572results about "Food ingredient as gelling agent" patented technology

Gelled biopolymer based foams are disclosed. The gelled foams comprise a cross-linked biopolymer, preferably alginate; optionally, a foaming agent such as hydroxy propyl methyl cellulose; and a plasticizer, preferably glycerin sorbitol, or a mixture thereof, that forms the predominant portion of the gelled foam. The foams are soft and pliable and have high absorbency. They are used as wound dressing materials, controlled release delivery systems, cell culture, barrier media for preventing tissue adherence, and bioabsorbable implants. They also have various personal care applications, especially in oral hygiene, and can be used in food applications.

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of the fruit or vegetable pieces in the mixture. The product may be made from one type of fruit or vegetable alone, a mixture of different fruits, a mixture of different vegetables, or a mixture of various fruit and vegetable pieces.

The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.

The invention relates to a method for preparing anti-aging steamed bread. The method concretely comprises the following operation steps: (1) preparing an activated yeast solution; (2) modulating paste, namely, mixing and stirring special flour for steamed bread with beta-glucan, and adding the yeast solution to obtain smooth and intact paste; (3) fermenting and molding for the second time; (4) steaming by steam to obtain the steamed bread; (5) packaging and storing, cooling and bagging at room temperature, and storing at room temperature. The method provided by the invention not only is simple and feasible, but also the aging of the steamed bread is inhibited and the shelf life of the steamed bread is prolonged to be over 6 days at the room temperature by the water-retaining property, the gelling property and the antibacterial activity of the beta-glucan. On the other hand, the beta-glucan is a biological response modifier, and has a plurality of physiological active functions of enhancing the immunity of the organism and the like, and the health quality of the anti-aging steamed bread is enhanced.

In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, and a calcium-coagulable edible polymer material, spreading the viscous liquid into thin layers, applying an aqueous calcium salt solution onto the thin layers, whereby the calcium-coagulable edible polymer material is caused to gel, and heat-drying or/and vacuum-drying the resulting thin-film gel products, and a method for producing nutraceutical chips, comprising the steps of: preparing a gel by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, a calcium-coagulable edible polymer material, and a calcium salt, molding the gel into thin films, and heat-drying or/and vacuum-drying the resulting thin-film gel products, according to which methods new nutraceutical chips are provided which improve the shelf life and processability of the raw material vegetable, fruit, seed, nut, seaweed or the like, use no fats and oils, and are suitable for the health, nutrition and palatability of consumers.

The invention discloses a production method of instant dry rice noodles. The method comprises the following steps of fine grinding of rice, rice soaking and washing, pulp grinding, blending of raw pulp and cooked pulp, viscosity increasing and standing, steaming of rice starch sheets and airing or drying; folding and ripening; strip cutting, shaping and microwave treatment; laminating; packaging and warehousing. The production method of the instant dry rice noodles is improved on the basis of a traditional processing method, so that the high-quality rice noodles which are rich in nutrition, smooth in taste and high in elasticity, do not cause soup burning during water boiling and cannot easily break during dry-frying are manufactured.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The present invention provides a gel composition for protein and calcium supplementation having a pH in the range of 3 to 4 and containing the following components: 3 to 8 wt. % of Protein or its hydrolysate that does not coagulate at pH 3 to pH 4; 0.1 to 0.5 wt. % of calcium; 0.5 to 3 wt. % of acidulant; 4 to 20 wt. % of carbohydrate; 0 to 5 wt. % of fat; 0 to 0.5 wt. % of emulsifying agent; 0.1 to 1 wt. % of agar; and 65 to 90 wt. % of water.

The invention discloses a no-alum potato starch product containing a compound additive and a preparation method thereof, belonging to the technical field of food processing. The no-alum potato starch product comprises the following materials: potato starch, chestnut starch, high-amylase corn starch and the compound additive, wherein the compound additive comprises tara gum, abelmoschus manihot gum, salt, potassium dihydrogen phosphate and calcium chloride. The preparation method comprises the following steps of degradation of amylopectin, size mixing, curing and three-section drying and the like. The no-alum potato starch product and the preparation method disclosed by the invention have the advantages that the used composite additive is green and safe, low in cost, convenient to use and good in use effect, and is an ideal alum substitute for processing a potato starch product. The processed potato starch product is excellent in quality, has health-care action, and is good in taste, high in transparency, good in toughness and elasticity, and low in strip breaking rate, consomme rate and dissolution rate.

The invention relates to a method for preparing mulberry jelly from an edible fungus pre-boiled liquid. The method comprises the following steps that: edible fungi are boiled; then, centrifugal separation is carried out for obtaining the edible fungus pre-boiled liquid; konjac glucomannan, carrageenan and sodium alginate are mixed with cabombaceae jelly powder obtained through ultrasonic extraction and freeze drying; the mixture is added into the edible fungus pre-boiled liquid; the soaking is carried out so that the jelly is dissolved and swelled; citric acid, malic acid and isomaltooligosaccharide are added; mulberry juice and concentrated rose juice are added, and boiling and filtering are carried out; filling, sealing and sterilization are carried out when the filtrate is still hot; and cooling is carried out, and the mulberry jelly is obtained. The method has the advantages that the edible fungus pre-boiled liquid is adopted as a substrate, and the nutrition of the jelly can be enriched through amino acid, nucleotide, protein and the like in the edible fungus pre-boiled liquid; the gelation of the jelly can be improved through the cabombaceae jelly, and mineral substances such as zinc can be provided as supplements; the mulberry juice adopts a mixture of black mulberry juice with high anthocyanin content and white mulberry juice with high sweetness, so that additional white granulated sugar is not needed; and rose extracts can achieve a copigment effect on the anthocyanin in mulberries so as to stabilize the color of the jelly, and also can enhance the fragrance of the jelly, thereby improving the flavor of the jelly.

The present invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the step of homogenizing an aqueous slurry of the single-cell protein, e.g, a single-cell protein material derived from fermentation on natural gas. The resulting homogenized protein material has excellent functional properties and finds particular use in the preparation of food products, for example as a gelling agent or emulsifier.

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

The invention discloses tortoise jelly. Each 100 g of tortoise jelly is prepared from the following raw materials in weight: 6-9.5 g of white granulated sugar, 2.5-4.2 g of black bean jelly, 0.5-6 g of honey, 0.1-6 g of licorice, 0.1-6 g of tuckahoe, 0.1-6 g of dandelion, 0.1-6 g of flos sophorae, 0.01-3 g of radix angelicae, 0.01-3 g of jasmine, 0.01-5 g of honeysuckle and 0.01-5 g of tortoise. The tortoise jelly is prepared in the following manner: extracting the raw materials through medicinal materials, and filtering; dissolving sugar; dissolving the black bean jelly; blending; detecting an intermediate product; filtering, heating and maintaining the temperature; filling to obtain the tortoise jelly. The preparation method disclosed by the invention is simple and convenient, and the prepared tortoise jelly has a function of clearing away heat and toxic materials and is stable in quality, moderate in hardness and smooth in taste, thereby meeting the requirements of the majority of consumers.