FIELD: food industry, dairy industry.
SUBSTANCE: the suggested frozen confectionary product contains as gel-providing ingredients a polyanionic gel-forming hydrocolloid and either a regulator or an inhibitor of gel-formation. Moreover, the ingredients mentioned provide or form gel at 25-150 g strength and adhesion capacity of under 5. Also, the innovation refers to compound frozen confectionary product in which, at least, one of components includes as gel-providing ingredients a polyanionic gel-forming hydrocolloid and either a regulator or an inhibitor of gel-formation, moreover, the ingredients mentioned provide or form gel at strength being 25-150 g and adhesion capacity of 5, and to the method of its implementation (variants). The innovation enables to improve organoleptic properties of the product and its structure, as well.
EFFECT: higher efficiency.
14 cl, 12 ex, 7 tbl
