WO2015053642A1

WO2015053642A1 - Method of producing pro-healthy food product

Info

Publication number: WO2015053642A1
Application number: PCT/PL2013/050037
Authority: WO
Inventors: Artur Bartkowiak; Alicja TARNOWIECKA-KUCA; Agnieszka HEREBIŃSKA-FILISIŃSKA; Sebastian ŻYWICKI; Marta ROGALEWSKA; Wioletta KRAWCZYŃSKA; Waldemar DĄBROWSKI; Elżbieta BOGUSŁAWSKA-WĄS; Agnieszka BEDNARCZYK- DRĄG; Magdalena ROZNOWSKA; Grzegorz BIENKIEWICZ; Zdzisław DOMISZEWSKI
Original assignee: Zachodniopomorski Uniwersytet Technologiczny W Szczecinie
Priority date: 2013-10-08
Filing date: 2013-12-20
Publication date: 2015-04-16
Also published as: PL225613B1; PL405572A1

Abstract

A method of producing pro-healthy food product in form of an immobilisate according to the present invention based on the production of an emulsion, its homogenization and then drying, is characterized in that natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with different Dextrose Equivalents and/or glucose syrup are added into water at total amount of 10.6 – 30 weight %, forming continuous phase during turbulent mixing. Dispersed phase is slowly added to continuous phase while mixing intensively. Dispersed phase is formed during short mixing of the source of essential unsaturated fatty acids (UFA/EFA) with an emulsifier with high HLB based on oxyethynelated fatty acids and sorbitol esters and/or with an emulsifier with low HLB based on fatty acids and sorbitol esters. The ratio of high HLB emulsifier is from 0 to 1 and total concentration of emulsifiers in dispersed phase is lower than 17.6 weight %. The combination of continuous and dispersed phases forms a pre-emulsion with volumetric ratio of dispersed phase of 0.1-0.3. Then the pre-emulsion is subjected to homogenization, thus obtaining primary emulsion. A biomass of live probiotic microorganisms is added to primary emulsion and mixed gently to obtain emulsion, which is next subjected to spray-drying at air temperature of 140 - 80°C and outlet temperature 50 - 85°C thus obtaining the powder in form of microcapsules with immobilized unsaturated fatty acids (UFA/EFA) and probiotic microorganisms.

Description

METHOD OF PRODUCING PRO-HEALTHY FOOD PRODUCT

This invention relates to the method of producing pro-healthy food product.

International patent application WO 2009/108051 Al describes a powder obtained by spray-drying method, which contains enclosed aroma or aromas mixtures or n-3 fatty acids. During production of this product high pressures (to increase gasses solubility) and long-term thermal treatment are used, what can adversely affect n-3 fatty- acids. These microcapsules are characterized by specific morphology - each capsule contains one or more inner spaces filled with gas. The capsules are filled with gaseous aroma under high pressure. Other international patent application WO 2009/090249 Al describes spray-dried emulsion formulation in powder form of food quality (edible, for human consumption). The obtained dry powder can be reconstituted (redispersed in an aqueous medium). The emulsion is obtained by high-pressure homogenization method (performed 3 times a 500-700 Bar or higher). The components forming the oil phase are the mixtures of liquid and solid lipids containing oil emuisifier at the weight ratio of non-polar lipid to emuisifier from 10: 1 to 30: 1. Oil emuisifiers include Span 80, mono- and diglycerides of fatty acids. As carriers e.g. maitodextrin and modified starch can be used. The disclosure JP 9187249 describes spray dried powder containing DHA, obtained by high pressure homogenization of the emulsion previously acquired by using mechanical homogenization. Drying was performed at 140°C with outlet temperature reaching 75 °C.

International patent application WO 99/42134 describes a tablet powder obtained by spray-drying of an emulsion form by high pressure homogenization, with high content of oil and containing non-hydrolyzed gelatine. International patent description WO 2004017761 Al concerns a method for producing a spray-dried soluble instant powder for producing beverages. Said method consists in: producing a solution containing water, an agent forming a water-soluble matrix and an emuisifier and/or a water-soluble emulsion stabilizer; producing an oil-in-water emulsion by combining the resulting mixture with at least one substance emulsifiable in an aqueous solution, said substance being selected from the group comprising etherified oils, terpenes, sensorially neutral oils, vegetable oils and mixtures thereof, and a pigment load; homogenizing the oil-in- water emulsion; spray-drying the homogenized oil-in-water emulsion to produce a powder having an average grain size ranging between 80 and 250 urn. Polish patent application description P.391985 reveals a preparation facilitating the recovery of proper microbiological equilibrium as well as regulating the pH of intestinal contents, with the concurrent nourishment of intestinal mucosal cells, which essentially ensures or promotes the proper functioning of the distal portions of the gastrointestinal tract, maintains the microbiological and acid base equilibrium of the gastrointestinal tract, characterized by the fact that it comprises live bacteria: Lactobacillus rhamnosus GG, Bifidobacterium, and Streptococcus thermophilus, as well as fumaric acid, citric acid, malic acid, and sorbic acid in a triglyceride matrix. The preparation is in the form of cellulose capsules in which the bacteria and acids are enclosed in a triglyceride matrix. International patent application WO 2013001089 reveals dry composition containing lactic acid bacteria. There are known from US patent application US20120039956 the compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, drugs, yeast or bacteria, during storage. The composition is prepared by dispersing all the solid components in a solution and then snap-frozen to form small beads, strings or droplets and finally freezing them under a vacuum pressure. The description of patent application EP2532354 (Al) discloses spray-dried Lactobacillus cells for treating and preventing Helicobacter pylori infections in humans or animals and the production of a composition comprising mixing spray-dried Lactobacillus cells with a carrier. According to the description the carrier substances include starch, maltodextrin, cellulose, levulose, lactose, dextrose, and mixtures of such substances. The invention disclosed in US6010725A description concerning a spray- drying process of microorganisms, including lactic acid bacteria, in a spray-drying device having a heated air inlet temperature of 93-205°C adjusted so as to obtain at least 1% survival of the microorganisms after drying in the product. The invention relates to the drying of mixture of microorganisms suspended in water. The invention US6827953 Bl provides a composition comprising at least three lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus pla.nta.rum, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, Lactococcuslactis and Streptococcus thermophilus, mixed with yeast Saccharomyces cerevisiae, intended as a functional food additive in spray-dried or lyophilized form, without using additional carrier substances or oils. Surprisingly it turned out that it is possible to produce a pro-healthy product in powdered form, whic consists of microcapsules with immobilized unsaturated fatty acids and pro bio tic microorganisms.

