55results about "Food ingredient as water activity affecting agent" patented technology

The present invention relates to a pasteurized food product having a water activity of at least 0.80, preferably at least 0.85 and containing a proline specific protease.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole/liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

The coated pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The coated pet food product contains a edible core; wherein said edible core has a Moisture Content of from about 16% to about 92%.

An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

A nutrition or other food bar which includes, preferably in moderate to high levels, peptides in the form of hydrated high water activity peptides. The peptides are typically either intact proteins or hydrolyzed proteins. Inclusion of peptides in the form of high water activity peptides helps prevent migration of water from sugars to the proteins which would otherwise result in formation of hard crystalline sugars and food bars which are excessively hard. Whey protein isolate and hydrolyzed whey protein are preferred high water activity peptides.

An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

The invention discloses appetizing beef granules. The appetizing beef granules comprise, by weight, 500-510 parts of beef, 4-5 parts of Pu'er tea, 25-30 parts of hawthorn fruits, 1-2 parts of immature bitter oranges, 1-2 parts of dried tangerine or orange peels, 3-4 parts of Chinese yams, 2-3 parts of gordon euryale seeds, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrin, 0.9-1 part of paprika red pigment, 10-11 parts of yellow wine, 10-11 parts of ground pepper, 15-20 parts of malt sugar and 30-35 parts of corn oil. Saline water injection is adopted for the beef and can effectively shorten pickling time and increase the yield, and the xanthan gum added into saline water can improve water activity of the beef and reduce the cooking loss and shear force; the added beta-cyclodextrin can reduce the meaty and fishy smell; meanwhile, the paprika red pigment is added and can enable the appetizing beef granules to be bright in color, and the shelf life of the appetizing beef granules can be prolonged; in addition, the appetizing beef granules further contain kinds of Chinese herbs and have the appetizing function.

It has unexpectedly been found that the consumer acceptance of certain chocolate products is increased by the addition of dietary fiber in the form of wheat dextrin to the formulation. In consumer acceptance trials the amount of fiber ranged from about 3 to about 9 percent by weight. In addition to increasing the dietary fiber content of the chocolate, the wheat dextrin decreased the percentage of fat in the product. The fiber-fortified chocolate has particular application as a barrier layer in multi-component confections having layers of significantly different water activities.

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.

Nutritional compositions including fiber blends having a stable amount of probiotics and methods of making the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including a fiber blend having agglomerated fiber particulates and a probiotic. The fiber blend can have a water activity of less than about 0.15. The nutritional composition can be in an administerable form such as pharmaceutical formulations, nutritional formulations, dietary supplements, functional foods and beverage products.

The invention discloses a stabilizer of compound jelly products. The stabilizer comprises the following components by weight: 70%-73% of konjak powder, 1%-3% of calcium hydroxide, 10%-12% of carrageenan, 3%-5.5% of sodium paraphosphate, 1%-3% of sodium tripolyphosphate, 2.5%-5.5% of sodium hexametaphosphate, 2.5%-5.5% of curdlan and 2.5%-5.5% of potassium chloride. The invention also discloses anapplication of the stabilizer of compound jelly productsin jelly products. Compared with the prior art of stabilizers of compound jelly products in the prior art, the stabilizer of compound jelly products can significantly improve the preservation temperature of jelly products, reduce the risk of melting, strengthen the water-holding effect and improve the tastes of products.

The invention discloses nutritive rice noodle with vegetable taste. The nutritive rice noodle with vegetable taste comprises the following raw materials: rice meal, corn flour, soyabean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, complex carbonate, salt, soyabean lecithin, nutrient supplements, citric acid and malic acid. According to the nutritive rice noodle with vegetable taste provided by the invention, the obtained rice noodle is rich in nutrition and excellent in health effect, has the vegetable taste when eaten, is smooth in taste, fine and chewy and easily improves the human appetite.

The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

Very low pH, shelf-stable, unpasteurized food compositions with reduced sourness and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and/or addition of edible inorganic acids and/or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions.

The invention discloses a fruity jam for cookie stuffing. The fruity jam comprises the following components in parts by weight: 15-30 parts of granulated sugar, 40-60 parts of 75% malt syrup, 2-10 parts of modified starch, 0.5-3 parts of edible gum, 5-10 parts of blueberry pulp, 3-6 parts of a 75% d-sorbitol solution, 2-5 parts of glycerinum, 0-2 parts of citric acid and 0.15-0.25 part of blueberry essence. The invention further provides a method for preparing the blueberry fruity jam for the cookie stuffing. The blueberry fruity jam for the cookie stuffing, prepared by using the method disclosed by the invention, is good in high-temperature resistance, relatively small in water loss and free of pulp explosion, moisture can be prevented from migrating from the stuffing, the content of solids of a finished product is 75-90%, the water activity is 0.5-0.6, and the fruity jam has a wet taste without tooth adhesion and can be stored for a long time without affecting the shelf life of cookies.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

The invention relates to the technical field of microbial polysaccharide preparation, and in particular relates to a preparation method of a compound curdlan paste preparation. The method comprises the following steps: preparing a nutrient solution, preparing an emulsion, preparing a compound gel solution, preparing a compound curdlan block, preparing a compound curdlan paste, and preparing the curdlan paste preparation; and the finally obtained compound curdlan paste preparation includes the following components in percentages by weight: 15-35% of vegetable oil, 1.5-3.5% of a nutrient solution, 0.7-1.5% of a pH regulator, 2-20% of a water activity regulator, 0.25-3.5% of a redox potential regulator, 0.5-1.5% of a functional protective agent, 0-0.05% of a food preservative, and the balanceof the compound gel solution. According to the method, a microstructure of curdlan is transformed through the process, the water holding properties of the curdlan is improved, the curdlan can wrap water-soluble nutrient substances, the nutrient value of the curdlan is improved, the improvement of the water holding performance is conducive to better play of functionality of glucan in the curdlan,and suspension properties of the substances wrapped by the curdlan are improved.

Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.

Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial growth in the fortifier.