METHOD FOR PREPARING OF CREAM FONDANT Russian patent published in 2005 - IPC

FIELD: confectionery industry.

SUBSTANCE: method involves cooking fondant syrup while adding butter and condensed milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of cream fondant. Aromatic additive used in the process is coarsely cut CO₂-clove utilized in an amount of 4.5 wt%. Structuring agent used is preparation added in an amount of about 0.05 wt%, said preparation being produced by sequential extracting of Mortierella pulchella micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: increased content of biologically active substances, reduced hardening of cream fondant and decreased consumption of structuring agent.