Abstract
The organization of artificial feeding of children includes the use of specialized baby food products. The main principles of creating adapted infant formula are to approach the composition and properties of human milk and to match the characteristics of the child's digestion and metabolism. An important point in this case is the adaptation of the carbohydrate component. In modern formulas of children's adapted mixtures, part of the lactose is replaced with maltodextrin. The purpose of these studies was to study the nutritional value, safety indicators of the domestic carbohydrate ingredient-maltodextrin and the possibility of its use in specialized food products for baby food. The results of studies of the organoleptic, physico-chemical and microbiological parameters of the maltodextrin prototype confirmed compliance with the requirements for carbohydrate ingredients for the production of baby food. When studying the possibility of using domestic maltodextrin in the production of adapted baby products, its expediency for optimizing the carbohydrate composition of the finished product was confirmed.

Abstract
A promising area of development of food products, including products for baby food, is the use of natural ingredients of plant origin in their composition. A critical approach to the selection of such ingredients allows to increase the value of the food product, on the one hand, due to the use of biologically active substances in their natural form, on the other, due to a significant improvement in the organoleptic conditions of the product. Studies of the chemical composition of feijoa fruits have shown the attractiveness of their use as an ingredient of plant origin, which can be positioned as a "source of organic iodine" belonging to deficient micronutrients. Stages and parameters of technological process of obtaining component of plant origin - dry extract of feijoa fruits are determined. Regulatory and technical documentation for feijoa fruit dry extract has been developed. The preparations of products with components of vegetable origin were investigated. Stages and parameters of technological process of production of products with components of plant origin are defined. A draft technological regulation for the production of products with plant components has been developed. The product being developed is positioned as a source of natural iodine. According to the process scheme of the product production, losses of biologically active substances are most likely at the pasteurization stage, in connection with which studies of losses of biologically active substances in the composition of feijoa extracts during heat treatment were carried out.

Abstract
Among the factors of children's health that determine the child's performance and active development, an important role belongs to the full and regular supply of the child's body with the necessary vitamins, macro-and microelements, dietary fiber and other essential nutrients that are not synthesized by the child's body and can only come from food. The article presents data on the nutritional value of vegetable powders of pumpkin, beetroot and carrot. The technology of production of fermented milk drinks based on a combination of different types of milk (cow, goat and mare) and vegetable powders is described, the amount of their application is selected. 9 samples of the product with three combinations of milk with different mass content of vegetable powders were developed. The organoleptic evaluation of the developed samples is presented, four formulations of fermented milk drink are selected. For further studies, the compositions of cow and goat milk were selected, with the addition of 3% pumpkin powder, cow and goat milk with the addition of 2 % beet powder, cow and mare milk with the addition of 3 % pumpkin powder and cow and mare milk with the addition of 2 % beet powder. Recipes of four fermented milk products with vegetable powders of pumpkin and beet have been developed. Experimental workings were carried out and the physico-chemical and microbiological parameters of the developed samples were studied. According to the results of the research, the satisfaction of the daily need for energy and nutrients with the use of 150 g of the studied fermented milk product for children of preschool and primary school age is calculated. The results of the conducted research have shown that the development of fermented milk products with the addition of vegetable powders is an actual and promising direction and requires further study.

Abstract
Children and adolescents with obesity today make up a significant part of the total child population. As a rule, obesity is the result of a violation of the energy balance and develops with an increase in food consumption and a decrease in energy consumption. To increase the effectiveness of obesity prevention in children, a decrease in energy consumption should be combined with an increase in physical activity. Currently, among the main reasons are considered poor nutrition and poor lifestyle. Modern methods of treating obesity do not have sufficient effectiveness. Therefore, the study of metabolically active nutrients, one of which is considered L-arginine, is of great interest. The results of medical studies prove that the introduction of L-arginine into the diet in obese patients' leads to a significant reduction in body weight. The purpose of the research was to establish the possibility of using L-arginine in products for the nutrition of adolescents, to develop recipes and technologies for specialized food products. Studies on the creation of beverage recipes for the nutrition of obese children were aimed at achieving optimal organoleptic parameters of the product at the possible maximum dose of L-arginine. The formulations include: rosehip extract, fructose, citric acid, lactulose, L-arginine. In the conditions of experimental production, experimental batches of samples of the drink were developed. The organoleptic, physico-chemical and microbiological parameters of the developed samples were studied. To assess the physiological effect of this drink, it is planned to conduct clinical trials, which is the purpose of further research.

