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Application filed by Сумський Національний Аграрний УніверситетfiledCriticalСумський Національний Аграрний Університет
Priority to UAU201404144UpriorityCriticalpatent/UA93594U/en
Publication of UA93594UpublicationCriticalpatent/UA93594U/en
Method for production of the jelly includes the soaking of the gelatin, swelling, flushing, heating, dissolution, adding of the fruits and berries raw material decoction with sugar, bringing to the boil, insertion of colorants, flavoring agents, citric acid. As the jelling agent the kappa-carrageenan with improved functional properties and reduced consumption is used.
UAU201404144U2014-04-172014-04-17Method for production of the jelly on the base of the kappa-carrageenan with modified functional and technical properties
UA93594U
(en)