FIELD: food-processing industry.
SUBSTANCE: chewing caramel is based on sugar and has chewing transition temperature of from -15 C to 0 C, so chewing caramel is in glass-like state at standard cold storage temperatures and standard temperatures of trading frozen confectioneries, but said product becomes chewable when eaten in cold state. Said chewing caramel has relative moisture equilibrium of at least 75%. Also described in Specification is method for producing of chewing caramel and composite frozen product containing said chewing caramel.
EFFECT: provision for obtaining of confectionery product microbiologically and physically stable at temperatures above freezing temperature.
18 cl, 1 dwg, 5 ex
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