45results about "Food ingredient as chelating agent" patented technology

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 invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

A fiber supplement, preferably formulated with a confectionery base, removes or prevents the bio-accumulation of heavy metals in the body. The supplement has one or more natural fibers that bind any heavy metal released or found in the intestinal tract for removal by excretion. Using the fiber supplement limits the accumulation of heavy metals in the body, promotes removal of heavy metals previously accumulated in the body and thereby alleviates the symptoms and conditions associated with heavy metal toxicity.

A composition and a method to administer dietary fibers with calcium supplementation are disclosed. The composition combines soluble dietary fibers with a soluble calcium salt and chelating agent to provide an easy to use product which can be mixed with a wide variety of foods or beverages, especially milk and other dairy products.

An improved flavor and microbiologically stable food composition is described. The food composition has low levels of humectant, a stabilizing salt, and little to no sodium chloride. The food composition is free of pathogenic and/or spoilage organism outgrowth for at least about thirty days.

Methods of inhibiting benzene formation in beverages and beverages produced thereby are provided. The beverages provided have lower amounts of preservatives than observed in the prior art, reduced rates of benzene formation, improved flavor, and adequate protection against microbial proliferation. More particularly, the beverages provided comprise a food grade chelating agent in an amount from about 100 ppm to up to less than about 300 ppm; a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof, and mixtures thereof; and a beverage base comprising a fruit juice and/or tea solids.

Medical dairy products are highly concentrated in proteins and minerals. Formulation of such products is challenging, since viscosities can easily increase during processing and storage. It was found that using one or more chelating agents selected from the group consisting of a phosphoric acid, citric acid, a soluble phosphate salt, a soluble citrate salt, or a mixture thereof, the viscosity and the transparency of an aqueous micellar casein composition, comprising 6 to 20 g/100 ml of micellar casein and having a pH of about 6 to 8 could be controlled independently of each other. It was found that products become more viscous after addition of phytate, citrate, or orthophosphate, and that the viscosity depends on concentration and type of phosphate. Addition of hexametaphosphate leads to gel formation. In contrast, high concentrations of uridine monophosphate can be added without significantly affecting the viscosity.

The invention relates to a method for reducing the contents of arsenic and mercury in buckwheat protein through adsorption and substitution. The method disclosed by the invention comprises the following steps of taking buckwheat protein powder, performing pulp blending, performing chelating, performing adsorption, performing solid-liquid separation, performing substitution, performing conditioning, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the arsenic and the mercury in the buckwheat protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the buckwheat protein cannot be influenced.

The method discloses an astringency removal method of rubusoside crude extract. The method comprises 1) dissolving rubusoside crude extract in water, filtering the solution and collecting the filtrate for next use, 2) separating the filtrate through a filter film for blocking a polymer with molecular weight of 1000 and collecting the effluent, and 3) adding YbFeO3 into the effluent according to a material-liquid ratio of 1000ml: 0.2-1mg, carrying out precipitation for 30 to 50s, filtering to remove the precipitates and drying the filtrate so that rubusoside is obtained. Compared with the prior art, the astringency removal method has the advantage that the extracted rubusoside does not contain tea polyphenol of leaf of Strigose Hydrangea and has a good taste and no astringency.

The invention discloses soya-bean milk and jam glutinous rice flour and a processing method thereof. The soya-bean milk and jam glutinous rice flour is prepared from the following raw materials in parts by weight: 380-450 parts of glutinous rice, 20-30 parts of soya-bean milk powder, 15-25 parts of Shatian pomelo peels, 10-15 parts of hylocereus undulatus britt flowers, 30-40 parts of blueberry juice, 3-5 parts of fish gelatin powder, 20-40 parts of lotus root starch, 15-30 parts of papaya powder, 60-80 parts of coix seeds, 3-5 parts of pineapple leaves, 1-3 parts of phyllanthus matsumurae hayata, 2-3 parts of astragalus membranaceus, 1-3 parts of lychee seeds, 2-3 parts of bitter gourd leaves, 10-20 parts of honey, 6-8 parts of soybean peptide powder, 8-10 parts of chitosan, 40-60 parts of mulberry wine and 8-12 parts of a food additive. According to the soya-bean milk and jam glutinous rice flour provided by the invention, a processing method is simple and feasible and components, namely pomelo peels and hylocereus undulatus britt flowers, are added so that the aroma is increased and the taste is improved, and the product has the effects of helping to digest and moistening lung, as well as improving eyesight and maintaining beauty; and the soya-bean milk and jam glutinous rice flour has abundant and balanced nutrition, less loss of nutrient substances and high solubleness and digestion rate, and has the health effects of promoting digestion of gastrointestinal tracts, as well as maintaining beauty and slimming after being usually eaten.

The invention relates to a method for synchronously reducing the contents of arsenic and copper in walnut protein. The method disclosed by the invention comprises the following steps of taking walnut protein powder, performing pulp blending, performing substitution and chelating, performing an adsorption reaction, performing solid-liquid separation, performing conditioning, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the arsenic and the copper in the walnut protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the walnut protein cannot be influenced.

