OBTAINING CARAMEL SWEETS OF THE “CREAMY TOFFEE” TYPE USING A VEGETABLE OIL ENCAPSULATED IN A SHELL OF PROTEIN-POLYSACCHARIDE MIXTURE Russian patent published in 2018 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Production method of sweets of the “Creamy Toffee” type with encapsulated vegetable oil includes the production of a protein-polysaccharide mixture (PPM) from soy protein isolate, sodium alginate, gum arabic, pectin, and water followed by heating the mixture to 60 °C and swelling for 40–60 minutes. Then PPM is divided into 2 equal parts. First part is mixed with vegetable oil and sent to churning for the formation of capsules. Vegetable oil is chosen from sunflower, sesame, rapeseed, flaxseed, walnut oil, and mixtures thereof. In the second part of the PPM, sweeteners: sorbitol, xylitol and isomalt are introduced and mixed. Resulting syrup is boiled to a temperature of 110–115 °C. Syrup and vegetable oil encapsulated in PPM are introduced into boiled syrup. Mass boiled to a temperature of 113–115 °C, then cooled to 90–100 °C and sent to the molding. Prescription components take in a certain mass ratio.

EFFECT: invention allows to increase the shelf life of sweets of the “Creamy Toffee” type from 7 to 14 days, due to better moisture retention due to the joint use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin), to enrich the product with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the calorie content of the product.

1 cl, 1 dwg, 7 tbl, 21 ex