FIELD: food industry.
SUBSTANCE: invention relates to the product chosen from the group including foam, emulsion, foamed emulsion, which phase boundary water-air and/or water-oil contains a complex of stabilising foaming. The complex is formed together with phase boundary and instantaneously is made on the specified phase boundary by the mixture of at least protein (or peptide) and at least opposite charged polysaccharide or the mixture of two opposite-charged proteins. At that pH of the specified product is in the interval of the value at which electrostatic interaction of both opposite-charged components appear and total protein and polysaccharide quantity is from 0.01 to 5 wt %.
EFFECT: invention provides effective stabilisation of phase boundary in the product and obtain a product almost without changing the structure stability during storing or at heat shock.
11 cl, 6 dwg, 5 ex
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