METHOD FOR PREPARING OF CARBOHYDRATE-CONTAINING JELLYING CONCENTRATE FOR CONFECTIONERY PRODUCTS Russian patent published in 2005 - IPC

Abstract RU 2257795 C2

FIELD: confectionery industry, in particular, processes for preparing of jellying concentrate.

SUBSTANCE: method involves squeezing juice from sugar beet which is prepared and deodorized with above-critical carbon dioxide; extracting pomace during mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing into blend liquid ammonia and above-critical CO2-extract of Mortierella zychae micromycet biomass; extracting by predetermined process for producing of solid residue; treating with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella zychae micromycet biomass and heating mixture to temperature of at least 60°C.

EFFECT: improved structuring properties and increased thermal stability of resultant concentrate.

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RU 2 257 795 C2

Authors

Kvasenkov O.I.

Dates

2005-08-10Published

2003-05-14Filed