FIELD: food industry.
SUBSTANCE: invention is related to the field of food industry, in particular, to confectionary branch and may be used for sweet mass preparation. Sweet filling includes fat components, products determining the main direction of the filling taste: dairy products, nut raw materials and/or cocoa products. Cacao products are selected from among cacao powder, ground cacao and cacao nibs. the filling contains the protein-based sweetener thaumatin or brazzein in amount of 0.002–10% of the total weight of the product and food fibres in amount of 5.1–10% of the total weight of the product.
EFFECT: invention ensures manufacture of a confectionary product with reduced sucrose content, preservation of the ready product density and structure and is aimed at reduction of the quantity of sucrose consumed together with the product.
1 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| PRALINE SWEET | 2023 |
|
RU2839749C1 |
| CHOCOLATE | 2023 |
|
RU2837891C1 |
| GLAZE | 2023 |
|
RU2837893C1 |
| WAFFLES WITH FAT FILLING | 2023 |
|
RU2837895C1 |
| VEGETABLE FIBER CONFECTIONERY | 2022 |
|
RU2797289C1 |
| ICE CREAM | 2023 |
|
RU2839796C1 |
| CHOCOLATE-NUT FILLING FOR CONFECTIONERY | 2021 |
|
RU2762765C1 |
| CONFECTIONARY PRODUCT WITH LOW FATS CONTENT | 2006 |
|
RU2437551C2 |
| METHOD FOR PRODUCTION OF CHOCOLATE CRUMB FOR CHOCOLATE WITH REDUCED CALORIC CONTENT, METHOD OF SUCH CHOCOLATE PRODUCTION AND CHOCOLATE PRODUCED BY SUCH METHOD | 2018 |
|
RU2722037C1 |
| THREE-DIMENSIONAL SWEETENER | 2016 |
|
RU2739367C2 |
