Functional food technology. Status and development prospects for the production of functional products

MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

Federal State Autonomous Educational Institution

higher professional education

"Far Eastern Federal University"

SCHOOL OF BIOMEDICINE

Department of Biotechnology of Products from Animal Raw Materials and Functional Nutrition

Homeostasis and Nutrition

Abstract on the topic:

Functional food. Functional Ingredients and Food Products

Completed by: Shekhireva D.A.

Vladivostok 2013

Introduction

Functional nutrition

1 Requirements for functional products

2 Getting a functional product

3 Development and creation of functional products

Functional ingredients and their role in human nutrition

1 Vitamins

2 Minerals

3 Dietary fiber

4 Organic acids

5 Bioflavonoids

6 Tannins

7 Glycosides

functional products

1 Functional bakery products

1.2 Functional bakery products with increased protein value

1.3 Functional bakery products enriched with vitamins and minerals

1.4 Functional baked goods with sweeteners

2 Functional soft drinks

3 Functional dairy products

3.1 Probiotic dairy products

3.2 Prebiotic dairy products

4 Functional meat products

Conclusion

Introduction

Most of the population of the Russian Federation, as a result of technological processing, the use of food raw materials that are inferior in chemical composition, and the influence of other reasons, do not receive the required amount of essential food components, which leads to diseases, premature aging and shortening of life. The situation is aggravated by the low cultural level of the population in matters of rational nutrition and the lack of healthy lifestyle skills.

The scientific and technical policy of the state in the field of nutrition is aimed at strengthening the health of the people.

The main principles of the state policy in the field of healthy nutrition:

The most important priority of the state is human health.

Food products must not be harmful to human health.

The rational nutrition of children, as well as their state of health, should be the subject of special attention of the state.

In connection with the ongoing pollution of air, water bodies and soil, nutrition should help protect the human body from adverse environmental conditions.

Nutrition should not only satisfy the physiological needs of the human body for nutrients and energy, but also perform preventive and therapeutic tasks.

The main direction of the state policy in the field of healthy nutrition is the creation of technologies for the production of qualitatively new food products, including:

Mass consumption products for various age groups of the population, including children of various ages and the elderly, pregnant and lactating women, industrial workers of various professional groups;

Products for medical and preventive purposes; products for the prevention of various diseases and strengthening the protective functions of the body, helping to reduce the risk of exposure to harmful substances, including for the population of environmentally unfavorable zones for various types of pollution;

food products for military personnel and certain groups of the population in extreme conditions;

creation of domestic production of food and biologically active additives, vitamins, minerals in volumes sufficient to fully provide the population, in particular, by enriching them with mass consumption products;

development and implementation of comprehensive programs to ensure the elimination of the existing deficiency of vitamins, minerals and other nutrients;

the use of secondary raw materials of the food and processing industry for the production of high-grade foodstuffs;

organization of large-scale production of food protein and protein preparations intended for food enrichment;

expanding the production of biologically active food supplements;

providing young children with specialized products, and sick children with specialized medical nutrition products.

Also, among the main directions of state policy in the field of healthy nutrition is to increase the level of education of specialists in the field of nutrition science, the population in matters of healthy nutrition, training in various areas of nutrition science in educational institutions of medical and food profile.

One of the ways to eliminate deficiency states and increase the body's resistance to adverse environmental factors is the systematic use of food products enriched with a complex of biologically active additives with a wide range of therapeutic effects.

1. Functional food

In recent years, the so-called functional nutrition has been widely developed all over the world, which means the systematic use of food products that has a regulatory effect on the body as a whole or on its individual systems and organs.

All products can be divided into two large groups:

general purpose;

functional nutrition.

Functional food products include products with desired properties, depending on the purpose of their use. Functional foods are foods that are intended to be systematically consumed as part of diets by all groups of a healthy population, maintaining and improving health and reducing the risk of developing nutrition-related diseases, due to the presence in their composition of food functional ingredients that have the ability to have beneficial effects on one or more physiological functions and metabolic reactions of the human body.

The concept of positive (functional, healthy) nutrition first emerged in Japan in the 1980s. Japanese researchers have identified three main components of functional foods:

the nutritional value;

pleasant taste;

positive physiological impact.

A functional product, in addition to the influence of the traditional nutrients it contains, must:

have a beneficial effect on human health;

regulate certain processes in the body;

The ratio of a product to the category of functional foods is determined by the content in their composition of one or more components from 12 generally accepted classes:

alimentary fiber;

oligosaccharides;

amino acids, peptides and proteins;

glucosides;

isoprenes and vitamins;

lactic acid bacteria;

unsaturated fatty acids;

minerals;

others (for example, antioxidants).

1 Requirements for functional products

The main attention in the development and creation of functional food products is given to medical and biological requirements for the developed products and additives. Requirements for functional foods have their own specifics. So, for example, dietary foods and foods for children (general purpose) differ in the content of maximum allowable values for fat, protein, amino acid composition, vitamins, microorganisms, etc.

Taking into account that the functional orientation of the products is given mainly by the biologically active additives introduced into the formulations, the requirements for them are considered first of all.

The main biomedical requirements include:

harmlessness - the absence of direct harmful effects, adverse side effects (alimentary deficiency, changes in intestinal microflora), allergic action; potentiated action of components on each other; non-exceeding of permissible concentrations;

organoleptic (non-deterioration of the organoleptic properties of the product);

general hygienic (no negative impact on the nutritional value of the product);

technological (non-exceeding the requirements for technological conditions).

2 Getting a functional product

There are two main principles for making a food product functional:

enrichment of the product with nutrients during its production;

lifetime modification, i.e., obtaining raw materials with a given component composition, which will enhance its functional orientation.

The first principle is the most common, the methods of lifetime modification (for products of plant and animal origin) are more complex.

An illustration of the first principle is the enrichment of products with calcium. For this purpose, dairy products, mechanically deboned poultry meat, etc. can be used in the production of meat products. Calcium-enriched products are widely used in baby food and treatment and prophylaxis for osteoporosis.

At the same time, the enrichment of products with vitamins is a more complicated process, due to the fact that vitamins are not resistant to high cooking and sterilization temperatures, and vitamin C also decomposes in the presence of iron even at room temperature.

Methods for lifelong modification of meat are based on changing the animal's diet, which, for example, makes it possible to obtain meat with a given ratio of fatty acids and tocopherol.

3 Development and creation of functional products

The development of functional foods can be done in two ways:

the creation of functional food products based on already developed general-purpose products with the introduction of one or more components into their recipe that give direction to the product, or with the replacement of part of the product with other components;

development of new functional products without taking into account the basis of recipes and technologies of existing food products.