Abstract
The article is devoted to the preparation of a fermented milk product for the nutrition of children with lactase deficiency. One of the most common methods of obtaining low-lactose products is the use of lactose hydrolysis using enzyme preparations. The aim of the work was to study the process of fermentation of low-lactose dairy product. Given that when using the methods of lactose fermentation, the product acquires a pronounced sweet taste due to the presence of glucose, it was necessary to set a given amount of lactose when achieving optimal organoleptic parameters. The results of the studies indicate a change in the organoleptic and physico-chemical parameters of the samples as a result of lactose hydrolysis. The taste manifestations of sweetness in the product appear at the degree of lactose hydrolysis of 50 % and increase with further hydrolysis. The following types of starter cultures were used for the fermentation process: Lactobacillus acidophilus; Treptococcus thermophilus, Lactobacillus bulgaricus; Streptococcus thermophiles; Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris. The fermentation process in all samples of low-lactose milk has its own characteristics characteristic of the starter culture used. It should be noted that starter cultures, including Acidophilus bacillus, intensify the process of fermentation of the studied samples. The lactose content after the end of the fermentation process in the studied samples was 1.35; 1.4 %, which corresponds to the requirements of TR CU 027/2012 "On the safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition".

Abstract
The article discusses the creation of specialized nutrition in the Republic of Belarus, trends in its development and specialized products as a special group of products for patients with protein metabolism disorders - phenylketonuria, celiac disease and renal failure, as well as neurological diseases, in the treatment of which they are used drugs that exclude the simultaneous use of food containing protein. Specialists of RUE "Scientific and Practical Center of the National Academy of Sciences of Belarus for Food" have developed an assortment of low-protein food products with a reduced content of phenylalanine, which is represented by eleven names: pasta; dry mixes for making mashed potatoes and dumplings; dry mixes for baking cookies and muffins; dry granulated products: "Buckwheat groats" "Corn groats" and dry mixtures based on them for the preparation of cereals. To investigate the effectiveness of the developed low-protein products for specialized purposes, a number of clinical studies were conducted with the participation of volunteers. One of the studies was aimed at carrying out a comparative assessment of the effectiveness of products and products of foreign production developed by the RUE "Scientific Research Center of the National Academy of Sciences of Belarus for Food". The obtained research results indicate that the developed products are not inferior in quality to foreign analogues and can be used for feeding children with phenylketonuria.

Abstract
In conditions of progressive dynamics of diseases associated with violation of the nutritional structure of children, to a greater extent of senior school age, the production of semi-finished products for flour confectionery products or new products of a colloidal degree of dispersion of reduced sugar capacity with maximum preservation of physiologically important components is relevant. A promising technological method of affecting plant fruit and vegetable raw materials is collapse acoustic cavitation. However, in order to evaluate the applicability of this treatment method, it is necessary to evaluate its effect on the safety of products obtained during the collapse cavitation treatment process. The main possible negative effects of this treatment are erosion processes of the waveguide material and the working chamber and the potential for the formation of free radicals. As a result of the analytical study, possible solutions to the tasks were obtained. The solution to inhibit the oxidative processes of physiologically important components of plant raw materials in the process of collapse cavitation treatment can be the introduction of redox-labile non-basic nutrients and more affinity for free radicals. To solve minimizing or completely eliminating erosion processes accompanying cavitation processing, two conditions are required at the same time: the design of the geometry of the working surface of the waveguide, which ensures the removal of the focus of ultrasonic radiation and the creation of new materials for the production of the working surface of the waveguide and the working chamber, which have increased resistance to secondary phenomena occurring when subjected to collapse ultrasonic cavitation. Despite the fact that the issue of creating a wear-resistant material remains open at the moment, developments in this direction are known in world practice, which opens up wide prospects for the use of cavitation processing in the technology of preparing food for baby food.

Abstract
One of the ways for improving organization and increasing effectiveness of nutrition of students in general education schools is its transition to the industrial methods for food production and centralized supply of school canteens with different types of semi-finished products, culinary products and products of high degree of readiness intended for child nutrition. The paper shows regional examples of school nutrition organization using specialized products for child nutrition. When applying the model of nutrition organization of the distribution type realized in the city of Naberezhnye Chelny (Tatarstan), all operations on thermal culinary processing of raw materials have been transferred to a food preparation facility. A food preparation facility prepares specialized dishes for child nutrition in the multiple package using the Cook&Chill system. The catering units of educational institutions perform only operations on regeneration (heating) of cooked and chilled dishes, as well as their distribution and serving. Another model is used in Ulyanovsk Oblast - organization of school nutrition using secondary food processing (preparation of dishes from semi-prepared products, and organization of consumption at the place of preparation). In this model, ration formulation is based on the maximum use of specialized raw materials and food products for children including products enriched with essential macro- and micronutrients, produced according to the state standards by enterprises of the food and processing industry. The use of specialized meat products in food rations for children in the organized groups will facilitate significant optimization of rations, their correction by the macro- and micronutrient composition. Successful regional practices based on the use of specialized products and ready dishes produced on the basis of large food preparation facilities for school nutrition and industrial enterprises can be an example of the improvement of the organized nutrition system for other regions.

