FIELD: food industry.
SUBSTANCE: invention relates to food industry. The frozen confectionary product contains dry substances of glucose syrup with dextrose equivalent less than 20 (15-25 wt %) of the total confectionary product weight) and a sweetener with low molecular weight (3-16 wt %). Additionally, one proposes the frozen confectionary product production method.
EFFECT: inventions group allows to manufacture a product with a texture ensuring prolonged chewing.
9 cl, 4 tbl, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARING HOMEMADE FROZEN CONFECTIONERY PRODUCTS | 2012 |
|
RU2617792C2 |
| FROZEN CONFECTIONERY PRODUCTS | 2008 |
|
RU2477963C2 |
| REDUCED SUGAR FROZEN CONFECTION COMPOSITION | 2014 |
|
RU2673656C1 |
| BISCUIT EXTRUDED AT NEGATIVE TEMPERATURE, METHOD FOR PRODUCING THE SAME AND USING IN COMPOSITE FROZEN CONFECTIONERIES | 2003 |
|
RU2313943C2 |
| COMPOSITION FOR COATING, GLAZING METHOD AND FROZEN GLAZED CONFECTIONARY PRODUCT | 2008 |
|
RU2465779C2 |
| FROZEN COATED CONFECTIONARY PRODUCTS MANUFACTURE METHOD | 2008 |
|
RU2477053C2 |
| FROZEN CONFECTIONARY PRODUCT GLAZING COMPOSITION AND METHOD FOR PRODUCTION THEREOF | 2016 |
|
RU2709714C2 |
| FROZEN CONFECTIONARY PRODUCTS WITH IMPROVED TEXTURE | 2011 |
|
RU2571064C2 |
| FROZEN CONFECTIONERY PRODUCTS | 2008 |
|
RU2492696C2 |
| NATURAL TEXTURE MODIFIER SUPPORTING THE BODY AND SWEETNESS OF FROZEN CONFECTION PRODUCTS | 2013 |
|
RU2650539C2 |
