FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: concentrate is obtained by pressing from sugar beet being prepared and deodorized with above-critical carbon dioxide; bagasse extraction while mixing in water and liquid hydrogen fluoride extraction volume; juice and extract blending; addition into blend liquid ammonia and extract from biomass of Mortierella humilis micromycete obtained by extraction with liquid carbon dioxide in above-critical state according to claimed technology to produce solid residue which is treated with liquid ammonia; blend concentration; concentrate treatment with liquid carbon dioxide; mixing with treated solid residue of biomass of Mortierella humilis micromycete and mixture heating up to 60°C or more.
EFFECT: concentrate with improved structure-forming ability and increased heat resistance.
