2569results about "Food ingredient as antioxidant" patented technology

A method for mimicking the effects of caloric restriction by administration of a food substrate having carnitine or a carnitine derivative and an antioxidant. The food substrate is capable of modulating gene expression in a way similar to caloric restriction.

The methods of the invention can be used to protect against lymphocyte DNA damage and free-radical associated disorders in a subject. The methods of the present invention can be used to increase the antioxidant capacity in both the aqueous and lipid compartments, decrease DNA oxidation, decrease lipid peroxidation, and increase antioxidant nutrient levels in the circulation. The protective effect of the physiologic dose of the mixed carotenoid supplement is rapid, consistent and cumulative.

The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and/or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.

A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

The present disclosure relates to antioxidant-stabilized composition containing at least one omega 3 polyunsaturated fatty acid (PUFA). The omega 3 PUFA may include eicosapentanoic acid, docosahexaneoic acid and combinations thereof. The compositions additionally contain an antioxidant package made from a mixture of: at least one form of vitamin E; ascorbyl palmitate; rosemary extract; and grape seed oil. The present disclosure further relates to a method of increasing the oxidative stability of concentrated fish oil.

An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

A process for the fractionation of oilseed cakes and meals (e.g. rapeseed cake, soybean meal, and cottonseed cake) is disclosed. This invention describes a fractionation process, in which the said cake or meal is subjected to enzymatic treatment with polysaccharidases with intermittent wet milling, followed by heat treatment to facilitate separation of insoluble from soluble phase by centrifugal forces. Sequential centrifugation and ultrafiltration steps are carried out in order to yield a fibre-rich fraction, at least three protein-rich fractions, in the case of oilseed cakes at leas one emulsified oil fraction, a sugar-rich fraction, and a phytate-rich fraction. This invention also describes the use of the above-mentioned fractions in food, feed, nutraceutical and pharmaceutical applications.

The invention relates to a method for preparing a lucid ganoderma sporophore fermented product, the fermented product and application thereof. The method provided by the invention comprises the following steps: mixing lucid ganoderma sporophores and water and pulping to obtain lucid ganoderma pulp; inoculating a yeast in the lucid ganoderma pulp and fermenting at 20 to 30 DEG C for 48 to 72h in adark place, so as to obtain a lucid ganoderma fermented solution; inoculating lactic acid bacteria into the lucid ganoderma fermented solution and fermenting at 40 to 43 DEG C for 48 to 72h; after fermentation is finished, obtaining the lucid ganoderma sporophore fermented product. The method provided by the invention can be used for preparing the lucid ganoderma sporophore fermented product withhigh nutrient value, strong anti-oxidization performance and good whitening effect.

The present invention relates to bioactivity-guided isolation and identification of bioactive compounds from oregano and mint plants, in particular, rosmarinic acid, oleanolic acid and ursolic acid, and use of these compounds or combinations thereof as anti-inflammatory agents for the treatment of conditions related to pain and inflammation and/or as ingredients of dietary supplements. The invention also relates to optimization of the methods for qualitative and quantitative analysis of the bioactive compounds in oregano and mint plants. In particular, this invention introduces an LC/MS (SIM mode) method to achieve co-quantitation of the three organic acids using a unique tandem column system. In addition, the invention also relates to the methods for recovering various water-soluble polyphenols and triterpenes from aromatic plants.

This invention relates to antioxidants and combinations of antioxidants used to prevent oxidation of pharmaceutical and nutraceutical products in the form of powders, granulates, tablets, emulsions, gels and the like comprising one or more fatty acids and/or fatty acid derivatives and, optionally, at least one carbohydrate carrier alone or together with vitamins, minerals and/or pharmaceuticals. In particular, the invention concerns the use of antioxidants to reduce oxidation of powders, tablets, gels and emulsions comprising high concentrations and high doses of omega-3 fatty acids or derivatives thereof.

The present invention discloses a rose function beverage, which comprises, by weight, 30-60% of a rose essential oil extraction solution, 20-40% of a rose essential oil distillation solution, 4-8% of white granulated sugar, 1-4% of honey, 1-3% of a pomegranate juice, 0.1-0.3% of bamboo leaf flavone, 0.01-0.03% of citric acid, 0.2-0.5% of beta-cyclodextrin, and the balance of water. The rose function beverage has characteristics of excellent product taste, rich nutrition and rich fragrance, has an antioxidant effect, meets people consumption habits, can meet diversified requirements of the beverage market, and further develops a new approach for re-processing of the rose essential oil extraction byproduct. The present invention further provides a preparation method for the rose function beverage.

