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

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes boiling of sugar fondant syrup, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent followed by forming to produce target product. Nutmeg CO₂-solvent cake in amount of about 9.6 mass % is used as flavor and preparation obtained from biomass of Mortierella alpina 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 about 0.07 mass % is used as structure-forming agent.

EFFECT: low-hardening sugar fondant with decreased consumption of structure-forming agent, good flavor and increased content of bioactive substances.