METHOD OF PRODUCING IODINATED FOOD PRODUCT

• Main Authors: ANDREJCHUK V.P, TIGRANJAN R.A, ANDREJCHUK D.V, PEREDRIJ V.V, ANDREJCHUK E.V
• Format: Patent
• Language: English; Russian
• Published: 20.08.1999
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

FIELD: food industry, particularly, removal of iodine insufficiency with food products. SUBSTANCE: method involves preparation of iodinated elements by fermentative or chemical reactions and their introduction in food product. Iodinated elements exist in free state in food product. Used as iodinated elements are animal and/or vegetable proteins, and/or proteins of microbiological origin, or amino acids prepared from them. EFFECT: increased quality and reduced cost price for removal of iodine insufficiency in organism due to using of organic natural components. 18 cl, 1 dwg