Харківський Державний Університет Харчування Та Торгівлі
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Priority to UAU201400723UpriorityCriticalpatent/UA90879U/en
Publication of UA90879UpublicationCriticalpatent/UA90879U/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, skimmed milk powder is used as milk raw material, deodorized refined sunflower oil is used as a fat component, for increasing shelf life the product is subject to low-temperature treatment under the temperature -18±1 °C.
UAU201400723U2014-01-272014-01-27Method for producing thermostable frozen filler
UA90879U
(en)
Oil and fat composition for assisting ingestion of foods for persons having swallowing and/or chewing difficulties, and foods for persons having swallowing and/or chewing difficulties