FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and may be used in manufacturing beverages based on milk whey. Food additives to milk whey are represented by a mixture of chitosan, pectin, fructose and ascorbic acid at their ratio in the mixture 1:(1-2):(10-20):(0.07-0.10) respectively. Chitosan is used in a dispersed condition with 10-40 mcm particle size, then one adds CO2 extract of wild chamomile to it. Milk whey and additives are used at the following ratio, wt %: mixture of chitosan, pectin, fructose and ascorbic acid - 5.0-10.0; CO2 extract of wild chamomile - 0.001 -0.003; milk whey - balance.
EFFECT: invention allows to enhance biological value, improve organoleptic properties and extend storage life of the beverage.
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