FIELD: food industry.
SUBSTANCE: invention relates to confectionary production, in particular, to production of bakery products containing cocoa butter or equivalent of cocoa butter. Edible product containing a continuous baked portion and optionally one or more discrete inclusions and one or more sources of cocoa butter or a cocoa butter equivalent, wherein the continuous baked portion contains sorbitan tristearate.
EFFECT: application of sorbitan tristearate in dough prevents fat bloom of baked edible product containing cocoa butter or equivalent of cocoa butter.
15 cl, 5 dwg, 3 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EDIBLE PRODUCT WITHOUT GRAYING DEFECT | 2018 |
|
RU2727485C1 |
| COCOA BUTTER FAT SUBSTITUTES WITH GOOD THERMAL STABILITY AND SENSATION IN MOUTH AND CHOCOLATE COMPOSITION INCLUDING FAT SUBSTITUTES | 2011 |
|
RU2477961C1 |
| FOOD PRODUCT CONTAINING FAT CRYSTALS OF COCOA BUTTER, AND METHOD FOR PRODUCTION THEREOF | 2015 |
|
RU2706469C2 |
| FAT THAT RETARDS HAIR GREYING | 2011 |
|
RU2555828C2 |
| EDIBLE PRODUCT AND METHOD OF ITS MANUFACTURING | 2013 |
|
RU2628424C2 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807598C2 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807601C2 |
| POROUS CHOCOLATE MATERIAL | 2017 |
|
RU2728663C2 |
| STRUCTURED EDIBLE PRODUCT WITH LIMITED CONTENT OF SATURATED FATTY ACIDS | 2009 |
|
RU2506804C2 |
| FAT COMPOSITION RESISTANT TO ADDITION OF COCOA BUTTER | 2020 |
|
RU2815585C2 |
