MARMALADE FOR PROPHYLAXIS NUTRITION Russian patent published in 2006 - IPC A23L1/06 

FIELD: food processing industry, in particular confectionery.

SUBSTANCE: claimed marmalade contains: sugar-containing component, structure-forming agent, food-grade acid and liquid base. As sugar-containing component sugar sand and 50 % natural fruit-and-berry syrup are used. As structure-forming agent apple pectin concentrate and apple gel-forming powder obtained by treatment of seed-less apple refuse with enzyme preparation are used. As liquid base secondary fruit-and-berry juice is used. More particularly marmalade contains (mass %): 50 % natural fruit-and-berry syrup 24.4-34.9; apple pectin concentrate 33.2-33.5; secondary fruit-and-berry juice 24.0-25.0; sugar sand 4.3-4.5; apple gel-forming powder 2.5-3.4; food-grade acid 0.1-0.2.

EFFECT: decreased sugar consumption without boiling down process duration and losses of organoleptic characteristics due to decreasing accumulation of reducing sugars; accelerated structure formation; target product of increased density, reduced dry matter content, improved nutrition value and decreased cost.

2 cl, 2 tbl, 7 ex