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.
hydrolysisof casein, protein, cock-tail, technology, aeration
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