GELATINE-FREE AERATED CONFECTIONARY PRODUCTS, FOAM STRUCTURING COMPOSITIONS AND METHODS FOR PRODUCTION THEREOF Russian patent published in 2020 - IPC A23G3/42 A23G3/44 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to production of food products, in particular, to aerated confectionary products. A composition for structuring of foam for use in the preparation does not contain gelatin aerated confection density of not more than 0.5 g/cm³,comprising: (i) 12–23 wt % of native potato protein; (ii) 53–72 wt % gelling starch, containing modified potato starch, acid-treated starch, treated in oxidative conditions, or starch, treated with enzyme; and (iii) 13–29 wt % highly branched starch (HBS) obtained by treating starch or a starch derivative using a glycogen-branching enzyme CF 2.4.1.18, said HBS having a molecular branching degree of at least 6 %, wherein degree of molecular branching is determined as percentage α-1,6-glycosidic bonds relative to total amount α-1,6- and α-1,4-glycoside bonds (α-1,6/(α-1,6+α-1,4)×100 %). Proposed not containing gelatin aerated confection at a density not exceeding 0.5 g/cm³selected from the group consisting of a marshmallow, cake "angel's kiss" marshmallow and meringues containing composition for foam structuring in amount of 1–30 wt %. Also provided is a process for the preparation does not contain gelatin aerated confection density of not more than 0.5 g/cm³, comprising the steps of: A. providing a foam structuring composition; B. providing a suspension confectionary mixture comprising mixing: approximately 50 to 80 % of the saccharide component; from about 1 to 30 % moisture; and from about 1 to 30 % based on the dry weight of the composition for structuring foam, determined according to A; and heating mixture under pressure with direct supply of steam; C. cooling the heated suspension in a vacuum cooler to obtain a confectionary mixture; D. aerating confectionery mix to obtain an aerated confectionary foam with a density of from about 0.1 to 0.5 g /cm³ and a temperature of at least 70 °C, preferably from 90 to 105 °C; E. aerated foam extrusion at a temperature of about 85 to 100 °C to produce an aerated confectionary product extrudate; F. cooling said extrudate for setting the confectionary product to produce a sealed extrudate of the aerated confection; and G. separating gripped aerated confectionary extrudate into parts.

EFFECT: invention aims to provide aerated confections which do not contain gelatin, but has a structure (including a density of not more than 0_5 g/cm³)and taste similar to products based on gelatin.

14 cl, 9 tbl, 7 ex