Researches of multifunctional additives based on casein hydrolyzates in production of aerated products

The article describes the technological features of production of multifunctional additives obtained by casein hydrolysis. Characteristics of multifunc-tional additives are presented. The aim of the study was to evaluate the foaming characteristics of mul-tifunctional additives based on casein hydrolysis in the composition of oxygen cocktails. In accordance with the purpose there were the following tasks: studying the ability of aqueous solutions of casein hydrolyzates obtained by acid and enzymatic hy-drolysis methods to foaming; investigation of the influence of blowing agents in the form of egg's white and multifunctional additives such as “Belko-lat K” and “Belkolat” with varying concentrations from 1.0 to 6.0 % by the multiplicity and the foam stability; development of prescription base compo-sitions of oxygen cocktails in the presence of mul-tifunctional additives. The paper presents the tech-nological features of production of multifunctional additives based on casein hydrolyzates such as «Belkolat K» and «Belkolat F» and their character- istics, as well as the results of research on foaming characteristics of multifunctional additives in devel-opment of prescription base compositions of oxy-gen cocktails and the concept of oxygen cocktails. During the experiments there was chosen the con-centration of multifunctional additives of “Belkolat K” and “Belkolat F” equaled to 4.0-5.0 % in the composition of oxygen cocktails and based on hy-drolyzates of casein in the aqueous solution. Such concentration had better foaming properties than egg's white and it provides fine-meshed foam with bubbles volume of 1-2 mm3. The bubbles were stable during storage. The stability of the foam was 0.85-0.89 and its multiplicity was about 21-22.