FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for production of ice cream containing riboflavin envisages introduction of a nanostructured additive in the process of production into the obtained product, including a riboflavin in sodium alginate, or in carrageenan, or in gellan gum on basis of 1 g of a nanostructured additive per 1,000 g of ready ice-cream.
EFFECT: invention allows to produce ice cream of high quality with corresponding organoleptic indices, enriched with riboflavin.
1 cl, 5 ex
