1. A method of obtaining a functional food product, comprising: melting a lipid solvent in the presence of a lipophilic biologically active agent； heating the molten lipid solvent and biologically active agent to a temperature of at least 65 ° C； adding a food carrier base to said molten lipid solvent and biologically active the agent emulsification of the specified molten lipid solvent, the specified biologically active agent and the specified food base ator to form an emulsion, wherein said emulsion comprises a lipid particles containing said biologically active agent.2. The method according to claim 1, characterized in that said step of heating the molten lipid solvent and biologically active agent to a temperature of at least 65 ° C includes the step of heating the molten lipid solvent and biologically active agent to a temperature of from 70 ° C to 90 ° C. . The method according to claim 1, characterized in that said emulsification step is at least partially carried out simultaneously with the cooling step. The method according to claim 3, characterized in that said cooling step further comprises a cooling step to about 45 ° C. The method according to claim 3, characterized in that said cooling step further comprises the step of cooling to a temperature of at least 20 ° C below the emulsification temperature. The method according to claim 1, further comprising heating the emulsifier to a temperature of at least 90 ° C in the presence of said biologically active agent before said step of melting said lipid solvent1. Способ получения функционального пищевого продукта, включающий:расплавление липидного растворителя в присутствии липофильного биологически активного агента；нагревание расплавленного липидного растворителя и биологически активного агента до температуры по меньшей мере 65°C；добавление пищевой основы-носителя к указанным расплавленному липидному растворителю и биологически активному агенту иэмульгирование указанного расплавленного липидного растворителя
