COMPOSITION FOR PRODUCTION OF PRALINE SWEETS WITH FUNCTIONAL FAT COMPONENT Russian patent published in 2014 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: praline sweets production composition includes fried grated nut kernels, dry milk, a taste filler, a fat component. The taste filler contains erythritol and dietary citrus fibre at a ratio of 2:3. The fat component contains palm oil preliminarily heated up to 40-45°C and a mixture of vegetable oils with a CO₂- extract of rosehips, taken at ratio of 3:1. The vegetable oils mixture contains olive, linseed, sunflower and maize oils at a ratio of 47:23:14:16; the initial components are used at the following ratio, wt %: dry milk - 15.25-23.66, fried grated nut kernels - 9.15-15.75, fat component - 19.50-31.33, taste filler - 40.45-47.55. The ratio of the vegetable oils mixture to CO₂- extract of rosehips is 99:1.

EFFECT: development of a formula of praline sweets with reduced caloric content and fat capacity, extension of the range of confectionary products of a functional purpose.

2 cl, 1 tbl, 3 ex