According to the present invention the method of the production of pro-healthy food product in immobilized form, consisting in emulsion formation, its homogenization and then drying, is characterized by the fact, that natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with various values of Dextrose Equivalents (DE) and/or glucose syrup are added to the water in total amount of 10.6 - 30 weight %, forming continuous phase during turbulent mixing. One can use maltodextrin with Dextrose Equivalent (DE) from 11 to 20, however the product thus obtained will be characterized by lower quality. One can use maltodextrin only, without the addition of a polymer, but then the emulsion stability is lowered. The dispersed phase is slowly added to the continuous phase during intensive mixing. Dispersed phase is obtained during short mixing of the source of essential unsaturated fatty acids - EFAs with an emulsifier from the group of oxyethynelated fatty acids and sorbitol esters and/or with an emulsifier from the group of fatty acids and sorbitol esters. Essential Fatty Acids (EFA) are exogenous fatty acids - the group of fatty acids that cannot be synthesized in human organism and mus be delivered with food. The sequence of adding the components in dispersed phase is of no importance. It is crucial to make the mixture homogenous within the shortest time possible (maximum 10 minutes) and to mix without the formation of whirlpool and high share forces. The weight ratio of an emulsifier from the group of fatty acids and sorbitol esters is from 0 to 1 and the total maximal concentration of emulsifiers in dispersed phase is 17.6 weight %. After combining the continuous and dispersed phases a pre-emulsion is obtained, in which the volume amount of dispersed phase equals 0.1 - 0.3. Pre-emulsion is subjected to homogenization when obtaining primary emulsion, to which a live (metabolically active microorganisms) bio mass of probiotic microorganisms is added and then mixed gently obtaining the emulsion. The temperature during the mixing should not excess 45°C. The emulsion is spray-dried at inlet temperature 140 - 180°C, with the outlet temperature of 50 - 85°C, as a result obtaining the powder in form of microcapsules containing immobilized unsaturated fatty acids and probiotic bacteria. The substances added during the formation of continuous phase are the carriers and/or emulsion stabilizers, and in the obtained powder they form microcapsule envelope, The amount of particular components is adjusted so that the apparent viscosity of final emulsion is within the range of 5-200 mPas for shear- rate of 1-1000 s^"1.

Preferably, when forming continuous phase, the amount of polymer used is 14-95 weight % with respect to total weight of solid components of continuous phase.

The preferred natural polymer used as matrix phase is modified starch. The polymer together with maltodextrin and/or glucose syrup will form a capsule/envelope - a polymer carrier, which protects the immobilisate (pro bio tic bacteria and unsaturated fatty acids) against the adverse influence of external environment, especially the oxygen in the air. The capsules can be formed by any polymer with approved usage for food products. Instead of modified starch a modified cellulose can be used (e.g. methyiceliulose or hydroxypropyl methylcellulose) and also gum arabic, pectins (e.g. beetroot) or whey proteins or milk proteins concentrate. These components can be used individually or in various configurations. Modified starch is preferably the sodium salt of starch octenylsuccinate. It is possible to increase the amount of modified starch itself or use it as a single component but the resulting product will be characterised by lower quality.

The continuous phase and pre-emulsion are formed in mixer with turbomixer and compartments, which ensures turbulent move without the formation of local vortexes or whirlpool on the surface. Also jet-stream mixer without compartments can be used, with propeller agitator and wheel forming stream jet, fixed on a stand enabling the addition of components from upper position, i.e. the position when hardly wettable components are easily sucked down under the liquid surface and intensively dispersed until a sol is formed; and hydration and emulsification in lower position, i.e. the position which, despite turbulent flow in mixer, does not destroy the surface of the liquid, cause spillage or air sucking. Constant nitrogen purge of continuous phase causes its saturation with nitrogen and the phase increase its volume. The reduction of mixer height, along with reduction of its rotation, ensure further constant hydration of polymer chains with simultaneous migration of nitrogen dispersed in the liquid to the surface and formation of foam isolating the mixture from the air.

In case of continuous phase formation from mixture of maltodextrins the first maltodextrin added has higher value of Dextrose Equivalent (DE) and maltodextrin added next lias lower DE value. In mixture of maltodextrins it is preferable to use maltodextrin with higher DE value at the amount of 20-80 weight %.

Natural hydrophilic colour additives, anti-caking agents approved for use in food and/or water soluble vitamins are added to the emulsion in the amount up to 3.5 weight %. These substances improve the organoleptic properties of obtained powder.

