ENCAPSULATED JELLY AND METHOD FOR ITS PRODUCTION (OPTIONS) Russian patent published in 2018 - IPC A23L33/195 A23J3/20 

FIELD: food industry; biochemistry.

SUBSTANCE: group of inventions relates to biochemistry and food industry. Encapsulated jelly includes internal contents in the form of a vegetable protein component selected from the green alga of the genus Chlorella and/or cyanobacteria of the genus Arthrospira, in an amount of 5–20 % by weight and a coating of a gelling agent that is a natural polysaccharide derived from seaweed sodium alginate or agar-agar, as well as vegetable or fruit juice, or water in an amount of 75–95 % by weight, a food additive in an amount of 0–5 % by weight. Method is carried out as following. Mix the vegetable or fruit juice, or water with agar-agar (in the variant with sodium alginate), heat up to 73–85 °C, homogenize and cool to 50–55 °C. Add a vegetable protein component and possibly a food additive, followed by the formation of capsules in a forming medium, which is a chilled vegetable oil.

EFFECT: group of inventions allows to obtain a product with useful properties, with a form-stable coating and the absence of preservatives, and also simplify the method of obtaining the product.

11 cl, 1 tbl, 12 ex