RU2574798C2 - Health-improving food product containing ethyl esters of fatty acids, in particular, linseed oil and method for such food product manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to a health-improving food product. The health-improving food product contains ethyl esters of fatty acids of linseed oil or linseed oil and fish oil. The product is represented by powdered microcapsules containing in the protein-carbohydrate matrix a nutraceutical in the form of drops with diameter less than 2 mcm with biologically active ethyl esters of ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6) or ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6), DHA (docosahexaenoic acid, n-3), EPA (eicosapentaenoic acid, n-3) with ethanol content no more than 4 % of the additive weight, in conversion to 99.8% anhydrous pharmaceutical ethanol. Additionally, one proposes the health-improving food product manufacture method envisaging obtainment of a liquid protein-carbohydrate matrix, introduction of a nutraceutic agent therein, the nutraceutic agent containing biologically active ethyl esters of ALA, LA or ALA, LA, DHA, EPA with subsequent performance of the ester phase dispersion by way of mechanical stirring till obtainment of a stable emulsion form. Then the emulsion is treated by way of two-stage and two-step homogenisation under pressure: the 1^st step - under a pressure of at least 20 MPa at the 1^st stage and 4 MPa at the 2^nd stage, the 2^nd step -under a pressure of at least 30 MPa at the 1^st stage 10 MPa at the 2^nd stage. Homogenisation during the 1^st step is performed simultaneously with the process of heat treatment of the emulsion that is further subjected to drying by way of spraying in an atmospheric air at a temperature of 160-190°C at the drying oven inlet. The obtained powder is dosaged in an inert gas atmosphere.

EFFECT: health-improving food product manufacture.

13 cl, 2 dwg, 6 ex

Description

The subject of the invention is a health food product containing ethyl esters of fatty acids, namely linseed oil, and a method for producing this food product.

BACKGROUND OF THE INVENTION

Polish patent No. PL201959 proposes a method for producing health-improving dairy products and health-improving food dairy products.

The method consists in the fact that after the initial processing of milk characteristic of a particular product, from 3 to 10% of a milk-oil emulsion consisting of milk and an oil composition containing polyunsaturated fatty acids, namely omega-3, preferably docosahexaenoic acid (DHA) and / or eicosapentaenoic acid (EPA) is added to a raw material prepared in a known manner and / or a dairy semi-finished product suitable for the resulting product. The emulsion is homogenized at a temperature of 60-70 ° C and a pressure of at least 15 MPa. Polyunsaturated fatty acids are usually of natural origin. Next, a composition of antioxidant vitamins A, C and E is added in the form of a solution and in an amount justified by nutrition and physiology, followed by technological processing of the emulsion and combination that is necessary to obtain a specific product, and well-known additives are added, depending on the needs, namely stabilizing ones salts and thickeners, milk powder and flavorings at the appropriate stage of production of the product.

A health dairy product is characterized in that it contains a milk-oil emulsion made from oils containing polyunsaturated fatty acids, namely omega-3 groups, preferably of natural origin, and contains a composition of antioxidant vitamins, in particular vitamins A, C and E, and known additives, in particular stabilizing salts, thickeners, milk powder and flavorings, in amounts justified by the technology.

CN 101940240 discloses a method for preparing fish oil fatty acid ethyl ester microcapsules from fish pulp, which mainly involves extracting fish oil, preparing fish oil fatty acid ethyl ester, purifying fish oil ethyl ester and preparing fish oil ethyl ester microcapsules , characterized in that the extraction of fish oil includes the following steps: the removal of foreign substances from the internal organs of fish, cleaning, rubbing, add Adding pepsin, and neutral proteases for enzymatic degradation, followed by addition of anhydrous alcohol sedimentation for separation and centrifugation to obtain the fish oil; the preparation of a fish oil fatty acid ester comprises the following steps: mixing fish oil with ethanol, preparing a mixture for carrying out an esterification reaction under catalysis with sodium ethylate, evaporating ethanol, washing with water and centrifugation to obtain a fish oil ethyl ester; the cleaning process uses supercritical extraction using CO ₂ , the purified fish oil ethyl ester is a golden yellow clear liquid, and the content of EPA and DHA ethyl esters in it is more than 50%; and the preparation of fish oil ethyl ester microcapsules involves the following steps: mixing sodium alginate, maltodextrin and sodium caseinate, dissolving in water, adding purified fish oil ethyl ester, and using a spray drying method to obtain fish oil powder ethyl ester microcapsules, thereby eliminating fish oil ethyl ester of fish oil, improve palatability and facilitates packaging and storage.

