FIELD: confectionary industry, catering.
SUBSTANCE: claimed composition contains mixture of refined deodorized soybean and olive oils in ratio of 1:3.65 or soybean and sunflower oils in ratio of 1:1, extract from soaproot (Saponaria officinalis), Charlotte syrup and flavoring fruit-and berry filler. All components are used in specific ratio. Cream of present invention is useful both as independent product and for cake decoration.
EFFECT: enhanced assortment of confectionery creams with prolonged storage time.
3 tbl, 10 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONERY CREAM COMPOSITION | 2004 |
|
RU2280994C2 |
| CONFECTIONERY CREAM COMPOSITION | 2004 |
|
RU2280996C2 |
| FOOD EMULSION PASTE AND METHOD FOR ITS OBTAINING | 2005 |
|
RU2292167C1 |
| FOOD EMULSION | 2003 |
|
RU2259790C2 |
| FOOD EMULSION PASTE AND METHOD FOR PRODUCTION THEREOF | 2005 |
|
RU2305416C2 |
| METHOD OF MANUFACTURING DESSERT PINE NUT PASTE | 2016 |
|
RU2636758C1 |
| PROTEIN-FATTY "LEMON" CREAM AND METHOD FOR MANUFACTURING THE SAME | 2000 |
|
RU2204907C2 |
| FOOD EMULSION | 2003 |
|
RU2255602C2 |
| FOOD EMULSION | 2003 |
|
RU2255601C2 |
| FOOD EMULSION AND METHOD OF ITS PREPARATION | 2000 |
|
RU2192762C2 |
