FIELD: food industry.
SUBSTANCE: invention relates to a frozen confectionary product glazing composition. Proposed frozen confectionary product glazing composition contains 10–50 wt. % of dry glucose syrup with DE (dextrose equivalent) 30–35, with total amount of mono- and disaccharides below 10 wt. %, water activity below 1.0 and fat content of 35–70 wt. %. Fat is selected from coconut oil, palm kernel oil, palm oil, palm oil fractions, sunflower oil, olive oil, soya oil, rapeseed oil, maize oil, cottonseed oil, peanut butter, shea butter, mango kernel oil or a combination thereof. Invention also relates to a method for production of this composition and a frozen confectionary product glazed with this composition.
EFFECT: invention allows to produce a composition for glazing of frozen confectionary goods with reduced sugar capacity and acceptable rheological characteristics.
14 cl, 4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FROZEN CONFECTIONARY PRODUCT COATING COMPOSITION AND A METHOD FOR PRODUCTION THEREOF | 2016 |
|
RU2727729C1 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807601C2 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807598C2 |
| COMPOSITION FOR COATING FROZEN CONFECTIONERY PRODUCT AND METHOD FOR ITS PRODUCTION | 2019 |
|
RU2804534C2 |
| FROZEN CONFECTIONERY CONTAINING COATING COMPOSITION AND METHOD FOR OBTAINING COATING COMPOSITION | 2019 |
|
RU2803513C2 |
| FATTY MIXTURE WITH LOW CONTENT OF SATURATED FATS FOR USE AS MOISTURE BARRIER COATING IN A FROZEN CONFECTIONERY PRODUCT | 2016 |
|
RU2733983C2 |
| COMPOSITION FOR PREPARING HOMEMADE FROZEN CONFECTIONERY PRODUCTS | 2012 |
|
RU2617792C2 |
| FROZEN CONFECTIONARY PRODUCTS WITH REDUCED SUGAR CONTENT | 2008 |
|
RU2484637C2 |
| STRUCTURED EDIBLE PRODUCT WITH LIMITED CONTENT OF SATURATED FATTY ACIDS | 2009 |
|
RU2506804C2 |
| PISTACHIO DESSERT WITH CRUSHED ALMONDS “PISTACHIO WITH ALMONDS” | 2022 |
|
RU2799535C1 |
