65results about How to "Reduce energy intake" patented technology

The invention discloses a nutrition meal replacement composition, which is prepared from the following components in parts by weight: 10-300 parts of euglenophyta powder, 60-500 parts of quinoa powder, 100-400 parts of chia seed powder, 40-450 parts of collagen powder, 50-520 parts of a carbohydrate compound, 0-200 parts of vitamin and 0-500 parts of mineral substances. The invention further discloses a nutrition meal replacement refresher. The refresher is prepared from the nutrition meal replacement composition and a food additive. The nutrition meal replacement composition has the effects of regulating intestinal tracts, dual-directionally regulating blood glucose and providing abundant nutrient substances needed for a human body while losing weight and controlling the weight.

Nutritive proteins are provided herein. Also provided are various other embodiments including nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, vectors for expressing the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins. Nutritive proteins include engineered proteins, wherein the engineered proteins comprise a sequence of at least 20 amino acids that comprise an altered amino acid sequence compared to the amino acid sequence of a reference secreted protein and a ratio of essential amino acids to total amino acids present in the engineered protein higher than the ratio of essential amino acids to total amino acids present in the reference secreted protein. In some embodiments, the engineered protein comprises at least one essential amino acid residue substitution of a non-essential amino acid residue in the reference secreted protein.

The invention relates to a dietary fiber food with various functional actions. The compound dietary fiber food is formed by preparing and processing the adopted main materials comprising 2% to 10% of oligopolymerization xylose, 15% to 50% of poly-glucose, 3.3% to 10% of rivier giantarum refined powder, 10% to 50% of soybean dietary fiber and 10% to 50% of microcrystalline cellulose, and auxiliary materials comprising 0.5% to 2% of citric acid, 0.2% to 0.6% of aspartame and 0.5% to 1.8% of powder essence. Various types of plant fiber give full play to synergistic actions and advantage complementation; by using the compound cellulose, the system improves the function and the metabolism of large intestines, promotes the creepage and the water absorption expansion of intestinal tracts, quickens defecation, maintains the probiotic environment of the intestinal tracts, comprehensively regulates the cholesterol level, prohibits the absorption of a human body to cholesterol, bile acid, heavy metal and edible pigment and reinforces the immunity of the human body.

The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a dietary fiber or a combination of both. The functional-gel compositions when consumed in a sufficient amount as a supplement to a diet, meal or snack promote satiety and reduce energy intake in a subject in need thereof. The functional-gels are useful for improving weight management and promoting health. The functional-gels are useful for the treatment or prevention of over-weight, obesity and related conditions in a subject in need thereof. The functional-gel compositions may be formulated in a variety of ways to provide acceptable taste and texture, including for example as health bars, confections or as ready-to-eat, ready-to-drink, shelf stable and single-serve packaged foods.

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in whey protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in whey protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in whey protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

The present invention provides methods and tests that allow for the establishment of personalized weight-management programs for an individual based upon the individual's genotype in the glutathione S-transferase pi gene and/or the interleukin-6 gene. Methods are disclosed for determining the individual's genotype, which may be used to select an appropriate therapeutic/dietary program or lifestyle recommendation. Such a personalized weight-management program will have obvious benefits (e.g., yield better results in terms of weight loss and weight maintenance) over traditional weight-management programs that do not take into account genetic information.

The present invention relates to konjak dietary fiber healthcare biscuits and a preparation method thereof. The konjak dietary fiber healthcare biscuits are prepared by the following raw materials including, by mass, 30-50 parts of konjak powder, 20-30 parts of compound dietary fiber, 20-30 parts of whole wheat flour, 20-30 parts of purple sweet potato powder, 20-30 parts of vegetable oil, 5-8 parts of white granulated sugar, 3-5 parts of xylitol, 8-10 parts of egges, 10-15 parts of water, and 1-2 parts of leavening agent, wherein the compound dietary fiber is composed of apple dietary fiber, pawpaw dietary fiber and bamboo shoot dietary fiber with a weight ratio of 3:1:1. The konjak dietary fiber healthcare biscuits have comprehensive nutrition and have good healthcare effects.

The invention discloses low-fat mayonnaise and a preparation method thereof, and belongs to the technical field of food processing. The low-fat mayonnaise is prepared from, by mass, 50-70% of soybean salad oil, 10-30% of fat substitutes, 5-10% of yolk, 5-10% of white vinegar, 2.0-3.0% of table salt, 1.0-2.0% of white granulated sugar and 0.1-0.2% of potassium sorbate. The fat substitutes are prepared from Konjac powder through a gelling and micronizing process. The yolk is evenly stirred and mixed with the table salt, the white granulated sugar and potassium sorbate, then the white vinegar, the potassium sorbate and the fat substitutes are sequentially added to be evenly mixed, and the finished low-fat mayonnaise product is obtained. By applying the Konjac gel fat substitutes to preparation of mayonnaise food, the mayonnaise is endowed with good texture and stability, and the mayonnaise has the advantage of reducing energy intake on the basis of the smooth and rich taste of traditional mayonnaise.

Nutritive proteins comprising no phenylalanine (Phe) are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things. The compositions are useful, for example, to provide protein in the diet of subjects with a disorder characterized by accumulation of Phe in the body.

