158results about "Food ingredient as viscosity modification agent" patented technology

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70° C. for up to 60 minutes to denature the whey protein. The solution is then cooled to 40° C.-60° C.; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

A nutritional composition in gel form containing carbohydrates, electrolytes, anti-oxidants, vitamins and amino acids for increasing available energy during exercise, for replenishing electrolytes that are depleted during exercise, for promoting fluid retention during exercise, for preventing hyponatremia during exercise and for facilitating intestinal reabsorption of fluids during exercise. The primary electrolyte ion is sodium (Na.sup.+) compounds is in an amount such that the sodium content of the gel is in a ratio in the range of 0.4 to 1.2 parts of the sodium to 100.0 parts of the carbohydrates.

Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP) / (P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

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.

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.

There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol. % gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface-active particles at the air-water interface due to attractive interaction between the surface-active particles and the fibres. Also provided is a process for preparing said foam.

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70 DEG C for up to 60 minutes to denature the whey protein. The solution is then cooled to 40 DEG C-60 DEG C; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.

Processes for producing soy protein isolate compositions having improved functionality are disclosed. Specifically, the processes comprise modifying a precipitated soy protein curd with a modifying agent selected from the group consisting of transglutaminase, sodium hypochlorite, a sucrose ester, a fatty acid, a lecithin and combinations thereof. The soy protein isolate compositions are suitable for use in meat and meat products.

A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces.

The present invention relates to an aqueous nanoemulsion composition comprising conjugated linoleic acid. More particularly, the present invention relates to an aqueous nanoemulsion composition comprising 5 to 50 wt % of conjugated linoleic acid, 0.01 to 5 wt % of lecithin, 0.01 to 5 wt % of ethanol as a dissolution aid, 1 to 15 wt % of coemulsifier, 10 to 40 wt % of glycerine and the balance of water.

The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum / s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.

Provided is a liquid food which can be fed through free fall and has a physiologically preferable viscous property compared to a liquid food having an extremely low viscosity. With the use of an adjuvant that imparts a viscous property but not shear fluidization, a nutritional composition which sustains a viscosity facilitating the production thereof in processes from the blending of starting materials to the filling of containers, and which, after heating, has a viscosity suitable for tube feeding through free fall, can be provided.

Disclosed is a method for suspending microparticulated flavonoid in a beverage by incorporating a microparticulated flavonoid and at least one suspension agent into a beverage. A composition comprising microparticulated quercetin and a suspension agent is also disclosed.

The invention discloses camel blood polypeptide effervescent tablets and a preparation method thereof. Camel blood polypeptides serve as a raw material, citric acid or / and malic acid, sodium bicarbonate, polyvinylpyrrolidone, lactose or / and mannitol, stevioside or aspartame and polyethylene glycol 8000 serve as auxiliary materials, and after mixing, blending, sterilizing and tabletting are performed, the camel blood polypeptide effervescent tablets are obtained. The camel blood polypeptide effervescent tablets have the immunity enhancing function, the anti-oxidation function, the anti-fatigue function and other functions and have the advantages of being sour and sweet in taste, capable of being easily absorbed by the human body, convenient to preserve and carry, high in bioavailability and the like.

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt % and less than 95 wt % of water, at least 0.5 wt % and less than 20 wt % of protein, at least 1 vol. % and less than 70 vol. % of gas, at least 0.001 wt % and less than 10 wt % fibre particles and at least 0.001 wt % and less than 10 wt % surface active particles. Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

The present invention proposes an aqueous pectin solution comprising Ca-reactive low-methoxylated-amidated fruit having a degree of methoxylation of 5% to 25% and a degree of amidation of 10% to 30%. Glue, the aqueous pectin solution has a calcium concentration of 9ppm or less, the viscosity of the aqueous pectin solution at 25°C is 1 to 30mPa.s, 100mL of the aqueous pectin solution contains 10mmol / L of calcium chloride, and 0.2mol / L of sodium citrate. The mixed solution of 200 mL of calcium / sodium aqueous solution in 1 L has a stable gel viscosity of 700-10000 mPa.S at 25° C., and the stable gel formation time is less than 3 minutes. In addition to all the advantages of the original pectin solution, the pectin solution also has higher calcium reactivity, higher anti-ionic strength damage, and more importantly, shorter reaction time and higher safety.

