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46results about "Food fractionation" patented technology
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Processes for making novel inulin products
InactiveUS6569488B2Improve propertiesImprove solubilityMilk preparationSugar food ingredientsInulinWater soluble
The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.
Owner:SILVER BARNARD STEWART
Processes for making novel inulin fractions
InactiveUS20020098272A1Improve propertiesImprove solubilitySugar food ingredientsSugar productsInulinWater soluble
The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.
Owner:SILVER BARNARD STEWART
Fatty acid fractionation process, fatty acid products and use thereof
InactiveUS20110033595A1Easy to implementGood curative effectFatty oils/acids recovery from wasteCosmetic preparationsIodo fatty acidPurification methods
The present invention relates to a concentration- and purification method for compositions containing phytanic acid and / or derivatives thereof besides other fatty acids and / or their derivatives, preferably besides polyunsaturated fatty acids and / or their derivatives, such as esters or salts. With the fractionation process the phytanic acid (derivative) can become concentrated and the fatty acid mixture, preferably PUFA-mixture, can be purified from this particular component.
Owner:K D PHARMA BEXBACH
Liquid food products
InactiveUS6399142B1Improve propertiesImprove solubilitySugar food ingredientsSugar derivativesPolyolInulin
Novel liquid food products are disclosed which contain water, and inulin fractions having at least about 75% by weight of polysaccharides extracted from inulin-containing plant materials in which the polysaccharides have molecular weights in the range from about 2288 and below. The food products also may contain sweeteners, for example, artificial sweeteners, such as aspartame, saccharin, sucralose, or one or more of the polyols.
Owner:SILVER BARNARD STEWART
Functional mung bean-derived compositions
ActiveUS20170238590A1Reduced enzymatic activityReduced activityDough treatmentFrozen sweetsProtein isolateFiltration
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and / or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
Owner:JUST INC
Inulin fractions
InactiveUS6419978B1Improve propertiesImprove solubilitySugar food ingredientsSugar productsSolubilityInulin
Novel fractions of inulin are disclosed which have improved water solubility and / or water miscibility at ambient temperatures. The novel fractions are extracted from plant materials containing inulin and have molecular weights below about 2288. The process for preparing the novel fractions includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the water soluble fractions from the higher molecular weight inulin fractions.
Owner:SILVER BARNARD STEWART
Sweetener compositions containing fractions of inulin
Sweetener compositions containing granulated artificial and / or intense sweeteners, and water-soluble / water miscible fractions of inulin. The water soluble / water miscible fractions of inulin comprise polysaccharides in which at least 5 grams of said fractions are soluble in 100 ml. of water at temperatures of about 25° C., and below.
Owner:SILVER BARNARD S
Device and method for preparation of liquid smoke and co-production of activated carbon by pyrolysis of Chinese hawthorn seeds
PendingCN107032351AExpand the scope of useBroaden the fieldCarbon compoundsFood thermal treatmentLiquid smokeWater vapor
The invention discloses a device and a method for preparation of liquid smoke and co-production of activated carbon by pyrolysis of Chinese hawthorn seeds. The device comprises a feed hopper, a drying chamber, a pyrolyzing furnace, an activating furnace, a gas condensation system, a gas cabinet, a combustor, an activated carbon cooling discharge system and a tail gas treatment device. According to the device, co-production of activated carbon can be realized while the liquid smoke is prepared, comprehensive utilization of the resources is realized, the phenomenon that attention is only paid to production of single product while the economic value of byproducts is neglected is avoided, pollution to the environment is avoided while energy is saved, heat required for the processes of drying, pyrolysis, carbonization, activation and the like of the Chinese hawthorn seeds is supplied by combustible gas of non-condensable gas, activating reaction gas and the like obtained by pyrolysis of the Chinese hawthorn seeds, self-sufficiency of the heat can be realized; according to the system, heat exchange is realized by low temperature air used for combustion of the combustor, vapor required for activation and high temperature activated carbon, each takes what it needs, at the same time, high temperature flue gas is exhausted after passing by the high temperature section and the low temperature section sequentially, gradient utilization of different layers of energy is realized, and the energy utilization efficiency is high.
