| abstract |
FIELD: food products. n SUBSTANCE: method includes adding to unprepared food product of protein composition and/or peptide composition. The compositions are added by putting them on the surface of unprepared food product, mixing them with unprepared food product, introducing them to unprepared food product or by combination of the mentioned methods. The obtained product is prepared in oil and/or fat. n EFFECT: decrease of food product consumption of fat or oil while its preparation in fat or oil. n 29 cl, 5 tbl, 5 ex |