FIELD: food industry.
SUBSTANCE: method for obtaining marmalade with increased vitamin E content is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled out for 10 minutes, then 2 g of agar-agar is added and the mixture is cooked for another 5 minutes, 50 g of apple puree are poured and brought to boiling, cooled to 60°C, 40 mg of nanostructured vitamin E is added, and poured into moulds. Wherein as the nanostructured additive, vitamin E in konjac gum, or sodium alginate, or carrageenan, or gellan gum, or sodium carboxymethyl cellulose, or highly esterified or low esterified apple or citrus pectin is used.
EFFECT: quality improvement.
8 cl, 1 tbl, 9 ex