In the first case, a product produced in accordance with GOSTs (for example, boiled sausage) is taken as a basis (control). Then, the direction of the product being developed and the functional additives introduced, as well as their quantity, are determined. The compatibility of additives with the selected product is considered, and then part of the product base or its constituent components is replaced with functional additives. At the same time, substances that improve the structure, organoleptic characteristics, and appearance can be added to the product formulation. With this method of creating functional foods, the main task is to obtain a product of better quality compared to the selected control.

In the second case, the task is to obtain a product with specified functional properties and quality indicators, and modeling of its recipe is carried out.

The development and creation of a functional product includes the following steps:

Selection and justification of the focus of a functional product;

The study of medical and biological requirements for this type of functional products;

selection of the basis for a functional product (meat, vegetable, etc.);

selection and justification of the additives used;

study of direct, side, harmful effects and allergic effects of additives;

selection and justification of the dose of an additive or a group of additives used;

modeling of product technology with the development of technological parameters;

development of functional product technology;

study of qualitative and quantitative indicators of the product;

development of regulatory documentation for the product;

conducting clinical trials of the product (if necessary);

development of an experimental batch;

product certification.

One of the main areas of functional nutrition is therapeutic and preventive nutrition. Much experience has now been accumulated in the use of nutrition for therapeutic purposes, while dietary therapy is necessarily consistent with the overall treatment plan. Therapeutic nutrition should not only increase the body's defenses and reactivity, but also have a specific direction of action.

Therapeutic and preventive food products and diets contain components that compensate for the deficiency of biologically active substances; improve the functions of predominantly affected organs and systems; neutralize harmful substances; contribute to their rapid removal from the body.

The development of therapeutic and prophylactic products, as well as other functional products, is a complex and multi-stage process. The components of this process are:

determining the type of disease for which the product is being developed;

study of the characteristics of the disease;

selection of the basis for product development;

the degree of readiness of the product (raw, semi-finished or finished);

choice of product type by consistency (dry, liquid, etc.);

analysis of biologically active additives used in a certain type of disease;

study of medical and biological requirements for biologically active additives and the product being developed;

rationale for the use and selection of one or more biologically active additives in the development of the product;

rationale for the use and choice of dose of biologically active additives;

choice of method of introducing biologically active additives;

carrying out a compatibility analysis when using several biologically active additives;

analysis of the compatibility of dietary supplements and the selected product base;

assessment of the influence of biologically active additives on the quality indicators of the finished product;

substantiation of the mode, duration and method of administration, depending on the form of the product (independent dish, dietary product and in addition to the main food);

application of mathematical modeling and forecasting in the development of recipes and technologies;

development of technology for obtaining a therapeutic and prophylactic product;

study of the quality indicators of the finished product;

development of an experimental batch of the product;

development and approval of regulatory documentation and recommendations for the use of functional products;

label creation;

conducting clinical trials;

confirmation of compliance;

product realization.

2. Functional ingredients and their role in human nutrition

Physiologically functional food ingredients include biologically active and physiologically valuable nutrients that have beneficial properties for maintaining and improving health when consumed within scientifically based standards established on the basis of a study of their physicochemical characteristics. These food ingredients include:

vitamins;

minerals;

alimentary fiber;

polyunsaturated fatty acids;

probiotics;

prebiotics;

sinobiotics and other compounds.

1 Vitamins

Vitamins as functional ingredients play an important role in human nutrition. They are involved in metabolism, are part of enzymes, strengthen the body's immune system and, as a result, help prevent serious diseases associated with beriberi (scurvy, beriberi, etc.).

Vitamins are needed:

for the normal functioning of the digestive tract;

hematopoiesis;

functioning of organs;

protection from radiation, chemical, toxic effects on the body.

Insufficient intake of vitamins has an extremely negative effect on human health:

health worsens;

reduced physical and mental performance;

immunity decreases;

the negative impact on the body of harmful working conditions and the environment increases;

vitamins	daily requirement
Vitamin C (ascorbic acid)
Vitamin B 1 (thiamine)
Vitamin B 2 (riboflavin)
Vitamin PP (nicotinic acid)
Vitamin B 3 (pantothenic acid)
Vitamin B 6 (pyridoxine)
Vitamin B 9 (folic acid)
Vitamin B 12 (cobalamin)

Vitamin P (rutin)
Vitamin A (retinol equivalent)
Vitamin E (tocopherol equivalent)
Vitamin K 1 (phylloquinone)
Vitamin D (calciferols)

Vitamin C (ascorbic acid) is involved in redox processes, tissue respiration, the metabolism of amino acids, carbohydrates, fats and cholesterol; necessary for the formation of collagen protein that binds vascular cells, bone tissue, skin; for wound healing.

It stimulates growth; beneficial effect on the function of the central nervous system, the activity of the endocrine glands, especially the adrenal glands; improves liver function; promotes the absorption of iron and normal hematopoiesis; affects the metabolism of many vitamins; increases the body's resistance in the event of a negative impact (infection, intoxication with chemicals, overheating, cooling, oxygen starvation). Vitamin C neutralizes the effects of free radicals formed during the digestion of food; prevents the conversion of nitrates to nitrosamines, which are strong carcinogens.

Vitamin C deficiency increases the risk of frequent fatigue, nervous and physiological disorders (tooth loss, brittle bones) and diseases (scurvy, etc.).

Vitamin B 1 (thiamine) regulates carbohydrate metabolism in the body; affects the absorption of fats; participates in the metabolism of amino acids, in the transition of carbohydrates to fats. Necessary for the normal activity of the central and peripheral nervous, cardiovascular, gastrointestinal and endocrine systems; increases the body's resistance to infections and other adverse environmental factors. With its deficiency, products of incomplete metabolism of carbohydrates accumulate in the tissues, and the body's resistance to infections decreases.

Vitamin B1 is used to fortify flour, rice, baby food, pasta, milk and dairy products, beverages and their concentrates, breakfast cereals, sugary products, to imitate the flavor of meat products.

Vitamin B 2 (riboflavin) is involved in redox processes, in the synthesis of adenosine triphosphoric acid (ATP); protects the retina from excessive exposure to UV rays; together with vitamin A ensures normal vision; has a positive effect on the state of the nervous system, mucous membranes of the skin, on kidney function; stimulates blood formation; part of the respiratory enzymes.

Its deficiency causes a decrease in appetite, stunting, diseases of the eyes, mucous membranes, impaired hematopoiesis.

Riboflavin is used to fortify food products - cereals, flour, pasta, cereals, milk and dairy products, baby food and dietary products.

