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46results about "Food fractionation" patented technology

Processes for making novel inulin fractions

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

Liquid food products

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

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

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

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

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 yeast protein concentrate

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

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

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

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

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

The invention relates to a sulfur-containing flavor ester composition and a preparation method and cheese essence thereof. The preparation method comprises the following steps: (1) taking anhydrous milk fat and 3-methylthio-propanol as raw materials, and adding 200-400U of rhizomucor miehei lipase into the raw materials per gram for performing enzymatic hydrolysis, thereby obtaining an enzymolysis product; (2) performing level-I molecular distillation on the enzymolysis product obtained in the step (1), wherein the vacuum degree of level-I molecular distillation is 30-40Pa, removing the fraction on a temperature section of 50 DEG C or below, and continuously performing level-II molecular distillation, wherein the vacuum degree of level-II molecular distillation is less than 5Pa, collecting a light phase part of the fraction on a temperature section of 50-180 DEG C, thereby obtaining the product. According to the invention, the preparation method is simple, and the prepared sulfur-containing flavor ester composition has aroma of cheese and cream cheese after high-temperature processing. The cheese essence prepared by taking the sulfur-containing flavor ester composition disclosed by the invention as a raw material is strong in flavor, mellow, natural and good in high-temperature stability.
Owner:广东雅和生物科技有限公司

Citrus fruit processing production method

The invention relates to a citrus fruit grain processing production method, and the processing production method is carried out according to the following steps: (1) the pretreatment of raw materials; (2) cleaning of the raw materials; (3) raw material launder alkali treatment; (4) heat separation, to be more specific, water of alkali-treated citrus slices is filtered, the alkali-treated citrus slices are transported to an interlayer pot with stirring for heat separation, after the citrus slices enter into the interlayer pot, 90-95 DEG C hot water is injected, the mass ration of citrus slices and water is 1:1, when the temperature of the water in the interlayer pot reaches 48 to 50 DEG C, the interlayer pot is began to be stirred and heated, when the temperature of the water in the interlayer pot reaches 70 to 75 DEG C, the heating is stopped, each pot of the material is stirred for 7 to 10 minutes, when the material in the interlayer pot rotates from fast to slowly or does not rotate, hot water is supplemented, when capsules show orange yellow or the citrus slices are separated completely, stirring is stopped, the material is discharged into a buffer pool for standby use; (5) screening; (6) impurity removal; and (7) light inspection, weighing, pre scalding, filling, sterilization and storage. The method has high production efficiency and good product controllability, and produced fruit grains are uniform in quality, and very low in impurity content.
Owner:浙江可可佳食品有限公司

Preparation method and application of Paeonia suffruticosa Andr. flower water

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

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

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

Resveratrol grape concentrated essence and preparation method thereof

The invention discloses resveratrol grape concentrated essence and a preparation method thereof. Grapes are used as raw materials, and through main technologies of alcohol fermentation of the grapes with stems and peels, nucleoside promotion, freeze concentration of the grapes with stems and peels, vacuum distillation, ultrafiltration and bacteria removal, sterile filling and the like, the grape concentrated essence in which the concentration of resveratrol glycoside is larger than or equal to 60mg / L; distilled by products are adjusted and aged through alcoholic strength so as to obtain brandy of 36%-45%(v / v). Under acid conditions, resveratrol and glucose interact to generate the resveratrol glycoside, so that the content of the resveratrol and the glucoside thereof in products can be obviously increased; the problems that the solubility of the resveratrol in water is low and the resveratrol is not easy to extract are solved; the resveratrol in the products can maintain original bioactivity through the freeze concentration and the vacuum distillation. The products disclosed by the invention are rich in various antioxidation ingredients, such as the resveratrol. The resveratrol grape concentrated essence products have good palatability, and concurrently have a health-care function and unique flavor; if the resveratrol grape concentrated essence products are eaten for a long term, the resveratrol grape concentrated essence products can have the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, dissolving thrombus and the like.
Owner:郑建萍
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