Owner:SHANDONG UNIV +1
Sweetener compositions containing fractions of inulin
Owner:SILVER BARNARD S
Preparation method and application of wolfberry extract
ActiveCN103734741AHave the effect of beneficial ingredientsFully extractedFood thermal treatmentAlcoholic beverage preparationAlcoholPetroleum
The invention discloses a preparation method and application of a wolfberry extract. The method comprises the following steps: evenly mixing wolfberries with petroleum ethers, performing extraction and solid-liquid separation and distilling a filtrate so as to obtain an extract; performing heat extraction on filter residues twice by adding water, filtering and concentrating a filtrate so as to obtain an extract; mixing the extracts, drying and smashing so as to form fine wolfberry powder of 500 to 700 meshes; evenly mixing the fine wolfberry powder with ethyl alcohol; performing extraction and solid-liquid separation and distilling the filtrate so as to obtain an extract; performing heat extraction on filter residues twice by adding water; filtering and concentrating a filtrate so as to obtain an extract; mixing the extracts, drying and smashing so as to form fine powder of 500 to 700 meshes, thereby preparing the extract product. The method is complete in extraction, high in efficiency and large in economic value. The wolfberry extract can be applied to wine products, soft or solid beverages, flavoring agents and nutritional supplements.
Owner:江苏浩丰生物科技有限公司
Spicy sauce and preparation method thereof
InactiveCN107259501AFragrance and color effects are presented to the extremeImprove qualityFood ingredient as antioxidantFood preservationMonosodium glutamateVegetable oil
Belonging to the field of food processing, the invention relates to a spicy sauce and a preparation method thereof. The spicy sauce adopts hydrogen charging sealing packaging, and contains edible vegetable oil, broad bean paste, chili powder, sesame, perilla leaf fragments, fermented soya beans, fresh minced ginger, minced garlic, Zanthoxylum schinifolium powder, pepper, kelp residue, edible salt, honey, seasoned soy sauce for seafood, rose flower water, jasmine flower water and a spice extracted liquid. The preparation method includes: A. pan heating, B. stir-frying, C. removal from the pan, and D. hydrogen charging sealing packaging. The product prepared by the method provided by the invention has the characteristics of rich nutrition, enough fresh spicy taste, rich flavor, bright color, better seasoning effect, better taste, and long preservation time without adding any preservative, and no use of monosodium glutamate and spice body, is greener and healthier to eat, and can better meet the demands of consumers. The preparation method has the advantages of simple and convenient operation, great improvement of spicy sauce flavor, quality and taste, and low input cost, and is suitable for industrialized production.
Owner:SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Functional adzuki bean-derived compositions
ActiveUS20170265505A1Reduced oxidative enzyme activityDough/pre-mixesProtein composition from vegetable seedsConcentration proteinProtein isolate
Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and / or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
Owner:JUST INC
Functional mung bean-derived compositions
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and / or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
Owner:JUST INC
Functional yeast protein concentrate
PendingUS20220071231A1Improve consistencyAvoid unfoldingFungiProtein composition from yeastsLysisYeast Proteins
The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.
Owner:OHLY GMBH
Cream preserved plum essence and preparation method thereof
InactiveCN108740942ALong lasting fragranceUnique aromaFood freezingFood thermal treatmentDistilled waterMyristic acid
The invention discloses a cream preserved plum essence. The cream preserved plum essence mainly comprises the following components: preserved plum flesh, licorice extractum, propylene glycol, ethyl acetate, citric acid, ethyl maltol, lauric acid, myristic acid, delta-decalactone, delta-dodecalactone, sulfurol, a fixative and distilled water. The invention also discloses a preparation method of thecream preserved plum essence. The method uses a solvent extraction method to prepare the cream preserved plum essence. The cream preserved plum essence is used as an edible essence, has a natural andstrong fragrance, has long fragrance holding time, and is not easy to deteriorate during transportation and storage. Food added with the cream preserved plum essence has a unique fragrance and taste.The essence can be applied to the fields of dairy products, baking, seasoning, beverages and candy foods, and the preparation method is simple and convenient for industrial production.
Owner:东莞市翔实信息科技有限公司
Techno-functional plant protein fraction from leguminous or oil seeds
InactiveCN109310128ALower immune responseSmall immunoreactivityProtein composition from vegetable seedsFood hydrolysisSolventAdemetionine
The present invention relates to a plant protein fraction from leguminous or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the processa first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature >70 DEG C one or more times, optionally a fermentation one ormore times and a pressure and / or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immune reactivity and has good techno-functional and organoleptic properties.