Vitamin B 5 (pantothenic acid) is involved in metabolism, the formation and breakdown of fats, amino acids, cholesterol, hormones of the adrenal cortex, a transmitter of nervous excitation - acetylcholine, as it is part of many enzymes. Vitamin B 3 affects the functions of the nervous system and intestinal motility.

Vitamin B 6 (pyridoxine) is involved in metabolism, especially in nitrogen metabolism, carrying out the transfer of amino groups; regulates cholesterol metabolism, hemoglobin formation and lipid metabolism. Its deficiency is accompanied by damage to the skin and mucous membranes, disorders of the central nervous system.

This vitamin is used to compensate for losses during processing for the fortification of flour, baked goods and cereals. It is also used in the production of dairy, dietary products, children's and preventive nutrition, nutrition for pregnant women, lactating women and athletes.

Vitamin B 9 (folic acid) is involved in the biosynthesis of nucleic acids, amino acid metabolism reactions. Necessary for cell division, growth and development of all organs and tissues, normal development of the embryo and fetus, as well as for the formation and optimal functioning of the nervous system and bone marrow.

Folic acid is added in the form of multicomponent mixtures to various food products, in particular, breakfast cereals, soft drinks, baby food, dietary and special products for pregnant women.

Vitamin B 12 (cobalamin) is essential for the formation of blood cells, nerve sheaths and various proteins. It is involved in the metabolism of fats and carbohydrates and is important for normal growth.

It is used to fortify cereal products, some drinks, confectionery, dairy, dietary and baby foods. The use of foods enriched with vitamin B 12 is especially recommended for strict vegetarians.

Vitamin PP (nicotinic acid or nicotinamide) is involved in reactions that release energy in tissues as a result of the biological transformation of carbohydrates, fats and proteins. It is important for the nervous, muscular system, the condition of the skin, the gastrointestinal tract, and the growth of the body. Participates in the synthesis of hormones.

This vitamin is used to fortify cereal products (corn and oatmeal), wheat and rye flour. Niacin is enriched with dietary and dry food products, canned meat and fish.

Vitamin P (rutin) helps strengthen capillary walls. Its deficiency leads to an increase in the permeability of the capillary walls and the appearance of petechial hemorrhages on the skin.

Biotin is part of the enzymes; participates in the biosynthesis of lipids, amino acids, carbohydrates, nucleic acids. The lack of biotin is accompanied by depigmentation and dermatitis of the skin, nervous disorders. This vitamin is added to baby food products (in milk formulas), to dietary products. The growth of baker's yeast depends on the presence of biotin.

Vitamin A (retinol) is necessary for the perception of light in the process of vision, maintenance and development in a healthy state of the mucous membranes of the respiratory system, gastrointestinal tract, excretory, reproductive and genital organs, as well as the immune system.

Vitamin A is added to vegetable oils, margarine, sandwich butter, yoghurts, milk and dairy products, dietary and children's foods.

Vitamin D (calciferol) regulates the exchange of calcium, phosphorus, promoting their absorption and deposition in the bones; necessary for normal bone formation; affects the permeability of membranes for calcium ions and other cations.

Vitamin E (tocopherol) is necessary for tissue respiration, metabolism of proteins, fats and carbohydrates, improves the absorption of fats, vitamins A and D. Tocopherol helps maintain the stability of cell membranes and subcellular structures. It is a powerful antioxidant, therefore it is necessary for the prevention of cancer, with radiation and chemical effects on the body. Stimulates muscle activity, contributing to the accumulation of glycogen in them; increases the resistance of erythrocytes; slows down aging.

Vitamin K (folloquinone) is involved in blood clotting processes. With its deficiency, subcutaneous and intramuscular hemorrhages occur.

2 Minerals

Minerals are the most important functional food ingredients that:

stabilize the osmotic pressure of the intercellular fluid;

promote muscular, nervous activity;

activate enzymes;

regulate the amount of hormones;

are detoxifiers;

reduce the risk of sclerosis;

carry oxygen, participate in hematopoiesis.

The most important trace elements are: potassium, sodium, calcium, magnesium, phosphorus, chlorine, sulfur.

Trace elements include: iron, copper, zinc, manganese, iodine, bromine, fluorine, cobalt, selenium, etc.

The daily requirement for some minerals is shown in Table 2.

table 2

The daily requirement of an adult for individual micro- and macroelements

Calcium is involved in the formation of bone tissue, tooth enamel, cellular and tissue components, in hematopoiesis. It has an anti-inflammatory effect, reduces the manifestation of allergies, increases the body's defenses; beneficial effect on the contractility of the heart muscle; prevents the accumulation of radioactive strontium-90 in the body.

Magnesium has a vasodilating effect, stimulates intestinal peristalsis and bile secretion, and participates in phosphorus metabolism. Excessive intake of magnesium increases the excretion of calcium from the body.

Potassium regulates the water-holding capacity of tissues. Its ions support the tone of the heart muscle, the function of the adrenal glands. Promotes the release of sodium, so potassium is a physiological sodium antagonist.

Sodium is involved in maintaining osmotic pressure in cells, water-salt metabolism, transmission of nerve impulses.

Phosphorus is involved in the construction of bone tissue, cell membranes; provides carbohydrate and energy metabolism.

Iron is involved in the construction of the most important proteins: hemoglobin, myoglobin, as well as more than 70 different enzymes.

Copper plays an important role in the processes of hematopoiesis, stimulates oxidative processes; activates B vitamins. Excess causes poisoning.

Iodine stimulates metabolic processes in the body, as it is contained in the thyroid gland.

Manganese is involved in the synthesis of polysaccharides, cholesterol, hemoglobin.

Zinc is essential for the normal function of pituitary, adrenal, and pancreatic hormones. It affects fat metabolism.

Selenium activates the immune system and is a detoxifier. Its physiological role is also due to participation in the activation of the enzyme tlutathione peroxidase, which is one of the components of the antioxidant system. Selenium deficiency exacerbates the manifestation of iodine deficiency and increases the risk of malignant neoplasms. With a lack of selenium, the cardiovascular system suffers, incurable cardiopathy develops.

Cobalt has a hypotensive and coronary dilating effect, promotes the absorption of iron, stimulates hematopoiesis and immunological activity, and prevents degenerative changes in the nervous system.

3 Dietary fiber

Dietary fibers have specific physiological properties. They are:

stimulate the work of the intestines;

adsorb toxins;

intensify lipid metabolism;

prevent the absorption of cholesterol into the blood;

normalize the composition of the intestinal microflora.

· cellulose;

· hemicellulose;

· pectin substances;

lignin.

