DEVELOPMENT OF FORMULATION AND PRODUCTION TECHNOLOGY FOR POLYFUNCTIONAL FOOD INGREDIENT WITH ADAPTOGENIC PROPERTIES
To ensure proper nutrition, prevent diseases, increase the duration and improve the quality of life of the population, serial and mass production of food products for healthy nutrition is necessary. These products include functional and specialized products that contain a multifunctional ingredient with physiological properties that can have a beneficial effect on certain systems of the human body. The project «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030 sets» the fundamental tasks of reviving the production of food ingredients and promoting the principles of healthy nutrition, as well as developing modern technologies for the production of food products using non-traditional plant raw materials based on biotechnology [1]. In another decree of the Government of the Russian Federation of December 31, 2020 Nо 3684-p the task is to develop innovative technologies for the production of food ingredients: food organic acids, food enzymes, biologically active substances, etc. [2]. Among the various factors that affect human health, a significant role is played by the presence of its own protective properties that regulate the activity of the immune system, which is responsible for the individual's adaptation to external factors caused by natural and climatic conditions, the presence of stress, the quality and usefulness of diets. Based on the conducted scientific and information search, it was established that the development of formulations and manufacturing technologies for multifunctional ingredients with adaptogenic properties is an urgent task. The paper presents calculations for finding the optimal mass of the combined polyfunctional ingredient, which was 12.5±0.5 g. Physicochemical and microbiological studies proving the safety of a functional ingredient for compliance with the requirements of TR CU 021/2011 "On the safety of food products", as well as the SanPiN are presented 2.3/2.4.3590-20.