METHOD FOR PRODUCING OF SOFT CARAMELS

METHOD FOR PRODUCING OF SOFT CARAMELS

FIELD: confectionery industry. ^ SUBSTANCE: method involves mixing and boiling out resultant mixture containing sweet substance, plasticizer, emulsifier and structurizer until dry substance content reaches predetermined value. Specific preparation used as emulsifier and structurizer is produced by s...

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Hauptverfasser: KVASENKOV O.I, TYMCHUK V.V, STAROZHENKO V.K, KUZINA N.A
Format: Patent
Sprache:eng ; rus
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator KVASENKOV O.I
TYMCHUK V.V
STAROZHENKO V.K
KUZINA N.A
description FIELD: confectionery industry. ^ SUBSTANCE: method involves mixing and boiling out resultant mixture containing sweet substance, plasticizer, emulsifier and structurizer until dry substance content reaches predetermined value. Specific preparation used as emulsifier and structurizer is produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue. ^ EFFECT: simplified component composition of soft caramels and reduced consumption of additives. ^ 2 ex
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Specific preparation used as emulsifier and structurizer is produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue. ^ EFFECT: simplified component composition of soft caramels and reduced consumption of additives. ^ 2 ex</description><edition>7</edition><language>eng ; rus</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20050420&amp;DB=EPODOC&amp;CC=RU&amp;NR=2250017C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20050420&amp;DB=EPODOC&amp;CC=RU&amp;NR=2250017C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KVASENKOV O.I</creatorcontrib><creatorcontrib>TYMCHUK V.V</creatorcontrib><creatorcontrib>STAROZHENKO V.K</creatorcontrib><creatorcontrib>KUZINA N.A</creatorcontrib><title>METHOD FOR PRODUCING OF SOFT CARAMELS</title><description>FIELD: confectionery industry. ^ SUBSTANCE: method involves mixing and boiling out resultant mixture containing sweet substance, plasticizer, emulsifier and structurizer until dry substance content reaches predetermined value. 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subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title METHOD FOR PRODUCING OF SOFT CARAMELS
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