Food emulsion containing pinolenic acid and such emulsion manufacture method

FIELD: food industry.

SUBSTANCE: invention relates to food and pharmaceutical industry and may be used during production of biologically complete food products (inter alia - for therapeutic and preventive alimentation) as well as biologically active additives. One proposes an oil-water type emulsion containing pinolenic acid in particles of a disperse phase in an amount of 18-25% of the total quantity of fatty acids in the emulsion. The emulsion production method involves cedar nut kernel cooling to a temperature no higher than minus 15°C, milling into particles sized 100-200 mcm, stirring during 1.5 hours in water medium, the ratio of the nut kernel to water being 1:(3-7) and a temperature being 58-62°C. The generated emulsion is separated from solid particles by way of filtration and is subjected to homogenisation.

EFFECT: invention allows to produce an emulsion containing pinolenic acid, having high organoleptic properties, biological activity and accessibility.

2 cl, 3 ex

 

The present invention relates to the food and pharmaceutical industries and can be used in the production of biologically valuable food products, including therapeutic and preventive nutrition, and dietary supplements.

The specific aim of the invention is a food emulsion containing pinaleno acid.

The pinolenic acid is a fatty octadecatrienoic (5, 9, 12 - 18:3) acid with 18 carbon atoms with three double bonds at position 5, 9 and 12 (J. Am. Oil Chem. Soc. 1998, v.75, p.45-50).

It is shown that the pinolenic acid in the form of individual chemical compounds and the structure of triglycerides, has the ability to reduce feelings of hunger in humans and animals (RF Patent 2358476 from 30.01.2006). Control feelings of hunger, i.e. the controlled loss of appetite, facilitates the control of body weight, thus assisting in the treatment and prevention of obesity is quite a common disease of the population of developed countries.

Natural source pinalenos acids are the seeds of pine Pinaceae species, which is part of Siberian pine Pinus Sibirica,or Siberian pine, the seeds of which are known under the name of pine nuts ( Lipids, 2001, ν 36, p. 439-481).

The pinolenic acid is part of triglycerides - the main fraction of lipids of the kernel of a pine nut,: y�m its content reaches 25% of the total content of fatty acids.

There are several basic options enable pinolenic acid in the human diet.

First of all, is to eat the kernels.

However, regular consumption of large quantities of nut has an increased load on the digestive system and can cause an unwanted reaction of the internal organs.

It is known (French Patent 2756465, 1998) the addition of various food products oil extracted from the kernel of a pine nut, a natural component of which is the pinolenic acid.

A significant drawback of this approach is a preliminary purification of the oil from the kernel of the nut, which is quite time-consuming and energy-consuming process, which, usually, considerable changes in the lipid structure of the nucleus, and the loss of their physiological activity.

Described the introduction of the net pinalenos acids in various food products, particularly beverages (patent RF 2358476, 30.01.2006).

However, the production of chemically pure pinolenic acid is a complex multistep process, which involves at least the isolation and purification of oils, cleavage of its constituent triglycerides, separation of the resulting free fatty acids, fractionation and separation pinolenic acid chromatographic methods.

The aim of the present invention is to provide an edible form that contains pinaleno acid with high organoleptic properties, biological activity and digestibility, as well as process for its preparation, is easily feasible on an industrial scale.

Food form that meets the requirements stated above may be an emulsion of the type oil-water pinolenic acid that is incorporated into the dispersed phase.

Food emulsion of the type oil-water containing pinaleno acid in a finely dispersed state, as a way of obtaining it, is not known.

This objective is achieved as follows.

Source pinolenic acid is used, the kernel of a pine nut. Purified from accompanying mechanical impurities nut kernel freeze until a temperature in the mass of the product is of no higher than -15 degrees Celsius and ground in a frozen state to a particle size of 100-200 μm. The crushed mass is placed in the apparatus with stirrer, add a 3-to 7-fold amount of water of drinking quality and maintain the system at a temperature of 58-62 ° C, with constant stirring for 1.5 h. When this occurs the formation of a complex phase composition and its simultaneous pasteurization, leading to the death of pathogenic microorganisms. The resulting system filter�Ute for separation of solid insoluble particles, and the liquid is subjected to homogenization at temperatures specified above.

