Annotation: The qualification work considers the use of innovative products in the form of emulsion bases for the development of additional ingredients for dishes, the manufacture of semi-finished products by adding dried raw materials. The use of this semi-finished product improves organoleptic properties, improves absorption by the body, enriches the product with nutrients like vitamins, ensures the stability of the emulsion and extends the shelf life. The resulting model system is a mixture of food emulsion and can expand the range of culinary products.