COMPOSITION FOR PREPARING CONFECTIONERY PRODUCTS BASED ON SOUFFLE-TYPE AERATED MASSES Russian patent published in 2017 - IPC A23G3/52 A23G3/48 

FIELD: food industry.

SUBSTANCE: composition for preparing confectionery products based on souffle-type aerated masses, comprising a sweetening agent, an anti-crystalliser, a fat component, condensed whole milk, egg white, agar and water. As an anti-crystalliser, pumpkin puree is used. Moreover, the composition additionally comprises sorbic acid and dry milk whey with the following content of the components, wt %: sweetener 21.05-33.46; pumpkin puree 10.0-30.0; fat component 11.0-12.33; condensed milk 8.82-10.82; egg white 1.02-1.53; agar 0.51-0.57; sorbic acid 0.05-0.1; dry milk whey 0.14-0.68; water 24.8-33.5. As a sweetener, sugar or fructose is used; as a fat component, butter or cream-vegetable spread are used, and also egg white powder and puree from pumpkin of the "Vitamin" variety are used.

EFFECT: improving the quality of products by means of imparting a softer, uniformly plastic structure with improved form-retaining properties and extended shelf life, expanding the range of confectionery products based on souffle-type aerated masses.

7 cl, 5 tbl