Abstract
Research in the field of dietetics has shown that the development of functional foods requires the creation of multicomponent compositions which include macro- and micronutrients. To create such compositions, peptides were obtained from the hydrolyzate of milk whey proteins with molecular weights of 150-6000 Da (FP-GBS). To reduce their bitter taste, they were incorporated into beta-CD using the co-precipitation method. In the resulting complex FP-GBS:beta-CD, the bitter taste of the peptides decreased to moderately bitter. The inclusion complexes of liposoluble vitamins D3:beta-CD and A:beta-CD made it possible to transform them from a liquid state into a powder form, in which they have increased thermal stability and solubility in water. On their basis, a multicomponent composite was developed, 100 g of which contained 30 g of FP-GBS, 1.06 mg of vitamin D3 (42,500 IU), 86.0 mg of vitamin A (250,000 IU) and 4 g of olive oil. The structural and functional properties of the obtained samples of inclusion complexes were studied. It was shown that the antioxidant activity of the obtained samples of inclusion complexes decreases in the series: multicomponent composite

Abstract
The paper presents the results of researches of Slowest Heating Zone (SHZ) migration in packaging during thermal sterilization of fine heterophasic food system for feeding young children. Localization of SHZ is the main parameter on the basis of which the development of thermal sterilization modes for food systems with convective heat exchange is made. As the object of the study, we used apple juice with pulp for baby food of domestic production, which is a heterophase system with a liquid dispersion medium and a highly dispersed phase uniformly distributed in it in the form of pulp particles with a density close to the density of the liquid medium. The product was packaged in glass jars III-52-190. Warming up was carried out in a thermostat at temperatures of the heating medium of 75, 80, 85, 90, and 95 °C, which were maintained and recorded automatically, which ensured the uniformity of the temperature field of water in the thermostat. The heating curves were recorded using a thermocouple, the working junction of which was located along the can axis at heights of 6, 12, 18, 24, 30, 36, 40, 42, and 48 mm from the bottom. As a result of experimental studies of the sterilization process, it was found that in such a food system, the localization of SHZ and the kinetics of its migration are similar to these parameters in homophase food systems, but differ in important features caused by both the presence of a dispersed phase and differences in the thermophysical parameters of products. The effect of homogenization of juice with pulp, obligatory for feeding young children, on the viscosity of the product due to the regularity of the orientation of pulp particles, which causes migration of SHZ when the temperature of the juice changes during heating and cooling, has been noted.

Abstract
The article presents the results of research aimed at correcting the organoleptic characteristics of milk with dry beef protein hydrolysate in the development of a product for herodietic nutrition. Approaches aimed at achieving this goal are described. The optimal amount of beef protein hydrolysate is selected and a comparative graph of the amino acid pressure of milk and a mixture of milk with a protein ingredient is shown, indicating the feasibility of its use. The list of technological operations used in the development of product prototypes is given. The results of the selection of corrective components and the parameters of technological operations used for the development of prototypes are presented. The data of the organoleptic evaluation of the experimental samples are presented and the conclusion is made about the most acceptable corrective components in relation to the combination of milk and beef protein hydrolysate.

Abstract
The process of developing a food product is a process of forming a texture of a food object endowed with food value while ensuring compliance with food safety requirements. In some cases, the product being developed is focused on the requirement to provide pronounced physiological functionality. Food safety indicators and main identification indicators of food food value are regulated by technical regulations TR TS 021/2011, TR TS 033/2013, TR TS 023/2011, TR TS 034/2013, TR TS 027/2012, TR TS (for oil and fat products). The physiological functionality of the product is associated with the use of functional ingredients in its formulation, ensuring the presence of certain biologically active substances in the product composition. Brought to a level that meets the criteria for food products - a source of a food substance or other distinguishing features, and the maximum level of food and (or) biologically active substances in such products should not exceed the upper safe level of consumption of such substances when received from all possible sources (if such levels are present). At the same time, when developing a product, it is unacceptable that little attention is paid to the formation of its consumer value, while it is the value of the product for the consumer that determines not only its promotion in the market, but, more importantly, is the carrier of the concepts of utility embedded in the product when developing it. In other words, the actualization of the usefulness of a product is possible provided that the product is perceived by the consumer as a valuable product for it. The purpose of this publication is to present a technique for evaluating organoleptic perception as a continuously varying value.

