SWEET AERATED MASS PRODUCTION METHOD Russian patent published in 2009 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. First sugar-molasses-agar syrup is boiled till moisture content 19-23%. After that syrup temperature is kept up to 105-107°C. Emulsifying complex consisting of distilled monoglycerides and polyglycerol ethers and fatty acids taken in ratio (0.8-1):(1.6-2.0) is added to it. After that obtained mass is mixed and cooled to 60-65°C. Mass is beaten with soya hydrolysed vegetable protein taken in quantity 3-4% of beaten mass and flavouring agents till mass density makes 500-600 kg/m³. Emulsifiers complex is added in quantity 0.4-0.6 wt % to mass of hydrolysed vegetable protein.

EFFECT: invention allows to provide increased sweets indices namely production of stabile, gross, fast structured consistency, provides keeping of initial casing shape during storage as well as expands diet sweets range.

2 cl, 2 ex