US 2004/017017 A1 discloses a stabilized emulsion that is used to produce separate solid particles or controlled release granules that contain a capsule and / or poured component, such as an easily oxidizable component, such as omega-3 fatty acids. The encapsulating component of the oil, which contains an active sensitive encapsulating substance, dissolved and / or dispersed in the oil, is mixed with the aqueous component and the film-forming component to form an emulsion. An antioxidant may be included in the emulsion to prevent oxidation of the active sensitive encapsulating substance and the film softening component or plasticizer for the film forming component. The emulsion is stabilized by subjecting it to homogenization. Granules are formed by first lowering the water content in the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulating substance; in embodiments of the invention, the water content of the homogenized emulsion can be reduced using spray drying to obtain a powder. In other embodiments, after homogenization, the water content in the emulsion can be reduced by mixing the emulsion with at least one matrix material to produce film-coated oil droplets encapsulated within the matrix material. After reducing the water content in the emulsion, a protective coating is applied to the film-coated oil droplets to obtain granules.

In the description of Polish patent No. PL 203686, a feed additive is disclosed, a method for producing a feed additive, a feed composition containing a feed additive, and the use of feed additives in feed.

, в которых отношение солей полиненасыщенных жирных кислот n-6 к кислотам n-3 составляет 0,1-1,0:1.A feed additive containing chemical compounds with radicals of unsaturated acids is characterized in that it contains salts of fatty acids of at least flaxseed oil, with metals of group 1 and / or 2 of the periodic table, or preferably with $$N{H}_{\mathrm{four}}^{+}$$

in which the ratio of salts of polyunsaturated fatty acids n-6 to acids n-3 is 0.1-1.0: 1.

при комнатной температуре, или предпочтительно $$N{H}_4^{+}$$

при температуре, повышенной до температуры кипения, с использованием стехиометрического или большего количества оксида, или гидроксида металла, или гидроксида аммония. Полученный осадок фильтруется, промывается водой и подвергается сушке, и полученные соли жирных кислот включаются в состав конечного продукта предпочтительно в сочетании с антиоксидантами.A method of obtaining a feed additive is that the fat emulsion, preferably linseed oil in water, is treated with metal oxides or hydroxides of group 1 and / or 2 of the periodic table, or preferably $$N{H}_{\mathrm{four}}^{+}$$

at room temperature, or preferably $$N{H}_{\mathrm{four}}^{+}$$

at a temperature elevated to boiling point, using a stoichiometric or greater amount of oxide, or metal hydroxide, or ammonium hydroxide. The resulting precipitate is filtered, washed with water and dried, and the resulting fatty acid salts are included in the final product, preferably in combination with antioxidants.

, в которых отношение солей полиненасыщенных жирных кислот n-6 к кислотам n-3 составляет 0,1-1,0:1. Приготовленная композиция для питания животных с кормовой добавкой содержит полиненасыщенные жирные кислоты и соли с металлами и/или аммонием таких жирных кислот n-6-n-3 при соотношении 2-6:1. Кормовая добавка содержит соли конъюгированных линолевых кислот с металлами 1 и/или 2 группы периодической таблицы или предпочтительно $$N{H}_4^{+}$$

в количестве 40 процентов от сухой массы кормовой добавки.The composition of the feed with the feed additive, including feed and other nutritious products and / or other materials used to feed industrial herds of animals, is characterized by the fact that it contains 4-12 percent by weight of the feed additive in powder form and contains salts of fatty acids, at least linseed oil, with metals of groups 1 and / or 2 of the periodic table, or preferably with $$N{H}_{\mathrm{four}}^{+}$$

in which the ratio of salts of polyunsaturated fatty acids n-6 to acids n-3 is 0.1-1.0: 1. The prepared composition for feeding animals with a feed additive contains polyunsaturated fatty acids and salts with metals and / or ammonium of such fatty acids n-6-n-3 in a ratio of 2-6: 1. The feed additive contains salts of conjugated linoleic acids with metals of group 1 and / or 2 of the periodic table, or preferably $$N{H}_{\mathrm{four}}^{+}$$

in the amount of 40 percent of the dry weight of the feed additive.

The feed additive is used in breeding animals at the end of the feeding period with the addition of 4-12 percent of the dry weight of the feed additive.

