FIELD: food industry.
SUBSTANCE: invention is related to a food product. The food emulsion contains: (a) whole fresh fruits and/or pieces thereof, (b) water composition that wholly or partly fills the spaces between whole fresh fruits and/or pieces thereof and containing: (i) solid substances selected from the group consisting of: sugars, sugar alcohols, sugar substitutes, fructo-oligosaccharides, polydextroses, ballast substances and mixtures thereof in a total amount of over 40 wt % per the water composition total amount, (ii) one or more galactomannans for the composition thickening under storage conditions due to bonding water from fruits and/or pieces thereof.
EFFECT: invention enables production of a food product containing fresh fruits that preserve their appearance and consistency for a long time.
16 cl, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| FUNCTIONAL FOOD PRODUCT CONTAINING SPECIFIC FIBRES MIXTURE | 2008 |
|
RU2463797C2 |
| STABLE FRUIT COMPOSITION WITH HIGH GUM ARABIC CONCENTRATION | 2008 |
|
RU2501281C2 |
| FRESH DAIRY PRODUCTS ABLE TO CAUSE POSTABSORPTIVE SATIATION SENSATION BASED ON WATER-SOLUBLE FIBRES AND THEIR PRODUCTION METHODS | 2006 |
|
RU2401606C2 |
| FRESH MILK PRODUCTS WITH ABILITY TO PROVOKE POSTABSORBITIVE SATIETY, AND METHODS OF THEIR PRODUCTION | 2006 |
|
RU2391847C2 |
| SEMI-LIQUID FOOD PRODUCT CONTAINING BETA-GLUCAN FIBRES | 2008 |
|
RU2462869C2 |
| METHOD OF PREPARING A PRODUCT CONTAINING A GELLING AGENT | 2014 |
|
RU2668577C1 |
| GALACTOMANNAN OLIGOSACCHARIDES, METHODS FOR PRODUCTION AND APPLICATION THEREOF | 2000 |
|
RU2281331C2 |
| MAYONNAISE SAUCE | 2018 |
|
RU2694680C1 |
| PLEASANT TASTING NUTRITIONAL COMPOSITION CONTAINING NUCLEOTIDE AND/OR NUCLEOSIDE AND AGENT MASKING TASTE | 2008 |
|
RU2484670C2 |
| FROZEN CONFECTIONARY PRODUCT WITH NATURAL STABILISER | 2011 |
|
RU2572753C2 |
