| abstract |
FIELD: food-processing industry. n SUBSTANCE: frozen confectionery product contains distinguishable block(s) of polyanionic jelly component based on, for example, cappa-carrageenan, and more rigid frozen dessert component. Components are brought into contact with one another by forming, glazing, spraying or co-extrusion procedures. Resultant product may be bent or rocked in user's hand without substantial separation of one or more components from one another. n EFFECT: simplified method and improved quality of confectionery product. n 11 cl, 2 dwg, 2 tbl, 1 ex |