METHOD FOR PRODUCTION OF SOFT CARAMEL

FIELD: food processing industry, in particular production of soft caramel. ^ SUBSTANCE: claimed method includes blending and boiling of at least sweetener, plasticizer, emulsifier, and structure-forming agent up to predetermined dry matter content. As emulsifier and structure-forming agent mixture o...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, TYMCHUK V.V, STAROZHENKO V.K, KUZINA N.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: food processing industry, in particular production of soft caramel. ^ SUBSTANCE: claimed method includes blending and boiling of at least sweetener, plasticizer, emulsifier, and structure-forming agent up to predetermined dry matter content. As emulsifier and structure-forming agent mixture of soluble food-grade multibasic acid salt and preparation obtained by subsequent extraction of biomass of Mortierella verticilata micromycete with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by conjugation of the first extract with solid residue is used. Ratio of salt and preparation from biomass is approximately equivalent to acid residue valence of abovementioned salt and free hydroxyl group number of abovementioned preparation. ^ EFFECT: reduced consumption of processing additives. ^ 2 ex