Nanostructured magnesium salts: properties and applications in functional foods

Abstract

The paper presents the properties of nanostructured magnesium salts and its application for the production of functional food for preventive purposes using the example of marmalade, yogurt, kefir and bakery products. The sizes of nanostructured folic acid were determined by the NTA method. As it turned out, the size of nanoparticles does not significantly depend on the nature of the shell and ranges from 188 to 303 nm, which makes it possible to use this product for its functional purpose.