IODATED DIETARY FIBRES PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/532 A23L1/304 A23L1/305 

FIELD: food industry.

SUBSTANCE: iodated food fibres production method involves sodium alginate swelling and further calcium coagulation of the gel produced. For sodium alginate swelling one uses water solution of cow milk whey proteins and/or hydrolysate of milk whey proteins that have been treated by way of fermentative iodation of amino-acid residues and purified from inorganic iodine through ultrafiltration; concentration of the said proteins in water is 0.01%-0.02%, sodium alginate used in a quantity of 12.5-17.0 g per 100 ml of the solution; swelling duration is 20-30 minutes at 15°C-25°C; the produced gel is coagulated though addition of 20% water solution of calcium lactate during 3-5 m, the ratio of calcium lactate water solution to swollen gel being 1: 2-4.

EFFECT: invention allows to produce iodated food fibres with good structural-and-mechanical properties, high fat-retention capacity and guaranteed content of organic iodine.

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