METHOD OF PRODUCING FOOD INGREDIENT BASED ON PICKERING EMULSION Russian patent published in 2024 - IPC A23D7/00 

FIELD: food industry.

SUBSTANCE: invention can be used for the production of emulsions as food ingredients in the creation of functional food systems. A method of producing Pickering food emulsion from a mixture of components, including mechanical mixing of the components and ultrasonic treatment of the resulting system, characterized by using of the following ratio of initial components per 100 ml of Pickering emulsion: 0.1 g of fucoidan or sodium alginate; 0.5–1.0 g of flax microcellulose; 3–5 ml of linseed oil; the rest is drinking water; fucoidan or sodium alginate is dissolved in drinking water using a magnetic stirrer at a speed of 1,000 rpm for 5 minutes; flax microcellulose is added and mixing is continued at the same speed for 5 minutes; the resulting mixture is combined with linseed oil; the resulting system is treated with ultrasound at a frequency of 22±1.65 kHz, intensity of at least 10 W/cm², power of 630 W, for 20 minutes for fucoidan or 30 minutes for sodium alginate, cyclically alternating 5 minutes of exposure time with a break of 5 minutes, at a temperature of not more than 50°C; then the resulting emulsion is cooled to a temperature of 20±2°C and packaged.

EFFECT: invention makes it possible to obtain an emulsion with high antioxidant properties.

1 cl, 1 tbl, 2 ex