METHOD FOR PRODUCTION OF AERATED CONFECTIONARY PRODUCT Russian patent published in 2024 - IPC A23G3/52 A23G3/34 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to food products, namely to a method for production of confectionary products characterized by an airy paste-like structure. Aerated confectionary product production method envisages preparation of a mixture of a sweetener, molasses, fruit puree, egg white, a gelling agent, a buffer salt and water with pH of the mixture lying in range of 3.4 to 4.6, followed by whipping and tight packing of the obtained product into a sterile container. Components are used in the following ratio: sweetener – 50–71%, molasses – 9–14%, fruit puree – 6–9%, egg white – 3.1–4.2%, gelling agent – 0.7–1%, buffer salt – 0.24–0.32%, water – the rest.

EFFECT: invention enables to obtain a finished product of high quality, having a uniform structure and a homogeneous consistency, due to the selected composition and pH control without using traditional acidity regulators.

30 cl, 1 dwg, 1 tbl, 1 ex