Prospects for the use of iodine-containing polysaccharides in the technology of energy gels

The article discusses the use of iodine-containing polysaccharides - alginates obtained from Fucus brown algae in the production technology of energy gels. A modified technology for the isolation of polysaccharide alginates from brown algae, consisting of two stages, is described. The first stage is acid-base extraction, the second is diffusion balancing of the polysaccharide food system. A chromatographic study of the extracts was carried out, which showed that at a temperature of 60-80 ° C, alginate degradation practically does not occur. It has been shown that an increase in the strength of the alginate - sugar - citric acid food system is achieved by adding potassium citrate in an amount of 0.5%, which reduces the depolymerizing effect of the acid. The possibility of regulating the structure of alginate hydrogel by introducing potassium salts has been established. When developing the technology for producing hydrogel for athletes, the task of creating a product with a stable structure was solved. The effect of the concentration of cranberry and lingonberry juices on the rheological properties and durability of food emulsions has been studied. It was found that the introduction of juices in the amount of 15% into the system makes it possible to obtain a stable hydrogel. The conducted research made it possible to develop a formulation of a functional hydrogel for sports men based on brown Fucus algae with the addition of cranberry and lingonberry juices.