FOAMING COMPOSITION Russian patent published in 2014 - IPC A23F5/24 A23C11/00 

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The foaming composition for beverages includes fats, carbohydrates and proteins. The weight ratio of whey protein to casein is equal to 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. The protein content in terms of dry substance weight is equal to 3 - 9%, fat content - 20 - 45%, carbohydrates content - 25 - 70%. Lactose content is less than 10%. The composition volume density is equal to 100 - 400 g/l. The method involves fats, carbohydrates and proteins mixing in water medium so that the protein content in terms of dry substance weight is within the range of 3 - 9%; the weight ratio of whey protein to casein within the range of 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. One performs homogenisation of the mixture, introduction of gas and drying. For instant beverage composition production the composition is mixed with one or more component(s) chosen from a thickener, a stabiliser, a flavouring agent, a vegetal and/or an animal extract or powder represented by a coffee extract, cocoa powder, a tea extract or a powdery additive imparting a pungent taste.

EFFECT: inventions group is aimed at manufacture of a product with low content of protein, excellent foaming characteristics and a high solubility index.

13 cl, 1 tbl, 7 ex