Харківський Державний Університет Харчування Та Торгівлі
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Publication of UA90878UpublicationCriticalpatent/UA90878U/en
A method for producing a thermostable frozen filler includes preparation of components, namely: sugar, milk raw material, structure formers, swelling thereof, holding, heat treatment, cooling and introduction thereof, adding starch syrup and boiling the mixture obtained with further storage. A mixture of low-etherified citrus pectin and modified corn starch are used as structure formers, and for formation of calcium bridges calcium citrate is used, whole milk powder with fat weight fraction 25 % is used as milk raw material, for increasing shelf life the product is subject to low-temperature treatment under the temperature -18±1 °C.
UAU201400721U2014-01-272014-01-27Method for producing thermostable frozen filler
UA90878U
(en)