FOOD ADDITIVE Russian patent published in 2017 - IPC A23L33/10 A23L19/00 

FIELD: food industry.

SUBSTANCE: additive is a garlic powder obtained by feedstock drying in two stages. At the first stage, drying is carried out to the residual humidity of 30-35% at a temperature up to 90°C, and at the second stage - to the residual humidity of 6-8% at a temperature not exceeding 40°C, with the simultaneous disintegration of the materials to be processed.

EFFECT: promotes the nutrients cleavage, mainly fat metabolism products, which leads to a decrease in the rate of body weight gain.

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