According to the present invention the sources of essential unsaturated fatty acids (EFA) are the natural sources of n-3 and/or n-6 fatty acids such as cod liver oil (containing the esters of 1,2,3-propanetriol and/or long-chained polyunsaturated fatty acids, including docosahexaenoid and eicosapentaenoic acids) and/or evening primrose oil and/or borage seed oil and/or blackcurrant seed oil. Also synthetic source of n-3 fatty acids can be used in form of e.g. ethyl esters of fatty acids, especially docosahexaenoid and eicosapentaenoic fatty acids. The amount of essential fatty acids (EFA) in pro- healthy product - immobilisate is no lower than 4.5 weight %.

According to the present invention the antioxidants are added during the formation of dispersed phase, and their total concentration in dispersed phase falls within the range of 0.05 - 5.15 weight %. Antioxidants are added in order to increase the shelf life of obtained powder and to give it taste and smell desired for particular use.

Preferably the antioxidants used are rosemary extract or oregano oil with rosemary extract at weight ratio of 0.3 - 1.25, or rosemary extract with oil of cloves and oregano oil at weight ratio from 1 :1:1 to 1: 1:2. The addition of antioxidants affects the smell of the powder, and thus the notes both 'sweet' and 'tomato' are characteristic for single component valiant, 'herbal' - for two-component variant, and 'sweet' and 'fresh' for three-component variant. With respect to taste this involves the notes of 'tomato' and 'caramel' for single component variant, 'herbal', 'sweet' and 'sour' for two-component variant, and 'herbal', 'sour' and 'tomato' for three-component variant. These are the natural antioxidants, but the pro-healthy food product can also contain artificial ones. The powder may not contain them at all or contain them within the range of 0.02 - 2.5 weight %. In the first case, however, the quality of encapsulated unsaturated fatty acids deteriorates rapidly within 3 months. In the second case certain taste and/or aroma notes become predominant, what reduces the versatility of the immobilisate as a food additive to wide range of food products since it changes the taste and smell profile of fortified product. Performed studies showed that the increase in antioxidant concentration above the said values does not significantly affect the stabilization of unsaturated fatty acids and sometimes leads to slight reduction in their quality due to their pro-oxidant character at higher concentration.

According to the present invention during the formation of dispersed phase the following components are added: rapeseed (canola) or soy lecithin up to 1 weight % in the emulsion and/or hydrophobic natural colour additives up to 10.1 weight % with respect to the source of unsaturated fatty acids.

The pre-emulsion is obtained using vacuum or inert gas.

According to the present invention a single stage or multiple stage homogenization can be applied. Preferably a mechanical homogenization is used in 12-stage homogenizer with shearing stress of 2kPa a the highest stage of homogenization. Homogenization of the pre-emulsion can be also performed by using different types of homogenizers, such as high pressure homogenizer (homogenization pressure within the range of 0.5 - 2 kbars) or ultrasonic homogenizer, however excessive increase in temperature should be avoided. Homogenization can be performed continuously or periodically. During the homogenization the pre-emulsion is cooled to avoid the temperature rise above 45 °C. The powder obtained according to the present invention contains probiotic microorganisms - microorganisms (bacteria or yeasts) with at least initially proved probiotic features according to the definition of FAO/WHO, showing their pro-healthy effect on human organism. Preferably as probiotic microorganism the following genera of bacteria are used: Bacillus and/or Bifidobacterium and/or Enterococcus and/or Lactobacillus and/or Lactococcus and/or Leuconostoc and/or Pediococcus and/or Propionibacterium and/or Streptococcus and/or yeasts from the genus Saccharomyces. The critical parameter for maintaining high survival of microorganisms during the further spray-drying process is the moment when the culture of microorganisms is stopped or when the biomass of microorganisms is obtained (in case of continuous culture). The biomass of probiotic microorganisms is obtained from the culture of microorganisms being at late logarithmic to late stationary growth phase. The culture of microorganisms can be performed as batch culture or continuous cultivation at the temperatures oscillating within the optimal temperatures for used microorganisms, for individual strain or for mixture of two or more strains. All the operations involving microorganisms cannot be performed above the temperature critical for their survival. Microorganisms cultivated for shorter or longer period time can also be used but outside the said range the obtained product will be of drastically low quality.

Preferably the bio mass of probiotic microorganisms is added to the emulsion at the temperature not exceeding 45°C in the amount of 10⁶ - 10^l4 live cells per gram or millilitre of the emulsion until the mixture is homogenous.

Preferably the bio mass of microorganisms, before adding to the primary emulsion, is obtained by centrifugation or filtration or sedimentation.

Preferable during spray-drying the process of spraying is done by means of pressure (pneumatic) nozzle or rotary disc (atomizer).

The resulting product is packed in atmosphere of protective gas (modified atmosphere) and stored at cooling temperatures. In that form it retains stability and high quality for period longer than three months. It is possible to store the product in normal atmosphere at room temperature but it may lower the quality of the product.

The advantage of the present invention is that both the continuous and dispersed phases are composed in such a way that it ensures the survival of probiotic microorganisms both in the emulsion and during and after spray-drying process, where drastic temperature conditions are used. Present invention allows to eliminate the operations relating to emulsification in case of using unsaturated fatty acids (UFA/EFA) in their native form (this especially concerns the dilution of emulsifiers and stabilizers, pre-emulsification and emulsification). The product obtained according to the present invention contains both unsaturated fatty acids, including omega-3, and probiotic microorganisms, and simultaneously has a form of dry powder, which facilitates its storage and application. The powder is composed of microcapsules with polymer capsule/envelope, containing immobilized probiotic microorganisms. Powder form allows easy dosage and application. The advantage of the present invention is based on the fact that, in contradiction to known products, it does not have an emulsion but a powder form, which gives it higher stability and lower susceptibility to microbial changes as well as low water activity. Simultaneously the storage and transport of the powder is easier than in case of emulsion (where water can constitute up to 75% of emulsion weight). The powder obtained according to the present invention is an additive to ready-to-eat products and meals (used e.g. at home as a sprinkle) or component of ready food products enhancing their nutritive value. The additive can be applied similarly to seasoning in traditional kitchen or used on an industrial scale as an additive fortifying the composition of food products. Obtained powder, being composed of unsaturated fatty acids (UFA/EFA) and probiotic microorganisms, has complex effect on cardio- vascular system and digestive tract, and additionally can be used in various food products or consumed in its primary form of microcapsules. Obtained product can be applied as a sprinkle on fresh salads both at home and in mass catering operations, restaurant, bars etc. Immobilisate is well suited as a supplement in ready-to-cook products such as dumplings. The powder can be used as a functional supplement in food industry, among others, to fortify the products of chocolate, halving and meat industry .

