FIELD: food-processing industry. SUBSTANCE: method involves introducing into food composition antioxidant produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; introducing said antioxidant in an amount of at least 0.1 wt%. EFFECT: prolonged shelf life of wide range of food products by stabilized consistency.
