Specialized Food Product with Directed Systemic Action: Innovative Technological Solutions, Performance Evaluation
Andrey A. Vekovtsev, Tokhiriyon Boisjoni, Badarch Bayambaa, Victor G. Shelepov
The authors developed composition and innovative technology of a new specialized product in the form of a biologically active additive to normalize metabolic processes in the case of the musculoskeletal system damage. They obtained specialized product through innovative tableting technology providing high consumer properties, components preservation and its active principles. The technological solutions innovativeness enables to separate composition ingredients considering its chemical and pharmacological incompatibility, and to deliver it sequentially to various sections of the gastrointestinal tract at a given speed. Glucosamine sulfate as a part of the vitamin and mineral complex combining with minerals (micro- and macro-nutrients) – manganese sulfate, calcium hydroxyapatate, cholecoleceferol, zinc and magnesium oxides – have unidirectional functional properties related to the metabolism correction in case of the musculoskeletal system damage. Clinical investigations confirmed the vitamin and mineral complex effectiveness. The diet for children 8- 14 years old has included one capsule of the specialized product additionally three times a day. Children (3-7 years old) with the long tubular bones fracture have received one capsule twice a day. Authors tested the recipe and technological production parameters at the enterprises of the company “Artlife” under the conditions of international and domestic standards including GMP and guaranteeing the quality indicators and competitiveness stability.
specialized product; composition; innovative technology; production; nutritional value; effectiveness; functional orientation
For citation: Andrey A. Vekovtsev, Tokhiriyon Boisjoni, Badarch Bayambaa, Victor G. Shelepov. Specialized Food Product with Directed Systemic Action: Innovative Technological Solutions, Performance Evaluation. Индустрия питания|Food Industry. 2020. Vol. 5, No. 1. Pp. 58–64. DOI: 10.29141/2500-1922-2020-5-1-7