40results about How to "Palatable" patented technology

The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts.

A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

The present invention is a medicament, which is orally ingested by a living human subject for the prophylactic or therapeutic treatment of a heartburn inducing event or an acid reflux episode (GERD). In the preferred embodiments, the complete medicament is a fluid blending of at least one concentrated vinegar made by the fermentation of a fruit or fruit sugar, or a vegetable carbohydrate or sugar, or a grain carbohydrate or sugar; an undiluted bioactive honey having unique, non-peroxide antibacterial activity; a natural flavoring agent or combination of different natural flavors to neutralize the taste of the concentrated vinegar; and a natural sweetener to give the fluid blending a palatable taste. In these formulations, the concentrated vinegar serves to treats the symptoms of the heartburn and/GERD; and the undiluted bioactive honey employs its non-peroxide antibacterial activity to treat inflammation of the esophagus and infections of the stomach.

The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts.

The invention discloses a fruit pie. The fruit pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking after brushing a layer of egg white on the surface of the pie crust, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, vegetable oil and deshelled eggs, raw materials of the pie stuffing consist of fruit, pectin, white granulated sugar at national primary standard, malt syrup with mass percentage concentration of 80%, food-grade glycerin, sixfold concentrated fruit juice and water, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The selected and used raw materials are reasonable in variety collocation, with trophism, palatability and stable quality; the fruit pie is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.

The present invention is related to a novel component for use in a consumer food product. More specifically, the ingredient or component, provided either alone or acting synergistically with other select ingredients, is part of an ingestible food product intended for human or animal consumption that provides a health benefit. The food product provides beneficial hypocholesterolemic activity through increased bile acid binding activity through the use of cyclodextrins alone or in combination with dietary fibers and/or sterols while simultaneously delivering a food product which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

The present invention is directed to a novel orally dispersible multi-micronutrient dietary supplement in a tablet dosage form. Use of lipid encapsulated substrates, flavorings, sweeteners and bitter masking agents provides for a dosage that suppresses unpleasant tastes or aftertastes and imparts a pleasant mouth feel when the tablet disperses after being sucked or chewed for several minutes. The combination of lipid encapsulated substrates, oral disintegration and multiple daily dosing schedule provides for improved bioavailability of several crucial micronutrients.

The present invention is directed to compositions and methods comprising a cannabis-infused milk. The milk can be used as an oral dosage form for pharmaceutical delivery of cannabinoids.

A balanced redox-signaling compound with reactive molecules that mimic those naturally occurring inside cells that have been precisely stabilized and formulated as a supplement for oral consumption acting to enhance proper immune system function, enhance the efficiency and production of the body's native antioxidants as well as enhance the performance of intercellular communications involved in healthy tissue maintenance and athletic performance.

The present invention discloses a feed for promoting intestinal development of meat chickens in a fattening period. The feed comprises the following raw materials in parts by weight: 3-7 parts of microcrystalline cellulose, 3-5 parts of modified soybean proteins, 4-6 parts of salted duck egg yolk, 3-7 parts of puffed soybeans, 4-10 parts of soybean cake, 12-20 parts of rapeseed meal, 12-18 parts of rapeseed cake, 4-8 parts of lard, 25-55 parts of corn, 10-16 parts of wheat, 3-9 parts of malt powder, 4-12 parts of corn stalks, 1.5-2.5 parts of vital gluten, 1.5-2.5 parts of coix chinensis, 1.5-2.5 parts of haw powder, 0.5-1.5 parts of unprocessed rehmannia roots, 1.5-2.5 parts of grape leaves, 0.6-1 part of barley malt, 0.4-1 part of red date, 1.5-2.5 parts of honey, 1.5-3.5 parts of spirulina platensis powder, 1.5-2.5 parts of soybean lecithin, 1-3 parts of malt selenium, 0.2-0.8 part of red chili powder, 0.4-0.8 part of vitamin, 1.5-2.5 parts of calcium hydrogen phosphate and 2-4 parts of stone powder.

