FIELD: food industry.
SUBSTANCE: emulsified food product comprising: oil and/or fat containing at least 0.1% by weight omega-3 fatty acids; milk protein in an amount from 0.05 to 5% by wt %; iron ions in an amount of at least 10 hr./mln, and water. Wherein the emulsified food product does not contain ethylene diamine tetraacetic acid (EDTA), and the milk protein is a casein glycomacropeptide (cGMP).
EFFECT: invention can improve the stability of emulsified products due to binding the iron by the casein glycomacropeptide.
15 cl, 3 dwg, 1 tbl, 4 ex
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