The result is pasteurized stable emulsion of the type oil-water containing the particles of the dispersed phase pinaleno acid.

In appearance emulsion is a white opaque liquid, pleasant cedar taste and smell, with a solids content from 2 to 5%, having a viscosity of from 1.2 to 2.5 PA·s, containing pathogenic microorganisms.

The analysis showed that the pinolenic acid is found mainly in the particles of the dispersed phase, and its amount ranges from 18 to 25% of the total fatty acid emulsion. Definition pinalenos of acid was followed by extraction of the lipids contained in the emulsion by the method of Folch, followed by methylation according to the method JUPAC 2.301 and chromatographic analysis by the method JUPAC 2.302.

Obtained according to the proposed method, the emulsion contains sufficient pinolenic acid and meets the requirements to food products.

The proposed method involves cooling kernels to temperatures of no higher than -15 degrees Celsius. In these circumstances, the nut lipids pass into the solid aggregate state, and walnut acquires brittleness, improves the grinding. In addition, the solid state of aggregation of lipids prevents "RA�nazvanie" on the surface of the particles of crushed walnut thereby facilitating the emulsification.

Increasing the temperature above 15 degrees Celsius is accompanied by melting of lipids and lowering the temperature increases the cost of freezing, without providing any additional benefits from the point of view of the completeness of the transition of the lipid phase of the emulsion. Also, grinding the kernels in a frozen state allows to avoid local overheating and thus guarantees the preservation of the biological activity of its components.

Optimal is the use of knife grinders because their design makes it easy to provide effective cooling. The achievable particle size of the nut is in the range from 100 to 200 microns, which is sufficient for efficient emulsification. Reduction of particle size below 100 microns requires a more complex structure of a grinding device, as a result of increasing cost, and does not impact significantly on the obtained results.

As the dispersion medium, the method involves the use of water. Water is the solvent albumin fractions of proteins of pine nut kernels having the properties of surface-active substances, and therefore contributing to the process of emulsification and to improve the stability of the resulting emulsion.

The optimal ratio between the number of�PTO water and crushed core is in the range from 3 to 7.

At ratios below 3 share pinolenic acid, which passes into the phase of the emulsion is reduced, and also increases the viscosity of the emulsion, which negatively affects the efficiency of purification from solid particles. At ratios above 7 concentration pinolenic acid in the emulsion is reduced to unacceptably low, from the point of view of efficiency, levels.

The process of emulsification was carried out with stirring at temperatures of from 58 to 62 degrees Celsius for at least 1.5 hours. The selected temperature range not only provides an effective transition of lipids pine nut and pinolenic acid in the aqueous phase, but at the same time pasteurization emulsion. In this temperature range for a specified time, there is almost complete destruction of pathogenic microorganisms, or foreign yeast cultures and mould. Increasing the temperature above 62 degrees Celsius is not advisable because there is a destruction of the emulsion. The temperature drops below 58 degrees Celsius requires more time for the destruction of microorganisms and is therefore also not advisable. The best method of cleaning emulsion from the insoluble particles is filtered through a grid of stainless steel with a mesh size not exceeding 100 microns.

After filtration, the emulsion additional�rapidly homogenized to reduce the particle size of the dispersed phase and increase aggregate stability. Best results are obtained by application of high pressure homogenizers. When pressure homogenization of the order of 200 MPa, the particle size of the dispersed phase is reduced to 1 to 5 microns.

Below are the examples of the preparation of emulsions of oil in water containing pinaleno acid in the particles of the dispersed phase.

Example 1.

1 kg of the kernel of the cedar nut is placed in a low-temperature cooling chamber and cooled to achieve in the mass of the nut a temperature of -15 degrees Celsius.