Fiber actively affects the secretory activity of digestion and enhances the peristalsis of the small and large intestines. Excessive fiber intake can lead to incomplete digestion of food and impaired absorption of microelements and vitamins into the blood.

The most important property of pectin substances is their complexing ability. Pectin molecules interact with heavy metal ions and remove them from the body.

Lignin is a non-carbohydrate substance of the cell membrane, consisting of aromatic alcohols. Lignins bind bile acids and other organic substances, slow down the adsorption of dietary fiber in the intestine.

Polyunsaturated fatty acids are an essential component of cell membranes. They participate in cell renewal, the synthesis of vitamins, hormonal substances, and help to remove cholesterol from the blood.

Probiotics are live microorganisms or products fermented by them that have a positive effect on human health by normalizing the microecological status and stimulating the immune system. These include strains of acidophilus bacilli, bifidobacteria, thermophilic lactic streptococci, enzymes, vitamins and biologically active substances that play an important role in the formation and functioning of various organs and systems of the human body.

Prebiotics are substances that can have a beneficial effect on the human body through selective stimulation of the growth and activity of representatives of the beneficial intestinal microflora. Known prebiotics are: lactulose, xylitol, raffinose, pectins, inulin, amino acids, organic acids, unsaturated fatty acids and other substances.

Symbiotics are a rational combination of probiotics and prebiotics.

4 Organic acids

Together with dietary fiber, they inhibit the development of putrefactive, fermentative processes in the intestine. They have a stimulating effect on the digestive system, improve lymph circulation, stimulate blood circulation, and help remove harmful substances (heavy metals, radioactive elements).

Organic acids are involved in metabolism, improve intestinal motility.

Citric acid promotes better absorption of calcium by the body, has an activating effect on individual enzymes. Citric and malic acids counteract the accumulation of acidic metabolic products in the blood and tissue fluids, which are concentrated in the brain and its fatigue. Benzoic, salicylic and sorbic acids have an antiseptic effect. Succinic acid activates the process of cellular respiration, reduces the toxic effects of ethanol, and increases the absorption of ascorbic acid.

5 Bioflavonoids

Bioflavonoids (quercetin, rutin, pycnogenol, etc.) have antioxidant activity, which is due to the ability of phenols to bind heavy metal ions into stable complexes, depriving them of their catalytic effect. Bioflavonoids also exhibit antibacterial, antiviral, immunostimulating, vasodilating effects.

Flavonoid compounds with P-vitamin activity, especially catechins, strengthen the walls of blood vessels and prevent capillary fragility.

6 Tannins

Tannins bind proteins of tissue cells and have a local astringent effect, slow down the motor activity of the intestine and thereby increase the absorption of products, and have a local anti-inflammatory effect. Tannins also have a disinfectant and vasoconstrictor effect on the mucous membrane of the alimentary tract. Tannin absorbs and removes radioactive strontium-90 from the body, which prevents the development of radiation sickness. It also contributes to the removal of heavy metals from the body: cadmium, mercury, lead, zinc.

4.7 Glycosides

They have a positive effect on the cardiovascular system (cardiac glycosides), increase appetite and increase gastric peristalsis (bitter glycosides). Saponins have a choleretic, and some of them a diaphoretic effect, the ability to reduce pressure. Some glycosides have antioxidant properties.

3. Functional products

1 Functional bakery products

Bread is one of the most consumed food products by the population. The introduction of components that impart therapeutic and prophylactic properties into its formulation will effectively solve the problem of preventing and treating various diseases associated with a deficiency of certain substances.

1.1 Functional bakery products using grain processing products

A sharp decrease in the content of dietary fiber in the modern human diet has led to significant negative deviations and deterioration in the health of the general population of the developed countries of the world.

In the Russian Federation, most of the dietary fiber enters the human body with grain products.

As a result of the production of high-grade flour, when separating the endosperm of the shells, the aleurone layer of the grain germ, almost all vitamins, most of the protein, mineral and ballast substances are removed from the final product.

The most promising, affordable and cheap source of natural dietary fiber is wheat bran. The content of dietary fiber in bran is 3-5 times higher than in vegetables and fruits, and 10 times higher than in flour.

At present, many recipes for bakery products with bran for preventive and dietary purposes have been developed, such as grain bread, eight-grain bread, bran bread, etc.

Bioactivated grain is widely used in the baking industry. When grinding to remove the bran, for example, not only the most useful nutrients are lost, but also those potential hidden features of the grain that appear during germination. It is known that enzyme systems are sharply activated during grain germination. Germ enzymes decompose macromolecular compounds into simpler forms that become easily digested and absorbed in the human gastrointestinal tract.

The use of grain extruders. Extrudants are exploded grains as a result of special technological processing. They can be used as a complex source of dietary fiber, minerals and other useful components.

Currently, in relation to the technology of baking production, it is known to use extrusive flour of cereal crops (barley, buckwheat, wheat, rice, corn) in the preparation of bread from a mixture of rye and wheat flour.

1.2 Functional bakery products with increased protein value

To increase the amount of protein in bakery products, legumes, and especially soybeans, are used. Legumes contain 35-45% protein, 17-26% fat, 3-8% sugar, up to 10% starch and fiber, 2% vitamins (B vitamins, beta-carotene, PP, E, C), all essential amino acids in ratio close to the protein of animal meat and chicken eggs.

A small amount of carbohydrates in legume products makes them an indispensable product for people suffering from diabetes and obesity.

Soy products in bakery are used in the form of soy flour, milk, concentrates, isolates and as part of food additives.

The use of dairy products in baking is very high, as they contain high-grade proteins, vitamins, and minerals in an optimal ratio for humans.

With the use of whey, a wide range of bakery products has been developed: a bun with whey (30%), a Nemanskaya bun (10%), bread with whey (10%), a baby milk bun with condensed whey (3%), etc.

Along with plant components, meat and fish industry products are used as functional products in bakery. As you know, products of animal origin are more complete in their composition than products from cereals, therefore, for their enrichment, waste from the meat and fish industry is used.

The Institute of Nutrition of the Academy of Medical Sciences has developed a technology for obtaining a protein fortifier from slaughterhouse blood and skim milk, which has the following chemical composition (%): proteins - 63.3, lactose - 32.4, minerals - 0.95. It is recommended to add 5% of this enricher to the dough.

An important source of protein is the waste of the fishing industry, from which fishmeal is prepared. In our country, a technology has been developed for obtaining fishmeal from small fresh or frozen fish. It has the following chemical composition (in%): proteins - 78-88, fat - 0.5, also contains calcium - up to 4%, phosphorus - up to 2%. It is recommended to make 2-3% of this enricher.

