98results about How to "Lower digestibility" patented technology

A method for characterizing n components An of n catalytic systems. The method is characterized in comprising the steps of: I) providing a microfluidic device which comprises a plurality of identical microchannel structures, each microchannel structures comprising in the downstream direction (a) an inlet arrangement IA with at least one inlet port; (b) a catalytic microcavity MC1, which comprises an immobilized component C^im of the catalytic system CS used in the microchannel structure, and (c) a detection zone (DZ); ii) distributing to MC1 of each microchannel structure the remaining components of the CS used in the structure by a) dispensing to the inlet arrangement IA of each microchannel structure said remaining components; and b) transporting corresponding components for the microchannel structures in parallel to load MC1 in each microchannel structure; iii) performing the catalytic reaction in MC1 of each microchannel structure; iv) transporting in parallel the product formed in step (iii) from MC1 to DZ of each microchannel structure, if DZ and MC1 do not coincide; v) characterizing for each microchannel structure the result of the catalytic reaction performed in MC1 in DZ; and vi) characterizing An for each microchannel structure.

A dried powdery and granular krill product containing all components of krill. The proteolytic enzymes originally contained in krill materials are perfectly disabled. The product is produced by a process including only heating as means for denaturing protein and disabling the proteolytic enzymes originally contained in krill materials. The product is produced by a process including no chemicals treatment to remove water and disable or inactivate the proteolytic enzymes in any production steps, and generating no wastewater. The production process comprises the steps of lightly dehydrating krill, coarsely crushing the krill, and drying the coarsely crushed krill under heating. Thus, water is removed from the krill by only heating, and degradation of the lipid in the krill product is prevented without using an anti-oxidant. Application fields are enlarged and the preservation characteristic is improved. The so-called zero-emission method and product, generating no wastes, are realized.

The invention provides an enzyme bacterium composite additive used for fermentation of straw green/yellow silage. The enzyme bacterium composite additive comprises leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus buchneri, cellulose, xylanase, and beta-glucanase. The enzyme bacterium composite additive is sprayed onto straw for straw green/yellow silage fermentation, is capable of destroying a special lignin-cellulose-hemicellulose composite structure in straw green/yellow silage effectively, improving fermentation quality of straw green/yellow silage, increasing preservation amount of nutrients, increasing degradation rate of the rumen of ruminants on straw nutrients, and increasing utilization rate of straw. The enzyme bacterium composite additive can be dissolved in water directly for spraying on straw for green/yellow silage fermentation, is convenient to use, and possesses a promising application prospect.

A delivery system and method of use thereof for introducing an intragastric bag and filler strip into a gastric lumen are described. The delivery system includes a multi-lumen overtube, one or retractable hooks, an endoscopic looping device, and a pusher rod. The intragastric bag is attached and loaded into the overtube. The overtube is then deployed within the gastric lumen. A pusher rod pushes the distal end of the intragastric bag out of the overtube and into the gastric lumen. With the intragastric bag open, the filler strip is advanced into the intragastric bag using the pusher rod. The endoscopic loop is then tightened around the proximal end of the intragastric bag so that the filler strip remains entrapped within the intragastric bag.

The invention discloses a fish compound traditional Chinese medicinal preparation prepared from raw materials including rhubarb, acanthopanax, radix astragali, hawthorn and liquorice according a certain weight ratio. A method for preparing fish compound traditional Chinese medicinal preparation comprises the following steps of: A. washing and drying the rhubarb, the acanthopanax, the radix astragali, the hawthorn and the liquorice in the sun; B. respectively crushing and sieving the rhubarb, the acanthopanax, the radix astragali, the hawthorn and the liquorice to ensure the granularity reaches 140-200 mu; and C. weighing up the rhubarb, the acanthopanax, the radix astragali, the hawthorn and the liquorice according to the ratio and mixing and subpackaging after uniformly mixed to obtain the fish compound traditional Chinese medicinal preparation. The method has the advantages of feasibility, convenient operation, reasonable formulation and convenient use; traditional Chinese medicines have wide sources, low price, remarkable effects and no toxic or side effects; various components mutually act; and the invention simultaneously has two properties of nutrition and medicament, not only contains nutrient substances, but also has components with antibacterial activity and other bioactivities, can improve the metabolism of cultivated fishes, promote the growth and the development, improve the immunologic function, prevent and treat diseases and the like.

