METODO DE FABRICACION DE UN CONDIMENTO CULINARIO CON DUNALIELLA SALINA Y SAL MARINA

• Main Authors: SUAREZ VEGA, Antonio, DE LA JARA VALIDO, Adelina, PORTILLO HAHNAFELD, Eduardo, RODRIGUEZ ESTUPINAN, David, MENDOZA GUZMAN, Héctor, FREIJANES PRESMANES, Karen, JANEIRO ASSUNSAO, Patricia Alexandra Clemente
• Format: Patent
• Language: Spanish
• Published: 27.12.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Method for producing a culinary condiment with Dunaliella salina and sea salt is provided by: incorporating Dunaliella salina in live state in the evaporation of sea salt, and carrying out joint crystallization of both components by a continuous dripping system which allows this microalgae to be encapsulated in the salt, a condiment being obtained with a high content of β-carotene, a culinary condiment based on Dunaliella salina and sea salt, and use of the present condiment in the food and restaurant industry.