1.3 Functional bakery products enriched with vitamins and minerals

To increase the content of individual nutrients in bakery products, vitamins and minerals are added to them in the form of chemicals. For example, high-quality wheat flour is currently enriched with vitamins B 1, B 2, PP, such flour is called fortified.

Another way to enrich bread with vitamins and minerals is to use premixes. The ratio of vitamins and minerals in premixes corresponds to human needs, taking into account the structure of the population's nutrition and the level of micronutrient availability. Vitamins in premixes are used in the form of water-soluble forms, the stability of which remains quite high as a result of heat treatment.

Make a premix immediately before kneading the dough at the rate of 500 g per 100 kg of flour.

1.4 Functional baked goods with sweeteners

In recent years, due to the spread of diseases associated with metabolism (obesity), hypertension, atherosclerosis, diabetes, much attention has been paid to the development of varieties of bakery products with a low carbohydrate content. To do this, use low-calorie sweeteners such as:

aspartame;

acesulfame K;

steviasil;

sucralose;

cyclamate;

neohesperides, etc.

Each sweetener has a maximum sweetness threshold, which does not change with a further increase in concentration, has its own taste characteristics.

3.2 Functional soft drinks

Soft drinks include drinks of different nature, composition, organoleptic properties, united by common functions - to quench thirst and have a refreshing effect.

The main groups of soft drinks are:

mineral water;

carbonated and non-carbonated drinks;

kvass and kvass drinks.

The functional properties of non-alcoholic beverages are given by raw materials rich in functional ingredients. As a raw material for the enrichment of drinks, the following are used: fruit and vegetable juices, plant medicines, whey, bee products, cereals, natural medicinal table mineral waters.

Table 3

Functional ingredients of soft drinks and raw materials containing them

Functional Ingredients
vitamins
Macro- and microelements	Juices, medicinal plants and cereals, bee products, whey, natural mineral and medicinal table waters
pectin substances	Juices, wild fruits and berries, cereals
Phenolic compounds	Juices, medicinal plants
Glycosides	medicinal plants
Amino acids	Milk whey, bee products
organic acids	Juices, medicinal plants and cereals, whey

Functional soft drinks are classified according to various criteria. The classification of functional drinks used in the Russian Federation is shown in fig. one

Figure 1. Classification of functional soft drinks

On fig. 2 shows the classification by purpose and composition.

Figure 2 Classification of functional soft drinks

3.3 Functional dairy products

Milk and dairy products are essential food products. They are products of dietary and medical nutrition and differ from other food products in that they contain all the substances necessary for the body in an optimally balanced state. Milk provides normal growth, development and vital activity of the body. The high nutritional, biological and medicinal properties of milk have long been appreciated; in ancient times, such names as “juice of life”, “white blood”, “source of health”, etc. were attributed to milk.

The digestibility of milk and dairy products in the human body is about 95-98%. The inclusion of dairy products in any diet increases its usefulness and quality indicators, promotes better absorption of other components.

The development of new types of functional dairy products is carried out in several directions. Probiotic, prebiotic and symbiotic dairy products, products enriched with biologically active substances, vegetable proteins, minerals, vitamins, dietary fibers, polyphenols, vegetable oils, etc. are being developed.

3.1 Probiotic dairy products

A probiotic food product is a functional food product containing, as a physiologically functional food ingredient, specially isolated strains of living microorganisms beneficial to humans, which have a beneficial effect on the human body through the normalization of the microflora of the digestive tract.

Some probiotic dairy products:

· "Bifilin-M" - is produced from natural cow's milk by fermenting it with strains of a pure culture of bifidobacteria Adolescentis MC-42, capable of suppressing opportunistic intestinal microflora.

· "Tonus" - is produced from natural cow's milk by fermentation with a symbiotic starter culture containing lactic streptococci, propionic acid and acetic acid bacteria. Consumption of "Tonus" improves blood composition, activates metabolic processes, increases the body's immune activity, and reduces the risk of vascular diseases.

· "Bifiton" - is produced from natural cow's milk by fermentation with a symbiotic starter containing propionic acid bacteria, as well as enrichment with bifidobacteria.

Phyto-sour milk drink - produced on the basis of skimmed milk, which is fermented with bacterial cultures of L. Acidophilius, B. Longum with the addition of a phytocomposition of rose hips, hawthorn and lemon balm leaves as a biocorrector.

3.2 Prebiotic dairy products

Whey is a protein-carbohydrate raw material obtained in the production of cottage cheese, cheese, casein. It even surpasses milk in its usefulness. Whey contains more than 200 vital nutrients and biologically active substances. Whey proteins are used by the body for structural metabolism, mainly the regeneration of liver proteins, the formation of hemoglobin and blood plasma.

Prebiotic dairy products include:

· "Albumin Biopasta" is a high-protein product enriched with pro- and prebiotics. The product has a beneficial effect on the composition and biological activity of the intestinal microflora.

· Drink "May" - consists of a mixture of skimmed milk and dry cheese whey.

· Drink "Stavropol" is obtained from albumin protein mass, curd whey, puree of fruit, fruit and berry juices and sugar.

4 Functional meat products

Proteins are the most valuable component of meat. The protein content in meat ranges from 11.4 to 20.8%. Meat proteins have a high biological value, as they have a well-balanced amino acid composition.

Dietary supplements can be introduced into meat products at different stages of technological processing. On fig. 3 shows a scheme for introducing dietary supplements into meat products.

Figure 3 Generalized scheme for the introduction of dietary supplements into meat products

Examples of functional meat products are:

· Canned food "Farming cheerfulness" - produced from raw meat with the addition of soy proteins, wheat flour, water-soluble beta-carotene, beet fibers, salt and pepper. They have antioxidant, immunomodulating, antidepressant properties.

· Canned food "Meat with mushrooms" - produced from beef with the addition of vegetable proteins, wheat flour, oyster mushrooms. Oyster mushrooms are a source of mannitol and chitin polysaccharides.

· Canned food "Piquant Mince" - produced according to three different recipes from meat raw materials with the addition of vegetable and milk proteins, egg products, pearl barley, onion and salt. The first formulation includes seaweed as a source of iodine as a dietary supplement, the second formulation includes the drug "Cigapan" (biologically active additive from reindeer antlers), the third one - the drug of essential phospholipids "Vitol", which has an enterosorption, lactobifidogenic effect , hypocholesterolemic effect.

Conclusion

Today, more than ever, the problem of creating products with a therapeutic and prophylactic effect is acute in the food industry and public catering. This problem can be solved by developing technologies for combined food products using functional ingredients.

