355results about How to "Pleasant taste" patented technology

Dietary, health, and / or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

The present invention provides aqueous oral formulations containing sertraline, or a pharmaceutically acceptable salt thereof, and a sulfoalkyl ether cyclodextrin. The liquid formulations are pleasant tasting, convenient to use, and chemically and physically stable. The liquid formulations can be administered directly or diluted before administration. Unlike the commercially available ZOLOFT™ formulation, the liquid formulations herein do not precipitate upon dilution with water, fruit juices, sodas or other pharmaceutically acceptable oral liquid carriers. The sulfoalkyl ether cyclodextrin-containing formulation provides significant advantages over the marketed non-aqueous formulation and other cyclodextrin-containing formulations of sertraline. The formulation can be self-preserved against microbial growth. The SAE-CD-containing formulation of sertraline can be provided in liquid form or as a reconstitutable powder. Both ready-to-use and concentrated liquid formulations can be prepared. The formulation is available as a clear solution or a suspension.

Coated oral dosage forms for the delivery of nicotine in any form to a subject by rapid intraoral delivery of nicotine comprising at least one core, nicotine in any form and / or a nicotine mimicking agent, at least one coating layer and optionally at least one or more other additives, wherein said at last one coating layer is buffered, whereby is used at least one amino acid as buffering agent. Also contemplated are a method for the delivery of nicotine in any form, a method for the reduction of the urge to smoke or use tobacco as well as a method for producing said coated product and use of the same for obtaining a rapid intraoral uptake of nicotine.

The invention relates to instant plant total-nutrient food replacement powder which comprises the following raw materials in parts by weight: 10-98 parts of grains, fruits and vegetables, and nut powder, and 0-10 parts of a natural sweetening agent. According to the instant plant total-nutrient food replacement powder, the grains, the fruits and the vegetables, and nuts are mixed and blended, treated by virtue of microwaves, subjected to enzymolysis, and once extruded and cooked, and crushed to prepare the instant plant total-nutrient food replacement powder. The instant plant total-nutrient food replacement powder is complete in nutrients, convenient to prepare, and convenient to digest and absorb, and has the advantages of that the processing period is greatly shortened, the energy consumption is reduced, the cost is lowered, and the storage is easy since microorganisms are killed.

The invention discloses a tea jelly sweet which is prepared from raw material in the formula in parts by weight: 4-10 parts of functional composition, 30-60 parts of maltitol, 30-40 parts of starch syrup, 3.5-7 parts of plural gel, 0.1-10 parts of lecithin, 0.1-3 parts of hydrogenated vegetable oil, 1-3 parts of peppermint oil and 20-40 parts of water, wherein the functional composition comprises one or several of ultra-micropowder or extractions or original materials of pu-erh tea, black tea, green tea, Oolong tea, white tea, yellow tea and dark tea and other functional factors; and the plural gel comprises modified starch, gelatine, agar and carrageenan. The invention has the characteristics of defined functions, attractive appearance, natural aroma, good taste and the like, has no artificially-synthesized pigment and essence and sweetner causing decayed tooth and is suitable for groups to eat for a long term so as to improve the sub-health state.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

A mouthguard device for use by an athlete in competition and the like, using a resilient material formed into a mouthguard and a flavor agent incorporated into the resilient material prior to formation thereof into the mouthguard. The preferred mouthguard has a two tray system that includes the flavoring agent in the tray contacting the user's taste buds. Preferred flavors are selected from citrus types such as lemon, lime, orange, and grapefruit, ginger types, berry types such as raspberry, strawberry, and blueberry, and mint types such as peppermint, spearmint, and wintergreen. Also preferred are flavoring agent includes a combination of at least two flavoring agents, and particularly wherein the combination is selected from spearmint / orange, cinnamon / clove / orange, and lemon / mint or, wherein the combination is any flavoring agent and a small amount of citrus.

The present invention relates to oral care compositions containing an agent having substantivity to teeth, in particular polyphosphorylated compounds having at least 3 phosphate groups such as linear condensed polyphosphate polymers and phytate, which in combination with a tooth bleaching agent such as peroxide provide enhanced whitening and stain prevention of teeth.

The composition comprises a mixture of olive oil (Olea europea L.) and parsley oil (Petroselinum sativum Hoffm., Petroselinum crispum Mill., Carum petroselinum Benth & Hooker), in a ratio of olive oil: parsley oil, by weight, comprised between 1 and 7. Additionally the composition may contain other vegetable oils, mint oil, menthol and chlorophyll. These compositions may be presented in several forms including sweets, chewing-gum, dentifrice paste, mouthwashes and pharmaceutical compositions, especially as soft gelatine capsules, for which purpose they incorporate the suitable additives, vehicles and excipients for its processing in the desired form of presentation. The composition is suitable for the treatment of halitosis.