Owner:FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG EV
Amyloid Beta fibril-decomposing agent, therapeutic/prophylactic agent for disease associated with amyloid Beta fibrillogenesis, and food composition for treating/preventing disease associated with amyloid Beta fibrillogenesis
The purpose of the present invention is to provide: an amyloid Beta fibril-decomposing agent which contains a naturally occurring substance as an active ingredient; a therapeutic or prophylactic agent for a disease associated with amyloid Beta fibrillogenesis; and a food composition for treating or preventing a disease associated with amyloid Beta fibrillogenesis. An amyloid Beta fibril-decomposing agent which contains, as an active ingredient, a dried powder, a milled product and / or an extract of an earthworm; a therapeutic or prophylactic agent for a disease associated with amyloid Beta fibrillogenesis; and a food composition for treating or preventing a disease associated with amyloid Beta fibrillogenesis. The disease associated with amyloid Beta fibrillogenesis is preferably Alzheimer's disease.
Owner:WELL STONE
Isotopic compositions ii
Water-based compositions suitable for the hydration of a mammal, and particularly hydration of a human by oral or topical methods, and for industrial uses such as cooling, and the making of solutions and mixtures. A method for producing a beverage, an industrial process water, an industrial solvent, or topical dermatological composition includes: providing a water source, the water molecules having oxygen or hydrogen atoms of different isotopes, (i) fractionating the water source to produce a fraction enriched in water molecules having an abundance of at least one of the oxygen or hydrogen isotopes being greater or less than the abundance found in the water source, or (ii) where the water source is already enriched in heavy water, fully or partially maintaining the level of enrichment.
Owner:BOTANICAL WATER TECHNOLOGIES IP LTD
Process for producing infant formula products and acidic dairy products from milk
ActiveUS20190159472A1Minimizes amount of wasteMinimal supplementation requirementMilk preparationFood membrane processWhey proteinMicrofiltration membrane
The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted animal milk to a filtration step over a microfiltration membrane capable of retaining bacteria and permeating milk proteins, to provide a debacterialized milk as permeate; (ii) subjecting the permeate originating from step (i) to a filtration step over a microfiltration membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream, wherein the lactose source comprises acid whey; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; (d) using part of the casein stream originating from step (a) in the manufacture of the acidic dairy product. The invention further concerns the infant formula product obtainable by step (c) of the process according to the invention, and to the acidic dairy product obtainable by step (d) of the process according to the invention.
Owner:DANONE +1
Granular composition comprising dietary fibers derived from green tea and method for preparing the same
ActiveUS20200128842A1Little scattered dustFavorable for manufacturing goodSugar food ingredientsPre-extraction tea treatmentGreen teasGreen tea (dietary)
A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.
Owner:AMOREPACIFIC CORP
Highly oxidized diterpenoid, preparation method thereof and application of highly oxidized diterpenoid in preparation of anti-inflammatory and antibacterial drugs for preventing or/and treating inflammation
PendingCN113861126AEnhanced inhibitory effectAntibacterial agentsOrganic chemistryAntimicrobial drugStaphyloccocus aureus
The invention relates to the technical field of separation and purification of nepeta bracteata Benth, in particular to a highly oxidized diterpenoid, a preparation method thereof and application of the highly oxidized diterpenoid in preparation of anti-inflammatory and antibacterial drugs for preventing or / and treating inflammation. The invention discloses a compound 6-methyl-1, 4-oxazolan-5, 8-dione for the first time. The compound is subjected to in-vitro anti-inflammatory and antibacterial pharmacodynamic experiments, and the experiments show that the compound has a relatively strong inhibition effect on RAW 264.7 cells, staphylococcus aureus and escherichia coli. Therefore, the compound can be applied to preparation of drugs for preventing inflammation and inhibiting bacteria or / and preparation of anti-inflammatory and antibacterial drugs or / and preparation of health-care products for preventing inflammation and inhibiting bacteria.