The invention discloses a preparation method for a highland barley fiber and cereal drink. The preparation method comprises the following steps: baking, soaking, grinding by a colloid grinder, adding water for gelatinizing, grinding by the colloid grinder again, filtering to remove residues, mixing erythritol, sodium carboxymethylcellulose, distilled glycerin monostearate and sucrose fatty acid ester, homogenizing, performing instantaneous ultrahigh-temperature sterilization, and sterilely filling. With the adoption of the method, the problems of easiness for causing deposition and layering phenomena in a production process of highland barley drinks are well solved; moreover, the highland barley fiber and cereal drink is not subjected to any chemical extraction process in the production process, completely retains dietary fibers in highland barley, brings beneficial effects of the dietary fibers into play, can retain color, aroma and taste of the highland barley to a maximum extent, is uniform and fine in mouth feel, has rich aroma of the highland barley and texture of cereals, is fragrant, sweet, delicious, rich in nutrition and unique in flavor, and guarantees drinking safety.

The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa€¢s, which is measured by preparing a 15 wt% aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20°C and 30 rpm using a Brookfield viscometer.

The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.

Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP) / (P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition.The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.

The present invention discloses a high-calcium flour and a preparation method thereof. The high-calcium flour is characterized by being prepared from the following raw materials in parts by weight: wheat 500-510 parts, xanthan gum 3.5-4 parts, castanea mollissima 30-35 parts, dried small shrimps 32-37 parts, fish bone meal 18-20 parts, milk powder 10-12 parts, davallia mariesii 2-3 parts, eleutherococcus senticosus 2-3 parts, eucommia ulmoides 4-5 parts, pilose antler 1-2 parts and woodwardia japonica 2-3 parts. The added xanthan gum can increase the viscosity of the flour and enable the flour to be suitable for preparing noodles, and thus the prepared noodles are tougher, boil-resisting, resilient and chewy. At the same time, parts of the wheat in the raw material sprout and are ground into powder, which can increase gamma-aminobutyric acid content of the flour, and the microwave treatment of the sprouted wheat can reduce the activity of alpha-amylase, and avoid the influence of the wheat flour quality due to the sprouting process. In addition, the flour is rich in calcium and can play a role in preventing osteoporosis.

The invention relates to a compound soybean protein concentrate, in particular to a compound soybean protein concentrate special for improving the quality of sausage type meat products. The main raw materials of the compound soybean protein concentrate comprise soybean protein isolate, modified starch, soybean dietary fibers, soybean flour, sucrose fatty acid ester, molecular distillation glycerol monostearate, soybean lecithin, guar gum, carrageenin, konjaku flour, linseed gum and tamarind gum, wherein the soybean dietary fibers can enhance the water absorption of products, the modified starch as a water retaining agent and a tissue excipient enables the products to have good elasticity and stability, the sucrose fatty acid ester, the molecular distillation glycerol monostearate and the soybean lecithin can improve the emulsifying capacity of the products, and the konjaku flour, the carrageenin, the guar gum, the linseed gum and the tamarind gum can improve the viscoelasticity, the water retention capacity and the oil retention capacity of the products, increase the product yield and improve the mouth feel of the products.

The application relates to a composition comprising from about 10% (w / w) to about 40% (w / w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w / w) to about 20% (w / w) gum; and from about 40% (w / w) to about 70% (w / w) dispersant.

The present invention discloses a preparation technology of water milled sweet soup ball powder and relates to the technical field of food processing. The preparation technology comprises the following steps: material selecting, pigment preparing, glutinous rice pretreating, soaking, water milling, pressure filtering, secondary pretreating, secondary slurry grinding, secondary pressure filtering, drying and crushing. A water mill and a colloid mill are used in the technology, compared with glutinous rice powder subjected to an once slurry grinding by a grinding wheel slurry grinding machine, the glutinous rice powder subjected to a second grinding by the colloid mill is finer in fineness and better in quality. Due to the fact that the glutinous rice powder is finer in the fineness, the preparation technology well solves problems that traditional sweet soup ball powder is too strong in glutinousness, not conducive to digestion, easy to stick teeth, and relatively troublesome in eating.

The invention discloses a preparation method for glutinous rice flour. The preparation method comprises the following step: taking the following raw materials in parts by weight: 80 to 100 parts of white glutinous rice, 40 to 60 parts of non-glutinous rice, 30 to 50 parts of yellowish white waxy corn starch, 30 to 40 parts of a flos buddlejae extracting solution, 0.1 to 0.5 part of a maize yellow pigment, 1 to 4 parts of hydroxypropyl glutinous rice starch, 0.6 to 1.2 parts of compound modified starch and 0.2 to 0.4 part of sucrose ester. The preparation method is used for producing functional and health-care glutinous rice food with a good flavor, and the frost cracking rate, the water loss rate and the muddy soup rate of the product can be improved.

A nutritional composition comprising at least one protein, at least one macronutrient other than the at least one protein, and micronized calcium phosphate. The micronized calcium phosphate has a median particle size from about 0.20 to about 1.20 micrometers and may modify the viscosity of the nutritional composition. The micronization of the calcium phosphate may provide for increased bioavailability of calcium and phosphate and protein stability in the nutritional composition.