A preparation method for selenium covered basic copper chloride includes the steps of: (a) adding crystalline basic copper chloride (TBCC), water and stabilizer in a reactor; adding sodium hydroxide solution with stirring; reacting to form a hydroxyl-modified crystalline basic copper chloride after discharge, washing, and negative pressure leaching; (b) adding the hydroxyl-modified crystalline basic copper chloride and water in the reactor, adding selenous acid with stirring; adding copper sulfate pentahydrate after reaction; forming selenium covered basic copper chloride comprising crystalline basic copper chloride, basic cuprous selenide, and basic cupric sulfate after discharge, rinsing, negative pressure filtration, and drying. The selenium covered basic copper chloride is used as feed addictives of trace elements having nonhygroscopic property, good liquidity, and stable chemical property. The selenium covered basic copper chloride is easy to incorporate with feed, low price, low cost in adding, weak acidic solubility, easy to absorb.

A puffed pet treat and method of making are disclosed. The puffed pet treat is comprised of a starting material that is an animal part, which is treated, sliced into small portions, and exposed to high velocity hot air causing rapid heat transfer within the small portions causing the water contained in the material as moisture to undergo a rapid phase change from liquid to steam which softens and expands the material thereby forming a puffed product.

The invention belongs to the field of feed additive processing, and particularly relates to a saccharomycete feed additive. The additive is prepared from saccharomycetes and filler according to the mass ratio of 1: 2-4. The filler is prepared by the following method: taking any combination of one or two or more of plant leaves, and carrying out sorting, cleaning, microwave drying and crushing theplant leaves into 90-mesh powder; adding a proper amount of water into the powder, regulating the water content of the material to be 15-25%, uniformly stirring, placing the material on a steamer forheating and steaming for 1 h, taking out and cooling the material to the temperature of 33 DEG C or below, and adding a mixed bacteria starter and brown sugar into the cooled material according to theweight ratio of the powder, uniformly mixing under the condition that the ratio of the powder, mixed bacteria and the brown sugar is 100: 7.5-12.5: 1.5-2.5, adding a proper amount of water to adjustthe material so that the water content is 55-55%, then placing the material in a fermentation chamber, fermenting the material for 15 days under the environment with the temperature of 29-31 DEG C, taking out the fermented material after fermentation is finished, drying the fermented material, and crushing and sieving the fermented material through a 80-mesh sieve to obtain the filler.

A palatable, single serving dietary supplement of amino acids that may be taken as a nutritional aid to improve health and well-being by promoting higher quality sleep, enhancing repair of muscular tissue after strenuous exercise in part through boosting the natural production of human growth hormone, enhancing the immune system, improve gut barrier function, aiding in responses to upper respiratory viral pathogens, reversing side effects from the over use of nutritional energy drinks with stimulants and simple sugars and reverse the side effects of excess signaling through the cortisol pathway resulting from chronic environmental stress.

The invention discloses a microcapsule feed for larval and juvenile spotted maigre and a preparation method thereof. The microcapsule feed for larval and juvenile spotted maigre comprises the following raw materials: white fish meal, euphausiid powder, squid powder, fish protein hydrolysate, feeding yeast, alpha-starch, soybean lecithin, papain, fish oil, compound vitamins, composite minerals, anadhesive, an immunopotentiator, a phagostimulant, medium chain triglyceride, sodium houttuybonate, and 5-aminosalicylic acid. The adhesive is sodium alginate; the immunopotentiator is glucan and chitosan; and the phagostimulant is taurine. The microcapsule feed for larval and juvenile spotted maigre is prepared by the following steps of crushing, granulation, coating and grading sieving. Comparedwith the prior art, the feed of the invention can improve the average total length and the survival rate of the larval and juvenile spotted maigre.

The invention discloses fish phagostimulant, particularly relates to environment-friendly high-efficient bighead carp phagostimulant, and belongs to the field of aquatic feed. The environment-friendly high-efficient bighead carp phagostimulant is prepared from the following components of conch meat powder, kelp powder, sea algae extract, smelly fermented bean curd, pickled radish, rapeseed meal, rice vinegar, fermented soybean meal, ferula asafoetida and pericarpium citri reticulatae. The environment-friendly high-efficient bighead carp phagostimulant has the advantages that artificial chemical synthesis components are prevented from being added into the phagostimulant, the preparation raw materials are natural in source, environmental pollution and ecological disturbance are avoided even if the phagostimulant is utilized for a long time, the health and the safety of fish after ingestion are achieved, the feed palatability is effectively improved, the fish ingestion is improved, the fish food ration is increased, the feed digestion and absorption are enhanced, and the high-efficient food calling performance and the environment-friendly safety are obtained.

