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functional drinks with the stated additional health benefits, considered as innovative.
Analysis of the literature provides three lines of development of functional drinks:
- enrichment physiologically functional ingredients (vitamins, minerals, dietary
fiber, antioxidants);
- combination of liquid foundation to give new combinations;
- modification of the water-based physical or physical-chemical methods for
the purpose of directional changes in its composition and properties.
In practice, only one, two or all three of the reception may be applied in the
design of the beverage.
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