FIELD: food industry.
SUBSTANCE: proposed are methods for generation of improved quality foam for beverages. In one of its implementation versions the method involves for provision of at least one source of protein, at least one source of multivalent ions, a source of liquid for recovery independent of the multivalent ions source, simultaneous dosaged delivery of the protein source and the multivalent ions source together with the source of liquid for recovery and aeration in the course dosaged delivery to produce stable foam.
EFFECT: foam is characterised by improved stability, texture and taste perception.
7 cl, 11 dwg, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SOLUBLE FOAMING POWDER FOR BEVERAGE PREPARATION | 2007 |
|
RU2489028C2 |
| SELF-FOAMING LIQUID WHITENERS AND METHOD | 2005 |
|
RU2420084C2 |
| COFFEE COMPOSITION | 2008 |
|
RU2420086C1 |
| METHODS AND SYSTEMS FOR PRODUCTION OF DRUNKS WITH FOAM FROM LIQUID CONCENTRATES IN DISPENSING MACHINES WITH DOSAGE | 2006 |
|
RU2401635C2 |
| METHOD FOR OBTAINING A FOOD PRODUCT OR BEVERAGE USING MILK OR VEGETABLE PROTEIN AGGREGATION IN THE PRESENCE OF FREE BIVALENT CATIONS | 2018 |
|
RU2799524C2 |
| FOAMING COMPOSITION | 2009 |
|
RU2526503C2 |
| AERATED FOOD PRODUCTS CONTAINING REVERSIBLE PROTEIN-BASED GEL | 2012 |
|
RU2579269C2 |
| METHOD FOR PRODUCING ICE CREAM USING PROTEIN AGGREGATION IN THE PRESENCE OF FREE DIVALENT CATIONS | 2017 |
|
RU2759136C2 |
| ACID-STABLE CREAMER OR WHITENER COMPOSITION | 2012 |
|
RU2615453C2 |
| METHOD AND DEVICE FOR PORTION PREPARATION AND DISTRIBUTION INTO CUPS, MIXING AND FOAMING OF HOT AND COLD DRINKS FROM LIQUID CONCENTRATES | 2005 |
|
RU2378969C2 |
