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32results about "Food ingredient as buffering agent" patented technology
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Composition and method for preparing food and beverage products with improved taste impression containing protein and fruit juices nutritionally supplemented with calcium and trace minerals
InactiveUS20070196539A1Food ingredient as buffering agentVitamin food ingredientsFruit juiceCITRATE ESTER
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.
Owner:NUTRIJOY INC
Cooking cream
Owner:RICH PRODUCTS
Cooking Cream
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.
Owner:HUSSEIN AHMED +1
Cooking cream
InactiveUS7658962B2Improve the whipping effectEffective amountMilk preparationFood ingredient as buffering agentChemistryStarch
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.
Owner:RICH PRODUCTS
Allulose syrups
ActiveUS20180049458A1Broad customer appealQuality improvementFood ingredient as antioxidantSugar food ingredientsPsicoseFood products
Owner:TATE & LYLE SOLUTIONS USA LLC
Ready-to-drink beverages with improved texture by controlled protein aggregation
InactiveUS20180220667A1Reduce fatReduced sugarMilk preparationFood ingredient as buffering agentCell AggregationsProtein aggregation
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and / or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
Owner:NESTEC SA
Low-phosphorus water retaining agent and application thereof
PendingCN110663892AEfficient water retentionNo alkaline smellFood ingredient as antioxidantFood ingredient as buffering agentBiotechnologyFiber
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.
Owner:HUBEI XINGFA CHEM GRP CO LTD
Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof
InactiveCN103478815AReduce loss rateShorten production timeFood ingredient as buffering agentMulti-step food processesSodium bicarbonateFruit juice
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.
Owner:GUANGXI RUIQIKANG BEVERAGE
Sustained release composite material and method for salting Siji geese
InactiveCN106261840AGuaranteed to marinate thoroughlyHigh saltinessFood ingredient as buffering agentClimate change adaptationSodium BentoniteFood grade
The invention discloses a sustained release composite material and a method for salting Siji geese. The sustained release composite material is prepared from, by weight parts, 40-50 parts of modified food grade bentonite, 20-30 parts of food grade diatomaceous earth, 12-14 parts of food grade silica gel, 8-10 parts of food grade polyethylene glycol, 7-9 parts of food grade polyvinylpyrrolidone and 3-5 parts of food grade land plaster. A method for preparing the modified food grade bentonite comprises the steps of first smashing the food grade bentonite to 200-300 meshes, drying the food grade bentonite for 2-3 h at 250-350 DEG C to perform activation, and spraying citric acid aqueous solution while overturning the food grade bentonite, wherein the mass percentage of citric acid in the citric acid aqueous solution is 50-60%; and correspondingly spraying 70-90 mg of citric acid for 1 g of food grade bentonite; and after the spraying, performing drying for 1-2 h at 90-100 DEG C. The sustained release composite material can slowly release salt, the meal can be made mellow, it is guaranteed that the inner layer meat is salted thoroughly, outer layer meat is not made too high in salinity, and the Siji geese salted by using the sustained release composite material are tender in meat quality and moderate and uniform in salinity.
Owner:句容市仑山湖生态卤制品有限公司
Stable protein products and methods for making the same
InactiveUS20170258104A1Food ingredient as viscosity modification agentFood ingredient as buffering agentSodium bicarbonateFood science
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.
Owner:KRAFT FOODS GRP BRANDS LLC
Honey sauce and a preparation method thereof
ActiveCN104920930AIncrease contentReasonable use of technologyFood ingredient as buffering agentFood ingredient as taste affecting agentHoney FlavorOrganoleptic
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.
Owner:彭军
Allulose syrups
ActiveCN107567283AExcellent Customer AttractionQuality improvementFood ingredient as antioxidantSugar food ingredientsFood science
Owner:TEJT END LAJL SOLYUSHNZ YUESEJ ELELSI +1
Stevioside effervescent tablet suitable for diabetes patients
InactiveCN103892399AImprove the finishHigh transparencyFood ingredient as buffering agentFood ingredient as binding agentEffervescent tabletSodium bicarbonate
Owner:QUFU SHENGXIANGYUAN BIOTECH
Aseptic rtd peanut milk and method of making thereof
Disclosed herein are ready to drink ("RTD") plant protein and / or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and / or a dairy protein, and a texturing / stabilizing system, wherein the texturing / stabilizing system consists of a stabilizer, or consists of a stabilizer and an emulsifier, provided that only one stabilizer is present inthe system, or only one stabilizer and only one emulsifier is present in the system. Also disclosed are methods for preparing the RTD beverages.
