Аннотация
This article examines the issue of creating functional food products, in particular boiled sausages enriched with iodine, and increasing their nutritional value within the framework of the National Project for the Development of the Agro-industrial complex of the Republic of Kazakhstan for 2021-2025. During the research, the chemical, amino acid and energy composition of the products were analyzed, as well as their functional and technological properties were studied. The results of the experiment showed that the first version of the formulation surpasses the others in terms of protein, calcium and iodine content. In addition, the article discusses the technological foundations of the use of plant and animal raw materials for the production of functional biological products with a therapeutic and preventive focus. Functional food products are specially modified products that, unlike traditional products, have a positive effect on health. Their main difference lies in the presence of biologically active additives included in the formulation. Therapeutic and prophylactic products help to replenish the deficiency of biologically active substances in the body, support the immune system, help neutralize toxins and eliminate them from the body. The article suggests three main approaches to creating such products: adding special components to widespread products, adapting the formulation of standard products for functional purposes, and modeling completely new products. The results obtained during the study confirm the high nutritional and biological value of the developed sausage products. The study proves that functional foods can be effectively used to promote health, prevent diseases, and optimize the nutritional structure of the population.