1906results about "Polysaccharide/gum food ingredients" patented technology

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The present invention relates to the use of polydextrose as an appetite suppressant. It also relates to the synergistic effect of polydextrose and xylitol in suppressing appetite.

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

Beverage compositions and related methods, including using emulsion coating components for degradative stability.

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

The present invention provides texturizing compositions imparting advantageous organoleptic properties to reduced-sugar and sugar-free foodstuffs. The texturizing compositions generally include a mixture of tagatose and at least one long chain carbohydrate. The texturizing compositions have a synergistic effect on the organoleptic properties of the resulting foodstuffs, particularly mouthfeel. Accordingly, lesser amounts of the texturizing compositions may be incorporated into foodstuffs.

According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheeses, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.

The invention provides a comprehensive nutritional and semi-digested formulated food for special medical use, and a preparation method thereof. Every 100 g of the comprehensive nutritional and semi-digested formulated food for special medical use comprises 5-15 g of hydrolyzed whey protein, 3-8 g of egg white protein, 1-4 g of soy isolate protein, 1-4 g of concentrated whey protein, 0.5-2 g of sodium caseinate, 37-60 g of carbohydrate with a low GI value, 1-4 g of fructose oligosaccharide, 0.005-0.05 g of carboxymethyl pachymaran, 15-22 g of vegetable oil powder, 4-10 g of a medium-chain fatty acid, 3-8 g of a mineral premix and 0.2-1.4 g of a vitamin premix. A finished product is prepared by mixing the above components uniformly. With a synergistic effect of the above components, partial digestion functions of a patient after operation can be taken fully used to keep, maintain and promote comprehensive restoration of the digestion functions of the patient; an immune function can be regulated; and body disease-resistant ability can be enhanced, thereby influencing development and conversion of the disease.

The invention relates to a euphausia superba oil microcapsule capable of enhancing a blood lipid reducing effect and a preparation method thereof. The euphausia superba oil microcapsule prepared through the preparation method provided by the invention is high in embedding rate; after euphausia superba oil is embedded to be prepared into the microcapsule, the euphausia superba oil takes the shape of solid powder, so that the euphausia superba oil is convenient to store, process and use. An excellent raw material is provided for food and health food, and euphausia superba oil application product forms are broadened.

A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Bioavailable iron-containing parenteral nutrition compositions are provided that are physico-chemically stable. Iron is present in the form of soluble ferric pyrophosphate. Methods of preparation and use of the compositions are provide, as well as kits.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention belongs to the technical field of functional food processing, and discloses a soluble soybean polysaccharide-soybean protein-curcumin compound as well as preparation and application. The preparation method comprises the steps of: separately dispersing and dissolving soybean proteins and soybean polysaccharide in deionized water so as to obtain soybean protein dispersed liquid and soybean polysaccharide dispersed liquid; dispersing curcumin in absolute alcohol to sufficiently dissolve the curcumin so as to obtain a curcumin ethanol solution; then adding the curcumin ethanol solution into the soybean protein dispersed liquid so as to obtain soybean protein-curcumin mixed liquid; then adding the soybean polysaccharide dispersed liquid into the soybean protein-curcumin mixed liquid so as to obtain mixed liquid; regulating the pH of the mixed liquid to be 7.0 or 4.0; and freeze drying the mixed liquid so as to obtain the soluble soybean polysaccharide-soybean protein-curcumin compound. According to the soluble soybean polysaccharide-soybean protein-curcumin compound disclosed by the invention, the soybean polysaccharide and the soybean proteins are successively compounded with the curcumin, so that the stability and the slow release effects of the curcumin in an aqueous solution are obviously improved, and the soluble soybean polysaccharide-soybean protein-curcumin compound has favorable application prospects in the development of functional foods and medicines.

The invention provides application of lentinan in preparing medicines, healthcare products and food in treating or preventing diseases caused by enteric flora disturbance. The applicant of the invention adopts high-fat feed to induce a mouse obesity type-II diabetes model to observe the influence of polysaccharide in traditional Chinese medicines on lipid metabolism of mice through enteric florae, and by adopting the lentinan, enteric flora disturbance caused by diet can be adjusted, constitution of enteric florae can be remarkably improved, and the unbalance enteric florae in bodies can be recovered, so that the blood fat and the blood sugar indexes of obesity caused by enteric flora disturbance caused by diet can be adjusted, the content of triglyceride in blood plasma can be remarkably reduced, and the content of cholesterol, low density lipoprotein and free fatty acid can be reduced.

