Functional food products, are designed for systematic use in the food rations of all age groups of a healthy population, reducing the risk of development of diseases associated with food, preserve and improve the health of the people, due to the presence in their structure of physiologically functional food ingredients [1]. Many countries of the world (the usa, japan, russia, finland, spain, etc.) In recent years, more and more intensively mastering the market of such a functional product as food eggs with the set therapeutic properties. The production of such eggs subject to additional costs, which increases their value. Prices functional eggs in 1,5-3,5 more expensive than the usual eggs [2]. It is a representative of the extended family of microscopic aquatic plants from green algae. It can be attributed to the cultural plants, which quickly adapted to the conditions of aquaculture.