1. A method for improving the palatability of consumable composition comprising combining an edible composition a palatability enhancing amount of one or more fatty acid alkanolamides to produce edible compositions having enhanced palatability privlekatelnostyu.2. A method according to claim 1, wherein the fatty acid alkanolamides is kisloty.3 fatty ethanolamide. A method according to claim 1, wherein the fatty acid alkanolamides ethanolamide is N-acyl-fatty kisloty.4. A method according to claim 1, wherein the fatty acid alkanolamides is hydrolysis-resistant analogue of a fatty alkanolamide kisloty.5. A method according to claim 1, wherein the fatty acid ethanolamide is N-oleoyl-etanolamid.6. A method according to claim 1, wherein the fatty acid alkanolamides is (Z) - (R) -9-oktadetsenamid, N- (2-hydroxyethyl, 1-methyl) .7. A method according to claim 1, wherein the edible composition and fatty acid alkanolamides are combined by topically applying fatty acid alkanolamides to an edible kompozitsiyu.8. A method according to claim 1, wherein the edible composition and fatty acid alkanolamides are combined by a homogeneous distribution of alkanolamides of fatty acids in the edible kompozitsii.9. A method according to claim 1, wherein the edible composition and fatty acid alkanolamides are combined by an inhomogeneous distribution of alkanolamides of fatty acids in the edible kompozitsii.10. A method according to claim 1, wherein the fatty acid alkanolamides comprise from about 0.0001 to about 20% of an edible composition having enhanced palatability privlekatelnostyu.11. A method according to claim 1, wherein the fatty acid alkanolamides comprise from about 0.001 to 20% of an edible composition having enhanced palatability pref1. Способ повышения вкусовой привлекательности съедобной композиции, включающий объединение съедобной композиции с усиливающим вкусовую привлекательность количеством одного или нескольких алканоламидов жирных кислот для получения съедобной композ
