FIELD: food industry.
SUBSTANCE: present invention relates to food industry. The oil-in-water type taste food emulsion includes a fat phase and a water phase and has an aroma chosen from those of cheese, milk products, meat, fish, spices, herbs, fruit, vegetables, nuts, sauces and spread products, baked goods, fodders for domestic animals and beverages. The water phase contains at least 50% of dissolved dry substances including a volume sweetener. The volume sweetener accounts for at least 60% of the emulsion.
EFFECT: emulsion manufacture method envisages production of the first liquid component for a fat phase production, production of the second liquid component for a water phase formation, the first and the second components mixing to produce an emulsion.
2 cl, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONERY PRODUCT | 2010 |
|
RU2522530C2 |
| SEASONING FOR SNACK PRODUCTS | 2015 |
|
RU2641732C1 |
| CONFECTIONARY PRODUCT WITH LOW FAT CONTENT REPRESENTING WATER-IN-OIL EMULSION | 2006 |
|
RU2438340C2 |
| LOW-FAT FROZEN CONFECTIONARY COMPOSITION | 2007 |
|
RU2437547C2 |
| PLASTIC EDIBLE COMPOSITION | 2007 |
|
RU2428049C2 |
| "WATER-IN-OIL" EMULSION FOR COVERING FROZEN CONFECTIONARY PRODUCTS, METHOD FOR ITS OBTAINING, FROZEN CONFECTIONARY PRODUCT (VARIANTS) AND METHOD FOR ITS OBTAINING (VARIANTS) | 1999 |
|
RU2242137C2 |
| FOOD COMPOSITION USED AS MOISTURE BARRIER AND MOISTURE-RESISTANT STRUCTURE | 2008 |
|
RU2485786C2 |
| PROCESS FOR MAKING LOW-CALORIE CONFECTIONERY PRODUCT AND CONFECTIONERY PRODUCT | 2011 |
|
RU2600692C2 |
| WHIPPED FOOD PRODUCT WITH IMPROVED STABILITY | 2004 |
|
RU2335133C2 |
| FOODSTUFF OF SPREADABLE CONSISTENCE AND METHOD FOR PRODUCTION THEREOF | 2001 |
|
RU2295246C2 |