In Polish patent application PL-386607, a food additive is described, a method for its production and an installation for implementing this method, as well as the use of a food additive produced in accordance with this method. The nutritional supplement contains active ingredients, in particular polyunsaturated fatty acids in the form of a concentrate of saturated and unsaturated ethyl esters of long chain fatty acids, namely linseed oil. In addition, the food supplement contains active ingredients, namely polyunsaturated essential fatty acids in the form of long chain fatty acid ethylamides, namely linseed oil. The food supplement also contains active ingredients, namely polyunsaturated fatty acids in the form of a mixture of a concentrate of ethyl esters of long chain fatty acids, namely linseed oil, and ethylamides of long chain fatty acids, namely linseed oil, which make up the food supplement.

The method of producing a food additive includes the process of transesterification of esters with glycerides of crude oil, namely linseed oil, using a 16- / 18-fold excess of directly dehydrated medical ethyl alcohol (anhydrous) with a concentration of at least 99.8% and a catalyst - ethanol solution in an alkali metal hydroxide, for example potassium hydroxide, carried out in an oxygen-free atmosphere saturated with gaseous nitrogen to an equilibrium state with protection from impurities to prevent penetration eniya moisture, carbon dioxide and atmospheric oxygen, preferably at room temperature, by homogenization of the reaction mixture by mixing with jet pumps supported circulators protected cis-spherical conformation fatty acids. Next, at least one-stage distillation is carried out under reduced pressure, at least 95 kPa and at a maximum temperature of 80 ° C - vapor condensation using a jacketed condenser and separation of the remaining mixture into phases of esters and glycerol, followed by purification of the esters phase and further processing. The final product is dosed and sent to the warehouse.

The purpose of the invention

The problem and the purpose of the invention solved by the invention is to obtain a health food product containing ethyl esters of fatty acids, namely linseed oil, and also to develop a method for its production.

Due to the fact that ethyl esters are in the form of an oily, highly hydrophobic liquid with a specific taste and smell, which makes their use difficult, a change in the form of the ester to a solid form - powder was considered. It was also considered increasing the nutritional value of the product and preserving the healing properties.

There was a need to ensure the microbiological purity of the powder, consisting solely of food components and not containing toxic substances.

It was found that it is possible to use the biological activity and microbiological purity of ethyl esters of acids ALA and LA or ALA, LA, DHA and EPA.

SUMMARY OF THE INVENTION

The purpose and objective of the invention is solved using a health food product containing ethyl esters of linseed oil or linseed oil and fish oil, characterized in that it is a microcapsule in the form of a powder that contains nutraceutical in the form of a droplet in the form of a droplet with a diameter of less than 2 microns with biologically active ethyl esters of acids ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6) or ALA (alpha-linolenic acid, n-3), LA (linoleic acid you, n-6), DHA (docosahexaenoic acid, n-3), EPA (eicosapentaenoic acid, n-3) with an ethanol content of not more than 4 percent by weight of the additive, based on at least 99.8% anhydrous pharmaceutical ethanol.

Preferably, in accordance with the invention, the diameter of the microcapsules is 10-500 microns.

Preferably, protein concentrates are used as proteins in the protein-carbohydrate matrix, preferably a milk protein concentrate with a reduced concentration of lactose, which contains at least 30 percent by weight of proteins, and / or a plant protein concentrate, preferably a soy protein isolate.

Preferably, in accordance with the invention, polysaccharides are used as carbohydrates in the protein-carbohydrate matrix, preferably low-sugar maltodextrin with a dextrose equivalent (DE) value of not higher than 15, preferably 7-13.

Preferably in accordance with the invention, the protein-carbohydrate matrix may contain a minimum amount of up to 5 percent by weight of aromatic and coloring additives, such as β-carotene, lemon juice, orange juice, flavors and colorants, vitamins, bioelements, and additionally an amount of soya lecithin up to 2 percent by weight.

The subject of the invention also is a method for producing a health food product containing ethyl esters of fatty acids, namely, linseed oil or linseed oil and fish oil, by mixing the ingredients, homogenizing them, drying, characterized in that after receiving a liquid protein-carbohydrate matrix into it a nutraceutical is introduced containing biologically active ethyl esters of acids ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6) or ALA (alpha-linolenic acid, n-3), LA (linolev acid, n-6), DHA (docosahexaenoic acid, n-3), EPA (eicosapentaenoic acid, n-3), followed by dispersion of the ester phase by mechanical stirring to obtain a stable form of the emulsion, which is then processed using a two-stage and two-stage homogenization under pressure: 1st stage - under pressure at least 20 MPa at the 1st stage and 4 MPa at the 2nd stage, 2nd stage - under pressure at least 30 MPa at the 1st m stage and 10 MPa at the 2nd stage, while homogenization during the 1st step is carried out simultaneously with the heat treatment process of the emulsion, which is then subjected to spray drying in the atmospheric air at a temperature of 160-190 ° C at the inlet to an oven and the powder is metered in an inert gas atmosphere.

