FIELD: food industry.
SUBSTANCE: ice cream contains cream, dry defatted milk, sand sugar, fructose-rich corn starch, ICS-06001 stabiliser-emulsifier, Fukolam-S, carageenan, polydextrose, curd, a vanilla aroma, minced fruit and berries, a fruit-and-berry aroma, a natural colourant and water.
EFFECT: invention allows to increase biological value of the ice cream and extend the range of its functional properties combined with provision for enhancement of organoleptic indicators.
2 ex
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Authors
Dates
2011-01-27—Published
2008-07-30—Filed