The invention is presented in the following examples.

Example I

The following components are added into 16.85 kg of water: 0.95 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue and 2.20 kg of modified starch (95.5% dry mass residue). The components are turbulently mixed using mechanical mixer while forming the continuous phase. Simultaneously the dispersed phase is formed by short mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.98 kg with 78.0 g of sorbitan monooleateand 33.4 g of polyoxyethylenesorbitan monooleate, and with 1.0 g of rosemary extract. Next, 2.07 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre- emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial biomass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus GG at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of centrifuged biomass of bacterial cells of Lactobacillus rhamnosus GG are added to the emulsion at the temperature of 27°C at the amount of 2.21 x 10 12 CFU (Colony Forming Units) per millilitre of the emulsion (emulsion weight 22.07 kg). The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at inlet drying air temperature of 140°C and outlet temperature of 70°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG - their total number in final product reaching 6.67 x 10¹⁰ CPU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

The parameters of obtained product are as follows: stabilizers concentration - 57.47 weight %, UFA concentration - 37.48 weight %, emulsifiers concentration - 2.11 weight %, antioxidants concentration - 0.02 weight %,emulsion weight - 22.07 kg. Example II

The following components are added into 17.9 kg of water: 0.63 kg of glucose syrup and 1.5 kg of modified starch (95.5% dry mass residue). The components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.97 kg with 0.11 kg of polyoxyethylenesorbitan monooleate and with rosemary extract, oil of clo ves and oregano extract at weight ratio of 1 : 1 : 1 and total weight of 0.99g. Next, 2.07 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in cylindrical jet-stream mixer with propeller agitator and wheel. The pre-emulsion is obtained using nitrogen. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion, and then subjected to one-step homogenization in high pressure homogenizer at the pressure of 2kbar. Simultaneously, microbial bio mass of probiotic bacteria is obtained - from the pure cultures of Lactobacillus rhamnosus and Lactobacillus plantarum at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of mixture of Lactobacillus rhamnosus GG and Lactobacillus plantarum 299v are added to the emulsion at the amount of 2.31 x 10¹⁰CFU and 2.33 x 10^l CFU (Colony Forming Units), repectively, per millilitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 72°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG and Lactobacillus plantarum 299v - their total number in final product reaching 8.63 x 10 CFU per g of powder. The product is added to cottage cheese with onion and garlic at the amount of lg per lOOg of food product.

The parameters of obtained product are as follows: stabilizers concentration - 46.83 weight %, UFA concentration - 45.80 weight %, emulsifiers concentration - 2.58 weight %, antioxidants concentration - 0.02 weight %, emulsion weight - 22.07 kg. Example III

The following components are added into 15.98 kg of water: 0.67 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.17 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue and 3.19 kg of modified starch (95.5% dry mass residue). The components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short rmxing (10 min) of the source of n-3 fatty acids from cod liver oil at the amount of 1.89 kg with 140.4 g of sorbitan monooleate and 60.18 g of polyoxyethylenesorbitan monooleate and with 9.48 g of rosemary extract. Next, 2.08 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of centrifiiged bio mass of bacterial cells of Lactobacillus rhamnosus are added to the emulsion at the temperature of 27°C at the amount of 4.57 x 10¹² CFU (Colony Forming Units) per niiililitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG - their total number in final product reaching 4.88 x 10¹⁰ CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough. Example IV

The following components are added into 15.10 kg of water: 2.83 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.71 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 1.37 kg of modified starch (95.5%' dry mass residue). All afore mentioned components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 7.91 kg with 98.88 g of sorbitan monooleate and 42.38 g of polyoxyethylenesorbitan monooleate, and also with 9.48 g of rosemary extract. Next, 8.01 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.3. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus GG at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of centrifuged biomass of bacterial cells of Lactobacillus rhamnosus GG are added to the emulsion at the temperature of 27°C at the amount of 4.57 x 10¹² CPU (Colony Forming Units) per milliiitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG - their total number in final product reaching 4.88 x 10^ί0 CPU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example V

The following components are added into 16.05 kg of water: 2.22 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.63 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 1.10 kg of modified starch (95.5% dry mass residue). All afore mentioned components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 7.51 kg with 177.98 g of sorbitan monooleate and 76.28 g of polyoxyethylenesorbitan monooleate, and also with 37.76 g of rosemary extract and 395.49 g of nettle extract. Next, 8.4 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.3. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre- emulsion is obtained using nitrogen. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus GG at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of centrifuged bio mass of bacterial cells of Lactobacillus rhamnosus GG are added to the emulsion at the temperature of 27°C at the amount of 4.57 x 10 CFU (Colony Forming Units) per millilitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG - their total number in final product reaching 4.88 x 10^l0 CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example VI