Preferably, in accordance with the invention, after the 1st stage homogenization and before the 2nd stage homogenization, the emulsion settles for 6 hours, after which it is heated to 50-70 ° C.

Preferably in accordance with the invention, the continuous phase of the emulsion is obtained by dissolving in water at a temperature the components of the matrix, which are proteins and polysaccharides, 30 ° C, followed by hydration of the proteins and the introduction of nutraceutical, preferably after hydration of the ingredients.

Preferably, in accordance with the invention, the hydration of proteins is carried out at a temperature of 25-35 ° C, preferably for 4 hours.

Preferably in accordance with the invention, homogenization under pressure of the emulsion in the 1st stage is carried out under a pressure of 20-25 MPa in the 1st stage and under a pressure of 4-5 MPa in the 2nd stage, preferably at a temperature of 50-70 ° C.

Preferably in accordance with the invention during the heat treatment, the stable emulsion is heated to a temperature of 50-65 ° C, pasteurized and cooled to a temperature below -10 ° C.

Preferably, in accordance with the invention, homogenization under pressure of the emulsion in the 2nd stage is carried out at a temperature of 40-70 ° C and a pressure of 30-60 MPa in the first stage, preferably 50 MPa, and at a pressure of 10-15 MPa in the second stage, preferably at a temperature 50-70 ° C.

Preferably, in accordance with the invention, during storage and dosing, the health food is contained in an inert gas atmosphere, preferably nitrogen.

A health food product in the form of a powder is just as well-digestible by living beings as nutraceuticals, for which reason it can be granulated, encapsulated or used for the production of butter, cheese, fermented milk drinks, sausages, baked goods, pasta and, in addition, it has a higher nutritional value, since it is rich in proteins and carbohydrates when used as a matrix of microcapsules. This creates more opportunities for its use as a dietary supplement / food supplement / fortified food product as a component for substances, both in liquid and in solid form, since the internal structure makes it possible to reproduce it in the form of an emulsion, which is convenient for concentration ingredients from 35 to 45%.

The structure of nutraceuticals and a health food product in the form of microcapsules is shown in the images under the microscope attached to this description.

Figure 1 It presents an emulsion of ethyl esters of linseed oil fatty acids after repeated two-stage homogenization under pressure - microcapsules after dissolution. Mass composition: 64.8% water, 35.2% dry weight, in which: MPC 75 proteins - 15.9%, maltodextrin 7.3%, LeenLife esters - 12.0%. Drops of esters form a stable emulsion that does not show a tendency to combine, despite a predisposition to flake formation. The diameter of the drops of esters does not exceed 2 microns. The image was obtained using an optical microscope at 40x magnification.

Figure 2 It presents the microcapsules in powder form (32% protein, 33% of flaxseed oil esters, 30% maltodextrin, 3% water) after spray drying - the size of the microcapsules is 20-270 microns. The average particle size d ₃₂ = 162 microns. The image was obtained using an electron microscope at 1600 × magnification (FEI Quanta 200 scanning electron microscope).

The microbiological quality of the health food product is comparable to milk powder for infants. It has a neutral taste and lacks the smells characteristic of esters.

In the method in accordance with the present invention, only food ingredients of natural origin are used and emulsifiers obtained by chemical synthesis are not used, which eliminates the thermal and chemical destruction of raw materials. As a result of two-stage and two-stage homogenization under pressure, a guarantee is provided for the sealing of biologically active substances - ethyl esters of acids ALA, LA or ALA, LA, DHA, EPA - inside the structure of powder particles. The dehydration of the microcapsule matrix with skillful spray drying makes it impossible to develop microorganisms inside the microcapsules due to a significant reduction in water activity.

The invention is explained in more detail by examples showing the composition of the dry weight of a health food product, expressed as a percentage by weight, and a method for producing this food product.

