FIELD: food products.
SUBSTANCE: method includes mixing of water-soluble elements, carbohydrate prebiotic, prebiotic as previously obtained microcapsules with casing consisting of polysaccharides with water at temperature 40-45°C with obtaining of aqueous phase, mixing of fat-soluble components with fatty base at temperature 40-45°C with obtaining of fatty phase, adding of obtained aqueous phase into fatty one at temperature 40-45°C and mixing during 5-15 minutes, homogenisation of obtained mixture at 40-50°C during 5-15 minutes with obtaining of emulsion, mixing of obtained emulsion with simultaneous cooling till 10-15°C and maturing at 1-10°C during 1-24 hours.
EFFECT: increased quality, increased food value, increased physiological properties.
10 cl, 1 tbl, 5 ex
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