooling for obtaining of base product. Texturizer used is mixture of carragheenan and preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, said texturizer components being used in the ratio of 6:7 in an amount of 1.3% by weight of ready product.

EFFECT: reduced consumption of texturizer and provision for keeping of structural-mechanical and organoleptical properties of base product.