METHOD FOR PRODUCTION OF MILK FONDANT Russian patent published in 2006 - IPC A23G3/00 C12P1/00 C12P1/02 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes fondant syrup fluffing with simultaneous addition of nutmeg CO₂-solvent cake in amount of about 9.6 mass % and preparation obtained from biomass of Mortierella parvispora micromycete according to claimed technology in amount of about 0.06 mass %. Then milk fondant mass is formed according to standard technology to obtain target product.

EFFECT: low-hardened milk fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent.