FIELD: food industry.
SUBSTANCE: marshmallow made from a composition containing applesauce, a foaming agent from vegetable raw materials, a structure former, granulated sugar and water is proposed. Protein isolate from pumpkin seeds is used as a foaming agent, and agar-agar and citric acid are used as a structure former.
EFFECT: invention provides an increase in the nutritional and energy value of the product, as well as an expansion of the range of aerated confectionery products for functional purposes.
1 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF OBTAINING FUNCTIONAL MARSHMALLOWS | 2023 |
|
RU2808724C1 |
| MARSHMALLOW PREPARATION METHOD | 2023 |
|
RU2817771C1 |
| METHOD FOR PRODUCTION OF MARSHMALLOW WITHOUT EGG ALBUMEN | 2020 |
|
RU2737670C1 |
| METHOD FOR MARSHMALLOW PRODUCTION | 2021 |
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| MARSHMALLOW PRODUCTION METHOD | 2014 |
|
RU2555445C1 |
| METHOD OF MARSHMALLOW DESSERT PRODUCTION | 2017 |
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RU2663989C1 |
| METHOD FOR MARSH MALLOW PRODUCTION | 2005 |
|
RU2290825C1 |
| METHOD OF PRODUCING WHIPPED CONFECTIONERY MASS | 0 |
|
SU1271484A1 |
| PASTILLE PRODUCT | 2019 |
|
RU2728210C1 |
| METHOD FOR THE PRODUCTION OF MARSHMALLOWS WITHOUT ADDED SUGAR | 2021 |
|
RU2758512C1 |
