40results about How to "Low calorie content" patented technology

An environmental test chamber provides a fast cool down to a temperature of about -125° F. and a fast heat up of an element under test.

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention is directed to a brewing process for making a fermented product having an increased dietary fibre content and to a fermented product having an increased content of soluble dietary fibre.

A description is given of a novel frozen potato, similar to fresh potato but with a lower starch content and retaining a lower quantity of oil when fried than par-fried frozen potatoes that exist on the market. To this end, the potatoes undergo a treatment in a saline solution followed later, or in the actual previous stage, by the addition of a food preservative/anti-oxidant, which treatments may optionally be followed by stages of drying with hot air, addition of a color homogenizer, basifying and structure stabilizer for the potato, cooling in a solution with optional addition of food colors and/or flavors, according to the different variant embodiments of the general process that are considered, and all the aforesaid previously undergoing a stage of drying by means of laminar airflow, prior to their freezing. This type of potato may be used in catering in general, being particularly recommended for its low calorie content.

A controlled and closed agricultural system includes a growing space and an air handling system having an enthalpy wheel and cooling coil. The enthalpy wheel is capable of transferring sensible and latent heat and is positioned in and rotatable through a recirculating air duct and an outside air duct. The recirculating air duct is in fluid connection with the growing space and one or more recirculation fans, while the outside air duct is in fluid connection with one or more outside air fans positioned to cause outside air to flow countercurrent to recirculating air. A cooling coil is positioned within the recirculating air duct, downstream of and in series with the enthalpy wheel. The cooling coil circulates a heat transfer fluid to remove additional heat from the recirculating air.

A cooling tower having an evaporative media along with a liquid distribution system that distributes hot liquid over the evaporative media. The cooling tower includes a pair of heat exchanger modules that each have a first set of passageways in fluid communication with a first flow duct and a second set of passageways in fluid communication with a second flow duct. The heat exchanger module transfers heat from a first air stream into a second air stream. The cooling tower further includes a first bypass flow path that extends between the first heat exchanger module and the second heat exchanger module whereby a bypass door regulates airflow there through.

A transonic hull includes a bow, a stern, a longitudinal length therebetween, side surfaces extending from the bow to outboard portions of the stern, a lower surface extending between the side surfaces, the transonic hull having a submerged volume with an approximately triangular shape in planview with apex adjacent the bow and a base adjacent the stern, and an approximately triangular shape in side view when in motion with a base adjacent the bow and an apex adjacent the stern.

The invention provides a healthy drink which is prepared by soaking with drinking water, boiling, cooling, filtering and canning fresh pine needles, dry fructus momordicaes and fresh corns. As the fresh pine needles, the dry fructus momordicaes and the fresh corns are soaked with drinking water and then boiled, valued nutrient components in the fresh pine needles, the dry fructus momordicaes and the fresh corns are extracted and dissolved in the drinking water for heating and condensing. The prepared drink not only contains natural fructose in fructus momordicae and trace element, vitamin, protein and amino acid necessary for human bodies, but also contains a great amount of bioflavonoids substances, proanthocyanidins, chlorophyll and various vitamins in the pine needles, as well as aminoacid and much vitamin E necessary for human bodies contained in corns. The wonderful healthy drink has extremely low heat content, has the functions of purging lung and dissolving phlegm, relieving cough and reducing sputum, relaxing bowel, refreshing and enriching the saliva and preventing respiratory tract infection and can retains youthful looks and prolonging the life by taking for years.

A starch-lipid composite and related composition are described that enhance yield and sensory properties of low fat ground meat. Techniques are described herein for improving the taste and characteristics of ground meat and foods using such, by incorporation of the composite and/or the noted composition.

The invention relates to a method for the production of container or bottle cells for container cleaning machines, particularly bottle cleaning machines, having a cell interior made of plastic by means of injection molding, said interior surrounded by a cell cladding. Said method comprises the following process steps: production of a container blank (3a) by means of injection molding of plastic, and subsequent material-machining, or removing, or separating processing of the container cell blank (3a) for creating structures necessary for the function and/or attachment of the container cell (3), and/or for reducing the mass of the container cell so produced.

The invention provides a method for comprehensively utilizing and processing passion fruits, and belongs to the field of food processing. The method mainly comprises the following steps: selecting passion fruits, cleaning, and separating pulp, peel and seeds of the passion fruits; steaming, fermenting, drying, and grinding the peel into powder; frying the seeds, grinding into powder, and mixing toobtain a tea bag; blending the passion fruit pulp with peel fermentation liquid, stevioside, cane sugar and a composite gel, and processing to obtain passion fruit jelly. By adopting the method, sufficient utilization of whole passion fruits is achieved, passion fruit tea bags and passion fruit jelly are prepared, the products are not only attractive in color and unique in flavor, but also convenient to preserve and transport, industrialization of passion fruits can be facilitated, local economic development can be promoted, farms can be helped to overcome poverty and achieve prosperity, andin addition, requirements for the massive health industry can be met.

The invention belongs to the field of bread making and discloses low-calorie chia seed bread and a preparation method thereof. The method includes: (1), using warm water to soak chia seeds till expansion, and draining; (2), blending imported rye flour rye, wheat protein, salt, yeast, expanded chia seeds and water into smooth dough; (3), putting the dough at a place with temperature of 25-30 DEG Cand humidity of 70-80% for fermentation; (4), exhausting and rounding the fermented dough, and putting the same at a place with temperature of 25-30 DEG C and humidity of 70-80% for leavening; (5), rolling the leavened dough to be flat, adding cheese and cranberry as filling, and rolling up for shaping to obtain a prefinished product; (6), putting the prefinished product at a place with temperature of 30-40 DEG C and humidity of 80-90% for fermentation; (7), cutting and wrapping the prefinished product after going through fermentation, and baking with upper fire at temperature of 180-200 DEG Cand lower fire at temperature of 170-190 DEG C for 15-25min. By the method, the chia seed bread can be formed by expansion without outside force like a model, can reach taste similar to common soft bread and is sugar-free, oil-free and low in calorie.