FIELD: food-processing industry.
SUBSTANCE: composition contains lipid fraction consisting of vegetable oil having solid fat index of 0 at room temperature, saturated fats fraction, and partly hydrogenised fats fraction. Composition also contains sweetener and wheat gluten fraction having increased gliadine content as compared to natural gliadine content in wheat gluten. Also, method for preparing of said composition and food composition containing said creamy filler composition are described in Specification.
EFFECT: increased stability of creamy filler composition at room temperature and improved organoleptical properties.
16 cl, 2 dwg, 4 tbl, 7 ex
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| FAT-BASED FILLING COMPOSITION | 2019 |
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| FOOD PRODUCT CONTAINING PROLINE-SPECIFIC PROTEASE, ITS PRODUCTION METHOD AND ITS APPLICATION FOR SPLITTING TOXIC AND ALLERGENIC GLUTEN PEPTIDES | 2007 |
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| PRODUCT SUITABLE FOR CONSUMPTION AS FOOD | 2011 |
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| FOOD PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS-ISOMERIC UNSATURATED FATS | 2007 |
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|
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| FOOD PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS-ISOMERIC UNSATURATED FATS | 2006 |
|
RU2417617C2 |
| FILLERS | 2007 |
|
RU2448469C2 |