The invention discloses high-temperature-resistant unsaturated fatty acid fat microcapsule powder and a preparation method thereof. The preparation method comprises the following steps of adding a first-layer wall material, sodium caseinate, a water-soluble antioxidant and a stabilizing agent to water to obtain a water phase; adding glyceryl monostearate, glycerol distearates and an oil-soluble antioxidant to unsaturated fatty acid fat to obtain an oil phase; and adding the oil phase to the water phase, performing shearing and homogenizing, adding a second-layer wall material to form final emulsion, then performing spray drying, and performing screening so as to obtain the high-temperature-resistant unsaturated fatty acid fat microcapsule powder. According to the high-temperature-resistantunsaturated fatty acid fat microcapsule powder and the preparation method thereof disclosed by the invention, a dual-embedding technique is adopted, the second-layer wall material is made from high-temperature-resistant macromolecule materials, and a layer of high-temperature-resistant films is formed on the surface of a product, so that the air permeability is low, and oxygen, nitrogen, carbon dioxide and the like can hardly pass through the film; and in addition, water and oil diphase antioxidants synergistically strengthen the oxidation resistance of the microcapsule powder, the oxidationof outside high temperature environment and the oxygen on the unsaturated fatty acid fat is effectively prevented, the shelf life of the product is prolonged, the stability of the product is improved,and the preparation process is environmental-friendly.

The present invention relates to a food or drink which provides anti-ageing, anti-cancer, anti-heart disease, vision-enhancing effects of antioxidant substances. This method contains the following anti-oxidative supplements, and is added in food or drink in certain ratio. The method is as follows: adding into a fixed quantity of food or drink an appropriate quantity of the following effective content: vitamin C (water-soluble), β-carotene (lipid-soluble), lycopene (lipid-soluble), lutein (lipid-soluble) and surfactants. These supplements do not result in mutual interference of absorption and/or biological effect but are more effective in reducing free-radicals.

A food or beverage composition suitable for human consumption includes a cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing milk supplementation oil, in which a milk supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the milk via the milk supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same cow's milk without having been first combined and diluted with the oxidative stabilization oil.

The invention discloses a coating antistaling agent for food. The coating antistaling agent is composed of the following components by mass: 5.0 to 10.0% of grape seed essential oil or fennel essential oil, 0.5 to 3.0% of ginger extract and 5.0 to 10.0% of glycerol monocaprylate or hydrophilic laurin, with the balance being a zein film raw material, wherein the mass percents of the above-mentioned components sum to 100%. The invention also discloses a preparation method for the coating antistaling agent used for food. The coating antistaling agent can effectively delay food oxidation, inhibit moisture evaporation, exert bactericidal effect, prolong the shelf life of food and reduce cost and is an edible coating antistaling agent without toxicity and pollution.

The invention provides a production method of selenium-rich rice, belonging to a rice processing method. The production method comprises the following concrete steps: 1, bulking: bulking the processed rice on the market by using a hot and humid bulking device to form a plurality of micropores on the whole rice grain; 2, spraying and stirring: spraying a selenium-rich nutrient solution into the bulked micropores; 3, drying: drying the sprayed rice; and 4, packing: quantitatively subpacking the rice as required to obtain a finished product of the selenium-rich rice. The selenium-rich nutrient solution is prepared by uniformly mixing an organic solution with pregelatinized starch, gelatin liquid, lysine and threonine according to the designed dose. The invention provides the novel production method of the selenium-rich rice.

The invention belongs to the technical field of food and relates to health vinegar, a health vinegar beverage rich in lactic acid bacteria and a preparation method thereof. The health vinegar beverage is prepared according to the following steps: by taking black rice as a main material, pasting, saccharifying, mixing yeast, performing alcoholic fermentation, performing acetic fermentation, smoking and fermenting, pouring vinegar, and the like. In the brewing process, lactic acid bacteria, selenium-enriched yeast and acetic bacteria are used for cooperatively fermenting, so that the lactic acid content in the product is promoted and the product flavor and taste are improved. The selenium-enriched yeast can increase the organic selenium content in the product, can promote anti-oxidation effect and can enhance the immunity of the organism and the function of preventing tumor. Active lactic acid bacteria are added and mixed into the vinegar beverage in the later period, so that the vinegar beverage can synergically exert the anti-oxidation effect and can adjust the enteric microbial flora balance. In the product, the taste of the vinegar and the vinegar beverage can be improved, the category and content of functional components are increased, the healthcare effect is well exerted and the market requirement is met.

