HEMECONTAINING MARMALADE Russian patent published in 2018 - IPC A23L21/10 A23L33/17 

FIELD: food industry; pharmaceutics.

SUBSTANCE: invention relates to the field of the food and pharmaceutical industry, in particular to the production of products that are a source of heme iron. Hemecontaining marmalade is proposed including black albumin, gelatinizer, syrup, taste and flavor correctors, which has the following ratio of the initial ingredients in weight %: black albumin from 3 to 15; gelatinizer from 0.1 to 10; correctors of taste and aroma from 0 to 5; syrup – the rest, while the black albumin is in such a native form that its IR absorption spectrum has a peak at 1,655±2 cm^-1, the area of which is from 35 to 80 % of the sum of the areas of all peaks in the spectral range from 1,600 to 1,700 cm^-1, and a peak at 1,628±2 cm^-1 with an area of 5 to 40 % of this amount of space. In addition, marmalade additionally contains biologically active substances selected from the following groups: vitamins, minerals, amino acids, flavonoids, in an amount of from 0 to 80 % by weight. Group includes vitamins: A, B₁, B₂, B₃, B₅, B₆, B₉, B₁₂, E, D₃, K₁, C, biotin, ubiquinone. Group includes minerals: calcium, magnesium, zinc, manganese, copper, selenium, iodine, molybdenum, chromium, potassium. Amino acid group includes: carnitine, arginine, choline, glycine, glutamic acid, cysteine, methionine. Group includes flavonoids: rutin, quercetin, hesperidin, diosmin, silymarin. In this case, the antimicrobial preservative is added to the formulation: benzoic acid and its salts, sorbic acid and its salts, methylparaben, ethyl paraben, butyl paraben and propyl paraben.

EFFECT: invention provides for increasing the bioavailability of iron, improving the manufacturability of production (reducing the number of operations, normalizing the temperature of production of mixtures), expansion of the nomenclature of product forms, increase in shelf life.

7 cl, 1 ex