LOW-CALORIC, LOW-FAT FOOD PRODUCTS, NUTRITIOUS AND BENEFICIAL TO HEALTH

摘要

FIELD: food industry.;SUBSTANCE: invention may be used for production of beverages, soups, sauces or desserts. The low-caloric and low-fat food product represent a food product and stable foam. The foam contains a liquid matrix, gas bubbles and a structure-forming agent The liquid matrix contains water; the gas is represented by air. The gas bubbles have mean diameter equal to X_50.0 less than 30 mcm and are placed at intervals less than 30 mcm. The foam has coefficient of bubble distribution across the diameter X_90.0/X_10.0 less than 5. The structure-forming agent contains a thermally, physically-and-chemically or mechanically pre-treated polyether of glycerine and fatty acids (PGE) in an amount from nearly 0.1 to 2.5 % of the liquid matrix weight. The food products contains less than 1 g of fat per a 100 ml portion and ensures caloric content less than 200 kcal per every 100 ml portion of the liquid matrix without gas bubbles. The food production method involves foam formation by way of PGE addition into the liquid matrix at pH being 6-8. Then one adds unetherified fatty acids in an amount of 0.1 - 2 % of the liquid matrix weight. Then the solution is heated at a temperature of 65-95°C during 20-85 sec., homogenated and cooled to a temperature lower than the ambient temperature. The foam is produced by way of gas passing through a porous material and subsequent passage of liquid through this material. Then one combines the produced foam with the food product.;EFFECT: invention allows to manufacture a product stable during storage under room temperature conditions and resistant to temperature gradients.;15 cl, 20 dwg, 2 tbl