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176results about How to "Low glycemic index" patented technology

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Composition and method for making high-protein and low-carbohydrate food products

InactiveUS20050129823A1Effectively reducing the net carbohydrate total of the traditional productIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

Owner:MGP INGREDIENTS

High-protein, low-carbohydrate bakery products

InactiveUS20050013900A1Good source of nutritionLow glycemic indexMilk preparationDough treatmentResistant starchProtein isolate

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

High-protein, reduced-carbohydrated flat bakery and other food products

InactiveUS20050031754A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

Protein and fruit juice product

InactiveUS20060099277A1Low glycemic indexBiocideOrganic active ingredientsFruit juiceWeight management

The invention is a product that produces a feeling of satiety, suppresses appetite and promotes a higher metabolic rate, while providing nutrients for a balanced meal in a fruit flavored meal substitute. The product for weight management comprises fruit juice and protein, and further comprises green tea extract comprising epigallocatechin gallate. The product can be made to further comprise caffeine at a level over and above that provided by the green tea extract, and added calcium. Other aspects of the invention include methods to provide a human with a product that aids in the feeling of satiety and contributes to weight management, comprising administering to a human in need thereof the food product described.

Owner:LIMITED THE

High-protein, reduced-carbohydrate bakery and other food products

InactiveUS20050037125A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesProtein isolateAdditive ingredient

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

Flour having low glycemic index and making method thereof

InactiveCN105360891AImprove microenvironmentSlow down digestionInorganic compound food ingredientsFood ingredient functionsFiberBlood sugar

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

Owner:ANHUI TONGFU FOOD

Multifunctional slowly digestible starch and preparation method and application thereof

ActiveCN106616914AWide variety of sourcesEasy to processClimate change adaptationFood preservationDigestible starchRoom temperature

The present invention belongs to the field of non-chemical modification and deep processing of starch, and specifically discloses multi-functional slowly digestible starch and a preparation method and an application thereof. The specific steps of the preparation method are as follows: the starch is prepared into starch milk at a starch content of 10-40% and the starch milk is heated at 70-95 DEG C for 30-60 min; fatty acids are added at a mass percentage of 5-25% of starch dry bases, the temperature is kept at 50-60 DEG C, and a stirring is conducted for 20-60 min; and then fat-soluble phenols at a mass percentage of 5-20% of the starch dry bases is added, the materials are stirred continuously for 10-40 minutes, after the stirring, the mixture is slowly cooled to a room temperature, the cooled mixture is washed with ethanol, the washed mixture is dried, the dried mixture is pulverized, and the pulverized mixture is sieved to obtain the multifunctional slowly digestible starch. The multifunctional slowly digestive starch has the slow digestion function, can effectively remove free radicals in body, and synergistically treats or prevents incidences of diabetes, obesity and other chronic diseases.

176results about How to "Low glycemic index" patented technology

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