KORTUM Olaf K. (DE),КОРТУМ Олаф К. (DE),PFAJFER Jokhen K. (DE),ПФАЙФЕР Йохен К. (DE),KhESSEL'BART Aleksander (DE),ХЕССЕЛЬБАРТ Александер (DE),DEGENKhARDT Andreas (DE),ДЕГЕНХАРДТ Андреас (DE),KhENNEN J,KORTUM OLAF K.,КОРТУМ Олаф К.,PFAJFER JOKHEN K.,ПФАЙФЕР Йохен К.,KHESSELBART ALEKSANDER,ХЕССЕЛЬБАРТ Александер,DEGENKHARDT ANDREAS,ДЕГЕНХАРДТ Андреас,KHENNEN JOZEF K.,ХЕННЕН Йозеф К.,SHULTS MIKHEL,ШУЛ
申请号：
RU2008119299/13
公开号：
RU0002485786C2
申请日:
2008.05.15
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to a food composition suitable for usage as a barrier layer in food products for moisture migration prevention. The food composition for usage as a moisture-proof barrier or moisture-resistant structure contains a demineralised cocoa component (with decreased mineral substances content equal to 4.5 wt % or less in terms of ash content) in an amount of 2 - 25 wt % of the total composition weight, 1 - 60 wt % of at least one sugar and/or polyol saturated solution whereof has moisture activity equal to at least 0.84 and a fat component； the total fat content of the composition is equal to 25 - 60 wt %. Additionally, the composition contains a demineralised milk ingredient (with decreased mineral substances content equal to 5.5 wt % or less in terms of ash content) in an amount of up to 50 wt % and an emulsifier (chosen from the group consisting of ethers of mono- and diglycerides of acetic acid and fatty acids, ethers of mono- and diglycerides of lactic acid and fatty acids, ethers of mono- and diglycerides of citric acid and fatty acids and polyglycerol polyricinoleates) in an amount of up to 2 wt %. The said milk ingredient content is equal to at least 5 wt %； the total content of the milk ingredient, the cocoa component and the emulsifier is equal to 5 - 50 wt %. The total fat content of the composition is equal to 25 - 50 wt %, preferably - 25 - 40 wt %, most preferably - 25 - 35 wt %. Additionally, the invention relates to a food product containing the said composition. The composition in such food product may be represented in the form of a structure such as a layer dividing at least two other components and positioned between at least the two said components and contacting with them.EFFECT: invention allows to manufacture a composition with high moisture-proofness, a pleasant taste, waxiness absence, low fat content, low caloric content and containing no trans-fatty acids.25 cl, 13 tbl, 5 exИзобретение относитс