The frozen product was pulverized in a knife homogenizer until the particle size of 200 microns, avoiding defrosting is placed in a container equipped with a paddle stirrer, was added 7 liters of drinking water, heated to a temperature of 62 degrees Celsius and stirred for 1.5 hours at the same temperature.

After the specified time, the resulting mixture was filtered through a metal sieve with cell size of 100 microns for separating solid particles, and the resulting liquid is passed through a high pressure homogenizer at a pressure of 200 MPa. The result is 6.5 liters aggregately stable emulsions of oil in water containing pinaleno acid in the particles of the dispersed phase. Share pinalenos acids from total fatty acids in the emulsion is 25%.

Emulsion is a white, opaque liquid with a viscosity of 1.3 PA·s, Priya�NYM cedar smell and taste.

Microbiological characteristics of the emulsion does not exceed the standards established SanPiN 2.3.2.1078-01, so it can be used in food as a source pinolenic acid.

Example 2.

Same as in example 1, characterized in that the mixing of the crushed pine nut kernels is carried out in 3 liters of water and a temperature of 58 degrees Celsius.

The result is a 2.4 liters of the emulsion, the dispersed phase of which contains penoplenovy acid in an amount of 18% of the total fatty acids of the emulsion.

Example 3.

Same as in example 1, characterized in that the core of pine nut frozen to -20 degrees Celsius, and milling is carried out at a knife homogenizer until the particle size of 100 microns.

The result is a 6.7 liter emulsion, in which the number pinolenic acid is 20% of the total content of fatty acids.

1. Aggregately stable emulsion of the type oil-water obtained by the method according to claim 2, containing pinaleno acid in an amount of from 18 to 25% of the total content of fatty acids in emulsions and concentrated in the particles of the dispersed phase.

2. The method of obtaining from the kernel of a pine nut emulsion according to claim 1, characterized by the fact that the kernel of the cedar nut is cooled to a temperature no higher than -15°C, crushed to a particle size of 100-200 μm, stirred for 1.5 h in a water CP�de when the ratio of nuts/ water 1:(3-7) and a temperature of 58-62°C, and the resulting emulsion is separated from the solids by filtration and subjected to homogenization.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved; the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity.

EFFECT: method allows to manufacture a product strengthening immunity and having very high antioxidant potential.

16 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages soaking of cedar nuts press cake with oil content no more than 8% in purified water during 10-12 hours. Then the soaked press cake is delivered for crushing; the produced mass is subjected to thermal treatment during 3-4 minutes. Then one performs separation with dividing into a solid and a liquid (cedar milk) fractions. Cedar milk is treated in a coagulation chamber during 4 hours; whey is separated from curd and the product is delivered for preservation. The initial raw material is represented by Siberian cedar nuts.

EFFECT: invention allows to produce cedar nuts curd with functional properties which may be used both as a product ready for consumption and as a semi-product.

Nut seasoning // 2506821

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to seasonings. The nut seasoning contains walnuts, garlic, dried greens, salt and boiled water; dried greens are represented by saffron, curcuma and blue fenugreek at the following ratio of the initial components, wt %: walnuts kernels - 43.3-43.7, garlic - 12.8-13.2, blue fenugreek - 4.1-4.5, saffron - 4.1-4.5, curcuma - 4.1-4.5, salt - 1.4- 1.6, boiled water - balance.

EFFECT: nut seasoning allows to expand the range of seasonings with high organoleptic indices of quality.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a gum arabic replacer composition preparation for usage in various branches of industry (food, pharmaceutical and other). In the method implementation pattern for usage during encapsulation, coating application onto confectionary products, glazing or gluing of food products the method envisages sequential addition into a water solution of a strong film-forming agent of natural and/or modified polysaccharides (taken in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent), a low-viscosity cracking agent (in an amount of 88.9% - 55% of the total weight of ingredients in the composition solvent), a rapid crystallisation agent (in an amount of 10% - 25% the total weight of ingredients in the solvent) and an adhesiveness modifier (in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent). The produced composition has viscosity equal to approximately 10 - 2000 centipoise at a temperature of 25°C and a concentration of 35°-40° Brix.