Examples

The subject matter of the invention is explained in more detail in the preferred examples of its implementation. Examples of implementation should under no circumstances be considered as exhaustive and limiting embodiments of the present invention, the nature of which is disclosed in the patent claims.

Example 1

1. low sugared maltodextrin with DE 7-13 - 50.0 percent by weight

2. MPC milk protein concentrate 75 - 16.7 percent by weight

3. ethyl ester of acids ALA and LA - 33.3 percent by weight

Example 2

1. low sugar maltodextrin with DE 7-13 - 34.0 percent by weight

2. MPC milk protein concentrate 75 - 36.0 percent by weight

3. ethyl ester of acids ALA, LA, DHA and EPA - 30.0 percent by weight

Example 3

1. low sugared maltodextrin - 50.0 percent by weight

2. soy protein isolate - 20.0 percent by weight

3. ethyl ester of acids ALA and LA - 30.0 percent by weight

Example 4

With stirring, to 40 dm ^{3 of} water heated to a temperature of about 30 ° C, 30.5 kg of low sugared maltodextrin with DE 7-13, 10 kg of soy protein isolate and 25 dag lecithin are added. After dispersing the ingredients, the resulting emulsion settles for 5 hours at a temperature of about 30 ° C to hydrate the proteins. Then, with continuous stirring, 19.5 kg of ethyl esters, available under the trade name LeenLife E, are added, and stirring is continued until a stable emulsion is obtained. The obtained stable emulsion is subjected to heat treatment, which includes heating to a temperature of 40 ° C, pasteurization at 70 ° C and cooling to a temperature below 9 ° C in a cycle combined with a homogenization process under pressure at a temperature of about 50 ° C and at a pressure of about 23 MPa in the first stage and about 5 MPa in the second stage. After droplets of esters with a diameter of up to 6 μm are obtained, the 2nd stage of homogenization under pressure at a pressure of about 47 MPa in the first stage and about 15 MPa in the second stage is carried out for the emulsion. Then, after receiving drops of esters with a diameter of up to 1 μm, the emulsion is spray dried in a stream of hot air at a temperature of about 190 ° C at the inlet and about 90 ° C at the outlet of the dryer. The yield is 58 kg of a health food product in accordance with the invention.

Example 5

While stirring, to 66 dm ^{3 of} water heated to a temperature of about 35 ° C, 18 kg of low sugared maltodextrin with DE 7-13, 6.2 kg of protein concentrate MPC 75 and 30 decagrams of lemon juice are added. After dissolving the ingredients, the resulting emulsion settles for 3 hours at a temperature of 30-20 ° C for hydration of proteins. Then, with continuous stirring, 12.1 kg of the ethyl esters available under the trade name LeenLife E are added and the esters are dispersed by stirring. The obtained stable emulsion is subjected to heat treatment: heating to a temperature of 45 ° C, pasteurization at 70 ° C and cooling to a temperature below 10 ° C in a cycle combined with a homogenization process under pressure at a temperature of about 55 ° C and at a pressure of about 23 MPa in the first stage and about 4 MPa in the second stage. After receiving drops of esters with a diameter of less than 6 microns, the emulsion settles for 3 hours at a temperature of 10 ° C. After heating to 50 ° C, the emulsion undergoes homogenization under pressure at a pressure of 45 MPa in the first stage and 14 MPa in the second stage. Then, after receiving some drops of esters with a diameter of less than 2 μm, the emulsion is spray dried in a stream of hot air at a temperature of about 170 ° C at the inlet and about 90 ° C at the outlet. The yield is 36 kg of a health food product in accordance with the invention.

Example 6

While stirring, 34 kg of maltodextrin, 36 kg of whey protein concentrate WPC 80 and 0.3 kg (β-carotene are added to water heated to a temperature of about 30 ° C). Water is used in an amount providing an emulsion containing 40% dry matter Next, the emulsion settles for 6 hours at a temperature of about 25 ° C for protein hydration, after which 30 kg of ethyl esters of ALA, LA, DHA and EPA are added and mixing is performed until the dispersed esters of the stable emulsion are reached. It undergoes heat treatment: heating, pasteurization and cooling to a temperature below 10 ° C in a cycle combined with homogenization under pressure of the 1st stage at a temperature of about 50 ° C and at a pressure of 22 MPa in the first stage and 3.5 MPa in the second stage. Immediately after reaching drops of esters with a diameter of 6 μm, the 2nd stage of homogenization of the emulsion under pressure at a pressure of 47 MPa in the first stage and 12 MPa in the second stage is carried out. After receiving drops of esters with a diameter of up to 1.5 μm, the emulsion is spray dried in hot air Xe at a temperature of about 180 ° C inlet and about 95 ° C at the outlet of the oven. The dried product is metered in an atmosphere of inert gas, preferably nitrogen, in paper bags with a plastic insert.

