FIELD: food industry.
SUBSTANCE: invention is related to food industry and may be used during production of confectionery products, sauces and food oils and fats. The method may be characterised by two versions. According to the first version, the method envisages a water composition aeration for foam formation. The composition contains hydrophobias. Then the formed foam is mixed with the composition with an uninterrupted fat phase. When requested, the mixed composition is cooled. According to the second version, the method envisages gas dispersion in the composition with an uninterrupted fat phase. The composition contains hydrophobias. When requested, the produced composition is cooled.
EFFECT: invention allows to manufacture aerated food products with improved properties such as: smaller and more homogeneous gas bubbles and higher degree of overrun.
14 cl, 4 dwg, 6 tbl, 6 ex
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