METHOD OF PRODUCING PHYSIOLOGICALLY FUNCTIONAL PROTEIN-FAT EMULSION Russian patent published in 2024 - IPC A23J1/02 

FIELD: food industry; meat industry.

SUBSTANCE: method for the production of a physiologically functional protein-fat emulsion, providing for the introduction into the cutter of prepared components in the form of protein components of animal origin, a solution of an iodine-containing additive and vegetable oil, their treatment in the cutter, characterized by that the protein component of animal origin used is hydrated food additives Bif-Pro 99 and Mol-Pro 700, iodine-containing additive is obtained by grinding β-cyclodextrin with molecular iodine in ratio of 1:1, then the obtained powder is dissolved in water in an amount providing physiologically acceptable doses of microelement in 100 g of the product prepared using a physiologically functional protein-fat emulsion, wherein Bif-Pro is used in amount of 0.4-0.5% and Mol-Pro 700 in amount of 9.6-10.6% of the total amount of the emulsion.

EFFECT: invention makes it possible to ensure simple control of iodine content in protein-fat emulsion by changing the amount of iodine-containing food additive introduced into the emulsion, and also to ensure reduction of iodine losses during meat products manufacture.

2 cl, 2 tbl, 5 ex