FIELD: chemistry.
SUBSTANCE: invention relates to food industry. Complex incapsulate-coacervate consists of lipophylic contents and hydrophilic coating. Coating fully covers inner contents and consists mainly of beta-lactoglobulin and one or more polymers, whose isoelectric point is lower than isoelectric point of beta-lactoglobulin. Food composition contains complex incapsulates-coacervates. Emulsion of oil phase in water solution or dispersion of beta-lactoglobulin and one or more polymers whose isoelectric point is lower than isoelectric point of beta-lactoglobulin, is subjected to pH change in such a way, that complex incapsulate-coacervate is formed.
EFFECT: obtaining stable incapsulates of lipophylic compounds.
18 cl, 1 tbl, 6 ex
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