METHOD FOR PRODUCING FOOD ADDITIVE FROM SEA BUCKTHORN FRUIT Russian patent published in 2002 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing pulp mass from sea buckthorn fruit; grinding and drying. Pulp mass is produced by passing sea buckthorn fruit flesh and coat in disintegrator through gap of 20-30 micron between two cylindrical rods rotating in opposite directions. Upon centrifuging and separating of clarified juice and lipide fraction, pulp mass is ground to 10-15 micron size particles and dried at temperature of 55-60 C to moisture content of 9-11%. EFFECT: increased biological and nutritive value, improved functional qualities, such as emulsifying and moisture absorbing properties. 2 ex