"CHARLOTTE"-TYPE CREAM MANUFACTURE METHOD

FIELD: food industry.SUBSTANCE: method envisages mixing of protein-polysaccharide mixture and water with subsequent heating of the mixture to 60-70°C and swelling during 40-50 minutes. The protein-polysaccharide mixture consists of sodium caseinate, sodium alginate, xanthum gum and pectin. Then one...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MAZUKABZOVA EHLLA VITAL'EVNA, BOGATYREVA TAT'JANA GLEBOVNA, SABANTSEVA MARGARITA ALEKSANDROVNA, VAS'KINA VALENTINA ANDREEVNA, NOVOZHILOVA ELENA SERGEEVNA, RUBAN NATAL'JA VIKTOROVNA
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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