The development of technologies for the production of functional food products, their introduction into production, as well as the training of specialists requires an immediate decision, which will contribute to the prevention of diseases and the promotion of health.

Bibliography

functional nutrition ingredient

1. Dotsenko V.A., Litvinova E.V., Zubtsov Yu.N. Diet food. Directory. St. Petersburg, Neva Publishing House; M., "Olma-Press", 2002.-352p.

Kochetkova A.A., Tuzhilkin V.I. Functional foods: some technological details in a general question. / Food industry. 2003. No. 5. - p. 8-10.

Functional nutrition and functional foods.

Functional food products are food, food (and not dietary supplements, powders, tablets) of natural or artificial origin, which have a pleasant taste and a pronounced healing effect for humans, are easy to use, intended for everyday systematic use and have passed long-term clinical trials that have verified medical documentation.

FP should contain at least 30% of the daily dose of biologically active substances, which include: lactic acid bacteria, vitamins, oligosaccharides, eicosapentanoic acid, dietary fiber, bioflavonoids, antioxidants, polyunsaturated fatty acids, minerals, essential amino acids, peptides, proteins, cholines, glycosides .

Types of FP: cereals, soups, bakery products, drinks and cocktails, sports nutrition.

Functional include products and raw materials of plant and animal origin, the systematic use of which regulates metabolism. Such products must contain a balanced amount of proteins, fats, carbohydrates, minerals, vitamins and other biologically active substances. Functional products are divided into natural and artificial. The former contain a significant amount of physiologically functional ingredients; the second - acquired such properties due to special technological processing.

The functional ones are: enriched foods to which vitamins, microelements, dietary fiber are added; products from which certain substances are withdrawn that are not recommended for medical reasons (trace elements, amino acids, lactose and others); as well as those in which the removed substances are replaced by other components.

The functional features of food products largely determine the biological and pharmacological properties of the ingredients that make up their composition. They should be ordinary food, not in the form of tablets, capsules, powders, not reduce the nutritional value of food, be safe from the point of view of a balanced diet and beneficial to health.

Functional products: general characteristics.

Modern man leads a sedentary lifestyle, and therefore he does not need as much energy as his ancestors. But smaller amounts of food contain fewer vitamins and other beneficial compounds. As a result, it turns out that we get energy, but we do not get proper and good nutrition. Modern portions are not able to replenish the reserves of all the substances necessary for the normal existence of the body, and with an increase in food volumes, various diseases arise, for example, obesity.

This is how the first functional products appeared.

Their differences from just healthy food or artificially fortified food are as follows:

FP (functional foods) are not drugs or dietary supplements. For this reason, their overdose is impossible.

For the production of EP, only environmentally friendly raw materials are used, without the content of genetically modified components.

The benefits of such products must be scientifically proven. If there is no evidence, then the product cannot be called functional.

Functional products contain in large quantities:

Lactic acid bacteria: pro- and prebiotics. Vitamins. Oligosaccharides. Eicosapentanoic acid. Fiber. Alimentary fiber. Bioflavonoids Antioxidants. Polyunsaturated fatty acids.

Essential amino acids: Proteins, Peptides, Glycosides, Cholines, Essential minerals.

All additives must be of natural, natural origin. So, yogurt with added calcium is not a functional food, but simply fortified. The calcium in it is synthetic. Yogurt with lacto- and bifidobacteria is a functional product, as well as carrot juice with cream, and bread with bran.

With functional nutrition, you can do the impossible. For example, to turn harmful into useful. So, it is possible that french fries and hamburgers will soon become a dietary dish - if they contain more fiber, vitamins and antioxidants. By the way, in Japan there is already chocolate for heart disease and beer for diabetes.

Functional products: composition.

The composition of functional foods should include biologically active substances that will improve the functioning of the body.

Such substances include: probiotics and lactic acid bacteria; vitamins; oligosaccharides; bioflavonoids; alimentary fiber; antioxidants; polyunsaturated fatty acids; minerals; essential amino acids; proteins; peptides; glycosides.

Features of functional food products.

Functional food products should have the following features:

High nutritional (energy) value;

Pleasant taste;

Positive impact on the body;

The ability to regulate the course of certain processes in the body;

Preventive effect on certain diseases;

Absolute harmlessness.

Functional products: requirements for FP.

Researchers have identified three main components of functional foods: nutritional (energy) value; pleasant taste; positive physiological impact.

Functional products must meet the following requirements:

Be natural;

Have the appearance of ordinary food, that is, not produced in dosage forms such as tablets, capsules, powders;

To be consumed orally, that is, as ordinary food;

Be beneficial for nutrition and health, while the beneficial qualities must be scientifically justified, and daily doses must be approved by experts;

Be safe in terms of a balanced diet;

Do not reduce the nutritional value of foods;

Have established values of physical and chemical parameters and accurate methods for their determination.

A functional product, in addition to the influence of the traditional nutrients it contains, must: have a beneficial effect on human health; regulate certain processes in the body; prevent the development of certain diseases.

The main biomedical requirements include:

Harmlessness - the absence of direct harmful effects, adverse side effects, allergic effects: potentiated action of the components on each other;

Do not exceed permissible concentrations;

Organoleptic;

general hygienic; technological.

In addition to medical and biological requirements for functional foods, a prerequisite for their creation is the development of recommendations for their use or clinical approbation. For example, dietary foods do not require clinical trials, while medicinal products require clinical trials. There are two main principles for making a food product functional: enrichment of the product with nutrients during its production; lifetime modification, i.e., obtaining raw materials with a given component composition, which will enhance its functional orientation.

Functional products: classification.

The classification of food products of the upper levels is carried out according to the most general features.

So, on the basis of origin, all food products are divided into four groups:

Vegetable products (cereals, vegetables, fruits, legumes, mushrooms, etc.);

Products of animal origin (meat, fish, seafood, etc.); mineral origin (table salt);

Biosynthetic origin (vinegar).

On the basis of the chemical composition, food products are divided into:

Protein;

carbohydrate;

fatty;

Mineral.

On the basis of the degree of processing, food products are:

Semi-finished products;

Ready.

Of course, this is not a complete classification of staple foods. Each group of food products hierarchically consists of smaller groups (species, varieties, varieties, etc.) depending on the raw materials, recipes, production technology and other unifying features.

According to the above classification, all food products are grouped into 9 groups based on common origin, chemical composition, production technology, purpose and storage features: grain and flour products; fruits and vegetables and mushrooms; sugar, honey, starch and confectionery; dietary fats; meat products; fish products; dairy products; eggs and egg products; flavor products.

Trade classification of food products into groups helps to rationally place goods on the shelves and organize their efficient storage.

