FIELD: food industry, oil-butter industry.
SUBSTANCE: the present innovation deals with manufacturing products of functional indication. The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mentioned consists of acetic acid and sodium acetate at the ratio of acetic acid : sodium acetate against dry matter being (1:1) - (3:1) in a thin spirally rotating film at rotation rate being 10-40 sec-1 at 60-70 C at developing phospholipid emulsion and subsequent drying. The innovation enables to obtain the product of immunomodeling properties that deals with stimulating the synthesis of prostaglandins and lymphocytic activation.
EFFECT: higher efficiency of manufacturing.
3 ex, 3 tbl
Title | Year | Author | Number |
---|---|---|---|
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF HYPOLIPIDEMIC PROPERTIES | 2004 |
|
RU2266671C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF HYPOCHOLESTEROLEMIC PROPERTIES | 2004 |
|
RU2266665C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ANTIOXIDANT PROPERTIES | 2004 |
|
RU2266667C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ANTIOXIDANT PROPERTIES | 2004 |
|
RU2266668C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ERGOGENIC PROPERTIES | 2004 |
|
RU2266674C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF HYPOLIPIDEMIC PROPERTIES | 2004 |
|
RU2266670C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF HYPOCHOLESTEROLEMIC PROPERTIES | 2004 |
|
RU2266672C1 |
FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ANTIOXIDANT PROPERTIES | 2004 |
|
RU2266666C1 |
BAKERY PRODUCT PREPARATION METHOD | 2011 |
|
RU2453117C1 |
BAKERY PRODUCT PREPARATION METHOD | 2011 |
|
RU2464786C2 |
Authors
Dates
2005-12-27—Published
2004-05-06—Filed