Described is an isolated lignified plant cell wall including lignin, wherein the lignin includes a ferulate residue incorporated therein, such as from coniferyl ferulate and/or sinapyl ferulate. Also described is a method to make the isolated lignified plant cell wall, and the lignin produced by the method.

The invention provides low-glycemic-index green banana biscuits and a producing method thereof. The low-glycemic-index green banana biscuits contain low-gluten flour 50-100 parts, green banana powder 10-50 parts, butter 40-60 parts, maltitol 30-50 parts, egg pulp 5-15 parts, baking powder 1.0-2.5 parts, skim milk powder 5-10 parts, salt 0.3-0.8 part and water 5-15 parts. The low-glycemic-index green banana biscuits have the advantages that the biscuits are free of sugar; resistant starch characteristics of green banana are fully utilized, the biscuits have health-care functions of stabilizing blood glucose of an eater ate the biscuits, decreasing heat quantity ingestion of a human body, losing weight and the like; technologically, process conditions including freezing and standing before drying, low-temperature baking, cooling at room temperature and then aging and cooling at the room temperature and the like are utilized, resistant starch loss in the producing process can be reduced, increase of the resistant starch content in the biscuits and reduction of digestibility of starch are facilitated, accordingly the glycemic index after the eater eats the biscuits is reduced, and the low-glycemic-index green banana biscuits adapt to the trend of today's consumption.

The invention discloses a preparation method of oligopeptide bean pulp used for an aquatic feed. The preparation method of the oligopeptide bean pulp used for the aquatic feed comprises the following steps of: smashing bean pulp; adding water, and homogenizing; carrying out heating pretreatment; regulating the temperate and pH value of a system; adding proteases for enzymolysis at constant temperature; controlling a hydrolyzing process; heating for enzyme deactivation; centrifugalizing, drying, and smashing so as to obtain the oligopeptide bean pulp used for the aquatic feed. The preparation method disclosed by the invention can effectively remove or passivate antinutritional factors contained in the oligopeptide bean pulp; the prepared oligopeptide bean pulp with the molecular weight of 180-2000 Da achieves oligopeptide content higher than 30%, has good viscoelasticity and can meet the requirement for processing of the aquatic feed; and the oligopeptide bean pulp produced by the preparation method disclosed by the invention is not only suitable for aquatic animal feeds, but also used for livestock and poultry feeds in large quantities, thereby reducing the production cost and enhancing the economic benefit.

A method of preparing a coagulated plant protein fraction with a medium molecular weight of between 14 to 97, by providing fruit juice in aqueous solution; precipitating a high-molecular-weight plant protein fraction whose bulk has a molecular weight of from above 100 to 600, by adjusting an acidic pH and/or a temperature above room temperature, and mechanically separating the fraction precipitated thus; precipitating a medium-molecular-weight coagulated plant protein fraction under warm conditions by treating, at pH 2 to 7, and between 60 to 90° C., the solution obtained after separation of the high-molecular-weight plant protein fraction and mechanically separating the medium-molecular-weight coagulated plant protein fraction with a molecular weight of between approximately 14 to 97, with the bulk of the molecular weight distribution being between 20 to 60. The plant protein fraction is usable as foodstuff, food additive, additive in pharmaceuticals, animal feed, in cosmetics, as industrial protein, as adhesive.

A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber within the food product arising from the resistant starch comprises 14-20% of the final food product by weight. With a type IV resistant starch, the total dietary fiber within the food product arising from the resistant starch constitutes 14-60% of the final food product by weight. The food product may be cookies, cakes, crisps, instant noodles, cheese crackers, pasta, and egg noodles.

