PROTEIN CREAM BASED ON MILK WHEY Russian patent published in 2018 - IPC A23L29/20 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method of production of protein cream involves mixing part of the agar with water, infusing the resulting solution and its subsequent heating. Then isomaltite and xylitol are added to the hot solution, the mixture is boiled down to obtain a syrup. In parallel, prepare a mixture of dry milk whey, agar, xanthan gum, sodium carboxymethylcellulose and water, followed by heating, add sorbitol to the mixture, knock down the mass to obtain a foam within 10 minutes. Then inject the hot syrup into the foam mass, churn the mass for 20 minutes and form.

EFFECT: invention allows to replace egg white with a mixture of dry whey and polysaccharides in protein cream and to obtain a cream with an air consistency and a lower density in comparison with the cream according to the traditional technology, which does not show premature sedimentation for 120 hours.

1 cl, 1 tbl, 3 ex