UA61598U - Composition of pastille confectionery products of increased biological value - Google Patents
Composition of pastille confectionery products of increased biological valueInfo
- Publication number
- UA61598U UA61598U UAU201015473U UAU201015473U UA61598U UA 61598 U UA61598 U UA 61598U UA U201015473 U UAU201015473 U UA U201015473U UA U201015473 U UAU201015473 U UA U201015473U UA 61598 U UA61598 U UA 61598U
- Authority
- UA
- Ukraine
- Prior art keywords
- composition
- confectionery products
- biological value
- increased biological
- pastille
- Prior art date
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
A composition of pastille confectionery products of increased biological value comprises a foaming agent, a jellying agent, sugar, apple purée, sugar syrup, a natural colourant and it additionally comprises the dietetic additives Lamidan and Tsykorlat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201015473U UA61598U (en) | 2010-12-21 | 2010-12-21 | Composition of pastille confectionery products of increased biological value |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201015473U UA61598U (en) | 2010-12-21 | 2010-12-21 | Composition of pastille confectionery products of increased biological value |
Publications (1)
Publication Number | Publication Date |
---|---|
UA61598U true UA61598U (en) | 2011-07-25 |
Family
ID=50835947
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAU201015473U UA61598U (en) | 2010-12-21 | 2010-12-21 | Composition of pastille confectionery products of increased biological value |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA61598U (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2622699C1 (en) * | 2016-03-21 | 2017-06-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method for producing pastille |
RU2737550C1 (en) * | 2020-06-15 | 2020-12-01 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of fruit leather containing manchurian aralia |
RU2737549C1 (en) * | 2020-06-02 | 2020-12-01 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of fruit leather with functional properties |
RU2744298C1 (en) * | 2019-10-22 | 2021-03-05 | Андрей Борисович Карпов | Method for production of whipped confectionary products, particularly pastille products |
RU2761089C1 (en) * | 2021-03-05 | 2021-12-03 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Воронежский государственный университет инженерных технологий» (ФГБОУ ВО «ВГУИТ») | Method for producing a "sugar- and egg white-free" whipped confectionery product with malt barley concentrate |
-
2010
- 2010-12-21 UA UAU201015473U patent/UA61598U/en unknown
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2622699C1 (en) * | 2016-03-21 | 2017-06-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method for producing pastille |
RU2744298C1 (en) * | 2019-10-22 | 2021-03-05 | Андрей Борисович Карпов | Method for production of whipped confectionary products, particularly pastille products |
RU2737549C1 (en) * | 2020-06-02 | 2020-12-01 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of fruit leather with functional properties |
RU2737550C1 (en) * | 2020-06-15 | 2020-12-01 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of fruit leather containing manchurian aralia |
RU2761089C1 (en) * | 2021-03-05 | 2021-12-03 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Воронежский государственный университет инженерных технологий» (ФГБОУ ВО «ВГУИТ») | Method for producing a "sugar- and egg white-free" whipped confectionery product with malt barley concentrate |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2013005724A (en) | Jelly confectionery products having a stabilizer/fiber blend. | |
MX367392B (en) | Compositions and comestibles. | |
UA102198C2 (en) | Composition of vegetable ice-cream | |
WO2009155397A3 (en) | Edible holographic silk products | |
MX338706B (en) | Carbohydrate compositions. | |
WO2010066012A3 (en) | Nutriment containing arabinoxylan and oligosaccharides | |
MY154291A (en) | Extended messaging platform | |
WO2012112700A3 (en) | Hydrocolloid stabilized dehydrated food foam | |
WO2008031798A3 (en) | Edible wafer products produced by extrusion | |
UA61598U (en) | Composition of pastille confectionery products of increased biological value | |
AU2018201444B2 (en) | High fat human milk products | |
HK1178384A1 (en) | Emulsifying composition, production method thereof and food and drink products that contain same | |
MX2012012749A (en) | Compositions rich in arabinoxylan oligosaccharides. | |
WO2010149323A3 (en) | Soft cocoa butter compositions | |
MD771Y (en) | Thermostable filling for bakery and confectionery | |
UA73798U (en) | Thermostable filling for flour confectionery products | |
MD607Z (en) | Thermostable filling for bakery and confectionery products | |
UA99398C2 (en) | Milk-wheat ice-cream composition | |
UA61595U (en) | Composition of ingredients for dessert drink | |
MD478Y (en) | Gluten-free biscuits (variants) | |
UA66633U (en) | Composition of milk-and-wheat ice-cream | |
UA47022U (en) | Dessert butter | |
UA57549U (en) | Fruit and berryfunctional product | |
UA95387C2 (en) | Composition of aromatic ice cream or ice | |
UA59325U (en) | Cream-paste candy with combined center |