The invention relates to the technical field of health-care nourishment, in particular to a probiotics solid beverage and a preparation method thereof. The probiotics solid beverage provided by the invention comprises the following raw materials in parts by weight: 5-40 parts of water-soluble dietary fibers, 1-15 parts of five cereal powder, 0.1-10 parts of fruit-vegetable enzyme powder, 1-10 parts of xylitol, 0.05-0.1 part of grape seed polysaccharide, 0.005-0.01 part of Chinese wolfberry polysaccharide and 0.005-0.015 part of lentinan, 0.005-0.015 part of a dendrobium officinale enzyme and 1x10<6>-5x10<6>CFU of probiotics added to each gram of matrix grains. The probiotic solid beverage of the invention is prepared by combining three materials including the probiotics, the food enzyme and precious traditional Chinese medicine extractive, and the compound use of the three materials can play a better synergistic effect so as to realize a plurality of efficacy of regulating the intestinal tracts, supplementing with nutrients and improving immunity.

The present invention relates to the field of nutraceuticals, and in particular to nutraceuticals comprising sulfated polysaccharides, Astragalus polysaccharides, resveratrol, and combinations thereof. These compositions find use in inducing physiological responses such, decreasing body fat, increasing lean body mass, alleviating the symptoms of colds, preventing the onset of colds, increasing energy, increasing the feeling of well-being in subjects, and improving skin tone and appearance.

The invention relates to a special clinical nutrition formulation for health nursing in puerperium. The special clinical nutrition formulation comprises protein, fat, carbohydrates, dietary fibers, macroelements, trace elements, vitamins, dietary essences, medicinal-edible components, natural phytochemicals and new-resource food, wherein the dietary essences include white turnip powder and cucumber powder, and the medicinal-edible components include mint, radix glycyrrhizae, ginger, orange peels, rhizoma dioscoreae and pawpaw. A preparation method includes that all components are pre-prepared into powder which is then prepared into corresponding dosage forms, wherein the medicinal-edible components are made into powder by means of water extraction and concentration and spray drying, and the vitamins and fat are made into powder by means of microencapsulation. By screening and matching of the components, the nutrition formulation is capable of providing demanded energy, critical nutrients and essential trace elements for puerperal women in puerperium. Under synergistic effects of all components, gastrointestinal functions of the puerperal women can be regulated quickly and comprehensively, and body resistivity of the puerperal women is enhanced.

The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared to an unextruded protein. Because the extruded protein is relatively inert, it can be incorporated in relatively large amounts in food products without substantially adversely affecting the food product. In addition, the protein source can be coextruded with a fiber source to provide an extruded protein-fiber blend. The extruded protein-fiber blend of the present invention permits the inclusion of high levels of protein and fiber into a food product substantially without adversely affecting the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.

A packaged beverage with a green tea extract mixed therein, comprising the following ingredients (A) and (B): (A) from 0.01 to 1.0 wt % of non-polymer catechins, and (B) from 0.0001 to 20 wt %, in terms of equivalent glucose amount, and less than 0.05 wt %, in terms of equivalent fructose amount, of a carbohydrate, wherein said beverage has a pH of from 2 to 6. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling as it passes down the throat, and further, remains stable in its color tone over a long term even when filled in a clear container and stored at high temperatures.

The present invention provides colloidally stable dispersions of nanoparticles comprising beta-lactoglobulin and a polysaccharide which are transparent when diluted in aqueous media. In particular these colloidally stable dispersions of nanoparticles are useful as delivery vehicles of hydrophobic nutraceuticals and fat-soluble vitamins, for enrichment of food products, especially of transparent beverages and other non-fat or low fat foods and drinks. The present invention further provides methods for the preparation of said colloidally stable dispersions.

The invention discloses mixed probiotic tablets and a low-temperature coating preparation method thereof and belongs to the field of probiotic tablets. The mixed probiotic tablets are prepared from 2-7 parts of a lactobacillus acidophilus KT-A1 agent, 2-7 parts of a lactobacillus casei Zhang agent, 2-7 parts of a bifidobacterium animalis subsp. lactis V9 agent and 2-7 parts of a lactobacillus plantarum P-8 agent with a low-temperature coating technology. According to the probiotic tablets prepared with the method, bacterium loss of probiotics in a tablet preparation process is avoided, after the tablets are stored for 5 months at the temperature of 37 DEG C, the total viable count of probiotics in the product keeps not lower than 5*10<9> CFU/g; furthermore, storage stability of the probiotics in the shelf life of the product is greatly improved, weight of each tablet is 0.7-0.9 g, the hardness reaches 7 N/cm<2> or higher, the surface is smooth, and the phenomenon of powder falling is avoided. Besides, the mixed probiotic tablets have excellent resistance to gastrointestinal digestive juice, improve capacity of intestinal microbial community structure of a human body and have a regulating function for body immunity.