FIELD: nanotechnology; food industry.
SUBSTANCE: invention relates to the field of nanotechnology and the food industry. Method of producing nanocapsules of rosemary dry extract is characterized by the fact that rosemary dry extract is added to a suspension of guar gum in isopropanol in the presence of 0.01 g of glycerol ester with one or two edible fatty acid molecules and one or two citric acid molecules as a surfactant with stirring at 1,000 rpm, hexane is then poured in, the resulting nanocapsule suspension is filtered and dried at room temperature, and the core:shell mass ratio is 1:1, 1:2 or 1:3.
EFFECT: method for obtaining nanocapsules of rosemary dry extract is proposed.
1 cl, 3 ex
