29results about "Food ingredient as binding agent" patented technology

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of a meat anti-freezing adhesive containing plant polyphenol and ice structuring protein. The meat adhesive comprises the following components in percentage by mass: 0.1%-5% of ice structuring protein, 0.5%-10% of plant polyphenol, 9%-14% of glutamine transaminase, 30%-60% of sodium caseinate, 5%-20% of gelatin, 2%-5% of sodium tripolyphosphate, 2%-5% of sodium pyrophosphate and 10%-25% of maltodextrin. The invention provides a natural, efficient and multifunctional meat anti-freezing adhesive which can effectively inhibit ice crystal growth and recrystallization in the freezing process, reduce juice loss, firmly bond meat pieces and delay oxidation discoloration.

The present invention relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL water or at least 0.5 mM H2 after reaction in 500 mL water. The composition may also include a lubricant.

Provided are a β-1,3-1,6-glucan powder having high solubility in water, a glucan-containing composition using the powder or the like, a method for producing the β-1,3-1,6-glucan powder, an inclusion complex, a method for producing the inclusion complex, and a method for recovering a guest molecule. The β-1,3-1,6-glucan powder has a saturation solubility in water at 25°C of from 1.0 to 20.0 % by mass. The β-1,3-1,6-glucan powder is such that in a particle size distribution of β-1,3-1,6-glucans, determined by subjecting the β-1,3-1,6-glucan powder to dynamic light scattering measurements, a particle size of a peak representing a largest volume fraction is in a range from 5 nm to 15 nm, and a volume fraction of a peak outside of the particle size range from 5 nm to 15 nm is 30% or less of the volume fraction of the peak having the largest volume fraction.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

To provide non-animal based protein sources with functional properties.SOLUTION: There are herein provided compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof. In some embodiments, there are herein provided ingredients for producing egg-free food items. The ingredient composition for producing an egg-free food item may comprise a recombinant ovalbumin (rOVA), wherein the rOVA provides to the egg-free food item at least one egg white characteristic selected from gelling, foaming, whipping, fluffing, binding, springiness, aeration, coating, film forming, emulsification, browning, thickening, texturizing, humectant, clarification, and cohesiveness.SELECTED DRAWING: None

The application provides a kind of yellow Gongjiao fermentation composite stabilizer and the processing method for improving the stability of yellow Gongjiao fermentation, and relates to the technical field of lactic acid bacteria fermentation.The fermentation composite stabilizer includes jute ethanol extract, soybean peptide and xanthan gum, and the processing method for improving the stability of fermentation includes: removing the stem of yellow Gongjiao, washing with ozone bubbling, then washing with clean water, and centrifuging; cutting yellow Gongjiao, adding fermentation composite stabilizer and mixing evenly; adding activated lactic acid bacteria to yellow Gongjiao and mixing evenly, then adding garlic, ginger and salt into a fermentation tank and sealing for fermentation; fermenting and distilling rice, and adding distilled rice wine into fermented yellow Gongjiao for continuous fermentation to obtain soaked yellow Gongjiao.Compared with the traditional process, the method significantly improves the color and quality stability of yellow Gongjiao, retains flavor substances and nutritional ingredients, improves the quality of yellow Gongjiao, solves the problems such as quality control difficulty in the fermentation process of traditional method, and has good market prospect.

The present application has an object to provide a novel protein cross-linking method. By allowing both an oxidoreductase such as laccase and a protein deamidase such as protein glutaminase to act on a substrate protein, a cross-linking reaction is promoted.

The present invention relates generally to a nutritional composition for the development of aquatic crustaceans and fish species. More specifically, a nutritional formulation comprising n-3 and n-6 fatty acids and live Artemia for the tropical spiny rock lobster.