Improved delivery systems and delivery methods for supporting and promoting healthy sexual function, for preventing sexual dysfunction, or for treatment of sexual dysfunction. A compositions including one or more cGMP-specific PDE5 inhibitors and/or dopaminergic agonists is administered in the form of a breath-care strip, mint or lozenge, or a food or beverage product. The cGMP-specific PDE5 inhibitor comprises an ingredient selected from the group consisting of sophoflavescenol, vardenafil, tadalafil, and sildenafil. The dopaminergic agonist comprises apomorphine. Vitex agnus-castus extract, and one or more of lipoic acid, L-Arginine, folic acid, trimethylglycine, policosanol, carnitine, biotin, and acetyl L-Carnitine may also be included in the delivery vehicle.

The invention discloses a preparation method of a walnut polypeptide beverage. The preparation method of the walnut polypeptide beverage comprises the following steps: step one, removing red peels of walnut kernels; step two, rinsing the walnut kernels with the removal of the red peels by using water, carrying out vacuum freeze-drying and then squeezing to obtain walnut oil and walnut meal; step three, crushing the walnut meal into walnut protein meal, and softening; step four, pulping to obtain walnut protein raw liquid, separating pulp and residues, and homogenizing to obtain walnut protein liquid; step five, adding alkaline protease into the walnut protein liquid for carrying out enzymolysis; step six, carrying out enzyme deactivation to obtain a walnut polypeptide solution; and step seven, adding auxiliary materials into the walnut polypeptide solution, adding water for making up to the volume and then homogenizing to obtain the walnut polypeptide beverage. The content of small molecule peptide with the molecular weight being less than 2000Da in the walnut polypeptide beverage prepared by adopting the method reaches over 95%; the walnut polypeptide beverage prepared by adopting the method is low in peptide molecular weight, very high in content of peptide components, good in product taste, suitable for being eaten by large groups of people, good in product stability, very good in oxidation resistance and fatigue resistance, and is capable of reducing blood pressure and improving the immune function and the absorption function of a human body.

The present invention discloses a tea extract-containing microemulsion, a preparation method and applications thereof. The tea extract-containing microemulsion comprises the following components by weight: 0.1% to 8% of tea extract, 30% to 70% of oil phase, 0.05% to 0.5% of synergistic agent, 10% to 50% of emulsifier, 0% to 20% of co-emulsifier and 1% to 5% of water; wherein the synergistic agent is ascorbic acid or/and citric acid, the tea extract is epigallocatechin gallate or/and theaflavin-3, 3'-digallate. The present invention also provides the preparation method and applications of the tea extract-containing microemulsion. The tea extract containing microemulsion has characteristics of uniform, transparent, stable property, strong oxidation resistance, and simple and controllable preparation method.

Radiation-oxidative exposure treatment compositions comprise a mixture of micronutrient multivitamin and trace elements, a mixture of antioxidants and chemopreventative agents, and optionally a mixture of fatty acids. Micronutrient multivitamin and trace elements mixtures include vitamins A, Bp, B1, B2, B3, B5, B6, B7, B9, B12, C, D, E and K; inositol; calcium, iodine, magnesium, zinc, selenium, copper, manganese, chromium, molybdenum, potassium, boron and vanadium. Mixtures of non-essential antioxidants and chemopreventative agents include bioflavins, alpha lipoic acid, N-acetyl-L-cysteine (optionally) lutein, lycopene, astaxanthin, plant sterols, isoflavones, garlic extract, which provides allicin; green tea extract, cruciferous vegetable extract, fruit extracts, coenzyme Q-10, and resveratrol. Fatty acid mixtures include eicosapentaenoic acid and docosahexaenoic acid.

Methods of treatment of a subject exposed to a radiation source or an oxidative stress with the radiation-oxidative exposure treatment composition include the step of administering to the subject a daily dose of the radiation-oxidative exposure treatment composition such that the life shortening effects induced by the radiation source or the oxidative stress are ameliorated.

The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.