Abstract
The physical and economical accessibility of high-quality food products, in volumes not less than the rational consumption rates, required for an active and healthy lifestyle, refers to the main terms of realisation the human rights to the worthy life. The special humanitarian value and promising resource of the country's economy and security is children's health. The article presents an analysis of the regulatory and methodological framework of specialized food products for children in the Russian Federation. The current problems of production, sale and consumption were considered. It was established that the plurality and fragmentation of legal norms are an important drawback of the legal mechanism for regulating the production and circulation of food products for children. The lack of common approaches and tools of regulation were revealed. This makes it difficult to produce high nutritional quality foods for the physiological needs of children. Directions requiring development were defined expansion of the regulatory framework governing terms and definitions for certain categories of specialized food products; actualization of the existing legal and regulatory framework of the physiological needs of the population in nutrients and energy; use of food ingredients with functional properties; control over marketing.

Abstract
Currently, there are various recommendations for the amount of liquid consumption (total water) by a person. This amount should correspond to the level of total water loss by the body, which, according to the totality of the literature data, is estimated at approximately 2.5 liters for men and 2.0 liters for women with moderate physical activity and normal ambient temperature. However, there are no generally accepted recommendations or guidelines on the structure of water consumption from various food sources, in particular on the share of drinking water in the structure of consumption as an independent food product. As a possible solution to this issue, the concept of a "healthy daily consumption guideline" (DSP) of drinking water is proposed - the amount of comfortably consumed drinking water, provided that the recommendations on healthy nutrition regarding the structure of beverage consumption are implemented. The drinkable water CAP is estimated as the limit to which the proportion of the recommended daily intake of total water in the beverage consumption structure of bottled water in developed countries with the maximum life expectancy tends, with the addition of the proportion of beverages recommended for reduction. According to the authors, this value can range from 25 % for children to 50 % for adults.

Abstract
Identifying the preferences of potential consumers (preschool children) is a necessary condition for the development of food products with high (adequate) consumer value. The purpose of this publication is to analyze the food preferences of preschool children in terms of taste perception of products. The analysis is based on information material obtained from a survey of a contingent of preschool educational institutions in twenty subjects of seven Federal districts of the Russian Federation. The results of the survey, presented in the percentage of positive responses to the question about the "most delicious" associated with a particular food product; give an overall picture of the preferences of preschool children in relation to food in terms of their taste perception. The analysis of preferences allows us to obtain practically significant information for the development of relevant directions of product development for preschool children, in particular: an unconditional positive attitude to fruits (berries) can serve as a basis for the widespread use of fruit (berry) food objects in food recipes when adapting the forms of objects to the concept of the product being developed; the relatively low popularity of dairy, meat products and vegetables is the basis for increasing the consumer value of these types of products, primarily by improving their organoleptic conditions; a stable positive attitude of preschool children to confectionery products requires an acceptable solution to the problem associated with their development, given the negative attitude of nutritionists and nutritionists to these products.

Abstract
The article is devoted to the developments of the Institute related to the protection of research in the field of children's and herodietic nutrition. The results subject to patenting are related to the main types of scientific activity: the creation of adapted products for the nutrition of children of the first year of life; the creation of products for the nutrition of preschool and school-age children; products for the nutrition of pregnant and lactating women; developments in the field of herodietic nutrition products and dietary supplements. Over the past 10 years, the Research Institute has patented new technologies in the field of baby food, nutrition of pregnant and lactating women, and nutrition of pregnant and lactating women, and has provided a brief description of them. Patent research shows the level of technical development of the team and the organization as a whole, the possibilities of ensuring scientific success in a competitive environment. With the expansion of the use of new information technologies, the level of patent research increases and has an increasing impact on the final results of scientific activity in each specific field.

Abstract
The main types of packaging and capping agents for baby food products are considered in this article. The classification of packaging is presented depending on the type, the material used and the direction of use. Packaging and capping agents for baby food products are made of white tinplate, glass, polymer and combined materials. To give the metal packaging the required chemical resistance, protective coatings made of paint and varnish materials are used. The most common paint materials are epoxy-phenolic lacquers and enamels, due to the good adhesion of the coating to the steel base and a sufficiently high chemical resistance to food. The most common polymer materials are polypropylene and polyethylene terephthalate, because they have steam and water resistance, resistance to fats and organic acids. They are used for the manufacture of films, bags, rigid packaging and capping agents. For the packaging of products that are sensitive to oxidation, light- and gas-tight multilayer combined materials based on foil or metallized films are used. The packaging materials used must meet the safety requirements for sanitary and chemical indicators. The migration of substances with hazard class 1 and 2 is not allowed from the packaging used for packaging baby food.