125results about How to "Improve flavor profile" patented technology

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as antioxidants. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a dietary fiber source. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

The present invention relates generally to anti-diabetic compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different anti-diabetic compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and an anti-diabetic substance. The present invention also relates to anti-diabetic compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the anti-diabetic compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytosterols, phytostanols, esters thereof, or combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high β-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.5:1 indicating improved flavor. Preferably, the oat bran and oat flour have a Farinograph value of 5 to 20 minutes indicated partial gelatinization. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.

The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

The present invention relates to a method for the production of commercially sterile skimmed milk. After separation, the skimmed milk fraction is treated by microfiltration in one or more steps. The microfiltration gives a permeate flow and a retentate flow, in which all microorganisms of a given size have effectively been separated from the permeate flow. After the microfiltration, the permeate flow is heat treated at a temperature of 72-134°C. during a requisite period of time. In order to obtain a sterile skimmed milk which is as good as free of destroyed microorganisms, the retentate flow is not employed.

The invention relates to a nutritional biscuit with high bone calcium and a making method thereof, belonging to a processing and making technique of foods required by the life of human beings. The nutritional biscuit is formed by preparing and processing the following raw materials according to a certain proportion formula and a certain production technology and comprises the following raw materials according to the formula and the mixture ratio: 950g of flour, 50g of corn starch, 350g to 450g of cattle bone powder hydrolyzing substance, 240g to 260g of flavoring agent, 140g to 160g of flavoring taste-retaining agent, 280g to 300g of nutritional extender, 80g to 100g of calcium absorption promoter, 6g to 8g of foaming agent and 1ml of butter essence. The product contains high effective calcium and abundant nutrition, the color of the surface of the biscuit is bright, and the biscuit has a deep red brown color, has the special flavor of bone, is soft, savory and crisp and has no peculiar odor. The processing procedure of the invention is shown as the attached drawing of the abstract.

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.

The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans.

The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. A novel food product is also disclosed. A known composition of a farinaceous food product is extruded through the extruder die assembly of the present invention to produce a flavored direct-expanded food product exhibiting enhanced flavor characteristics, but requiring no post-extrusion drying or seasoning process. The injection section of the extruder die assembly is used to impart flavoring additives into the extrudate mass shortly before expansion, thereby preserving the flavoring characteristics of the additive by minimizing the heat exposure of the flavoring additive. The extruder die assembly may also include static mixing elements downstream from the injection section to homogenize the flavoring or seasoning media into the flowing mass of extrudate.

A blend of triglycerides having the general formula CH₂(OOC-R1)—CH(OOC—R2)—CH₂(OOC—R3), wherein at least about 50% of the R1, R2 and R3 groups have a chain length of C19 or more. The blend of triglycerides has less than about 50 parts per billion (ppb) of trimethyl amine, that is, they are substantially odor free. Also provided is a process for preparing an enriched blend of triglycerides by taking an oil comprising a mixture of polyunsaturated fatty acids and reacting the oil with a lower alcohol to form a mixture of esters. The mixture of esters is then distilled to remove a portion of the esters having a chain length of about C18 and below to form an enriched stream of enriched esters having at least about 50% of the esters with chain length of about C20 or more. The enriched stream of esters is then reacted with glycerine to form a triglyceride mixture, wherein the triglyceride mixture has less than about 10%, by weight of diglycerides and less than about 5%, by weight monoglycerides. The triglyceride mixture preferably comprises less than 5% diglyceride and less than 1% monoglyceride. The triglyceride mixture most preferably comprises less than 2.5% diglyceride and less than 0.2% monoglyceride. Finally, the triglyceride mixture may optionally be treated by water washing, bleaching, evaporation, steam stripping and mixtures of these, to remove residual free fatty acids, aldehydes, color bodies, odor bodies, peroxides and esters.

The invention discloses sheep appetite promoting feed taking apple pomace as a raw material. The feed is prepared from the following raw materials in parts by weight: 500-550 parts of apple pomace, 20-30 parts of sodium lactate, 54-56 parts of moringa leaf, 25-27 parts of flower of kudzuvine, 5-7 parts of blueberry jam, 84-92 parts of peanut meal, 32-36 parts of locust powder, 3-5 parts of garlic paste, 15-17 parts of metapenaeus ensis, 3-4 parts of lentinus edodes powder, 4-5 parts of spinach powder, 72-76 parts of barley flour, 3-5 parts of aromatic vinegar, 55-58 parts of sweet potato residue, 34-36 parts of buckwheat bran, 0.4-0.5 part of candida utilis, 33-35 parts of bamboo leaf powder, 24-26 parts of pawpaw residue, 0.4-0.5 part of table salt and 2-3 parts of bone meal. The feed disclosed by the invention is sour and sweet and fragrant, has good taste, promotes the digestive function of sheep, improves the sheep appetite, promotes the sheep absorption of nutrient substances and enhances the stress resistance and disease resistance of sheep; and moreover, the feed has abundant nutrition and ensures that sheep can quickly grow and has strong immunity, robust body and good mutton quality.