Claims (13)

1. A health food product containing ethyl esters of linseed oil or linseed oil and fish oil fatty acids, characterized in that it is a microcapsule in the form of a powder that contains nutraceutical in a protein-carbohydrate matrix in the form of drops with a diameter of less than 2 microns with a biologically active ethyl esters of acids ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6) or ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6), DHA (docosahexaenoic acid, n-3), EPA (eicosapentaeno oh acid, n-3) having an ethanol content of not more than 4 per cent by weight of additives, based on, at least 99.8% anhydrous pharmaceutical ethanol. 2. Health food product in accordance with paragraph 1, characterized in that the diameter of the microcapsules is 10-500 microns. 3. A health food product according to claim 1, characterized in that protein concentrates are used as proteins in the protein-carbohydrate matrix, preferably a milk protein concentrate with a reduced concentration of lactose, which contains at least 30 percent by weight of proteins, and / or a plant protein concentrate, preferably soy protein isolate. 4. A health food product according to claim 1, characterized in that polysaccharides are used as carbohydrates in the protein-carbohydrate matrix, preferably low-sugar maltodextrin with a DE of not higher than 15, preferably 7-13. 5. A health food product according to claim 1, characterized in that the protein-carbohydrate matrix may contain a minimum amount of up to 5 percent by weight of aromatic and coloring additives, such as β-carotene, lemon juice, orange juice, flavorings and colorings, vitamins, bioelements, and additionally an addition of soya lecithin in the amount of up to 2 percent by weight. 6. A method of obtaining a health food product containing ethyl esters of fatty acids, namely linseed oil or linseed oil and fish oil, by mixing the ingredients, homogenizing them, drying, characterized in that after receiving a liquid protein-carbohydrate matrix nutraceutical is introduced into it containing biologically active ethyl esters of acids ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6) or ALA (alpha-linolenic acid, n-3), LA (linoleic acid, n-6 ), DHA (docosahexaenoic acid oty, n-3), EPA (eicosapentaenoic acid, n-3) followed by dispersing the ester phase by mechanical stirring to obtain a stable form of the emulsion, which is then processed using two-stage and two-stage homogenization under pressure: 1st stage - under a pressure of at least 20 MPa at the 1st stage and 4 MPa at the 2nd stage, 2nd stage - at a pressure of at least 30 MPa at the 1st stage and 10 MPa at the 2nd stage, while homogenization during the 1st stage is carried out simultaneously with the process heat treatment of the emulsion, which is then spray dried in atmospheric air at a temperature of 160-190 ° C at the inlet to the oven, and the powder is dosed in an inert gas atmosphere. 7. The method according to p. 6, characterized in that after homogenization of the 1st stage and before homogenization of the 2nd stage, the emulsion settles for 6 hours, after which it is heated to 50-70 ° C. 8. The method according to p. 6, characterized in that the continuous phase of the emulsion is obtained by dissolving in water at a temperature the components of the matrix, which are proteins and polysaccharides, 30 ° C, followed by hydration of the proteins and the introduction of nutraceutical, preferably after hydration of the ingredients. 9. The method according to p. 6 or 8, characterized in that the hydration of the proteins is carried out at a temperature of 25-35 ° C, preferably for 4 hours. 10. The method in accordance with p. 6, characterized in that the homogenization under pressure of the emulsion in the 1st stage is carried out under a pressure of 20-25 MPa in the 1st stage and under a pressure of 4-5 MPa in the 2nd stage, preferably at temperature 50-70 ° C. 11. The method in accordance with p. 6, characterized in that during the heat treatment the stable emulsion is heated to a temperature of 50-65 ° C, pasteurized and cooled to a temperature below 10 ° C. 12. The method according to p. 6, characterized in that the homogenization under pressure of the emulsion in the 2nd stage is carried out at a temperature of 40-70 ° C and a pressure of 30-60 MPa in the first stage, preferably 50 MPa, and at a pressure of 10- 15 MPa in the second stage, preferably at a temperature of 50-70 ° C. 13. The method according to p. 6, characterized in that during storage and dosing, the health food is contained in an inert gas atmosphere, preferably nitrogen.

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