7results about How to "Increase satiety" patented technology

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

This invention discloses a method for controlling the in-situ precipitation of multi-scale strengthening phases in alloys and an alloy casting, belonging to the field of metal preparation technology. The method involves placing molten alloy in a crucible of a casting equipment, with a liquid cooling medium filling the area around and below a substrate. The molten alloy is ejected from the crucible outlet and impacts the substrate. Under the spreading and flowing action of the melt, and the cooling effect of the substrate and the liquid cooling medium, submicron-level precipitates are controlled, and a solidified alloy layer is formed. The substrate is then moved downwards towards the liquid cooling medium by a certain distance. This process is repeated, allowing the molten alloy to continuously accumulate and form on the solidified alloy layer. This ensures that the solidified alloy layer undergoes a certain temperature and number of thermal cycles before entering the liquid cooling medium, achieving the control of nanoscale strengthening phases and the formation of the alloy casting. This invention controls the solidification and solid-state phase transformation process of the alloy through a layering method. The process is short, the strengthening phase control effect is good, and high-quality, high-performance alloy castings can be obtained.

The invention relates to the technical field of health-care products, and aims to provide a lipid-lowering and weight-losing composition which comprises the following components in parts by mass: 10-15 parts of chitosan, 20-35 parts of a tea bean extract, 5-10 parts of a pawpaw extract, 2-8 parts of a Chinese wolfberry extract, 2-10 parts of an immature bitter orange extract, 5-10 parts of a nomame senna extract, 2-6 parts of composite biomass and 5-10 parts of dietary fibers. By reasonably selecting various components with different fat-reducing and weight-losing mechanisms, controlling the dosage of the components and scientifically matching the components, the obtained composition has the advantages of good effect and quick response, and does not generate dependence.

This invention provides a fermented milk yogurt for infants, which, by weight, consists of the following ingredients: 300-450 parts fermented milk, 80-120 parts compound fresh fruit puree, 20-40 parts concentrated fruit juice, 10-20 parts compound dietary fiber, 15-30 parts protein components, and 5-15 parts cereal powder. This invention introduces five specific proportions of compound probiotics for fermentation, including *Bifidobacterium animalis* subsp. *lactobacterium* HN019, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Bifidobacterium breve* M-16V, and maltodextrin. These five strains produce a significant synergistic effect, not only shortening the fermentation time and increasing the number of live bacteria in the fermented milk, but also forming a more complete intestinal flora barrier in infants, effectively promoting nutrient absorption and reducing the incidence of diarrhea and constipation in infants.

The invention provides a preparation method of hydro-thermal modified kidney bean starch after germination pretreatment, and belongs to the technical field of food processing. The preparation method comprises the following steps: soaking kidney bean seeds in a CaCl2 solution, fishing out kidney beans, and carrying out germination treatment on the kidney beans at a certain temperature; carrying out wall breaking treatment on the sprouted kidney beans, sieving, standing, and washing to remove impurities and pigments; adding a NaOH solution, adjusting the pH value, and soaking; centrifuging, pouring away an upper-layer solution, adding pure water, stirring, centrifuging and drying; adding pure water to change the moisture content, and putting into a drying oven for reaction to obtain the modified germinated kidney bean starch. The functionality of the starch is remarkably improved, the core requirements of the food industry for high-quality stabilizers and texture modifiers are accurately met, and an efficient solution is provided for developing food with better taste, longer shelf life and better health attributes. And the method particularly meets the technical requirements of quickly growing markets such as frozen prefabricated vegetables, plant-based products, flour-coated fried foods and high-temperature-resistant sauces.

The present application provides a kind of low-calorie high dietary fiber fava bean powder and its preparation method, it relates to health-care product technical field.The present application fava bean powder includes: fava bean raw material powder, traditional Chinese medicine extract, dietary fiber, gamma-cyclodextrin, resistant dextrin, thickening agent, flavoring agent;Traditional Chinese medicine extract is composed of dendrobium extract, rhodiola extract and lotus leaf extract.Fresh fava bean whole plant is freeze-dried, pulverized to prepare fava bean raw material powder;Dendrobium extract is prepared by long bifidobacterium and pentose pediococcus compound fermentation, rhodiola extract is prepared by ultrasonic-assisted alcohol extraction combined with ultrafiltration purification, and lotus leaf extract is prepared by flash extraction combined with macroporous resin purification.The present application effectively protects the heat-sensitive active ingredients in fava bean and traditional Chinese medicine by adding resistant dextrin and gamma-cyclodextrin double embedding technology, improves the pungent bitter taste, and improves the instant performance.The present application fava bean powder has the effects of reducing blood sugar, reducing blood lipids and assisting in weight loss, and can be used for preparing related health-care products.

This invention relates to the technical field of weight management, and in particular to a diglyceride oil powder for weight management and its preparation method. The diglyceride oil powder for weight management comprises the following components by weight: 18-30 parts flaxseed diglyceride; 10-20 parts konjac extract; 3-8 parts L-carnitine; 3-8 parts white kidney bean extract; and 2-5 parts green coffee extract; wherein the flaxseed diglyceride is a flaxseed diglyceride with a sn-1,3 structure comprising ≥85%. This application uses flaxseed diglyceride as the core, combined with konjac extract, L-carnitine, white kidney bean extract, and green coffee extract, to construct a multi-target weight regulation network. This forms a synergistic effect of "fat-carbohydrate dual blocking + energy consumption." This combination overcomes the limitations of single-component effects by regulating the entire process of intake, absorption, and metabolism.