METHOD FOR MANUFACTURING MOUSSE Russian patent published in 2017 - IPC A23L21/00 A23L21/10 

FIELD: food industry.

SUBSTANCE: method for manufacturing mousse envisages preparing the components, removing inedible parts of fruits and/or berries, heat treatment of the prepared raw materials until ready, mashing, adding egg white and a substance providing sweetness, whipping, introducing a structurant containing the mixture of natural biopolymers and dried biomass of probiotic cells, re-whipping, introducing a vitamin emulsion, moulding while cooling to obtain the desired product. The structurant is the mixture of sodium alginate, carrageenan, cell biomasses of probiotic cultures, taken at the ratio of 1:3:1 in an amount of 0.5 to 3% to the weight of the finished product, which is previously dissolved in the mixture of milk whey and water taken at the ratio 1:0.6 in an amount of 40% by weight of the finished product, and heated to the temperature of 45±2°C, then cooled to the temperature of 20±2°C and whipped, and sugar before introducing is mixed with isomalt at the ratio of 1:1, the resulting mixture is used in the amount of 20% to the weight of the finished product.

EFFECT: invention allows to improve the structural and mechanical characteristics of the finished product due to reducing the gelation time, to reduce the syneresis degree, and to reduce the caloric content.

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