1. Aerated food product comprising from 0.5 to 10 wt. %, Preferably 2 to 6 wt. % Of at least partially aggregated proteins, wherein the proteins comprise aggregated fibrils and at least one other form of protein aggregates, preferably selected from the group consisting of a worm-like aggregates of spherical aggregates and their smesey.2. The aerated food product according to Claim. 1, containing from 0.1 to 4 wt. % Of mixtures of protein fibrils vermicular and / or spherical agregatami.3. The aerated food product according to claim. 2, wherein the protein aggregates comprise a mixture of fibrils and spherical agregatov.4. The aerated food product according to claim. 2, wherein the protein aggregates comprise a mixture of fibrils and wormlike agregatov.5. The aerated food product according to claim. 2, wherein the protein aggregates comprise fibrils mixture of spherical aggregates and wormlike agregatov.6. The aerated food product according to any one of claims. 1-5, wherein the protein aggregates comprise at least 30 wt. Fibrill.7%. The aerated food product according to any one of claims. 1-5, wherein the protein aggregates are obtained from the globular protein selected from whey protein, egg albumin, blood protein, soy protein, wheat protein, potato proteins, pea proteins, lupine proteins and kanoly.8 proteins. The aerated food product according to claim. 7, wherein the protein aggregates are made of beta laktoglobulina.9. The aerated food product according to any one of claims. 1-5, wherein the fibrils are available to the production by heating a protein solution containing from 0.1 to 5% globular protein for a time from 30 minutes to 48 hours at a temperature of from 60 to 120 ° C and lower pH 2,5.10. The aerated food product according to any one of claims. 1-3, 5 or 8, wherein the spherical RGM1. Аэрированный пищевой продукт, содержащий от 0,5 до 10 масс. %, предпочтительно от 2 до 6 масс. % по меньшей мере частично агрегированных белков, в котором агрегированн
