34results about How to "Hypoglycemic response" patented technology

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.

Nutritive proteins are provided herein. Also provided are various other embodiments including nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, vectors for expressing the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins. Nutritive proteins include engineered proteins, wherein the engineered proteins comprise a sequence of at least 20 amino acids that comprise an altered amino acid sequence compared to the amino acid sequence of a reference secreted protein and a ratio of essential amino acids to total amino acids present in the engineered protein higher than the ratio of essential amino acids to total amino acids present in the reference secreted protein. In some embodiments, the engineered protein comprises at least one essential amino acid residue substitution of a non-essential amino acid residue in the reference secreted protein.

A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.

Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in whey protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in whey protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in whey protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

Nutritive proteins comprising no phenylalanine (Phe) are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things. The compositions are useful, for example, to provide protein in the diet of subjects with a disorder characterized by accumulation of Phe in the body.

The invention discloses an edible composition, a low glycemic index nutrition powder and a preparation method of the edible composition and the low glycemic index nutrition powder. The edible composition comprises the following components in parts by weight: 10-16 parts of isomaltulose and 4-9 parts of resistant dextrin; isomaltulose and resistant dextrin are adopted for compounding and using under a specific ratio, so that not only the liquidity of the prepared low glycemic index nutrition powder can be obviously improved, the quality uniformity of the nutrition powder is further improved, but also the brewing performance of the nutrition powder is improved, complete dissolving can be realized in a short nutrition powder brewing time period, no caking or precipitating is caused; and in addition, the taste and flavor of the nutrition powder can be improved, the preparation process is simple, and the raw materials are easily available, so that the nutrition powder with low GI, balancednutrition, good fluidity, good reconstituability and good flavor is suitable for patients with diabetes, and is prepared.

A pharmaceutical formulation and its use. The pharmaceutical formulation contains peroxidic species or reaction products resulting from oxidation of an alkene, such as geraniol, by an oxygen-containing oxidizing agent, such as ozone; a penetrating solvent, such as dimethylsulfoxide (''DMSO''); a dye containing a chelated metal, such as hematoporphyrin; and an aromatic redox compound, such as benzoquinone. The pharmaceutical formulation is used to effectively treat patients affected with diabetes and obesity.

The invention discloses a preparation method of a pea starch-emulsifier compound with a high complexing index. The method comprises the following steps: taking pea starch and an emulsifier as raw materials, performing enzymolysis treatment on the pea starch through maltogenic amylase and glucan branching enzyme, performing pullulanase debranching treatment, constructing a compound with a gelatinization method, performing alcohol washing and centrifugation, performing freeze drying, crushing and sieving, and obtaining the pea starch-emulsifier compound. According to the invention, the pea starch is processed by using a compound enzyme modification technology, so that the number of linear starch chains capable of participating in reaction in a gelatinization system is increased, and the formation of the pea starch-emulsifier compound is promoted. The method overcomes the defects that a chemical method is unsafe and a physical method is low in compounding rate, and has the characteristics of safety and high efficiency, the complexing index of the prepared pea starch-emulsifier compound can reach 50% or more, the enzyme resistance of the pea starch is improved, and the method has a good application prospect in the field of food processing.

The invention discloses a pharmaceutical formulation and its use. The pharmaceutical formulation contains peroxidic species or reaction products resulting from oxidation of an alkene, such as geraniol, by an oxygen-containing oxidizing agent, such as ozone; a penetrating solvent, such as dimethylsulfoxide ('DMSO'); a dye containing a chelated metal, such as hematoporphyrin; and an aromatic redox compound, such as benzoquinone. The pharmaceutical formulation is used to effectively resolve scar tissue, particularly scar tissue resulting from a burn, and to treat patients with bum-related injuries.

The invention discloses probiotic, fruit and goat milk powder, and mainly relates to the field of dairy products. The probiotic, fruit and goat milk powder comprises raw materials in parts by weight of 300-500 parts of full-fat goat milk powder, 100-325 parts of D90 desalinated whey powder, 100-300 parts of whey protein concentrate powder, 60-90 parts of solid corn syrup, 50-100 parts of polydextrose, 20-40 parts of mixed fruit powder, 10-21 parts of a nutrient supplement and 0.1-0.5 part of bifidobacterium lactis, wherein the nutrient supplement comprises composite vitamins, compounded minerals and compounded tricalcium phosphate. The flavor and the mouth feel of milk powder are enriched, the diversity of nutrition is increased, the probiotic, fruit and goat milk powder is rich in dietaryfibers, vitamins and the like, and the health diet idea of great majority consumers in the market is met.