The following components are added into 14.35 kg of water: 3.87 kg of maitodextrin with DE of 19.9 and 95.0% dry mass residue, 0.97 kg of maltodextrin with DE of 1 1.9 and 95.0% dry mass residue, and 0.80 kg of modified starch (95.5% dry mass residue). All afore mentioned components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.89 kg with 140.41 g of sorbitan monooleate and 60.18 g of polyoxyethylenesorbitan monooleate, and also with 9.48 g of rosemary extract. Next, 2.08 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1 . Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial biomass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus at late logarithmic phase of growth by centrifugation at 4000 rpm. Live probiotic bacteria in form of centrifuged biomass of bacterial cells of Lactobacillus rhamnosus are added to the emulsion at the temperature of 27°C at the amount of 4.57 x 10 ^" CPU (Colony Forming Units) per millilitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75 °C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus GG - their total number in final product reaching 4.88 x 10^{i 0} CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example VII

The following components are added into 15.55 kg of water: 2.88 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.81 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 0.81 kg of modified starch (95.5%' dry mass residue). All components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.53 kg with 234.02 g of sorbitan monooleate and 100.29 g of polyoxyethylenesorbitan monooleate, and also with 80.53 g of rosemary extract, 222.87 g of lecithin and 171.72 g of paprika extract. Next, 2.08 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre- emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial biomass of probiotic microorganisms is obtained - the mixture of probiotic bacteria Lactobacillus case ^' Streptococcus ihermophilus and Bifidobacterium bifidum. and probiotic yeasts Saccharomyces boulardii - from pure microbial cultures at late logarithmic phase of growth by centrifugation at 4000 rpm. The mixture of live probiotic microorganisms: Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium hifidum and Saccharomyces boulardii is introduced to the emulsion at the amount of, respectively, 4.33 x 10'°CFU (Colony Forming Units), 7.61 x 10⁹CFU, 4.54 x 10⁹CFU and 6.68 x 10⁹CFU per millilitre of the emulsion. The components are gently stirred obtaining homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 76°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms - the mixture of probiotic bacteria Lactobacillus casei, Streptococcus thermophilus and Bifidobacteriumbifidum, and probiotic yeasts Saccharomyces boulardii- their total number in final product is7.25 x 10^s CFU per g of powder. The product is added as a sprinkle to a salad of rugola, roasted sunflower seeds and feta cheese at the amount of Ig of powder per each lOOg of salad.

Example VIII

The following components are added into 16.02 kg of water: 0.15 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.04 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 3.79 kg of modified starch (95.5% dry mass residue). Ail components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.89 kg with 140.14 g of sorbitan monooleate and 100.29 g of poiyoxyethylenesorbitan monooleate, and also with 80.53 g of rosemary extract. Next, 2.07 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic microorganisms is obtained - the mixture of probiotic bacteria Enterococcus faeciurn and Lactococcuslactis - from mixed microbial culture at late logarithmic phase of growth by filtration through filter with mesh size of 0.22 micrometers. The mixture of live probiotic microorganisms: Enterococcus faecium and Lactococcuslactis is introduced to the emulsion at the total amount of 6.33 x 10^luCFU (Colony Forming Units)per millilitre of the emulsion. The components are gently stirred obtaining homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 80°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms - the mixture of probiotic bacteria Enterococcus faeciurn d Lactococcuslactis- their total number in final product being 1.33 x 10⁹ CFU per g of powder. The product is added as a sprinkle to a salad of rugula, roasted sunflower seeds and feta cheese at the amount of lg of powder per each lOOg of salad.

Example IX

The following components are added into 16.02 kg of water: 0.14 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.38 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 3.79 kg of modified starch (95.5%' dry mass residue). All components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 2.95 kg with 147.15 g of sorbitan monooleate and 63.07 g of polyoxyethylenesorbitan monooleate, and also with 1.47 g of rosemary extract. Next, 3.13 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.14. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic bacteria is obtained - from the pure culture of Lactobacillus rhamnosus at late logarithmic phase of growth by centrifugation at 5000 rpm. Thus obtained live probiotic bacteria Lactobacillus rhamnosus&re added to the emulsion at the temperature of 30°C at the amount of 4.25 x 10¹⁴ CFU (Colony Forming Units) per millilitre of the emulsion. The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 77°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus - their total number in final product being 1.63 x 10 ^~ CFU per g of powder. This product is added to cold- mixed chocolate- based product at the amount of 0.25kg per 25kg of weight.

Example X

The following components are added into 16.83 kg of water: 1.49 kg of maitodextrin with DE of 19.9 and 95.0% dry mass residue, 0.42 kg of maltodextrin with DE of 1 1.9 and 95.0% dry mass residue, and 1.26 kg of modified starch (95.5% dry mass residue). The components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 3.10 kg with 148.15 g of sorbitan monooleate and 63.49 g of polyoxyethylenesorbitan monooleate, and also with 168.51 g of rosemary extract. Next, 3.10 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.15. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial bio mass of probiotic microorganisms is obtained - the mixture of probiotic bacteria Lactobacillus acidophilus and Pediococcus acidilactici - from pure microbial cultures at late logarithmic phase of growth by centrifugation at 4000 rpm. The mixture of live probiotic microorganisms: Lactobacillus acidophilus and Pediococcus acidilactici is introduced to the emulsion at the temperature of 30°C in the amount of, respectively, 5.55 x 10¹⁰CFU (Colony Forming Units) and 4.28 x 10^¾0 CFU per millilitre of the emulsion. The components are gently stirred obtaining homogenous emulsion. Spray- drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 79°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms - the mixture of probiotic bacteria Lactobacillus acidophilus and Pediococcu sacidilactici - their total number in final product being 6.67 x 10 CFU per g of powder. This product is added to heated white sausage (Weisswurst) at the amount of 6g of powder per lOOg of meat. Example XI

