FIELD: food industry, confectionary industry.
SUBSTANCE: the present innovation deals with technology to obtain gelling concentrate containing structure-forming agents of vegetable and microbial origin. The suggested concentrate should be prepared due to pressing the juice out of sugar beet prepared, deodorated with carbon dioxide in supracritical state, extracting residues at mixing water and liquid hydrogen fluoride at extractional volume, mixing juice and extract and introducing liquid ammonia into the blend along with supracritical CO2-extract out of Mortierella bainieri micromycete biomass further extracted according to the preset technique to obtain a solid residue treated with liquid ammonia followed by concentrating the blend, treatment of concentrate with liquid carbon dioxide, mixing Mortierella bainieri micromycete biomass with a treated solid residue and heating the mixture up to 60 C, not less. The innovation enables to obtain a concentrate of improved structure-forming properties and increased thermal stability.
EFFECT: higher efficiency of manufacturing.
