FIELD: food products.
SUBSTANCE: method stipulates pouring of sodium alginate and its ageing at the temperature of 18-20°C during 45 min for swallowing. Coagulation of received gel is performed with 20% solution of calcium lactate with dissolved potassium iodide.
EFFECT: receiving of iodated dietary fibers having high water and fat-retentive features.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| IODATED DIETARY FIBRES PRODUCTION METHOD | 2013 |
|
RU2537525C1 |
| METHOD FOR PRODUCING OF FOOD FIBERS | 2002 |
|
RU2228117C2 |
| FOOD EMULSION | 2009 |
|
RU2403809C1 |
| METHOD FOR PRODUCTION OF PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS | 2011 |
|
RU2460311C1 |
| METHOD FOR OBTAINING PROTEIN-FAT EMULSION FOR MEAT PRODUCTS | 2016 |
|
RU2628791C1 |
| LAMINARIA DRY FOOD PRODUCT PRODUCTION METHOD | 2008 |
|
RU2366306C1 |
| METHOD OF FORMED MEAT PRODUCT MANUFACTURE THAT HAS DETOXICATION PROPERTIES INTENDED FOR SCHOOL AGE CHILDREN CATERING | 2006 |
|
RU2326552C1 |
| MINCED SEMI-FINISHED MEAT PRODUCT AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2228118C2 |
| METHOD OF MANUFACTURING BIOLOGICALLY ACTIVE PRODUCTS FROM BROWN ALGAE | 2007 |
|
RU2343724C1 |
| METHOD OF CANDY MAKING AND CANDY | 2005 |
|
RU2335136C2 |
