FIELD: food industry.
SUBSTANCE: invention relates to aqueous dispersion of microcapsules, food product containing said dispersion. Microcapsules contain at least one hydrophobic substance and boundary layer around said substance. Boundary layer contains protein units and negatively charged polymer with modular charge distribution in molecule, such as pectin. Aqueous dispersion has pH of less than 3.5. Protein units is obtained by heating aqueous solution of at least one protein at temperature of from 60 to 200 °C. Protein units include denatured protein which is denatured at least for 50 %. Invention relates to food product containing microcapsules, with pH varying from 1.5-3.8.
EFFECT: microcapsules have high stability at low pH without flocculation, precipitation and oxidation of hydrophobic substance.
21 cl, 1 dwg, 1 tbl, 4 ex
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