THE USE OF VITAMIN AND MINERAL PREMIXES FOR THE CORRECTION OF VITAMIN DEFICIENCY OF CULINARY PRODUCTS
The article discusses the properties of vitamin and mineral premixes, their chemical composition and impact on the human body, the advantages and contraindications of their use in food. The influence of the introduction of biologically active additives, in particular, the vitamin-mineral complex for people experiencing heavy physical exertion, on the characteristics of culinary products is analyzed. The functional properties of the fortified products have been determined.