This invention provides a solid pharmaceutical composition comprising rasagiline or a pharmaceutically acceptable salt of rasagiline, and particles having a non-filamentous microstructure of at least two sugar alcohols. This invention also provides a solid pharmaceutical composition comprising rasagiline or a pharmaceutically acceptable salt of rasagiline, a mixture of a disintegrant, a flow agent and particles having a non-filamentous microstructure of at least two sugar alcohols, a supplemental sugar alcohol, a supplemental flow agent, and a supplemental disintegrant. This invention further provides a method of treating a subject afflicted with Parkinson's disease comprising administering to the subject a therapeutically effective amount of the solid pharmaceutical composition, thereby treating the subject. Finally, this invention provides a process of making such solid pharmaceutical compositions.

A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

The invention provides compositions, methods and uses comprising a scyllo-inositol compound of the formula Ia or Ibor a compound of the formula Ia or Ib wherein one, two or three hydroxyl groups are replaced by substituents with retention of configuration, or pharmaceutically acceptable salts thereof, in a therapeutically effective amount to provide beneficial effects in the treatment of an amyloid-related disease.

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

The invention provides compositions, methods and uses comprising a scyllo-inositol compound that provide beneficial effects in the treatment of a disorder and / or disease including a disorder in protein folding and / or aggregation, and / or amyloid formation, deposition, accumulation, or persistence.

The present invention relates to flavor oils including mint-, fruit- and spice-type flavors that are specially processed to substantially eliminate low-molecular weight sulfur compounds, in particular dimethyl sulfoxide (DMSO), which has been found to be the main precursor of malodorous species such as dimethyl sulfide and methyl mercaptan. These malodorous species are produced via oxidation-reduction reactions involving such sulfur-containing compounds present in flavor oils. A preferred processing method is an aqueous-washing process, which has advantages of being simple, inexpensive and easy to implement while importantly avoiding the problems of typical processes including non-selective removal of desirable components and subjecting the flavor oils to extreme conditions that may destroy other components and result in undesirable changes in flavor or odor character. Other processing methods to selectively remove non-desired components include (1) distillation to remove polar low boiling point components, (2) filtration through adsorbents selective for sulfur compounds, (3) countercurrent extraction and (4) column chromatography. The processing methods may optionally be followed by reengineering to add back desired components that may have been removed or altered during the processing. The specially processed flavor oils are particularly useful in oral care compositions comprising components with chemical reducing capability such as stannous ions, which react with the sulfur-containing compounds to produce malodorous products.

The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof

The present invention discloses a preparation method for high-fiber recombinant asparagus chips, and belongs to the deep processing field of fruits and vegetables. The asparagus chips use discarded scraps of old stems and old roots from asparagus production enterprises as raw materials, and are prepared by the following steps: pre-treating the raw materials, blanching the materials in hot water, preserving color, conducting beating, mixing the materials with adjuvant materials, cooking the mixture for a short time, placing the mixture on plates, drying the mixture under vacuum by two section-type microwave to a moisture content of 10% -15%, drying the mixture by short- and medium-wave infrared method under vacuum to a moisture content below 5%, and packaging the mixture to obtain the end products. The dietary fiber content of the asparagus chips is 8.35% - 10.27%, and every 100g of the chips contains flavonoids 12.73-16.86 mg, polysaccharide 9.34-11.28 mg. The preservation rate of chlorophyll is 70% to 75% after processing, and the chip breaking force is 1123-1443 g. The preparation method provides a novel method for taking full advantage of asparagus scraps, and the microwave vacuum drying and the short- and medium-wave infrared vacuum drying have advantages of quick drying, low temperature and higher nutrient retention rate, etc. The asparagus chips are high in cellulose content, rich in flavonoids, polysaccharide and other active substances, crispy and delicious in taste and high in nutritional value. Therefore, the asparagus chips are leisure crisps for people of all ages.

The invention provides, in one aspect, a method of administering a product comprising a cacao solids-containing, cocoa powder or extract containing cocoa polyphenols to improve endothelial function. The sugar-free compositions and methods of using them exhibit synergistically improved cardiovascular benefits compared to other compositions. Preferred sugar-free chocolate products and cocoa beverages are also disclosed.

The composition comprises a mixture of olive oil (Olea europea L.) and parsley oil (Petroselinum sativum Hoffm., Petroselinum crispum Mill., Carum petroselinum Benth & Hooker), in a ratio of olive oil:parsley oil, by weight, comprised between 1 and 7. Additionally the composition may contain other vegetable oils, mint oil, menthol and chlorophyll. These compositions may be presented in several forms including sweets, chewing-gum, dentifrice paste, mouthwashes and pharmaceutical compositions, especially as soft gelatine capsules, for which purpose they incorporate the suitable additives, vehicles and excipients for its processing in the desired form of presentation. The composition is suitable for the treatment of is halitosis.

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation.