The following components are added into 16.01 kg of water: 0.94 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.26 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 2.78 kg of modified starch (95.5%' dry mass residue). The components are turbulently mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.89 kg with 140.41 g of sorbitan monooleate and 60.18 g of polyoxyethylenesorbitan monooleate, and also with 77.59g of rosemary extract. Next, 2.14 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, to receive primary emulsion. Simultaneously, microbial biomass of probiotic microorganisms is obtained - the mixture of probiotic bacteria Lactobacillus acidophilus and Pediococcus acidilactici - from pure microbial cultures at late logarithmic phase of growth by centrifugation at 4000 rpm. The mixture of live probiotic microorganisms: Lactobacillus acidophilus and Pediococcus acidilactici is introduced to the emulsion at the temperature of 30°C in the amount of, respectively, 5.55 x 10^l0CFU (Colony Forming Units) and 4.28 x 10¹⁰ CFU per millilitre of the emulsion. The components are gently stirred obtaining homogenous emulsion. Spray- drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 79°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms - the mixture of probiotic bacteria Lactobacillus acidophilus and Pediococcusacidilactici - their total number in final product being 6.67 x 10^s CFU per g of powder. This product is added to heated white sausage (Weisswurst) at the amount of 6g of powder per lOOg of meat. Example XII

The following components are added into 15.99 kg of water: 1.57 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.44 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 2.00 kg of modified starch (95.5% dry mass residue). The components are turbulent ly mixed forming the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.89 kg with 140.41 g of sorbitan monooleate and 60.18 g of polyoxyethylenesorbitan monooleate, and also with 0.94 g of rosemary extract. Next, 2.07 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple high pressure homogenization at 2kbars, thus obtaining primary emulsion. Simultaneously, the biomass of probiotic yeasts is obtained from the pure culture of Saccharomyces boulardii at late logarithmic phase of growth, by centrifugation at 4500 rpm. Live probiotic yeast in form of centrifuged biomass of probiotic Saccharomyces boulardii are added to the emulsion at the temperature of 25°C in the amount of 8.87 x 10⁹ CFU (Colony Forming Units) per miililitre of the emulsion (emulsion weight 22.07 kg). The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray- drier with pressure/pneumatic nozzle, at drying air temperature of 180°C and outlet temperature of 50°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic yeast Saccharomyces boulardii - their total number in final product being 3.67 x 10^s CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example XIII

The following components are added into 16.01 kg of water: 0.94 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.26 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, 2.78 kg of modified starch (95.5% dry mass residue), and mixture of hydrophilic colour additives in form of carrot juice concentrate and ammonia caramel at total amount of 0.22 kg. The components are mixed intensively to form the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the source of n-3 fatty acids from cod liver oil at the amount of 1.98 kg with 78.01 g of sorbitan monooleate and 33.43 g of polyoxyethylenesorbitan monooleate, and also with 0.94 g of rosemary extract. Next, 2.07 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre-emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, thus receiving the emulsion which is then subjected to high pressure homogenization (2kbars) in order to obtain primary emulsion. Simultaneously, the bio mass of probiotic yeasts is obtained from the pure culture of Saccharomyces houlardn at late logarithmic phase of growth, by centritugation at 4500 rpm. Live probiotic yeast in form of centrifuged biomass of probiotic Saccharomyces houlardii are added to the emulsion at the temperature of 25 °C in the amount of 8.87 x 10⁹ CFU (Colony Forming Units) per millilitre of the emulsion (emulsion weight 22.07 kg). The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with pressure/pneumatic nozzle, at drying air temperature of 180°C and outlet temperature of 50°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic yeast Saccharomyces houlardii - their total number in final product being 3.67 x 10^' CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example XIV

The following components are added into 16.01 kg of water: 0.94 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 0.26 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, and 2.78 kg of modified starch (95.5% dry mass residue). The components are mixed intensively to form the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing of the oil from cod liver and evening primrose oil at the amount of 1 kg and 0.98 kg, respectively, with 78.01 g of sorbitan monooleate and 33.43 g of polyoxyethylenesorbitan monooleate. To this mixture the following antioxidants are also added: oil of oregano and rosemary extract at weight ratio of 0.3, at the amount of 4.59 g and 15.37 g, respectively. Next, 2.09 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen purge. Thus obtained pre- emulsion is subjected to triple mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, thus receiving the emulsion which is then subjected to high pressure homogenization (2kbars) in order to obtain primary emulsion. Simultaneously, the biomass of probiotic yeasts is obtained from the pure culture of Saccharomyces boulardii at late logarithmic phase of growth, by centrifugation at 4500 rpm. Live probiotic yeast in form of centrifuged biomass of probiotic Saccharomyces houiardii are added to the emulsion at the temperature of 25°C in the amount of 8.87 x 10⁹ CFU (Colony Forming Units) per miliilitre of the emulsion (emulsion weight 22.07 kg). The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with pressure/pneumatic nozzle, at drying air temperature of 180°C and outlet temperature of 50°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic yeast Saccharomyces boulardii - their total number in final produc being 3.67 x 10^s CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example XV

Emulsion is obtained as in example XIV, except that the mixture of oil of oregano and rosemary extract used is at weight ratio of 1.25, with the amount of each antioxidant being 11.18g and 8.78 g, respectively. Instead of oil mixture the oil from cod liver is used at the amount of 1.98 kg. Additionally, the mixture of probiotic bacteria Laciococcuslactis and probiotic yeast Saccharomyces boulardii are added to the emulsion at the temperature of 35°C, in the amount of 9.13 x 10⁹ CFU (Colony Forming Units) and 3.21 x 10⁶ CFU, respectively, per miliilitre of the emulsion. Spray- drying process is performed using spray-drier with pressure/pneumatic nozzle, at drying air temperature of 180°C and outlet temperature of 71°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms: the mixture of probiotic bacteria Laciococcuslactis and probiotic yeast Saccharomyces boulardii - their total number in final product being 9.67 x 10^J CFU per g of powder. This product is added to homogenized quark at the amount of 5g per lOOg of the product. Example XVI

