| 摘要 |
FIELD: food-processing industry, in particular, production of capsulated fish fats with additives of biologically active substances. SUBSTANCE: jelly base comprises edible gelatin, glycerin, antiseptic, edible sodium alginate and distilled water. Addition of said component into jelly base composition allows ready product yield to be increased by 14.2% and capsule enclosure tensile strength to be increased by 1.2 times. EFFECT: provision for keeping quality of capsulated product. |
