AGGREGATED WHEY PROTEIN PARTICLES AND THEIR APPLICATION Russian patent published in 2018 - IPC A23J1/20 A23J3/08 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry and biochemistry. In the method, whey protein is dispersed in an aqueous medium to form an aqueous solution. Then, the pH of the solution is adjusted to a pH in the range of 7 to 9. After that, the whey protein is allowed to hydrate in the solution. It is followed by denaturation and gelation of the whey protein by heating the solution of hydrated whey protein. Then, the resulting whey protein is dried to form a dry whey protein aggregate and is ground to obtain a particle powder. After that, the resulting aggregated whey protein particles are used in a concentration of 1.5 to 8 % by weight, based on the total weight of the foam, to create edible foam, or to stimulate the creation of edible foam, or to stabilize edible foam. Such method for stabilizing the edible foam includes adding the aggregated whey protein particles to the edible foam composition prior to formation of the foam. To obtain a foamed edible product with a concentration of said particles of 1.5 to 8% by weight, based on the total weight of the foam, the method is carried out as follows. Aggregated whey protein particles are added in a concentration of 1.5 to 8 % by weight, based on the total weight of the foam, to the food composition prior to formation of the foam and formation of the foam in the food composition is stimulated.

EFFECT: group of inventions makes it possible to obtain a product that has effective foam stabilization properties.

11 cl, 10 dwg, 2 tbl, 3 ex