EFFECT: invention allows to reduce dependence on gum arabic import due to usage of a locally available material as well as to enhance such functional properties as a lighter tone, fast drying-out during application and an improved film barrier preventing oxidation.

6 cl, 37 dwg, 10 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing nuts. The method envisages cashew fruit stems preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of cashew fruit stems, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to nuts processing. The method envisages prepared rambutan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of rambutan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method envisages wax apples preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of wax apples, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing nuts. The method envisages litchi preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of litchi, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to nuts processing. The method envisages prepared pulasan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of pulasan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling.

EFFECT: method enables production of a product with a crispy crust and varied taste characteristics, preserving consumer characteristics in the course of long-time storage.

7 cl, 22 ex

FIELD: chemistry.

SUBSTANCE: invention relates to products for enhancement of intestinal flora development. Edible source of fats of vegetable origin, obtained by fermentative way for aid in development of individual's favourable intestinal flora, consists of triglycerides, in which 15-55% of all residues of fatty acids constitute residues of palmitic acid and part of palmitic acid residues, in position sn-2 of glycerol skeleton, constitutes at least 30% of the total quantity of palmitic acid. Source of triglycerides is active ingredient of edible fat.

EFFECT: said source of fats influences individual's immune system and is suitable for subject, with probability of developing disbalance of favourable intestinal flora composition.

20 cl, 1 dwg, 13 tbl, 8 ex

FIELD: chemistry.

SUBSTANCE: invention refers to biologically active additives (BAAs). A vitamin-mineral-probiotic complex contains the following components in two capsules of total weight 1,000 mg: ascorbic acid - 94.5 mg, α-tocopherol acetate - 13.6 mg, retinol acetate - 0.7 mg, beta-carotene - 3.4 mg, sodium selenite - 35.1 mcg, thiamine hydrochloride (B1) - 1.7 mg, riboflavin (B2) - 2.0 mg, pantothenic acid (B5) - 6.2 mg, pyridoxine hydrochloride (B6) - 2.2 mg, folic acid (B9) - 500.1 mcg, cyanocobalamine (B12) - 3.9 mcg, phylloquinone (K1) - 174.0 mcg, cholecalciferol (D3) - 14.5 mcg, nicotinamide (PP) - 21.0 mg, biotin (H) - 54.9 mcg, magnesium oxide - 100.0 mg, iron fumarate - 10.0 mg, zinc oxide - 7.0 mg, marganese sulphate - 1.4 mg, copper sulphate - 0.9 mg, potassium iodide - 129.9 mcg, chrome picolinate - 24.9 mcg, zeolite - 195.0 mg and sterilised culture fluid with bacterial Bacillus subtilis metabolite VKPM No. B-2335 - 5.0 mg.

EFFECT: invention enables producing the balanced vitamin-mineral-probiotic complex with the wide spectrum of physiological effects.

3 dwg, 24 tbl, 6 ex

FIELD: chemistry.

SUBSTANCE: invention refers to biologically active additives (BAAs). A vitamin-mineral-probiotic complex contains the following components in two capsules of total weight 1,000 mg: ascorbic acid - 94.5 mg, α-tocopherol acetate - 13.6 mg, retinol acetate - 0.7 mg, beta-carotene - 3.4 mg, sodium selenite - 35.1 mcg, thiamine hydrochloride (B1) - 1.7 mg, riboflavin (B2) - 2.0 mg, pantothenic acid (B5) - 6.2 mg, pyridoxine hydrochloride (B6) - 2.2 mg, folic acid (B9) - 500.1 mcg, cyanocobalamine (B12) - 3.9 mcg, phylloquinone (K1) - 174.0 mcg, cholecalciferol (D3) - 14.5 mcg, nicotinamide (PP) - 21.0 mg, biotin (H) - 54.9 mcg, magnesium oxide - 100.0 mg, iron fumarate - 10.0 mg, zinc oxide - 7.0 mg, marganese sulphate - 1.4 mg, copper sulphate - 0.9 mg, potassium iodide - 129.9 mcg, chrome picolinate - 24.9 mcg, zeolite - 195.0 mg and sterilised culture fluid with bacterial Bacillus subtilis metabolite VKPM No. B-2335 - 5.0 mg.

