FIELD: food industry.
SUBSTANCE: invention is related to confectionary goods. Proposed in the baseline implementation is a gelated confectionary product containing an ingredient selected from a group consisting of fruit juice, fruit puree and their combinations and a gelating mixture containing carrageenan as a stabiliser (10 - 90 wt % of the mixture weight) and microcrystalline cellulose as fibre (10 - 90 wt % of the mixture weight), without addition of sugar or maize molasses.
EFFECT: invention provides for gelated confectionary products and methods for such gelated confectionary products production.
16 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PLASTIC EDIBLE COMPOSITION | 2007 |
|
RU2428049C2 |
| FROZEN CONFECTIONERY PRODUCTS | 2008 |
|
RU2477963C2 |
| FROZEN CONFECTIONARY PRODUCTS WITH REDUCED SUGAR CONTENT | 2008 |
|
RU2484637C2 |
| METHOD FOR OBTAINING OF IMMOBILIZED COMPOSITION OF FUNCTIONAL FOOD PROBIOTIC GELATINIZED PRODUCT, IMMOBILIZED COMPOSITION AND FUNCTIONAL PRODUCT COMPRISING THE SAME | 2002 |
|
RU2229251C2 |
| FROZEN CONFECTIONERY PRODUCT | 2008 |
|
RU2476077C2 |
| GEL COMPOSITION | 2012 |
|
RU2590717C2 |
| SYRUP FOR COATING OF CHEWING GUM, METHOD OF FORMING COATING ON CHEWING GUM, COATED CHEWING GUM, AND AROMATIZER EMULSION FOR COATING OF CHEWING GUM | 1997 |
|
RU2213487C2 |
| ALCOHOL-FREE BEVERAGE AND ITS PRODUCTION METHOD | 2009 |
|
RU2424749C2 |
| EDIBLE COMPOSITIONS | 2008 |
|
RU2494638C2 |
| ALCOHOL-FREE BEVERAGE | 2019 |
|
RU2718828C1 |
