METHOD FOR PRODUCTION OF FILLER FOR CARAMELS Russian patent published in 2012 - IPC A23G3/00 A23G3/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used in the sugar confectionary goods production technology. At the beginning of the process one prepares a solution by way of mixing milk whey, gum arabic, carageenan, carboxymethylcellulose and water, heats the mixture up to 50-60°C. Then one beats the solution till foam mass formation with volume expanded 3.5-4.0 times and introduces a part of the sorbite quantity envisaged by the recipe. At the same time one prepares syrup by way of mixing the remaining quantity of sorbite, xylite, isomalt, sodium lactate, water and culinary salt. One heats the mixture up to 110-112°C. One mixes the produced mixture with maltitol and apple puree. One boils out the mixture at a temperature of 115-118°C till dry substances content is equal to 88-92 wt %. Performing continuous beating, one slowly trickles the produced syrup into the foam mass at a temperature of 80-85°C during 15-20 minutes. One mixes the produced mass with citric acid during 25-35 sec. and moulds the mass. The components ratio is chosen in an appropriate quantity.

EFFECT: invention ensures exclusion of egg protein from the filler recipe which imparts dietary properties to the goods, reduction of sugar capacity and calorie content of the product, improvement of the filler quality in terms of organoleptic and physical-and-chemical indices.

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