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

Abstract RU 2257781 C1

FIELD: confectionery industry.

SUBSTANCE: method involves cooking fondant syrup while adding dried milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of milk fondant. Aromatic additive used in the process is coarsely cut CO2-nutmeg added in an amount of 9.6 wt%. Structuring agent used is preparation added in an amount of about 0.06 wt%, said preparation being produced by sequential extracting of Mortierella dichotoma 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: reduced hardening, increased content of biologically active substances, and decreased consumption of structuring agent for producing of milk fondant.

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RU 2 257 781 C1

Authors

Kvasenkov O.I.

Dates

2005-08-10Published

2004-02-10Filed