Emulsion is obtained as in example XIV, except that the mixture of antioxidants is composed of: rosemary extract, oil of cloves and oil of oregano at weight ratio of 1/1/2, with the amount of each antioxidant being 4.99 g, 4.99 g and 9.98 g, respectively. Example XVII

Emulsion is obtained as in example XIV, except that instead of rosemary extract the mixture of the following components is used: rosemary extract, oil of cloves and oil of oregano at weight ratio of 1/1/1, with the amount of each antioxidant being 6.65 g, 6.65 g and 6.65 g, respectively. Additionally, the mixture of probiotic bacteria of the genus Bifidobacterium {Bifidobacterium infantis. Bifidobacterium bifiduni and Bifidobacteriutnlongum), together with probiotic bacteria Lactobacillus rhanmosus, are added to the emulsion at the temperature of 20°C, in the total amount of 2.33 x 10ⁱ CFU (Colony Forming Units) per millilitre of the emulsion. Spray-drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms: the mixture of probiotic bacteria of the genus Bifidobacteriumand probiotic bacteria Lactobacillus rha mosus- their total number in final product being 9.67 x 10¹¹ CFU per g of powder. This product is added to heated white sausage (Weisswurst) at the amount of 2g of powder per lOOg of meat. Example XVIII

Emulsion is obtained as in example XIV, except that instead of oil from cod liver - evening primrose oil is used. Additionally, the mixture of probiotic bacteria Lactobacillus plantarum 299v with probiotic bacteria Bacillus clausii are added to the emulsion at the temperature of 20°C in the amount of 1.34 x 10¹⁴ CFU and 1.13 x 10⁷ CFU per millilitre of the emulsion, respectively. Spray-drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 82°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms: the mixture of Lactobacillus plantarum 299v and Bacillus clausii - their total number in final product being 7.67 x 10¹² CFU and 2.43 x 10⁶ CFU per g of powder, respectively. Example XIX

Emulsion is obtained as in example XIV, except that instead of oil from cod liver - borage seed oil is used. Additionally, the mixture of probiotic bacteria Lactobacillus rhamnosus with probiotic bacteria Propionibacteriurti freudenreichii are added to the emulsion at the temperature of 20°C in the amount of 3.21 x 10 CFU and η

2.86 x 10 CFU per miUilitre of the emulsion, respectively. Spray-drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 82°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic microorganisms: the mixture of Lactobacillus rhamnosus and Propionibacteriumfreudenreichii- their total number in final product being 8.83 x 10¹² CFU and 1.21 x 10⁶ CFU per g of powder, respectively.

Example XX

Emulsion is obtained as in example XIV, except that instead of oil from cod liver - blackcurrant seed oil is used. Additionally, the probiotic bacteria Lactobacillus rhamnosus, obtained by filtration of the culture through the filter with pore size of 0.22 micrometers, are added to the emulsion at the temperature of 20°C in the amount of 7.26 x 10⁶CFU per miUilitre of the emulsion. Spray-drying process is performed using spray-drier with rotary atomizer, at drying air temperature of 180°C and outlet temperature of 75°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic bacteria Lactobacillus rhamnosus- their total number in final product being 9.83 x 10⁵ CFU per g of powder.

Example XXI

Emulsion is obtained as in example XIV, except that the mixture of oil from cod liver and evening primrose oil is used at weight ratio of 1: 1.

Example XXII

The following components are added into 15.51 kg of water: 0.36 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, 1.44 kg of maltodextrin with DE of 11.9 and 95.0% dry mass residue, 0.69 kg of glucose syrup (80.9%' dry mass residue), and 2.00 kg of modified starch (95.5% dry mass residue). The components are mixed intensively to form the continuous phase. Simultaneously the dispersed phase is formed by short (10 min) mixing 1.98 kg of oil from cod liver with 2.23 g of sorbitan monooleate and 11 1.44 g of soy lecithin. Also 9.92 g of rosemary extracts the antioxidants added to the mixture. Next, 2.08 kg of dispersed phase is added to continuous phase and mixed intensively, thus obtaining the pre-emulsion with volumetric ratio of dispersed phase of 0.1. Both continuous and dispersed phases are formed in mixer with turbomixer and compartments. The pre-emulsion is obtained using nitrogen. Thus obtained pre-emulsion is subjected to single mechanical homogenisation in 12 stage homogenizer, with shearing stress of 2kPa at the highest stage of homogenization, thus receiving the emulsion which is then subjected to high pressure homogenization (2kbars) in order to obtain primary emulsion. Simultaneously, the biomass of probiotic yeasts is obtained from the pure culture of Saccharomyces boulardii at late logarithmic phase of growth, by centrifugation at 4500 rpm. Live probiotic yeast in form of centrifuged biomass of probiotic Saccharomyces boulardii are added to the emulsion at the temperature of 25 °C in the amount of 8.87 x 10⁹ CPU (Colony Forming Units) per millilitre of the emulsion (emulsion weight 22.07 kg). The components are stirred gently to obtain homogenous emulsion. Next, the emulsion is spray-dried using spray-drier with pressure/pneumatic nozzle, at drying air temperature of 160°C and outlet temperature of 85°C, thus obtaining the powder in form of microcapsules containing immobilized probiotic yeast Saccharomyces boulardii - their total number in final product being 3.67 x 10 CFU per g of powder. The product is added to dumplings at the amount of 3.75g per lOOg of dumplings dough.

