METHOD OF ICE-CREAM PRODUCTION WITH NANOSTRUCTURED BETULIN Russian patent published in 2018 - IPC A23G9/42 B82B1/00

Abstract RU 2642099 C2

FIELD: food industry.

SUBSTANCE: method for producing ice cream containing betulin is offered. In the manufacturing process, a nanostructured additive is introduced, including betulin in sodium alginate, based on 2 g of nanostructured betulin per 1,000 g of ice cream.

EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors, enriched with biologically active substances of vegetable origin.

1 cl, 3 ex

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RU 2 642 099 C2

Authors

Krolevets Aleksandr Aleksandrovich

Dates

2018-01-24—Published

2016-06-08—Filed