FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Ice cream with potassium iodide production method comprises the nanostructured additive into the resulting product introduction, including potassium iodide in the konjac gum or in the sodium carboxymethylcellulose, or in agar-agar, or in the highly esterified apple or citrus pectin, at the rate of 1.5 g of the nanostructured additive per 1,000 g of the finished ice cream.
EFFECT: invention allows to produce the ice cream with organoleptic properties, characteristic of this type of product, without foreign flavors and odors, enriched with the potassium iodide nanostructured additive.
1 cl, 5 ex
