Optimization of Vitamin C Losses in Frozen Gero-Dietetic Dessert Production

The social and economic status of senior people as well as demographic situation caused by global and progressive ageing of the population in the world and, particularly, in Ukraine makes advances in gero dietetic product technology urgent. The UN forecast about world demographic process tendeencies (UN Report, 2002) witnesses that the population growth in this group will reach 690 million before 2020, and 2 billion before 2050 alongside with sharp decline in birth rate and quantity of younger age groups. In the UN Programmebased ageing project "Research programs o n the problems of ageing in 21 century", the concept of healthy agening is given a priority. Development of preventive means for premature ageing is the key to the realisation of these programs. At the same time, the published information about such resources is fragmentary, discrepant, and sometimes questionable from the point of view of adequacy of carrying out the research to contemporary demands as well as their interpretation. Ukrainian gerontologists assert that today, when human ageing is mainly of patological, premature (accelerated) type, peculiarities of food for senior age group should be taken into account when designing gerodietetic food products.