Scientists at the North Caucasus Federal University have developed a technology for the production of boiled sausage using products of deep processing of whey – dry milk molasses with lactulose "LactuVet-1" and a microparticulate of whey proteins with encapsulated dihydroquercetin (a plant compound with pronounced antioxidant properties). The new technology opens up opportunities to expand the range of healthy food products with prebiotic effects and a wide range of biological activity.

In accordance with Decree of the President of the Russian Federation No. 529 dated June 18, 2024, technologies of personalized, therapeutic and functional nutrition to ensure the health of the population are among the most important for the scientific and technological development of the country. The creation of innovative technological solutions capable of providing not only high consumer properties of food products, but also their functional orientation, opens up new opportunities for the formation of a market for healthy and safe food products. The technology is designed for those who are starting adulthood: for students and young professionals living independently. New sausage products are the perfect balance for an active person: they save time and budget, while remaining a full–fledged snack. Due to the unique formulation with the addition of processed whey, the nutritional value of the product is significantly increased, enriching the diet of young people with useful elements.

– One of the key steps towards achieving the national goal of preserving and strengthening the health of Russian citizens is to take care of the health of young people. The use of functional ingredients based on deep processing of whey, the technology of encapsulating biologically active substances are becoming one of the promising solutions for expanding the range of meat products in the segment of healthy nutrition. It is important that the new technology was developed on the basis of an industrial partner in Stavropol, which means that it is focused on its practical implementation," commented Acting Rector of NCFU Professor Tatiana Shebzukhova.

Ekaterina Greseva, the author of the development of recipes and technologies for the production of sausage products using dry milk molasses with lactulose and whey protein microparticulate with encapsulated dihydroquercetin, an assistant at the Department of Food Technology and Engineering at the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov, spoke about the uniqueness of the project.

– During the research led by Professor Alexander Alekseevich Borisenko, it was proved that the introduction of dry milk molasses with lactulose "LactuVet-1" and a microparticulate of whey proteins with encapsulated dihydroquercetin into the formulation of boiled sausages makes it possible to achieve a more delicate consistency, as well as enrich the finished product with biologically active substances that help improve digestion, strengthen immunity and positively they affect the metabolism. Kelp powder (seaweed) was also included in the recipe of boiled sausage as a source of organic iodine, Ekaterina Greseva noted.

According to the scientist, the use of products of deep processing of whey makes it possible to reduce the mass fraction of fat in sausages by 4.5% and enrich the product with lactulose in the amount of 23% of the minimum recommended daily intake.

As part of the work, formulations of liver pates with the addition of lactulose and microparticulate of whey proteins with encapsulated dihydroquercetin were also developed. Such products are characterized by a more balanced taste, high juiciness, attractive color and improved elastic properties.

The developed boiled sausages contain vitamins B1, B2, B3, B5, B6, B12, potassium, magnesium, phosphorus, iron and zinc, as well as have a high content of iodine and are a source of vitamins A and selenium. Liver pates are rich in vitamins B1, B6, C and D, have a high content of vitamins A, B2 and B12 and are a source of iron, phosphorus, vitamins E, B3 and B5.

Scientists from the NCFU Faculty of Food Engineering and Biotechnology continue to develop meat products with various functional properties. The research is carried out within the framework of the strategic project of the Priority 2030 program.