32results about "Food ingredient as buffering agent" patented technology

The present invention provides a food product comprising: calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.18% by weight of the product, and a level of total acids of at least about 0.7% by weight of the product; vitamin D in an amount of at least about 10% of the RDA; one or more trace minerals in an amount of at least about 10% of the RDA of each trace mineral provided; and a stabilized buffering protein component in an amount of at least about 0.1% by weight of the product. A method for forming such a calcium and trace mineral fortified product is also provided which uses a stabilized acidified buffering protein component.

A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

The invention discloses a low-phosphorus water retaining agent and application thereof. The low-phosphorus water retaining agent is prepared from the raw materials in parts by weight: 25-35 parts of aphosphate mixture, 35-50 parts of a carbonate mixture, 15-25 parts of citric acid and a salt mixture thereof, and 5-15 parts of a food ingredient mixture. A using method sequentially comprises the five main steps of raw material treatment, preparation of a water retaining agent and a curing material, rolling and rubbing, curing and quick freezing. The water binding capacity of chicken cutlets inthe rolling and rubbing processing process can be effectively improved under the low addition amount, the yield of the product is increased to the greatest extent, elasticity, the fiber feeling and the juice feeling of chicken are obviously enhanced, and thus the chicken is moderate in hardness. The low-phosphorus water retaining agent adopts a low phosphorus formula, the phosphorus content in thechicken cutlets can be effectively decreased, and the problems such as calcium and phosphorus disproportionality due to excessive phosphorus intake of the human body are avoided.

The invention discloses an inverted sugar phyllanthus emblica fruit soda water drink and a production method of the inverted sugar phyllanthus emblica fruit soda water drink. The inverted sugar phyllanthus emblica fruit soda water drink comprises, by weight, 1 part of phyllanthus emblica fruit juice, 0.5-1.5 parts of inverted sugar, 0.01-0.03 part of citric acid monohydrate and 0.01-0.03 part of sodium bicarbonate. The production process includes the steps of crushing, denucleating, juicing, centrifugal clarifying, diluting, inverted sugar preparing, the juice and the inverted sugar mixing, alkalinity adjusting with sodium bicarbonate and filling. The production method is easy to implement and dose not involve complex devices, the carbonated drink can be produced, and the carbonated drink is rich in vitamin C (Vc), superoxide dismutase (SOD) and other nutritional ingredients, good in mouthfeel, free of preservatives and pigments, sour and sweet, tasty and suitable for a great number of consumers. The production method of the drink is clean, environmentally friendly, low in energy consumption and cost and suitable for mass production and has good market prospects.

A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt. % to about 98.00 wt. % water, from about 0.50 wt. % to about 35.00 wt. % protein paste, from about 0.10 wt. % to about 0.50 wt. % sodium bicarbonate, from about 0.30 wt. % to about 0.80 wt. % calcium carbonate, and from about 0.10 wt. % to about 0.80 wt. % stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000.

The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.

The invention relates to a stevioside effervescent tablet suitable for diabetes patients. The stevioside effervescent tablet comprises the following components by weight percent: 15-25 percent of stevioside, 30-40 percent of tetrahydroxy butane, 10-20 percent of tartaric acid, 20-30 percent of sodium bicarbonate, 1-3 percent of PVP and 2-5 percent of leucine. The stevioside effervescent tablet is easily carried and convenient in use, and disintegrates quickly; the taste of stevioside is improved through optimizing the tablet formula based on the complex formulation scheme; and the high-sweetness low-heat effervescent tablet suitable for diabetes patients is provided, and meets the need of people for reduction of diet heat.

A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

The invention discloses a treatment method of corn preservation, and belongs to the technical field of foodstuff processing. An antiseptic for inhibiting toxin generated in a corn storage and transport process, a fresh-keeping additive for preventing dehydration and shrinkage of corn as well as gel liquid for forming a film on the surface of corn which are compounded, in order to form a film on the surface of the corn and a hydrophobic molecular film; molecules in chitosan exist hydroxy and amino, the groups participate various reactions, SiOx and monoglyceride are used for modifying the chitosan solution, and water-retention rate of the chitosan composite film is improved, permeability is improved; on one hand, effective components for fresh-keeping and antisepsis of corn are preserved, and on the other hand a film for water retention and ventilation is formed on the surface of corn, in order to guarantee smoothing of the corn surface. The method solves the problems in the prior art that corn is easy to mildew in the storage and transport process, and shrinkage is easy to happen on the surface of maize embryos.

The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee.

The invention provides a cleaning disinfecting skin-care anti-mosquito agent. The cleaning disinfecting skin-care anti-mosquito agent comprises the following components in parts by weight: 30-55 partsof chitosan, 15-40 parts of polyglycerol fatty acid ester, 10-25 parts of citric acid and sodium citrate, 5-10 parts of plant essential oil, and 3-5 parts of a preservative. The invention further provides a preparation method of the cleaning disinfecting skin-care anti-mosquito agent. The cleaning disinfecting skin-care anti-mosquito agent and the preparation method thereof are green and safe, have degreasing, antibacterial and bacteriostatic functions, are high in detergency, have antibacterial, moisturizing and whitening effects and food-grade cleaning and disinfecting effects on skin, havegood scratch-proof and anti-fog effects as eyeglasses, and are wide in application range and remarkable in effect.

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature cycling, including acceptable composition: serum phase viscosity, overrun, change in apparent viscosity, and change in fat globule volume weighted mean diameter (D[4,3]).

The present invention concerns a stable aqueous composition comprising oligosaccharides having a glucose unit at the reducing end and characterised in that the pH of such aqueous composition ranges from 5.5 to 6.5.5

The present invention discloses a preparation method of microencapsulated fish oil milk sugar. Triglyceride type fish oil is used as a main raw material; emulsification, homogenization and spray drying are conducted to prepare fish oil microcapsules; the fish oil microcapsules are added into milk sugar; sugar dissolving, boiling, stirring, cooling, cutting and packaging are conducted to prepare fish oil milk sugar. Unique features are as follows: in the manufacture process of the fish oil microcapsules, a slow release stabilizer is added to effectively improve the bioavailability of the fishoil; a main manufacture raw material of the milk sugar is sugar alcohol which has the characteristics of low sugar and low calorie; L-arabinose is added to solve problems of milk sugar eating by patients with obesity, hyperglycemia, insulin secretion disorders, diabetes, etc.; and inulin and polydextrose are added, so that the fish oil milk sugar is rich in dietary fibers. The manufactured fish oil milk sugar is mellow in milk taste, good in mouthfeel, uniform in color and luster and fine in texture and has certain chewiness.