According to this classification, the following groups of goods are distinguished:

Bakery products;

Fruits and vegetables;

Milk and butter products;

Confectionery;

Meat and sausage products;

Fish and fish products;

egg products;

Dietary fats;

Soft drinks;

Wine and vodka products;

Tobacco products.

The main advantages of functional products can be called their physiological effects, nutritional value, taste. Such foods should be healthy, especially not cause absolutely no harm to the human body. The consumption of these products is not curative, but it helps to prevent diseases and aging of a person in the difficult environmental situation of the 21st century.

At present, the lifestyle of a modern person has changed a lot; many factors influence the state of his health, effective working capacity and emotional state. These include, first of all, the diet, the level of physical and nervous stress, the state of the environment, etc.

To maintain the tone of the body and maintain activity for a long time, it is necessary to be more demanding about your own nutrition. This explains the growing popularity of functional foods, the composition of which is developed taking into account the norms of the diet.

The volume of consumption of functional foods in the world has reached a fairly high level today. More and more people follow the principle: a healthy diet is the basis of a long active life.

The rapid development of the functional food market is due to two interrelated reasons: the efforts of manufacturers trying to produce products with recommended virtues, and consumer demand for products that have undoubted benefits and health benefits.

Over the past 10-20 years in most countries of the world there has been a steady increase in the production and consumption of functional foods. An analysis of the market for the consumption of functional products shows an annual increase of 5-40% for certain types of their production. This trend is most pronounced in the USA, Canada, Western Europe, Japan, Australia and other countries.

To date, more than 100 thousand functional food products are known (in Japan it is almost 50%, in the USA, Europe and Australia - 20-30% of all manufactured food products). Researches of the market of functional products show that, on average, in the next 15-20 years, functional products will account for 30% of the entire food market.

The world consumer market of functional food products is formed by 50-65% due to dairy products, 9-10% - bakery products, 3-5% - functional drinks, 20-25% - other food products.

From 15 to 40% of the population in different countries use functional foods and dietary supplements instead of traditional medicines.

Currently, in commodity science there is an approximate classification of functional foods:

products presented as "The best choice for your health" - food products and biological supplements with an emphasis on the content of only natural ingredients, without preservatives and with a reduced content of sugar, salt, cholesterol;
products that provide an opportunity to obtain an external cosmetic effect, i.e. products that can smooth out the signs of aging;
products presented as nutrition for improving the general condition of the body (healthy heart, improving brain activity, strengthening immunity, controlling body weight, etc.);
products intended for children and adolescents - functional food products that allow developing the child's potential and raising a healthy generation;
products with packaging that meets the requirements of the consumer.

The rapidly growing market for functional foods is innovative in nature, so this market is seeing a constant increase in interest in new ingredients.

Polyunsaturated fatty acids, specific carotenoids and flavonoids, biologically active compounds of various physiological orientations are becoming more and more popular components of recipes.

The observed growth of the segment of active products is not just a tribute to fashion - numerous studies conducted in the world in recent years confirm that nutritional components such as vitamins, minerals, fats and dietary fiber directly affect human health.

Most scientists agree that a properly balanced diet can not only protect mankind from some of the most common "diseases of civilization" today, including cardiovascular disease, cataracts, macular degeneration, arthritis, osteoporosis, some forms of cancer, but also slow down the aging of the body.

All this has led to the fact that the production of functional food in the advanced countries of the world is widespread and growing rapidly.

In advanced economies (eg EU countries), up to 25% of individual commercially produced foods are functional foods. The volume of consumption of these products has reached a very impressive level (Fig. 1.1).

Rice. 1.1.

As extensive world and domestic experience shows, the most effective and economically affordable way to improve the provision of the population with missing nutrients on a nationwide scale is the additional enrichment of food products with them.

A study of the dynamics of sales of functional foods in Russia shows that interest in such products is also constantly growing (Fig. 1.2).

The priority for the production of functional food should be the products of the food industry with the largest share of consumption: these are the products of the baking and flour milling, as well as the dairy and non-alcoholic industries (Fig. 1.3).

The production of functional food products in our country is gradually increasing. More and more products are being produced, enriched with vitamins, microelements and other substances necessary for human health. These are dairy products, confectionery, bakery, meat products, etc. The fact that the domestic industry began to produce not just food, but food that has a beneficial effect on human health is a very important step that unites the positions of manufacturers and physicians.

Rice. 1.2.

Rice. 1.3.

Over the past decades, there has been a significant change in the structure and quality of nutrition. A manifestation of this was a significant decrease in food vitamins, mineral elements, ballast and other substances needed by the body.

This change occurs against the background of a decrease in a person's motor activity, combined with the consumption of an excess amount of refined food containing various additives. Scientific studies have revealed that, consuming a normal diet for a modern person, the body receives less than 40-60% of the required amount of vitamins and biologically significant macro- and microelements.

The distribution of functional foods also has an environmental aspect. The health of the population of unfavorable regions can be improved by introducing into their diet products containing substances that enhance the adaptive and protective properties of the body (antioxidants, vitamins, etc.).

A person, regardless of age and at any time of the year, is deficient in many nutrients. The lack of certain microelements in foodstuffs is caused in many Russian regions by the poverty of soils. They contain an insufficient amount of selenium, fluorine, iodine, iron, zinc, etc. The inclusion of enriched foods in the diet will help maintain the health of a modern person, whose life goes on under stress and the impact of negative anthropogenic factors.

The idea of improving the health of the population by creating conditions for rational nutrition has now received official recognition in the Russian Federation. The production of domestic food products enriched with functional ingredients has begun.

Dairy and sour-milk products containing functional ingredients and cereals are in the greatest demand among consumers (Fig. 1.4).

Rice. 1.4.

Rice. 1.5.

Rice. 1.6.

The development of the production of functional food products currently needs to be accelerated regardless of social and market conditions and is determined primarily by the unfavorable environmental situation. The relevance of creating new products with a wide range of protective functions for the purpose of mass recovery of people and familiarization with these products to the consumer through various types of advertising will remain acute until the health of society undergoes qualitative changes.

Advertising of these products plays a significant role in expanding the production of functional foods. And in this aspect, a very important factor is the information on the package, as well as the reasons for the interest in this information (Fig. 1.5 and 1.6).

When creating a market for functional food products in the Russian Federation, the main direction is to eliminate the shortage of protein, vitamins, macro- and microelements, as well as dietary fiber.

For the introduction of food functional ingredients, certain technological methods are used (Fig. 1.7)

Rice. 1.7.

Thus, depending on the food functional ingredients, the choice of technologies is carried out, which in each individual case may have its own characteristics.

