METHOD FOR PRODUCTION OF SOFT CARAMEL

FIELD: confectionary industry, in particular method for production of soft caramel. ^ SUBSTANCE: claimed method includes application as emulsifier and structure-forming agent preparation obtained from biomass of Pythium insidiosum micromycete according to claimed technology which makes it possible t...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, SHURYGIN S.V, PROTUNKEVICH V.A, LOMACHINSKIJ V.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: confectionary industry, in particular method for production of soft caramel. ^ SUBSTANCE: claimed method includes application as emulsifier and structure-forming agent preparation obtained from biomass of Pythium insidiosum micromycete according to claimed technology which makes it possible to simultaneously change emulsifier and structure-forming agent. ^ EFFECT: decreased consumption of emulsifier and structure-forming agents.