FOOD PRODUCT AND ITS PRODUCTION METHOD Russian patent published in 2011 - IPC A23J3/04 A23L1/24 A23D7/15 

FIELD: food industry.

SUBSTANCE: invention refers to food industry, in particular, to fat-and-oil industry. The protein aggregate production method involves stages of reduction of pH of the water protein solution of one or more non-denatured proteins, an electrolyte addition, the said solution homogenisation; the previous stages are performed at a temperature of lower than 60°C. Additionally the invention relates to a protein aggregate produced by the said method, food products containing the said protein aggregate and representing an edible food emulsion, a pungent sauce, as well as to a method for production of these products and a method for stabilisation of the food product involving addition of the said protein aggregate to the food product.

EFFECT: invention allows to stabilise the food product and produce stable, thick products similar to mayonnaise; the products have a lower content of fats which ensure a sensation of texture homogeneity in the process of mastication and a glossy, smooth appearance.

14 cl, 2 tbl, 13 ex