FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of production of ice cream containing resveratrol provides for introduction of resulting product nanostructured additives, including resveratrol in sodium alginate at the rate of 2 g of nanostructured additive in the case of using core-shell ratio of 3:1 or 600 mg in the case of using core-shell ratio of 5:1 per 1000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream enriched with biologically active substances, with a good consistency and without foreign smells and flavors.
1 cl, 3 dwg
