FOOD PRODUCT AND METHOD OF PRODUCTION Russian patent published in 2022 - IPC A23G1/32 A23G1/40 

Abstract RU 2768961 C2

FIELD: food industry.

SUBSTANCE: invention relates to a sweet food paste-like product with a spreading consistency. One proposes a sweet paste-like food product with reduced sugar content, including: from 20 to 60 wt. % sugar alcohols and steviol glycosides; from 15 to 50 wt. % at least one vegetable oil, where at least one vegetable oil is selected from the following: sunflower oil, coconut oil, rapeseed oil, shea butter, soya bean oil, olive oil, peanut butter, safflower oil, cottonseed oil, corn oil; from 1 to 40 wt. % maltodextrin or another carbohydrate or polysaccharide selected from fructooligosaccharides and starch; from 5 to 15 wt. % ground hazelnuts or hazelnut paste; from 5 to 15 wt. % cocoa powder; and from 1 to 10 wt. % cocoa butter; wherein palm oil content in said pasty product is less than 5 % of the total weight of the pasty product; wherein said pasty food product contains less than 5 wt. % sugar; and in which said food paste is viscoplastic at temperature of 3 °C. Also disclosed is a sweet food paste-like product with low sugar content, including: from 20 to 60 wt. % sugar alcohols and steviol glycosides; from 15 to 50 wt. % at least one vegetable oil, where at least one vegetable oil is selected from the following: sunflower oil, coconut oil, rapeseed oil, shea butter, soya bean oil, olive oil, peanut butter, safflower oil, cottonseed oil, corn oil; from 1 to 40 wt. % maltodextrin or another carbohydrate or polysaccharide selected from fructooligosaccharides, starch; from 5 to 15 wt. % ground hazelnuts or hazelnut paste; from 5 to 15 wt. % cocoa powder; and from 1 to 10 wt. % cocoa butter; wherein the food paste does not contain palm oil; wherein said pasty food product contains less than 5 wt. % sugar; and in which said food paste is viscoplastic at temperature of 3 °C.

EFFECT: invention allows to create a sweet paste-like food product which has low sugar content, excellent properties and is successfully spread at low temperatures.

21 cl, 5 tbl, 1 ex

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RU 2 768 961 C2

Authors

Tew, Samuel Beng

Hanna, Mark Anthony

Dates

2022-03-25Published

2018-05-30Filed