EFFECT: invention enables producing the balanced vitamin-mineral-probiotic complex with the wide spectrum of physiological effects.

3 dwg, 24 tbl, 6 ex

FIELD: chemistry.

SUBSTANCE: invention refers to biologically active additives (BAAs). A vitamin-mineral-probiotic complex contains the following components in two capsules of total weight 1,000 mg: ascorbic acid - 94.5 mg, α-tocopherol acetate - 13.6 mg, retinol acetate - 0.7 mg, beta-carotene - 3.4 mg, sodium selenite - 35.1 mcg, thiamine hydrochloride (B1) - 1.7 mg, riboflavin (B2) - 2.0 mg, pantothenic acid (B5) - 6.2 mg, pyridoxine hydrochloride (B6) - 2.2 mg, folic acid (B9) - 500.1 mcg, cyanocobalamine (B12) - 3.9 mcg, phylloquinone (K1) - 174.0 mcg, cholecalciferol (D3) - 14.5 mcg, nicotinamide (PP) - 21.0 mg, biotin (H) - 54.9 mcg, magnesium oxide - 100.0 mg, iron fumarate - 10.0 mg, zinc oxide - 7.0 mg, marganese sulphate - 1.4 mg, copper sulphate - 0.9 mg, potassium iodide - 129.9 mcg, chrome picolinate - 24.9 mcg, zeolite - 195.0 mg and sterilised culture fluid with bacterial Bacillus subtilis metabolite VKPM No. B-2335 - 5.0 mg.

EFFECT: invention enables producing the balanced vitamin-mineral-probiotic complex with the wide spectrum of physiological effects.

3 dwg, 24 tbl, 6 ex

FIELD: chemistry.

SUBSTANCE: present invention refers to developing brewing products. According to the invention, a method for preparing an extract of polyphenols as a result of brewage involves the stages: contacting partially purified beer with resin, which adsorbs polyphenols; desorbing polyphenols adsorbed on the resin contacting with partially purified beer; adsorbing polyphenols on the second resin different from the first one; the above second resin is hydrophobic and non-ionic; and desorbing polyphenols adsorbed on the second resin with using an organic solvent; implementing the method is ethylacetate-free. The invention also refers to the method for preparing the extract of polyphenols as a result of brewage that involves the following stages: contacting partially purified beer with hydrophobic and non-ionic resin, which adsorbs polyphenols; and desorbing polyphenols adsorbed on the resin used at the previous stage of contacting with using the organic solvent; a desorption product contains at least 0.85 g of polyphenols per one gram of a dry matter. The invention also refers to the extract of polyphenols prepared by the above method and containing catechin, epicatechin, thyrozol and ferulic acid. The invention also refers to a cosmetic product, a functional food product, a food additive, which contain the above extract of polyphenols in an effective amount. Also the invention provides using the above cosmetic product for skin moistening and/or ageing prevention or delay, using the extract of polyphenols for producing an antioxidant composition.

EFFECT: invention provides preparing the extract of ethylacetate-free and high-purity polyphenols.

19 cl, 23 dwg, 22 tbl, 6 ex

Bulk food product // 2551578

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for preparation of food products, biologically active food additives, dessert, spices, sauces, beverages and concentrates for dishes preparation. The bulk food product contains a composite powdery food hygrophilous sorbent, absorbed lipophilic solution of super critical carbon-dioxide extract and accessory substances at the following components ratio, wt %: solution of super critical carbon-dioxide extract - 0.001-20.0; accessory substances - 0.01-10.0; composite hygrophilous sorbent - up to 100%. The lipophilic solution of super critical carbon-dioxide extract is represented by a plants and/or seafoods and/or bee farming products extract dissolved in food organic liquid. The organic liquid is represented by a substance or a combination of substances chosen from the group consisting of the following components: fatty acids triglycerides, preferably, caprylic/capric triglycerides, sesame oil or ethanol at the following components ratio, wt %: super critical carbon-dioxide extract - no more than 90.0%, organic liquid - up to 100%.