The invention provides a rice cooking method and a cooking device. The rice cooking method comprises the following steps of performing heating treatment on a rice-water mixture in the cooking device; continuing the heating treatment for a first preset time at the set pressure; performing temperature lowering treatment on the rice-water mixture in the cooking device; continuing the temperature lowering treatment for a second preset time; and then, performing heating treatment on the rice-water mixture in the cooking device. The problem that low-GI rice cannot be cooked by the cooking device in the prior art is solved.

The invention discloses a Pickering double emulsion with an interface stabilized by solid lipid, as well as a preparation method of the Pickering double emulsion and an application of the Pickering double emulsion to low-lipid foods. According to the interface provided by the invention, lipid crystals are formed in situ at the interface through the emulsifying property of solid lipid and the template effect of a lipophilic interface crystallization inducer, the lipid crystals are used for assisting in stabilizing the emulsion, the overall stability of the emulsion is enhanced, based on the condition that the consumption of an emulsifying agent, a stabilizing agent and gelata is reduced, a coalescence phenomenon does not occur after the emulsion is placed for one month, and instability caused by a processing or compounding process can be effectively improved. Through in vitro digestion experiments, the inventor find that the solid lipid interface layer of the prepared Pickering double emulsion W1/O/W2 partially inhibits the digestion of lipase to liquid oil, the emulsion has the characteristic of low lipid digestibility, and the application of the food-grade Pickering emulsion in the fields of food processing and low-lipid food can be widened.

The present invention relates to methods for reducing fat uptake in the gastrointestinal tract of a mammal in order to prevent a positive energy balance, weight gain, overweight and obesity, and to induce a negative energy balance and weight loss in subjects who wish to reduce their body weight. In particular, food and/or beverage ingredients and dietary supplements of the present invention comprises flaxseeds useful for increasing faeca fat excretion from the gastrointestinal tract.

Saccharide-derivatized oligosaccharides prepared by extruding a reaction mixture comprising a saccharide having a degree of polymerization ranging from 1 to 4 and a starch having a degree of polymerization of at least 200, wherein the extruding imparts sufficient energy and work to derivatize the starch with the saccharide.

The present invention relates to methods for increasing the suppression of hunger and/or increasing the reduction of prospective consumption and/or increasing the reduction of appetite and/or increasing the feeling of satiety and/or reducing non-fat energy uptake in the gastrointestinal tract of a mammal in order to prevent a positive non-fat energy balance, weight gain, over-weight and obesity, and to induce a negative non-fat energy balance and weight loss in subjects who wish to reduce their body weight. In particular, feed, food and/or beverages and dietary supplements of the present invention comprises mucilage such as flax seed mucilage and/or one or more active compounds of mucilage useful for increasing the suppression of hunger and/or increasing the reduction of prospective consumption and/or increasing the reduction of appetite and/or increasing the feeling of satiety and/or reducing the digestibility of non-fat energy in the gastrointestinal tract of a mammal.

Disclosed are saccharide-derivatized oligosaccharides. The derivatized oligosaccharides preferably are prepared by extruding a malto-oligosaccharide mixture with a saccharide or mixture of saccharides having a DP ranging from 1 to 4. The products are low in digestibility, and thus in various embodiments are suitable for use as bulking agents, for controlled energy release products, and for other purposes.

The invention discloses low-fat low-lipide-digestibility artificial butter. The low-fat low-lipide-digestibility artificial butter comprises the following components in parts by weight: 20-70 parts ofmicronized whey protein dispersed liquid, 10-30 parts of a xanthan gum system, and 10-60 parts of oil phase. The artificial butter not only has the characteristic of being low in fat (10-60%), but also can restrain contact of lipases and oil drops in digestive tracts of human bodies, and can prevent free fatty acids from being released, so that the lipide digestibility can be reduced. According to a method, whey protein and xanthan gum are used as raw materials, and damp and hot treatment, a micronizing technique, a compounding technique and an emulsifying homogenizing technique are adopted for preparing oil in water emulsion. The digestion suppression ratio of the artificial butter for lipide is as high as 60%. The low-fat low-lipide-digestibility artificial butter has smooth and soft mouth feel of butter, and white fine and smooth appearance, has similar processing characteristics of plasticity, stability and the like as cream sold in the market, and can be widely applied to processing of various foods through replacing cream.