Owner:SOC DES PROD NESTLE SA
Frozen confections
InactiveUS20090142450A1Hydrolysis is minimizedReduce riskFood ingredient as buffering agentFrozen sweetsOligosaccharideFood science
Owner:CONOPCO INC D B A UNILEVER
Theanine-enriched low-sugar beverage and preparation method thereof
ActiveCN111700194APowerfulSweet tasteFood ingredient as buffering agentFood ingredient as thickening agentBiotechnologyFood colouring
The invention relates to a theanine-enriched low-sugar beverage. The low-sugar beverage comprises the following components (by weight percent): 1.5%-3.0% of erythritol, 2.0%-3.0% of fructose syrup, and 0.2%-0.3% of citric acid, 0.1%-0.2% of sodium citrate, 0.002%-0.01% of stevioside, 0.005%- 0.01% of sucralose, 0.005%-0.01% of L-theanine, 0.7%-1.1% of additives and the balance water; and the additives include one or more of edible essence, edible pigment and a flavoring agent. The low-sugar beverage with high content of theanine produced by the invention meets the needs of consumers, and tastes fresh, sweet, cool and is full of flavor.
Owner:ZHEJIANG TIANCAO BIOTECHNOLOGY CO LTD
Dairy product and process
PendingCN111479469AFood ingredient as buffering agentFood thermal treatmentMilk SerumProcess engineering
Owner:FONTERRA COOP GRP LTD
Nut based liquid creamers and method of making thereof
InactiveUS20190110508A1Easily dispersible in coffeeGreat tasteFood ingredient as buffering agentSugar food ingredientsGellan gumPea protein
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.
Owner:NESTEC SA
Treatment method of corn preservation
InactiveCN107960461AReduced activityEnsure safetyFood ingredient as buffering agentSeed preservation by coatingComposite filmEmbryo
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.
Owner:张静
Liquid coconut-based coffee creamer and method of making the same
ActiveUS20190307143A1Easily dispersible in coffeeGreat tasteSugar food ingredientsFood ingredient as buffering agentCoconut oilGuar gum
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.
Owner:SOC DES PROD NESTLE SA
Production method of sterile steam-containing steam milk beverage
PendingCN114698762AImprove protein nutritional functionPrevent agglutinationMilk preparationFood ingredient as buffering agentProcess engineeringSkimmed milk powder
The invention relates to a production method of a sterile steam-containing milk beverage, which comprises the following steps of: performing combined sterilization on raw materials such as skimmed milk powder, a compound stabilizer, a compound buffer agent and standardized raw milk according to a certain ratio by adopting a series of technologies such as high-pressure sterilization, sterility and isobaric filling to produce the sterile steam-containing milk beverage which is sterile and maximally adapts to the quality of different sensitive contents; in addition, the production method limited by the invention is suitable for mass production of the zip-top can steam milk on an assembly line.
Owner:蔺建军
A kind of honey sauce and preparation method thereof
ActiveCN104920930BIncrease contentReasonable use of technologyFood ingredient as buffering agentFood ingredient as taste affecting agentHoney FlavorOrganoleptic
Owner:彭军
Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof
InactiveCN103478815BShorten production timeReduce loss rateFood ingredient as buffering agentMulti-step food processesSodium bicarbonateFruit juice
Owner:GUANGXI RUIQIKANG BEVERAGE
Stable aqueous composition comprising oligosaccharides
PendingCN113163837AOrganic active ingredientsFood ingredient as buffering agentMedicinal chemistryOligosaccharide
Owner:SOC DES PROD NESTLE SA
Pulverulent emulsified composition
InactiveUS20180184678A1Good whitening effectHigh in proteinFood ingredient as buffering agentFood homogenisationDry weightProtein materials
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.
Owner:FUJI OIL CO LTD
Cleaning disinfection skin-care anti-mosquito agent and preparation method thereof
PendingCN112043613ABoth degreasingFunctionalCosmetic preparationsFood ingredient as buffering agentBiotechnologyGlycerol
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.
Owner:刘四海
Stevioside effervescent tablet suitable for diabetes patients
InactiveCN103892399BGreat tasteReduce heatFood ingredient as buffering agentFood ingredient as binding agentEffervescent tabletSodium bicarbonate
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.
Owner:QUFU SHENGXIANGYUAN BIOTECH
Dairy product and process
PendingUS20210076695A1Acceptable pourabilityFood ingredient as buffering agentFood thermal treatmentProcess engineeringMilk products
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]).
Owner:FONTERRA COOP GRP LTD
Stable aqueous composition comprising oligosaccharides
PendingUS20220016144A1Avoid hydrolysisOrganic active ingredientsFood ingredient as buffering agentMedicinal chemistryOligosaccharide
Owner:SOC DES PROD NESTLE SA
Preparation method of microencapsulated fish oil milk sugar
InactiveCN108782921APromote absorptionImprove bioavailabilitySugar food ingredientsFood ingredient as buffering agentAcute hyperglycaemiaPolydextrose
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.
Owner:NANCHANG UNIV
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