COMPOSITIONS OF ION COMPLEXES OF IONIZABLE EMULSIFIERS WITH IONIZABLE POLYPEPTIDES AND/OR IONIZABLE HYDROCOLLOIDS, METHOD OF PREPARATION THEREOF AND METHOD OF REDUCING FAT IN FOOD

摘要

FIELD: food industry. SUBSTANCE: complexes are useful as fat substitutes, substances making food products nontransparent, foam stabilizers, and taste quality modifiers. In addition, they can be used as thickeners for oils and oil-in-water-type emulsions and enable commonly liquid unsaturated oils to be utilized instead of saturated fats in food compositions, such as shortenings and paste-like products. EFFECT: enlarged number of food sources.