FIELD: food industry.
SUBSTANCE: ice cream contains, dry defatted milk, cream, yoghurt, sand sugar, fructose-rich corn syrup, a stabiliser-emulsifier, carageenan, citric acid, phoscalcium, a yoghurt aroma, a fruit-and-berry aroma, minced fruit or berries and water - the rest.
EFFECT: improved efficiency of functional properties of the product, extension of their action range, imparting antilipemic and antioxidant properties to the product and enriching it with calcium.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CURD ICE CREAM | 2008 |
|
RU2409969C2 |
| DAIRY ICE CREAM | 2008 |
|
RU2409968C2 |
| METHOD FOR PRODUCTION OF FERMENTED MILK ACIDOPHILE ICE CREAM | 2019 |
|
RU2710149C1 |
| COMPOSITION FOR PRODUCTION OF FROZEN DESERT | 2015 |
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RU2583080C1 |
| DRY MIXTURE FOR ICE CREAM PRODUCTION | 2013 |
|
RU2545947C1 |
| DAIRY DESSERT | 2017 |
|
RU2658765C1 |
| COMPOSITION FOR PRODUCTION OF FERMENTED-MILK PRODUCT | 1999 |
|
RU2173523C2 |
| METHOD OF PRODUCTION OF FERMENTED-MILK ICE CREAM WITH FUNCTIONAL PROPERTIES | 2016 |
|
RU2654791C2 |
| FERMENTED MILK YOGHURT ICE CREAM WITH PLANT INGREDIENTS | 2023 |
|
RU2813785C1 |
| METHOD FOR OBTAINING MILK-BASED FOOD PRODUCT | 1998 |
|
RU2139664C1 |
