LACTOSE-FREE DESSERT COMPOSITION Russian patent published in 2019 - IPC A21D13/00 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, public catering, in particular, to production of desserts. Disclosed is a lactose-free dessert composition consisting of prime grade wheat flour, sugar sand, butter, agar-agar, which additionally contains chicken egg, salt, vanillin, a baking powder, "Philadelphia" cream cheese, sugar powder, lactose-free milk, a natural preserving agent in the form of rosehips fruits dried and milled till powdery state, with the following ratio of initial components, g per 100 g: prime grade wheat flour 18–19; granulated sugar 15–16; dairy butter 11–12; agar-agar 1.8–1.9; salt 0.2–0.3; vanillin 0.1–0.2; disintegrating agent 1.5–1.6; creamy cheese "Philadelphia" 13–14; sugar powder 3–4; de–lactose milk – 13.9–14; chicken egg 16–17; dried and milled to powdery rosehips 2.5–4.0.

EFFECT: invention consists in prevention of gastrointestinal disturbance in adults and children associated with complete or partial intolerance to lactose, improved quality and water-holding capacity of the ready product, reducing water activity, slowing down the process of impregnation of the prepared dessert, increasing its storage life, preserving the consistence of the initial product and prolonging its freshness, improving the nutritive value of the ready product, in particular increasing the content of vitamins, micro- and macroelements, and improving organoleptic properties.

1 cl, 2 ex