FIELD: food products.
SUBSTANCE: invention is designed to obtain protein-fat emulsion to be used in production of infant meat products. The protein-fat emulsion contains: Carotino red palm oil 23.1-45.6 wt %, potable water 42.8-57.7 wt %, and pea flour or pea isolate 8.8-19.2 wt %.
EFFECT: stable protein-fat emulsions that can be used as vitamin additive to cooked sausages.
2 tbl, 4 ex
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