Owner:新疆维吾尔自治区中药民族药研究所
Sulfur-containing flavor ester composition and its preparation method and cheese essence
ActiveCN106262653BImprove high temperature stabilitySimple methodFood hydrolysisFood ingredient as flavour affecting agentDistillationSulfur containing
Owner:广东雅和生物科技有限公司
Isotopic compositions ii
PendingCN111867969ACosmetic preparationsToilet preparationsBiochemical engineeringDermatology department
The present invention relates to water-based compositions suitable for the hydration of a mammal, and particularly hydration of a human by oral or topical means. The present invention further relatesto the field of water for industrial uses such as cooling, and the making of solutions and mixtures. The invention may in the form of a method for producing a beverage or an industrial process water or, or an industrial solvent, or a topical dermatological composition, the method comprising the steps of: providing a water source, the water molecules having oxygen or hydrogen atoms of different isotopes, (i) fractionating the water source to produce a fraction enriched in water molecules having an abundance of at least one of the oxygen or hydrogen isotopes being greater or less than the abundance found in the water source, or (ii) where the water source is already enriched in heavy water, fully or partially maintaining the level of enrichment.
Owner:植物水科技IP有限公司
Citrus fruit processing production method
ActiveCN104366317BUniform qualityLow impurity contentFood thermal treatmentMulti-step food processesPre treatmentControllability
Owner:浙江可可佳食品有限公司
Methods and compositions involving whey protein isolates
ActiveUS20180343890A1Protein composition from milkFood membrane processUltrafiltrationProtein species
The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.
Owner:WISCONSIN ALUMNI RES FOUND
Preparation method and application of Paeonia suffruticosa Andr. flower water
PendingCN113952266AGive full play to the valueCosmetic preparationsToilet preparationsPaeonia suffruticosaPetal
The invention discloses a preparation method and application of Paeonia suffruticosa Andr. flower water. The method of preparing the Paeonia suffruticosa Andr. flower water provided by the invention comprises the following steps of (1) taking Paeonia suffruticosa Andr. buds with the diameter of 1.5-2.5 centimeters from a big windbell period to a blooming period, and cleaning petals without stamens with purified water to obtain cleaned Paeonia suffruticosa Andr. petals; and (2) distilling the Paeonia suffruticosa Andr. petals cleaned in the step (1) according to the ratio of the fresh weight of the petals to the weight of the purified water of 1 to 1-1 to3 for 1-3 hours, and collecting clear and transparent liquid condensed after distillation so as to obtain the Paeonia suffruticosa Andr. flower water. According to the preparation method and the application of the Paeonia suffruticosa Andr. flower water, the Paeonia suffruticosa Andr. flower water obtained by distilling the petals of Paeonia suffruticosa Andr. buds contains a large number of functional components, and the value of the Paeonia suffruticosa Andr. flower water is fully exerted when the Paeonia suffruticosa Andr. flower water is used in the fields of skin care and food.
Owner:中科瑞莱茵北京生物科技有限公司 +1
Methods for increasing clarity and refreshing attributes and reducing bitterness and astringency of green tea
InactiveCN108093619AHigh clarityReduce bitternessTea extractionTea alkaloid content reductionBiotechnologyFreeze-drying
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using theultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. Theultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment,the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on theultrafiltration permeate to form a supernatant and a sediment.
Owner:SOC DES PROD NESTLE SA
Health-care roxburgh rose beverage and preparation method thereof
ActiveCN107348267AQuality improvementSoup is clear and brightYeast food ingredientsFood ingredient as taste affecting agentYeastAdditive ingredient
The invention provides a health-care roxburgh rose beverage and a preparation method thereof. The health-care roxburgh rose beverage is prepared from roxburgh roses, dandelion, sweet osmanthus, hawthorn, glutinous rice, bran, sodium carbonate of which the concentration is 0.6%, yeast, tannase, citric acid and purified water. The health-care roxburgh rose beverage has good quality and bright and clear liquor color, is not easy to oxidize or brown, contains balanced nutritional ingredients, has good taste, is free of astringency, and also has the effects of enhancing physique and improving body immunity.
Owner:贵州恒力源天然生物科技有限公司
β-amyloid fibrinolytic agent, therapeutic/preventive drug for diseases caused by β-amyloid fibrosis
The present invention is to provide a β-amyloid fibrinolytic agent containing a natural product as an active ingredient, and a therapeutic drug or preventive drug for diseases caused by β-amyloid fibrosis. It is a β-amyloid fibrinolytic agent, a therapeutic drug or a preventive drug for a disease caused by β-amyloid fibrosis, containing a dry powder, ground material and / or extract of earthworms as an active ingredient. The disease caused by fibrosis of beta amyloid is preferably Alzheimer's disease.
Owner:WELL STONE
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