The invention discloses a probiotics fruit milk powder, and mainly relates to the field of milk powder products. The probiotics fruit milk powder comprises the following raw materials in parts by weight: 300-500 parts by weight of whole milk powder, 100-325 parts by weight of D90 desalted whey powder, 100-300 parts by weight of concentrated whey protein powder, 60-90 parts by weight of solid cornsyrup, 50-100 parts by weight of polydextrose, 20-40 parts by weight of mixed fruit powder, 10-21 parts by weight of nutrient enhancer, 0.1-0.5 part by weight of lactobacillus lactentis, 0.068-0.1 part by weight of quadruple compound bacteria and 0.01-0.04 part by weight of lactobacillus plantarum. The nutrient enhancer comprises multivitamin, compound mineral and compound tricalcium phosphate. The probiotics fruit milk powder of the invention enriches flavor and taste of milk powder, increases diversity of nutrients, is rich in dietary fibers and vitamins, and satisfies the healthy diet concept of most consumers in the market.

The invention discloses composite dietary fiber formula powder. The formula powder comprises the following components in parts by weight of 30-50 parts of polydextrose, 20-45 parts of inulin and 1-50parts of oligosaccharide. A preparation method of the formula powder comprises a material preparation step of preparing the following raw materials in parts by weight of 30-50 parts of the polydextrose, 20-45 parts of the inulin and 1-50 parts of the oligosaccharide, a crushing step of crushing large-particle substances in the raw materials, a screening step of screening the polydextrose, the inulin and the oligosaccharide to obtain to-be-mixed materials, and a mixing step of mixing the to-be-mixed materials to obtain the formula powder. The formula powder is helpful for adding the intestinalfunctions and improving intestinal flora.

The invention belongs to the technical field of food processing, and particularly relates to slowly digestible potato steamed bread rich in grape seed proanthocyanidin and a making method of the steamed bread. The slowly digestible potato steamed bread comprises flour, mashed potatoes, water, yeast, cane sugar, salt and grape seed extracts. According to the steamed bread, the grape seed extracts are added and serves as a functional component, the prepared steamed bread has a remarkable slowly digestible health care function, and blood sugar reaction of a high blood sugar and high blood lipid patient can be improved when the patient eats the steamed bread. The fresh mashed potatoes are added to prepare the steamed bread, and a nutritive value of the steamed bread is improved, so that the steamed bread has light potato fragrance and grape fragrance. The steamed bread meets current requirement for healthy staple food, waste is turned into wealth, comprehensive utilization is facilitated,a processing industry chain value of staple food grains is widened, the processing conversion rate of agricultural products is increased, the ratio of processing production to gross agricultural output value is further increased, and the steamed bread has wide market prospects.

The invention discloses a special whole-grain noodle for diabetics and a preparation method thereof. The noodle comprises main materials and auxiliary materials, the main materials comprise wheat flour and whole grain flour, and the auxiliary materials comprise edible salt and drinking water. After the whole-grain raw materials are treated by a precise heat flow technology, grain seed coats are physically treated into small particles with the particle size of less than 50 microns, the particles are in a weak link state, the particles are added into the wheat flour through superfine grinding and are uniformly dispersed in dough, and the whole-grain endosperm powder is in a glassy state, and the opportunity that gastrointestinal tract amylase is in contact with wheat starch is reduced. The content of dietary fibers in the noodle is as high as 10% or above, so that the blood glucose response is low, the slow release of sugar in the digestion process is realized, the heat release time is long, and the glycemic index and the body weight are remarkably controlled. Therefore, the blood sugar level cannot be increased when the prepared noodle is eaten by diabetics.

The invention discloses jerusalem artichoke jam, yoghourt with low glycemic index and a preparation method thereof. The preparation method of the yoghourt comprises the steps that raw milk is preheated, a sweetening agent, a stabilizer, soybean protein powder, milk protein powder and whey protein powder are added, an obtained mixture is stirred and mixed to be uniform, heated, homogenized, sterilized and cooled, and a mixed feed liquid is obtained; a leavening agent is added into the mixed feed liquid, fermenting, cooling, and filling are carried out, and jerusalem artichoke jam is added on line to obtain the yoghourt with the low glycemic index. The double-protein yoghourt prepared by optimizing the formula components is rich in nutrition and good in taste, can meet the requirements of diabetes mellitus or sports people on low glycemic index, supplement high-quality protein, and meet the diversified requirements of consumers.