COMPOSITION FOR PRODUCING SOFT ICE-CREAM Russian patent published in 2017 - IPC A23G9/32 A23G9/42 

FIELD: food industry.

SUBSTANCE: composition for producing soft ice cream includes skimmed milk powder, dry cheese whey, a functional additive, a filler, a sweetener, a stabiliser and dry coconut fat. As the functional additive, it contains the mixture of elderberry fruit powder, dihydroquercetin and succinic acid, taken at the ratio of 25:1:0.5. As the filler, it contains the powder of fried amaranth seeds; as the sweetener, it contains the mixture of erythritol and lactitol at the ratio of 3:1. The ingredients are taken at the specified ratio by wt %. Preferably the amaranth seed powder is obtained by pre-roasting the seeds at the temperature of 115-125°C and the subsequent grinding on a ball mill to the particle size of not more than 50 mcm.

EFFECT: invention allows to increase the biological value and digestibility of soft ice cream, reduces the caloric content and enriches the product with ballast substances.

2 cl, 1 tbl, 3 ex