The invention discloses mannan-oligosaccharide-containing meal replacement powder with a health function and a preparation method of the mannan-oligosaccharide-containing meal replacement powder. The meal replacement powder comprises the following raw materials in parts by weight: 18-30 parts of resistant dextrin, 15-30 parts of konjac glucomannan, 20-30 parts of sweet orange powder, 8-15 parts of mannan oligosaccharide, 0.01-0.05 part of citric acid, 1-5 parts of apple power, 3-10 parts of Chinese date powder, 1-5 parts of carrot powder, 1-5 parts of xylitol, 0.008-0.015 part of a sweet orange essence, 0.001-0.002 part of vitamin B1, 0.001-0.002 part of vitamin B6 and 0.001-0.003 part of vitamin B12. The preparation method comprises the steps of weighing the raw materials, granulating and drying. The meal replacement powder contains a health function factor, namely the mannan oligosaccharide, and has the effects of being agreeable in sweetness, relatively low in calorie and capable of regulating the intestinal microecology; the meal replacement powder is particularly applicable to weight-losing crowds, patients with diabetes mellitus and hyperglycemia and crowds susceptible to intestinal diseases. According to the preparation method, the operation is easy, and the preparation is convenient; the preparation method is suitable for being used in large-scale industrial production.

A composition and method for the control of appetite, having as an active ingredient a satiety agent and a pharmaceutically acceptable delivery agent, formulated so that the release of the active ingredient is predominately in the stomach.

The present invention discloses compound tea having a weight losing effect and a preparation method thereof. The compound tea comprises dietary fibers, mogroside, a white kidney bean extract, a coix seed extract, a lotus leaf extract, a black tea extract, Wuling power (consisting of polyporus umbellatus, poria cocos, rhizoma atractylodis macrocephalae, rhizoma alismatis and cassia twigs) and plant protein powder. The method is as follows: the dietary fibers, mogroside, white kidney bean extract, coix seed extract, lotus leaf extract, black tea extract, Wuling powder and vegetable protein powder are sufficiently dissolved using water, the dissolved materials are homogenized, the homogenized materials are filtered, a filtrate is concentrated in vacuum, the concentrated material is sterilized, the sterilized material is freeze-dried, and the freeze-dried material is subjected to a granule separating to obtain the finished product. The compound tea is excellent in color, fragrance and taste, instant after brewing, relatively good in uniformity and stability, and not layered after tea soup is put still within 24 hours. Experiments show that a regular drinking of the compound tea brewed tea soup can enable weights of patients at 84% or more to restore to healthy levels. Besides, after a stopping of the drinking, body weights do not show obvious rebound within half a year. The compound tea is simple and stable in technology, low in costs and suitable for large-scale productions.

The invention specifically relates to a bacterial cellulose weight-losing meal-substituting foodstuff, which belongs to the technical field of weight-losing meal-substituting foodstuffs. The foodstuff is obtained by cutting a wet bacterial cellulose film which is neutral after rinsed into bacterial cellulose particles, dipping the bacterial cellulose particles with an aqueous nutrient solution and carrying out packaging after disinfection. According to the invention, a preparation process for the foodstuff is simple; bacterial cellulose containing no saccharide substances is used as a main material in compatibility with nutrients, thereby substantially reduce intake of energy under the conditions of supplying people with adequate moisture, dietary fiber and nutrition, achieving a good weight-losing effect and posing no bad influence like diarrhea and hypodynamia; the foodstuff has the characteristics of tasty and crisp taste, diversified flavor, a good satiation effect, etc., and is ameal-substituting foodstuff with good appearance and flavor.

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.

The present invention provides a fat metabolism improving agent comprising rose hips or an extract therefrom as an active ingredient. This fat metabolism improving agent is very safe and has a superior body weight reducing effect.

The invention belongs to the technical field of health-care food, and particularly relates to weight-losing high-fiber meal replacement powder and an eating method thereof. According to the powder, five-cereal powder, semen plantaginis husk powder, rose powder, protein peptide powder, resistant dextrin, oat wheat fiber powder, wheat seedling powder, medium chain triglyceride powder, chlorella pyrenoidosa powder, tremella polysaccharide powder, yeast powder, cooked flaxseed powder, coconut oil powder, sugar beet powder and mogroside powder are scientifically formulated, and starting from the four aspects of reducing, discharging, nourishing and strengthening, nutrients necessary for a human body every day can be provided, the immunity of the human body is enhanced, and the purposes of reducing weight and slimming can be achieved. The product is natural, green, free of any side effect, good in weight losing effect, high in speed, convenient and fast to eat, good in color, aroma and tasteand capable of replacing daily food to serve as three meals a day.

A system and method for detecting spectrum of colors that is indistinguishable to a color blind individual and modifying the colors to fade in or out to the shade of same color, is provided. While the partial color blind user is enabled to view and better distinguish colors that were problematic earlier, the present invention achieves a significant reduction in power consumption of the display device with this modified color set.

A method for manufacturing a low-protein rice, said method comprising degrading protein in uncooked rice, washing the thus treated rice, then sticking oil to the rice and gelatinizing the rice. According to the present invention, a high-energy and low-protein rice that is suitable for distribution can be provided to protein-restricted patients with kidney diseases, etc.