FIELD: food industry. SUBSTANCE: aqueous dispersion of food protein-based macrocolloids is prepared by specially treating aqueous solution of non-denatured soluble protein under heating at protein denaturation temperature, pH below isoelectric point of protein, and at shearing force with rate 7500 s-1. Protein macrocolloids thus obtained are 0.1 to 2.0 mcm in size and spherically shaped under 800-fold multiplication. Dispersion is basis to prepare food fat substitute for preparing sauces, mayonnaise, and seasonings. EFFECT: improved preparation procedure. 23 cl, 12 dwg , 13 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS | 1988 |
|
RU2080077C1 |
| METHOD FOR PRODUCTION OF WATER-DISPERSIBLE MACROCOLLOID OF "OIL-IN-WATER" TYPE | 1989 |
|
RU2039449C1 |
| SELECTION OF PROTEIN INGREDIENT AND MANIPULATION THEREOF FOR PRODUCTION OF SNACKS | 2011 |
|
RU2580013C2 |
| FROZEN FAT-FREE DAIRY DESSERT AND METHOD FOR ITS PRODUCTION | 1989 |
|
RU2083128C1 |
| MIXED GEL SYSTEM AND PREPARATION METHOD THEREOF | 2006 |
|
RU2412607C2 |
| LIQUID ENTERAL NUTRITIONAL COMPOSITION WITH HIGH PROTEIN CONTENT | 2009 |
|
RU2489905C2 |
| MICROCAPSULES, COMPOSITION BASED ON MICROCAPSULES AND METHOD OF OIL WELL TREATMENT | 1993 |
|
RU2111049C1 |
| METHOD FOR PRODUCING INGREDIENT CONTAINING COMBINATION OF AT LEAST THREE MILK PROTEINS AND APPLICATION OF THIS PRODUCED INGREDIENT | 2019 |
|
RU2803511C2 |
| TABLET CONTAINING CHOLESTEROL HYDROCHLORIDE AND METHOD FOR ITS PRODUCTION | 1992 |
|
RU2108090C1 |
| CREAM CHEESE, MANUFACTURED OF WHEY PROTEINS POLYMERS | 2004 |
|
RU2352129C2 |
