FIELD: food industry.
SUBSTANCE: invention relates to food industry, namely to new protein, amino acids and micro elements sources. Food chelate complex contains protein hydrolysate and micro elements connected into chelate compounds. Mussels meat fermentative hydrolysate is used as protein hydrolysate, zink is used as micro elements at 40-60 mg\g of dry preparation. Chrome can also be used as micro element at 1.5-2.5 mg/g of dry preparation content.
EFFECT: invention allows to obtain firm compounds which increase body adaptative reserves.
2 cl, 3 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| NUTRIENT CHELATE COMPLEX | 2003 |
|
RU2243677C1 |
| MUSSEL SAUCE | 2013 |
|
RU2529908C1 |
| METHOD FOR PRODUCING OF PROTEIN PREPARATION FROM CYANOBACTERIA | 2006 |
|
RU2320195C1 |
| BIOLOGICALLY ACTIVE SUBSTANCE (VERSIONS) AND BIOLOGICALLY ACTIVE FOOD ADDITIVE (VERSIONS) | 2005 |
|
RU2297162C2 |
| SPECIALIZED FOOD PRODUCT FOR CORRECTION OF FOOD STATUS DISORDERS | 2019 |
|
RU2732456C1 |
| BIOLOGICALLY ACTIVE PREPARATION BASED ON MARINE VEGETABLE RAW | 2005 |
|
RU2283124C1 |
| METHOD OF PRODUCING WHEY PROTEIN HYDROLYSATE WITH HIGH DEGREE OF HYDROLYSIS AND LOW RESIDUAL ANTIGENICITY | 2012 |
|
RU2529707C2 |
| METHOD FOR PRODUCTION OF PROTEIN FERMENTOLYSATE OF MUSSEL MEAT | 2011 |
|
RU2468593C1 |
| METHOD OF PRODUCING HYDROLYZATE FROM BIVALVE MOLLUSK ANADARA KAGOSHIMENSIS (VERSIONS) | 2023 |
|
RU2819742C1 |
| MUSSEL SAUCE | 2013 |
|
RU2529912C1 |