The invention discloses a preparation method for producing ossein in a flavoring agent through enzymatic degradation of livestock bones. The preparation method comprises the following steps: (1) screening, (2) crushing, (3) secondary cleaning, (4) enzymolysis, (5) enzyme deactivation, (6) centrifugal deoiling, (7) concentration, (8) flavoring to obtain finished ossein, and filling and storing. According to the method, the yield of ossein is improved, the purity of ossein is ensured, the bitter taste of the product is reduced, so that the quality of ossein is improved, high-value utilization of low-value animal bones is realized, the added value is improved, and the product has the advantages of slight bright color, uniform color, lasting fragrance, unique flavor, mellow taste and fine powder. And the ossein contains proteins and various amino acids required by human bodies.

An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold.

The invention relates to a method for reducing contents of lead and cadmium in soybean protein. The method disclosed by the invention comprises the following steps of taking soybean protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the technology disclosed by the invention, the contents of lead and cadmium in the soybean protein can be effectively and synchronously reduced, and besides, the sensory quality and the nutrient value of the soybean protein cannot be influenced.

The invention provides high-calcium tremella fuciformis nanometer powder, a preparing method thereof and a processing and eating method of the powder, and belongs to the technical field of nanometer processing of edible fungus tremella fuciformis and calcium aspartate. The powder includes 9-12 parts of fine tremella fuciformis powder and 3-4 parts of calcium aspartate nanometer powder. The preparing method includes subjecting a tremella fuciformis powder stock solution to colloid milling treatment to form a tremella fuciformis nanometer powder processing liquid; mixing the tremella fuciformisnanometer powder processing liquid with a calcium aspartate solution to form a high-calcium tremella fuciformis nanometer powder processing liquid; and subjecting the high-calcium tremella fuciformisnanometer powder processing liquid to spray drying to obtain the high-calcium tremella fuciformis nanometer powder. The processing and eating method includes infiltrating the high-calcium tremella fuciformis nanometer powder with cold boiled water to prepare high-calcium tremella fuciformis nanometer pulp; adding boiling water into the pulp for puffing the pulp; and blending the pulp to obtain high-calcium tremella fuciformis nanometer paste. Through the high-calcium tremella fuciformis nanometer powder and the methods, technical problems that the overall deep processing technological level oftremella fuciformis is low, processing and eating processes are tedious, taste is greasy, and effective component loss easily occurs in the prior art are solved.

The invention discloses an oyster selenium-enriched protein powder buccal tablet. The buccal tablet is prepared from the following materials of 30 to 80% of oyster selenium-enriched protein powder andthe balance of other pharmaceutically-acceptable auxiliary materials, wherein the auxiliary materials are prepared from a lubricating agent, a dispersing agent, a binding agent and a solvent. A preparation method of the buccal tablet comprises the steps: homogenizing oyster selenium-enriched protein powder and the auxiliary materials under high pressure, then microwave treating for 10 to 30 seconds and pressing into the tablet. According to the oyster selenium-enriched protein powder buccal tablet disclosed by the invention, oyster selenium-enriched protein powder is utilized as a raw material to prepare the buccal tablet, so that the buccal tablet contains rich organic selenium; the materials are evenly mixed through high-pressure homogenization, so that the oyster selenium-enriched protein powder can be evenly distributed in the buccal tablet; by means of ultrahigh-pressure homogenization in a preparation process of the oyster selenium-enriched protein powder in the raw materials ofthe oyster selenium-enriched protein powder buccal tablet, protein and yeast selenium in oyster can be chelated into selenium protein; thus, a content of selenium protein in the oyster selenium-enriched protein powder is obviously improved.

The invention relates to a method for removing arsenic and mercury in lotus seed protein through cooperation of chelating and adsorption. The method comprises the following steps of taking lotus seed protein powder, performing pulp blending, performing chelating, performing adsorption, performing solid-liquid separation, performing substitution, performing conditioning, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the arsenic and the mercury in the lotus seed protein can be effectively and synchronously reduced, and the feeling quality and the nutrient value of the lotus seed protein cannot be influenced.

The invention relates to a heme peptide iron product and a preparation method thereof. The preparation method includes subjecting blood cell liquid obtained by anticoagulation and separation of animalblood to enzymolysis so as to obtain enzymolysis liquid, adding divalent iron salt into the enzymolysis liquid for chelation reaction, and subjecting the reaction liquid to spray drying so as to obtain the heme peptide iron product. The heme peptide iron product is rich in heme and oligopeptide, high in iron chelation rate, stable in quality, low in cost and suitable for large-scale production.

The invention relates to a method for reducing the contents of lead and cadimium in corn protein through adsorption and substitution. The method disclosed by the invention comprises the following steps of taking corn protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the lead and the cadmium in the corn protein can be effectively and synchronously reduced, and the feeling quality and the nutrient value of the corn protein cannot be influenced.

The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron-milk protein complex. Such iron-milk protein complex advantageously does not cause significant reduction in the viability of the bacteria and thus such iron source is advantageously used to fortify a composition in powder form comprising probiotic bacteria.

Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.