FIELD: food industry.
SUBSTANCE: product in the form of emulsion of "oil-in-water" type, consists of triglyceride fat, one or more sugars and emulsifying component that includes destabilising and stabilising emulsifiers in amounts that provide product stabilisation. Also whipped confectionary product is suggested as well as production method of whipped food product. This group of inventions makes it possible to prepare product that may be stored at ambient temperature for a long period of time.
EFFECT: preparation of product that may be stored at ambient temperature for a long period of time.
34 cl, 14 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| NON-DAIRY WHIPPABLE FOOD PRODUCT | 2004 |
|
RU2343798C2 |
| WHIPPABLE NON-DAIRY LOW-FAT CREAM | 2004 |
|
RU2345542C2 |
| PRODUCT SUITABLE FOR CONSUMPTION AS FOOD | 2011 |
|
RU2569479C2 |
| "OIL IN WATER"-LIKE EMULSION | 2003 |
|
RU2326542C2 |
| WHIPPABLE FLUID NON-DAIRY CREAM | 2003 |
|
RU2343717C2 |
| CONFECTIONERY PRODUCT | 2010 |
|
RU2522530C2 |
| BUTYRIC COMPOSITION, FOOD PRODUCT (VARIANTS) AND COMPOSITION FOR ALTERNATIVE TO CHOCOLATE | 2000 |
|
RU2237412C2 |
| BAKING MARGARINE | 2014 |
|
RU2580143C1 |
| STRUCTURED EDIBLE PRODUCT WITH LIMITED CONTENT OF SATURATED FATTY ACIDS | 2009 |
|
RU2506804C2 |
| LAURIC ACID-FREE AND TRANSISOMER STRUCTURE FATTY ACIDS-FREE FATTY COMPOSITION THAT NEEDS NO TEMPERING (NON-LTT), METHOD FOR ITS OBTAINING AND APPLICATION, AND FATTY COMPOSITION THAT CONTAINS IT | 2002 |
|
RU2303363C2 |
