AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY Russian patent published in 2017 - IPC A23G9/38 A23C9/152 A23G3/52 

FIELD: food industry.

SUBSTANCE: aerated food product is proposed. The product contains 0.5 to 10 wt %, preferably 2 to 6 wt %, of at least partially aggregated proteins. Said aggregated proteins comprise proteins with fibrillar structure in combination with at least one other form of aggregated proteins. Another form of aggregated proteins are proteins in the form of spherical aggregates or worm-like aggregates. Moreover, the fibrillar proteins are obtained by heating a protein solution containing 0.1 to 5% globular protein for a time from 30 minutes to 48 hours at a temperature from 60 to 120°C and pH below 2.5. The proteins in the form of spherical aggregates are obtained by heating a protein solution comprising 0.5 to 12% of globular protein for a time from 1 minute to 2 hours at a temperature from 70 to 98°C and pH from 5.8 to 6. The proteins of wormlike aggregates are obtained by heating a protein solution comprising 0.5 to 12% of the globular protein for a time of 1 minute to 2 hours at a temperature from 70 to 98°C and pH of 6.6 to 7.5, preferably 7.

EFFECT: invention provides good foaming and foam stability of the aerated food product, as well as the optimal appearance and texture.

12 cl, 5 dwg, 9 tbl, 5 ex