At the stage of a natural transition from research in the field of healthy nutrition to the industrial production of functional food products, the key points are the need to create the theoretical foundations for their production and the competent use of functional ingredients in technological processes.

Control questions and tasks

1. What are the factors that determine the classification of functional foods?
2. Describe the distribution of functional foods around the world.
3. Describe the development of functional food production in Russia.
4. What are the technologies for introducing food functional ingredients?

Literature

1. Ambrozevich, E. G. Peculiarities of European and Eastern Approaches to Healthy Food Ingredients / E. G. Ambrozevich // Food Ingredients, Raw Materials and Additives. - 2005. - No. 1. - S. 31-35.
2. Arutyunova, G. Yu. Pectin substances of stone fruits: monograph / G. Yu. Arutyunova, I. V. Sobol, L. Ya. Rodionova. - Maykop: Stella, 2006.
3. Vitashevskaya, V. Yu. Brief review of the Russian market of functional (fortified) products / V. Yu. Vitashevskaya // RUSSIAN FOODS&DRINKS MARKET MAGAZIN. - 2014. - No. 2. - S. 61-65.
4. Hygienic requirements for the safety and nutritional value of food products. Sanitary and epidemiological rules and regulations. SanPiN 2.3.2.1078-01. - M. : FGGUP "InterSEN", 2002.
5. Mayurnikova, L. A. Analysis of innovative development of the food industry / L. A. Mayurnikova // Food industry. - 2013. - No. 5. - S. 16-18.
6. Fundamentals of the state policy in the field of healthy nutrition of the population of the Russian Federation for the period up to 2020: Decree of the Government of the Russian Federation No. 1873-r of October 25, 2010
7. Radionova, A. V. Analysis of the state and development prospects of the Russian market of functional drinks / A. V. Radionova // Scientific journal NRU ITMO. - 2014. - No. 1.
8. Rozhina, N. V. Development of the production of functional food products / NV Rozhina. URL: http://www.milkbrunch.ru/publ/view/270.htrnl.
9. Shenderov, B. A. Status and prospects for the development of functional nutrition in Russia / B. A. Shenderov // Gastroportal today. - 2013. - No. 9. - S. 24-28.

The course of lectures deals with issues related to the current state and prospects for the development of the domestic dairy industry, in the field of healthy nutrition of the population of the Russian Federation, the principles of production of functional products are considered in detail. The range and nutritional value of functional products and their classification are shown. In accordance with the regulatory and technical documentation, the characteristics, organoleptic and physicochemical properties of functional products of the whole-milk industry, formulations and technology for their production are outlined.

Functional foods, their purpose, classification. Probiotics, prebiotics, synbiotics.
Today, a new direction in the production of food products has been formed in the world - functional foods. In our country, 65% of the total volume of functional products falls on dairy products. If we consider the structure of milk-based FPP, then 80% of them are products with probiotics and prebiotics. 12% - dietary supplements and 8% - other functional products (dairy and milk-containing products with a balanced composition of the main nutrients, children's, gerodnetic, therapeutic, therapeutic nutrition).

To FPP with probiotics and prebiotics, we can include the following types of products:
traditional dairy products:
fermented milk, enriched with probiotic cultures;
dairy with prebiotics;
dairy with synbiotics.

Content
Topic 1. The role and importance of functional fermented milk products in human nutrition, the classification of the CMP according to the intended functional purpose. Definition of the essence of the concepts of probiotics, prebiotics, synbiotics
Topic 2. Technology of fermented milk bioproducts - kefir, fermented baked milk, curdled milk
Topic 3. Technology of fermented milk drinks "Bifidok", "Bifilin", "Bifiton", "Bifilyuks"
Topic 4. Technology of cottage cheese enriched with bifidobacteria and biologically active additives (direction of synbiotics)
Topic 5. Technology of biosour cream with the addition of dietary supplements
Topic 6. Technology of fermented drinks from whey with bifidobacteria
Topic 7. Technology of fermented milk drinks from skimmed milk for therapeutic and prophylactic purposes
Topic 8. Technology of fermented milk drinks from buttermilk enriched with bifidobacteria and lactobacilli
Topic 9. Technology of fermented milk drinks for baby food for medical and preventive purposes
Topic 10. Lactulose, its role and purpose as a food additive in dairy products
BIBLIOGRAPHY.

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1.3 Development and creation of functional products

The development of functional foods can be done in two ways:

Creation of functional food products on the basis of already developed general-purpose products with the introduction of one or more components into their recipe that give direction to the product, or with the replacement of part of the product with other components;

Development of new functional products without taking into account the basis of recipes and technologies of existing food products.

In the second case, the task is to obtain a product with specified functional properties and quality indicators, and modeling of its recipe is carried out.

The development and creation of a functional product includes the following steps:

Selection and justification of the focus of a functional product;

The study of medical and biological requirements for this type of functional products;

Selection of the basis for a functional product (meat, vegetable, etc.);

Selection and justification of the additives used;

Study of direct, side, harmful effects and allergic effects of additives;

Selection and justification of the dose of an additive or a group of additives used;

Modeling of product technology with the development of technological parameters;

Development of functional product technology;

Study of qualitative and quantitative indicators of the product;

Development of regulatory documentation for the product;

Conducting clinical trials of the product (if necessary);

Development of an experimental batch;

Product certification.

The development of therapeutic and prophylactic products, as well as other functional products, is a complex and multi-stage process. The components of this process are:

Determination of the type of disease for which the product is being developed;

The study of the characteristics of the disease;

Selection of the basis for product development;

The degree of readiness of the product (raw, semi-finished or finished);

The choice of the type of product by consistency (dry, liquid, etc.);

Analysis of biologically active additives used in a certain type of disease;

Study of medical and biological requirements for biologically active additives and the product being developed;

Justification of the use and selection of one or more biologically active additives in the development of the product;

Rationale for the use and choice of dose of biologically active additives;

The choice of the method of introducing biologically active additives;

Carrying out a compatibility analysis when using several dietary supplements;

Compatibility analysis of dietary supplements and the selected product base;

Evaluation of the influence of biologically active additives on the quality indicators of the finished product;

Justification of the regimen, duration and method of administration, depending on the form of the product (independent dish, dietary product and in addition to the main food);

Application of mathematical modeling and forecasting in the development of recipes and technologies;

Product formulation development;

Development of technology for obtaining a therapeutic and prophylactic product;

Study of the quality indicators of the finished product;

Development of an experimental batch of the product;

Development and approval of regulatory documentation and recommendations for the use of functional products;

Creating a label;

Conducting clinical trials;

Confirmation of compliance;

Product implementation.

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