PRODUCTION METHOD AND BIOLOGICALLY ACTIVE FOOD ADDITIVE TO PREVENT IODINE DEFICIENCY AND OPTIMISE IODINE METABOLISM Russian patent published in 2008 - IPC A23L1/30 A23L1/304 

FIELD: food processing.

SUBSTANCE: invention relates to the biologically active food additive for prevention the iodine deficient conditions, optimisation of the iodine metabolism and the method for its production. The biologically active food additive can be used for producing the vitamin-mineral complexes or food products and drinks enriched with iodine and zinc. The biologically active additive is the organic molecules of casein which contain both iodine and zinc. The method for producing the additive includes adding the solution of the tetrasodium salt of the ethylene diamintetra-acetic acid to the casein solution; mixing and following diafiltration at the membrane device with the ultrafiltrating membrane with the cutoff limit 10-100 kD with use of 1.5-3% sodium chloride solution as a dialysing agent and maintaining the pH within 6.5-7.5 to obtain the purified solution of the activated casein. The obtained purified solution of the activated casein with concentration of 80-120 g/l is transferred to the reactor, brought to 35-40°C and under maintaining it, the simultaneous iodinating of the aromatic acids and saturation of the casein phosphoric groups with the zinc ions is performed, and the pH of the process is maintained within 6.5-7.5 with the help of sodium hydroxide solution. Then, the solution is repeatedly diafiltrated with the use of 1.5-3% sodium chloride at pH=6.5-7.5.

EFFECT: efficient control of iodine metabolism and usability.

8 cl, 1 tbl, 3 ex