The invention relates to a preparation method of drug carrier crosslinking-modified rice starch nanocrystals. The method comprises the following steps: (1) preparing starch nanocrystals; (2) sufficiently dispersing the starch nanocrystals in a water phase under ultrasonic actions; and (3) preparing the crosslinking-modified starch nanocrystals. The starch nanocrystals are the restrictive acid hydrolysis product of starch, belong to organic nanoparticles, and can widen the application range of starch. A crosslinking reagent is utilized to carry out crosslinking modification on the rice starch nanocrystals to regulate and control the surface polarity of the starch nanocrystals, thereby increasing the hydrophobicity of the starch nanocrystals, enhancing the drug carrying capacity and stability of the nano starch particles, and lowering the enzymatic decomposability and digestibility of the starch nanocrystals. The method has the advantages of simple production technique and low cost, and has wide industrialized application prospects. The product has adjustable surface polarity, has the nano size, is biodegradable, and thus, is green and environment-friendly.

The invention provides lotus leaf dark tea and a producing method thereof. The dark tea mainly comprises the following components in parts by weight: 5-15 parts of a lotus leaf extract, and 85-95 parts of dark tea. The two components are matched according to a specific proportion and mutually cooperated, the lotus leaf dark tea component has effects for adjusting body metabolism, accelerating lipid metabolism, enhancing stomach function, and promoting digestion, and long term drinking of the product has good fat-reducing efficacy. The lotus leaf extract is added into the fermented dark tea, so that in the respect of mouthfeel, the product has heavy and thick, and mellow tastes of the dark tea, and light delicate fragrance of lotus leaves.

The invention provides a method for efficiently preparing a starch-lipid complex. The method comprises the steps: adopting corn starch and fatty acid as raw materials and beta-lactoglobulin as an emulsifier, mixing the three at a mass ratio of 20:1:2, and performing a complexation reaction in a fast viscosity analyzer. When the method is compared with a traditional system without addition of beta-lactoglobulin, the yield of the starch-lipid complex is improved significantly, and the increase rate of the complex content in different fatty acid systems is different and at 28-283%. The starch-lipid complex can be used as an additive for hypoglycemic food, targeted drug controlled release carriers and improvement of intestinal flora and human health, can also be added as fat mimics to food, and has potential special function properties, a high nutritional value, low production cost, easy and continuous production, no pollution to the environment, broad market potential and highly social and economic benefits.

Provided are a composite highland flour rich in slow-digesting starch and a preparation method thereof. The flour is prepared by enzymatic hydrolysis of brown agaricus bisporus and highland flour as raw materials, and the flour is prepared from, by weight, 30-56% of the slow-digesting starch, 10-40% of fast-digesting starch and 10-40% of digesting-resistant starch. The composite highland flour isrich in the slow-digesting starch, the slow-digesting starch has a high content of beta-glucan, which can be slowly digested, and a food prepared by using a composite highland flour product exists a long time in a stomach and intestines, promotes full movements of the intestines, can maintain satiety for a long period of time, and has sustained release of energy, low glycemic index and high glucose utilization.

The invention discloses a laying hen feed additive rich in omega-3 fatty acid and a using method of the feed additive. The laying hen feed additive comprises the following components in parts by weight: 9 to 10 parts of pepper seed mixed powder, 0.5 to 0.8 part of solid fish oil fatty acid calcium, 0.01 to 0.02 part of 98 percent vitamin C, and 0.004 to 0.006 part of 50 percent vitamin E, wherein the pepper seed mixed powder comprises 1/3 of pepper seed powder and 2/3 of corn powder. When the laying hen feed additive disclosed by the invention is used, a conventional energy feed according to a laying hen feed formula is replaced by an equal amount of the feed additive which accounts for 9.5 to 11 percent of the weight of feed, so that the content of protein in the feed is guaranteed; cheap polyunsaturated fatty acid raw materials (the fish oil fatty acid calcium and pepper seeds) are filtered by laying hens and are accumulated in egg yolk, so that the eggs which are rich in omega-3 fatty acid and are unlikely to cause rancidity are produced.