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Priority to GEAU1998000680priorityCriticalpatent/GEU2001822Y/en
Publication of GEU2001822YpublicationCriticalpatent/GEU2001822Y/en
1. Technical Result Improvement of organoleptic properties and widening of assortment. 2. Essence An ice-cream comprises water and flavoring sweetening agent, stabilizer and food acid. As a sweetening agent it comprises sugar sand, glucose and dextrose and as a stabilizer – NEUTROGHIAC 50 in the following proportion of components (mass%): sugar sand 12-15 glucose 2,0-2,5 dextrose 0,7-0,9 flavoring agent 2,5-3,0 stabilizer 0,15-0,2 food acid 0,05-0,15 water the rest 3. Field of Application Food industry, in particular ice-cream production.
Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same
Compositions for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same.