FIELD: nanotechnology; food industry.
SUBSTANCE: invention relates to nanotechnology and food industry and aims at producing nanocapsules of dry rosemary extract. To produce nanocapsules of dry rosemary extract, dry rosemary extract is added to a suspension of kappa-carrageenan in ethanol in presence of 0.01 g of glycerol ester with one or two molecules of edible fatty acids and one or two molecules of citric acid as a surfactant while stirring at 800 rpm, acetone is then added. Obtained suspension of nanocapsules is filtered and dried at room temperature, wherein the weight ratio of core to shell is 1:1, 1:2 or 1:3.
EFFECT: use of the invention simplifies and speeds up the process of producing nanocapsules and increases mass output.
1 cl, 3 ex
