Abstract
The paper presents the properties of nanostructured vitamin E (self-organization) and its use in functional foods, as well as determines the size of nanocapsules using the NTA method. The article also presents the basic requirements for confectionery glaze, shows consumer preferences when choosing glazed confectionery products, and explores the possibility of using melanin as an alternative to cocoa powder, including for replacing alkalized cocoa powder in confectionery glaze recipes.
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