ГЛАЗИЕР Барри Дэвид (US),УАЙЛД Карин (US),ВЕНТЦЕЛЬ Джоанна (US),МАЙЕРЗ Мэри (US),ХЕСС Мэрилин (US),ЛИЗ Ширли (US),ХОСМАН Дэвид (US)
申请号：
RU2015115932
公开号：
RU2015115932A
申请日:
2013.09.24
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. A fat-based confectionery product containing a polyol having a boiling point of 105 ° C or higher, and at least one additional thermostructuring component without added free water. The fat-based confectionery product of claim 1, wherein the polyol comprises glycerol, sorbitol, maltitol, mannitol, xylitol, lactitol, isomalt, erythritol, or a combination thereof. The fat-based confectionery product of claim 2, wherein the polyol comprises xylitol, mannitol, sorbitol, glycerin, erythritol, or a combination thereof. The fat-based confectionery product of claim 3, wherein the polyol is glycerol. A fat-based confectionery product according to claim 1 or 4, wherein said at least one additional thermostructuring component comprises a monosaccharide. The fat-based confectionery product of claim 5, wherein the monosaccharide comprises dextrose, fructose, galactose, corresponding polysaccharides, corresponding hydrates, or combinations of any of these compounds. The fat-based confectionery product of claim 6, wherein the monosaccharide comprises dextrose, dextrose monohydrate, or combinations thereof. The fat-based confectionery product of claim 7, wherein the fat-based composition does not contain lactose. A fat-based confectionery product according to claim 8, further comprising an emulsifier. 10. The fat-based confectionery product of claim 9, wherein the emulsifier comprises lecithin. A fat-based confectionery product that does not statistically differ in taste from a traditional fat-based confectionery product that does not contain a polyol and thermostructuring component according to claim 1.12. A taste-based, fatty confectionery1. Кондитерское изделие на жировой основе, содержащее полиол, имеющий температуру кипения, составляющую 105°C или выше, и по меньшей мере один дополнительный термоструктурирующий компонент без добавленной свободной воды.2. Кондитерское изделие на жировой основе по п. 1, в котором полиол включает глицерин, сорбит, мальтит, маннит, ксилит, лакти
