METHOD FOR PRODUCTION OF MILK FONDANT Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes boiling of sugar syrup with dry milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent. Clove CO₂-solvent cake is used as flavor in amount of 4.7 mass % and preparation obtained from biomass of Mortierella pusilla micromycete by sequential extraction with non-polar liquefied gas, water, alkali, water, acid, water, alkali, and water followed by blending the first extract with solid residue in amount of 0.06 mass % is used as structure-forming agent.

EFFECT: low-hardening milk fondant with increased content of biologically active substances, decreased consumption of structure-forming agent.