Abstract
The paper presents the properties of nanostructured dry stevia extract and its application for the production of functional food for prophylactic purposes on the example of marmalade and ice cream. The size of the nanostructured dry stevia extract was determined by the NTA method. As it turned out, the average size of nanoparticles depends on the nature of the studied shells and is 48–63 nm, which allows this product to be used for its functional purpose.
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