The present invention relates to fast water-dispersible tablets containing domperidone for oral administration. The formulations comprise domperidone or pharmaceutically acceptable salts thereof, about 60-80% of a “auxiliary” granulate (w / w), and about 10-30% of microcrystalline cellulose (w / w), expressed in relation to the total weight of the tablets, a sweetener, a flavouring agent and a lubricant. The “auxiliary” granulate is obtained by wet granulation of D-mannitol and maize starch gum in a high shear granulator, it facilitates the flowability and the compressibility of the mixture and, because of its high solubility in water, contributes to the fast dispersion of the tablet. The formulations have an enhanced structural integrity, for instance having a friability lower than 1.0% and hardness values between 3 and 6 Kp, and are able to disperse in water within 3 minutes, preferably within 2 minutes and most preferably within 1 minute, to provide a dispersion that passes through a 710 μm diameter mesh size sieve and presents a pleasant taste and the absence of perceptible granules in the mouth. This invention also refers to the process for the preparation of said pharmaceutical preparations.

The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine. The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition.

The invention discloses a method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains. The method comprises the following steps: (1) preparing materials; (2) carrying out vacuum leach and enzymolysis; (3) carrying out alcoholic fermentation: inoculating saccharomycetes into leaching solution and fermenting for 10 days at temperature of 25-32 DEG C; (4) carrying out lactobacillus fermentation: inoculating lactobacilli into fermented liquid after the alcoholic fermentation and ending the lactobacillus fermentation at the temperature of 37-40 DEG C when the alcoholic strength is 6-8%; (5) carrying out acetic fermentation: inoculating bacillus aceticus AS1.41 and fermenting for 72-84 hours at the fermentation temperature of 30 DEG C; and (6) sequentially cleaning, blending, homogenizing and sterilizing to acquire the hawthorn fruit vinegar beverage. The hawthorn fruit vinegar beverage prepared through the method is red and brown in color and properly sweet and sour; the hawthorn fruit vinegar beverage has excellent flavor and taste of flavor substances on basis of keeping original nutrient substances; meanwhile, continuous fermentation can be carried out and the production efficiency is high.

The invention relates to a healthy tea and preparation method thereof, specially to a healthy tea for treating asthma cough and preparation method thereof. Asthma cough is a common respiratory disease, and the disease can be caused by trachitis, emphysema, pulmonary heart disease, bronchiectasis, pulmonary fibrosis, and pneumoconiosis; the incidence of asthma cough is highest when climate is dry or cold in spring and winter, and the disease is most common in middle-aged and aged people. Taking traditional Chinese medicine theories as a guide and combining with the long-history Chinese tea drink culture, the healthy tea for treating asthma cough of the present invention is elaborately prepared from main materials of tea and honey, and medicinal materials of glycyrrhiza, bamboo leaf, sterculia lychnophora, loquat leaf, rabdosia rubescens, Chinese yam, cinnamon, artemisia capillaries, radix adenophorea, balloonflower, tangerine peel, rhizoma pinelliae, and fritillaria. The healthy tea can effectively improve human immunity, eliminate inflammations in pulmonary tracheae and bronchus, so that treatment effects of dispersing phlegm, dispelling crux, relieving asthma and stopping cough are achieved.

In one embodiment, the present application discloses powder and aqueous formulations comprising a stabilized, aqueous purified cannabis oil emulsion comprising: a) CBD and THC wherein the ratio of CBD:THC by wt / wt is from 1,050:1 to 1:1,050, and b) at least one emulsifier selected from the group consisting of Poloxamer 188, Polysorbate 80, Polysorbate 20, Vit E-TPGS (TPGS), TPGS-1000, TPGS-750-M, Solutol HS 15, PEG-40 hydrogenated castor oil, PEG-35 Castor oil, PEG-8-glyceryl capylate / caprate, PEG-32-glyceryl laurate, PEG-32-glyceryl palmitostearate, Polysorbate 85, polyglyceryl-6-dioleate, sorbitan monooleate, Capmul MCM, Maisine 35-1, glyceryl monooleate, glyceryl monolinoleate, PEG-6-glyceryl oleate, PEG-6-glyceryl linoleate, oleic acid, linoleic acid, propylene glycol monocaprylate, propylene glycol monolaurate, polyglyceryl-3 dioleate, polyglyceryl-3 diisostearate and lecithin with and without bile salts, and mixtures thereof; and the uses in the treatment of diseases.

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

The invention discloses a feed sweetener, comprising the following components by parts: 70-95 parts of saccharin sodium, 2-5 parts of synergist, 0.2-1.0 part of flavour enhancer and 2-25 parts of glucose, wherein, the synergist is ASP sweet, AK sugar, thaumatin, stevioside and / or maltol; the flavour enhancer is neotame. The feed sweetener is produced by the compound fusion-spray drying method. The feed sweetener has high liquidity, good mouthfeel of sucrose, lasting and stable sweet taste effect and sweet scent flavour. Being added into the feed, the feed sweetener can improve the feed palatability and is suitable for various growth stages of animals.