METHOD OF PRODUCING VEGETABLE FOOD ADDITIVE Russian patent published in 2025 - IPC A23L33/10 A23P30/20 

FIELD: food industry.

SUBSTANCE: invention relates to methods for production of vegetal food additives applied in food industry. Method of producing vegetable food additive includes preparation of vegetable raw materials, which is used as moranda herb, peppermint leaves, clary sage leaves, St. John's wort herb, balm leaves, Censer leaves and linden flowers. Plant raw materials are weighed and sorted, if necessary, crushed dried or fresh leaves into pieces of 0.01–5 mm, dried or fresh grass into pieces of 0.01–3 mm, flowers are not crushed. Prepared raw material is mixed in the following ratio: 5% moranda herb, 1% peppermint leaves, 12% clary sage leaves, 42% St. John's wort herb, 25% balm leaves, 2% melittis sarmatica leaves, 13% linden flowers. Prepared mixture is subjected to single- or multiple extrusion on a twin-screw extruder with or without improving additive at 50–200 °C, batcher screw rotation frequency 80–92 min^–1, working screws rotation frequency 80–94 min^–1, cutting device rotation frequency 70–84 min^–1, spinneret diameter 1–6 mm. Improving additive used is potato starch and/or tapioca, and/or dextrin, and/or thermostable bacterial α-amylase, or carbon dioxide in solid or gaseous form. Produced extrudate is conditioned, milled and sieved.

EFFECT: invention allows to develop a method for production of a vegetal food additive of domestic vegetal raw materials with minimum time expenditures and sufficient content of biologically active substances in the additive which allows to significantly expand the range of food products.

1 cl, 3 tbl, 5 ex