METHOD FOR OBTAINING A FOOD INGREDIENT Russian patent published in 2023 - IPC A23L29/256 B01F31/87 

FIELD: food industry.

SUBSTANCE: invention can be used for the production of emulsions as food ingredients with pronounced antioxidant properties. The method includes mechanical mixing of the components and ultrasonic treatment of the resulting mixture, at a ratio of components per 100 ml of food ingredient: fucoidan with a content of at least 60 wt.% in the form of a biologically active food supplement 0.1 g; corn oil 5 ml; soy lecithin 0.1 g; the rest is drinking water. Fucoidan is dissolved in drinking water using a magnetic stirrer at a speed of 1000 rpm for 5 minutes. Soy lecithin is added to corn oil and the resulting fucoidan solution and corn oil are combined with soy lecithin. The resulting system is treated with ultrasonic action with a frequency of 22±1.65 kHz, with an intensity of at least 10 W/cm², with a power of 315-378 W, for 10-15 minutes, cyclically alternating for 5 minutes, exposure time with a break, at a temperature of 40±2°C. Then the food ingredient is cooled to a temperature of 20±2°C and packaged.

EFFECT: invention provides obtaining an emulsion with high antioxidant properties at a consistently high dispersion.

1 cl, 1 tbl, 2 ex