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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
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A method of production of protein cream includes pre-beating egg whites, add sugar, whisk with sugar, introduction of structure formers, final whipping. As the foaming agent use dry egg white, which is recovered water with the water ratio 1:(6-8). Additionally introduced a powder pumpkin the amount of 9-11 %, extract of walnut leaves a rate of 5-7 %, which is prepared by extraction with water at a water ratio of 1:(13-16), duration of extraction 30-35 minutes at a temperature of 50-52 °C. As a structuring agent use gelatin the amount of 2-2,5 %.
UAU201503902U2015-04-232015-04-23Method of production of protein cream
UA101768U
(en)