FIELD: food products.
SUBSTANCE: invention relates to compositions and food products made of oat fractions. Compositions includes at least 25 wt % of protein and at least 1 wt % of emulsifying lipids as water-insoluble mixture and not more than 8 wt % of β-yeast cellulose on dry weight basis count. Protein and emulsifying lipids are obtained of the same oat fraction. Mass ratio protein and emulsifying lipids makes from 1: 0.01 to 1: 0.6. Compositions includes at least 15 wt % of protein hydrolizate and at least 1 wt % of emulsifying lipids as water-insoluble mixture. Protein and emulsifying lipids are obtained of the same oat fraction which is hydrolised. Mass ratio of protein hydrolizate and lipids is from 1:0.01 to 1:1. Food product includes at least one main nutritious element and composition. Also method of obtaining mentioned compositions is shown.
EFFECT: improvement of wheyey lipidic profile.
2 tbl, 16 ex