EFFECT: invention allows to manufacture a homogeneous product with improved indices of flowability and storage life.

9 cl, 7 ex

FIELD: food industry.

SUBSTANCE: invention is related to confectionary goods. Proposed in the baseline implementation is a gelated confectionary product containing an ingredient selected from a group consisting of fruit juice, fruit puree and their combinations and a gelating mixture containing carrageenan as a stabiliser (10 - 90 wt % of the mixture weight) and microcrystalline cellulose as fibre (10 - 90 wt % of the mixture weight), without addition of sugar or maize molasses.

EFFECT: invention provides for gelated confectionary products and methods for such gelated confectionary products production.

16 cl, 1 ex

FIELD: food industry.

SUBSTANCE: present invention relates to application of a low-caloric nutritional composition with high protein content for prevention and treatment of mammals' diseases related to muscles involution. The nutritional composition contains, per 100 kcal: at least 12 g of protein substances (with milk whey protein and leucine accounting for at least 80 wt % and at least 11 wt % of the total quantity of protein substances, respectively, at least 20 wt % of the total quantity of leucine being in a free form), a source of fat and a source of digestible carbohydrates. The nutritional composition is administered in the form of 1-2 portions a day; each portion contains 80 - 200 kcal. The composition may be represented in a liquid or a solid form and may additionally contain one or several micronutrients chosen from the group of carotenoids, vitamin A, calcium, magnesium, vitamin B6, vitamin D3, vitamin C, vitamin E, folic acid, vitamin B12, selenium and zinc.

EFFECT: invention allows to produce a composition with improved leucine bioavailability for protein synthesis stimulation in muscles.

33 cl, 4 dwg, 2 tbl

FIELD: food industry.

SUBSTANCE: inventions group relates to manufacture of biologically active food additives for iodine deficit prophylactics. The biologically active food additive contains a complex of o-iodine benzoic acid and β-glycyrrhizin acid at their molar ratio equal to 1:2. The biologically active food additive production method involves iodine-containing substance introduction into the compound of an organic acid matrix. The organic compound is represented by ortho-iodine benzoic acid; organic acid is represented by β-glycyrrhizin acid at their molar ratio equal to 1:2, respectively; the components are mixed with usage of a solvent represented by ethanol at a temperature of 40-45°C during 10-12 hours; then the ready product is dried.

EFFECT: invention allows to enhance resistance and prevent the complex sedimentation in the process of storage of iodated products in liquid form.

3 cl, 1 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to manufacture of biologically active food additives for iodine deficit prophylactics. The biologically active food additive contains a complex of o-iodine benzoic acid and β-glycyrrhizin acid at their molar ratio equal to 1:2. The biologically active food additive production method involves iodine-containing substance introduction into the compound of an organic acid matrix. The organic compound is represented by ortho-iodine benzoic acid; organic acid is represented by β-glycyrrhizin acid at their molar ratio equal to 1:2, respectively; the components are mixed with usage of a solvent represented by ethanol at a temperature of 40-45°C during 10-12 hours; then the ready product is dried.

EFFECT: invention allows to enhance resistance and prevent the complex sedimentation in the process of storage of iodated products in liquid form.

3 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Oil-in-water type emulsion for beverages includes a water-containing continuous phase, an oil-containing discrete phase and one surfactant with low molecular weight; the volume fraction of the discrete phase accounts for 60% - 67%. The emulsion has high oil load and small average particle size, less than 0.2 mcm. The surfactants are represented by a solid extract of quillaia, a polysorbate and their mixtures.

EFFECT: production of an oil-in-water type emulsion for beverages.

22 cl, 1 dwg, 7 tbl, 3 ex

Up!