Composition for producing toffee for diabetics

The invention relates to the food industry, namely to a composition for producing toffee for diabetics.The composition, according to the invention, comprises, in wt.%: concentrated milk 40-55, isomalt 30-40, sucralose or stevia 3-15, butter 2-4, natural caramel aroma 0.2-0.4, natural brown colorant...

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Bibliographische Detailangaben
Hauptverfasser:	NETREBA Natalia, BAERLE Alexei, SANDU Iuliana, BANTEA-ZAGAREANU Valentina
Format:	Patent
Sprache:	eng ; rum ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the food industry, namely to a composition for producing toffee for diabetics.The composition, according to the invention, comprises, in wt.%: concentrated milk 40-55, isomalt 30-40, sucralose or stevia 3-15, butter 2-4, natural caramel aroma 0.2-0.4, natural brown colorant from walnut kernel 0.15-0.35 and water, the rest. Invenţia se referă la industria alimentară, şi anume la o compoziţie de obţinere a irisului pentru diabetici.Compoziţia, conform invenţiei, conţine, în % mas.: lapte concentrat 40-55, izomalt 30-40, sucraloză sau stevia 3-15, unt de frişcă 2-4, aromă naturală de caramel 0,2-0,4, colorant natural brundin miez de nuci 0,15-0,35 şi apă, restul. Изобретение относится к пищевой промышленности, а именно к композиции для получения ириса для диабетиков.Композиция, согласно изобретению, содержит, в масс. %: молоко концентрированное 40-55, изомальт 30-40, сукралозу или стевию 3-15, сливочное масло 2-4, ароматизатор натуральный карамельный 0,2-0,4, краситель натуральный коричневый из ядра грецкого ореха 0,15-0,35 и воду, остальное.