The invention relates to a fodder radish. More particularly, a fodder radish (Raphanus species) suitable for use as a multiple grazing fodder crop for livestock is provided. The invention also relates to the seeds, and to the plants of the radish. It also relates to methods of producing a Raphanus plant type having the characteristics of recovery from grazing to give the potential for multiple grazings over many cycles.

An object of the present invention is to provide an in-vessel fermentation type sparkling sake obtained by allowing mixed sake, which is prepared by mixing sake obtained by squeezing with turbid sake obtained by roughly filtering sake mash containing yeast and having fermentation activity, to generate carbon dioxide gas in a hermetically sealed vessel, wherein the sparkling sake generates fine bubbles like those from champagne, is palatable, is less turbid, and has a refreshing flavor, and to provide a method for producing the same.

Disclosed is sparkling sake characterized in that the sparkling sake is prepared by using rice and rice koji as raw materials; carbon dioxide gas present in the vessel is the carbon dioxide gas substantially generated by secondary fermentation; and the content of the carbon dioxide gas is 3.0 GV or more.

The invention provides an attractant for fishes and specifically relates to a green and efficient attractant for parabramis pekinensis and belongs to the field of aquatic feed. The green and efficient attractant contains celery, tomatoes, fragrant-flowered garlic, carrots, fresh corn, pea meal, wheat bran, rice bran, corn flour, brewer's spent grains, fermented soybean meal, earthworm powder, locust powder, chicken liver, pig liver, protease, rhizoma chuanxiong powder, wolfberry powder and waxberry extract. The attractant contains no artificial chemical synthetic ingredients, contains natural raw materials, will not cause environmental pollution and ecological disturbance after long-time use, guarantees ingestion health and safety of fishes, can effectively improve the palatability of feed, promote feed intaking of fishes, increase the feed consumption amount of fishes and enhance the digestion and absorption of feed, and has the advantages of efficient attracting, environmental protection and safety.

The invention discloses jelly having functions of reducing blood lipid and reducing weight and a making method of the jelly. The jelly comprises the following components of 5-40% of hydrolysis polysaccharide having functions of reducing blood lipid and reducing weight, 0.1-1% of calorie-free sweetening agents, 0.5-4% of sour agents and 0.4-1.0% of edible gelatin, wherein the hydrolysis polysaccharide having the functions of reducing blood lipid and reducing weight is prepared through performing enzymolysis on indigested carbohydrate. The content of hydrolysis polysaccharide in the jelly is high, the hydrolysis polysaccharide is polysaccharide not liable to absorb by human bodies, and the hydrolysis polysaccharide, the calorie-free sweetening agents and the sour agents are matched and combined, so that the obtained jelly has the functions of reducing blood lipid and reducing weight and is good in palatability.

A synergistic composition consisting of Omega-3 fatty acids, Honey and Natural antioxidants, and a process to prepare such a composition is disclosed. The composition is flavored if desired. The synergistic preparation abounds in antioxidants to prevent the omega-3 fatty acid from being oxidized and to provide additional antioxidants to the body. The composition is biocompatible and stable for six months. The composition can be used as a vehicle to incorporate other essential nutrients and herbal extracts having medicinal properties.

The invention discloses a radish roll and a preparation method thereof. The radish roll is prepared by selecting a high-quality radish food material as a processing material, changing types and amounts of ingredients, bagging by using vacuum preservation bags, performing vacuum packaging, and performing radiation sterilization. A product prepared by the preparation method provided by the invention is more mild and mellow in taste and better in aftertaste; on the basis of maintaining the characteristics of the product, palatability is further highlighted, so that needs of most consumers can be met, and further increase in sales volume is facilitated; meanwhile, the defects that stuffing is easy to mildew and the shelf life is relatively short are overcome, and the shelf life of the product is prolonged by more than two months.

Magnesium oxide granules which are excellent in dissolution property, are palatable, rarely leave any rough feeling in the oral cavity and have a good color in appearance.

The granules comprise magnesium oxide particles which are represented by the following formula (1) and have an average secondary particle diameter of 0.1 to 25 μm and an apparent specific volume of 3 to 20 ml/g, a sugar alcohol and a disintegrating agent.

(Mg²⁺_1-xZn²⁺_x)O  (1)

(In the formula, X is a numeral of 0 to 0.02.)