Example XXIII

Emulsion is obtained as in example XXII, with the exception that the following components are added into 15.51 kg of water: 0.81 kg of maltodextrin with DE of 19.9 and 95.0% dry mass residue, and 0.99 kg of maltodextrin with DE of 1 1.9 and 95.0% dry mass residue.

Claims

1. A method of producing pro-healthy food product in form of immobilisate based on the production of emulsion, its homogenization and then spray-drying, characterised in that the natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with different values of Dextrose Equivalents and/or glucose syrup are added into water at total amount of 10.6 - 30 weight %, forming continuous phase during turbulent mixing, to which dispersed phase is slowly added while mixed intensively, the latter being formed during short mixing of the source of essential unsaturated fatty acids (UFA/EFA) with an emuisifier with high HLB based on oxyethvnelated fatty acids and sorbitol esters and/or with an emuisifier with low HLB based on fatty acids and sorbitol esters, where the ratio of high HLB emuisifier is from 0 to 1 and total concentration of emulsifiers in dispersed phase is lower than 17.6 weight %, thus obtaining pre- emulsion with volumetric ratio of dispersed phase of 0.1 -0.3, then the pre-emulsion is subjected to homogenization, thus obtaining primary emulsion to which a biomass of live probiotic microorganisms is added and mixed gently to obtain emulsion, which is next subjected to spray-drying at air temperature of 140 - 180°C and outlet temperature 50 - 85°C thus obtaining the powder in form of microcapsules with immobilized unsaturated fatty acids (UFA/EFA) and probiotic microorganisms.

2. A method of production of pro-healthy food product according to claim 1, characterised in that while forming the continuous phase 14-95 weight % of polymer is used with relation to the weight of other components of continuous phase.

3. A method of production of pro-healthy food product according to claim 1, characterised in that modified starch is used as a natural polymer.

4. A method of production of pro-healthy food product according to claim 1, characterised in that the continuous phase and pre-emulsion are obtained in mixer with turbomixer and compartments or in mixer with propeller agitator.

5. A method of production of pro-healthy food product according to claim 1, characterised in that during the formation of continuous phase the first maltodextrin added has higher Dextrose Equivalent (DE) whereas maltodextrin with lower DE is added next. 2

6. A method of production of pro-healthy food product according to claim 1, characterised in that in mixture of maltidextrins a maltodextrin with higher DE is used in the amount of 20-80 weight %.

7. A method of production of pro-healthy food product according to claim 1, characterised in that up to 10.1 weight % of natural hydrophilic colour additives, anti-caking agents for use in food and/or water soluble vitamins are added to the emulsion.

8. A method of production of pro-healthy food product according to claim 1, characterised in that as a source of essential unsaturated fatty acids the following substances are used: oil from cod liver and/or evening primrose oil and/or borage seed oil and/or blackcurrant seed oil.

9. A method of production of pro-healthy food product according to claim 1, characterised in that during the formation of dispersed phase antioxidants are added, which total concentration in dispersed phase fall within the range of 0.05 - 5.15 weight %.

10. A method of production of pro-healthy food product according to claim 9, characterised in that the antioxidants used are: rosemary extract or oil of oregano with rosemary extract a weigh ratio of 0.3 - 1.25, or rosemary extrac with oil of cloves and oil of oregano at weight ratio from 1: 1: 1 to 1: 1:2.

11. A method of production of pro-healthy food product according to claim 1, characterised in that during the formation of dispersed phase rapeseed (canola) or soy lecithin is added in the amount of up to 1 weight % in the emulsion and/or hydrophobic natural colour additives are added in the amount of up to 10 weight % with respect to essential unsaturated fatty acids.

12. A method of production of pro-healthy food product according to claim 1, characterised in that the pre-emulsion is obtained using vacuum or inert gas.

13. A method of production of pro-healthy food product according to claim 1, characterised in that a multiple stage homogenization is performed.

14. A method of production of pro-healthy food product according to claim 1 or 13, characterised in that a mechanical homogenization is performed in a 12 stage homogenizer with shearing stress of 2kPa at the highest stage of homogenization. 3

15. A method of production of pro-healthy food product according to claim 1, characterised in that during the homogenization the pre-emulsion is cooled to the temperature below 45 °C.

16. A method of production of pro-healthy food product according to claim 1, characterised in that the probiotic microorganisms in form of a microbial biomass belong to the genera of probiotic bacteria Bacillus and/or Bifidobacterium and/or Enierococcus and/or Lactobacillus and/or Lactococcus and/or Leuconosioc and/or Pediococcus and/or Propionibacterium and/or Streptococcus and/or to probiotic yeast of the genus Saccharornyces.

17. A method of production of pro-healthy food product according to claim 1, characterised in that the biomass of probiotic microorganisms is obtained from the culture of microorganisms being at the phase of growth from late logarithmic to late stationary phase of growth.

18. A method of production of pro-healthy food product according to claim 1, characterised in that the biomass of probiotic microorganisms is added to the emulsion at the temperature not exceeding 45 °C in the amount of 10⁶ - 10^ live microbial cells in gram or milliliter of the emulsion, to obtain homogenous emulsion.

19. A method of production of pro-healthy food product according to claim 1, characterised in that the microbial biomass, prior to introduction into primary emulsion, is obtained by centrifugation or filtration or sedimentation.

20. A method of production of pro-healthy food product according to claim 1, characterised in that during the spray-drying the spraying process is done with a nozzle or rotary disc/atomizer.