FIELD: nanotechnologies.
SUBSTANCE: invention relates to nanotechnology and the food industry. In the method for producing ice cream containing zinc sulfate, in the manufacturing process, a nanostructured additive is introduced into the resulting product, zinc sulphate in konjac gum or in kappa carrageenan, or in sodium alginate, or in carrageenan, or sodium carboxymethylcellulose, with the additive being added at the rate of 2 g of the nanostructured additive per 1000 g of the finished ice cream.
EFFECT: invention makes it possible to obtain ice cream enriched with zinc sulphate, with traditional organoleptic characteristics.
1 cl, 20 ex