The invention relates to the technical field of emulsion stabilizers, in particular to a compound emulsion stabilizer, which is prepared from the following components in percentage by weight: 30 to 40 parts of sodium polyacrylate, 20 to 30 parts of sodium tripolyphosphate, 15 to 20 parts of propylene glycol alginate, 10 to 15 parts of pH stabilizer, 4 to 6 parts of amylase, 60 to 70 parts of protein powder, 50 to 55 parts of gluten fortifier and 40 to 50 parts of maltodextrin. The invention also relates to a preparation method of the compound emulsion stabilizer. The preparation method comprises the following steps: S1, preparing the basic raw materials of 30-40 parts of sodium polyacrylate, 20-30 parts of sodium tripolyphosphate, 15-20 parts of propylene glycol alginate, 10-15 parts of a pH stabilizer, 60-70 parts of protein powder, 50-55 parts of a gluten fortifier and 40-50 parts of maltodextrin. The prepared compound emulsion stabilizer can organically combine protein, starch and fat, is simple to use, stable in function and wide in application range, and can be fully combined with vegetable protein in meat products to replace fat, starch and the like.

The present invention provides compositions for producing hydrogen-enriched water, dietary supplements, cosmetics, pharmaceuticals, and other products. In one embodiment, the present invention provides a composition, e.g., a tablet, comprising magnesium metal, at least one water-soluble acid, and a binder. The magnesium metal and at least one water-soluble acid may be present in an amount sufficient to maintain a pH of less than 7, e.g., after a certain period of reaction, and in an amount sufficient to maintain a concentration of at least 0.5 mM H2 after reaction in 50 mL of water in a container, e.g., a sealed container or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL of water, or at least 0.5 mM H2 after reaction in 500 mL of water. The composition may also include a lubricant.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The present invention provides a meat analog product comprising 10-60% by weight vegetable protein, at least 0.1% by weight binder, 10-60% by weight water, and 5-40% by weight non-hydrogenated vegetable fat, the non-hydrogenated vegetable fat having a saturated fatty acid (SAFA) content of at least 40% by weight and a solid fat content (SFC) at 20° C. of at least 20%. The present invention also provides a method for producing the meat analog product.

This disclosure generally describes comestible cell-based food products including a combination of cultured cells and dry cell powder and methods for preparing such cell-based food products. In one or more embodiments, the comestible cell-based food product comprises a mixture of cultured animal cells and dry cultured animal cell powder. For example, the comestible cell-based food product is produced by generating a homogenous mixture of cultured animal cells and dry cultured animal cell powder. In one or more embodiments, the dry cultured animal cell powder improves the texture of the resultant comestible cell-based food product by tailoring the hardness and / or adhesiveness of the comestible cell-based food product.

The present application belongs to the field of deep processing of agricultural products, and discloses a sugar-free sandwiched sea-nori product, which is prepared by using Porphyra yezoensis as raw material, high-amylose corn starch and inulin polysaccharide as adhesive, through vibration feeding, composite sandwiching, ultra-high temperature instant baking, cutting or non-cutting, and packaging. The sugar-free sandwiched sea-nori has the characteristics of low sweetness, outstanding sea-nori flavor, bright color and the like; the high-amylose corn starch and inulin polysaccharide, which are two kinds of dietary fibers beneficial to intestinal microorganisms of human body, are used as adhesive in the present application, and the adhesive cannot be digested by human body, so that the sugar-free sandwiched sea-nori is suitable for people with high blood sugar and high blood fat and the like.

A comestible cell-based food product is provided that comprises a mixture of cultured animal suspension cells and dry cultured animal cell powder, wherein the cultured suspension cells comprise non-human animal cells, the dry cultured animal cell powder comprises non-human animal cells, and the dry cultured animal cell powder modifies a texture of the comestible cell-based food product. Further, a method of making comestible cell-based food product is provided. The method comprises combining cultured culturing non-human animal cells in suspension, dehydrating a first portion of the non-human animal cells cultured in suspension to form and dry cultured animal cell powder. Further, the method comprises generating a homogeneous mixture from of a second portion of the combination of cultured non-human animal cells cultured in suspension and the dry cultured animal cell powder, and forming the homogeneous mixture into a shape of a food product.