Carious tooth-preventing lipid-lowering anti-aging chocolate

A chocolate, anti-aging technology, applied in the food field, can solve problems such as hidden dangers, and achieve the effect of good quality and pure taste

Active Publication Date: 2009-02-25
SHANGHAI NOVANAT BIORESOURCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while it brings us endless taste enjoyment and infinite reverie, it also brings us hidden dangers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]

[0027] Emulsifier 15 1.5 1000 100

Embodiment 2

[0029] Formula raw material name Ingredients (g) Formulation percentage composition (%) Remarks (additive specification) Teanova TM EGCg90 45 4.5 EGCG=90~95% Teanova TM 80 0 0 Catechin = 80-85% Novatasy TM 60 0 0 Catechin = 60~62% Teanova TM L20 0 0 Theanine = 20-25% Luo Han Guo Juice Concentrate 0 0 Sweet glycosides=15~20% Mogroside 0 0 Sweet glycosides=50~80% White sugar 220 22 whole milk powder 150 15 Cocoa Liquor 400 40 Nuts 130 13 lactose 30 3 spices 10 1 Emulsifier 15 1.5 total 1000 100

Embodiment 3

[0031] Formula raw material name Ingredients (g) Formulation percentage composition (%) Remarks (additive specification) Teanova TM EGCg90 0 0 EGCG=90~95% Teanova TM 80 0 0 Catechin = 80-85% Novatasy TM 60 85 8.5 Catechin = 60~62% Teanova TM L20 0 0 Theanine = 20-25% Luo Han Guo Juice Concentrate 0 0 Sweet glycosides=15~20% Mogroside 0 0 Sweet glycosides=50~80% White sugar 200 20 whole milk powder 150 15 Cocoa Liquor 380 38 Nuts 130 13 lactose 30 3 spices 10 1 Emulsifier 15 1.5 total 1000 100

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PUM

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Abstract

The invention provides an anti-caries, lipid-lowering and anti-aging chocolate foodstuff. The chocolate comprises the following components by weight percentage: white granulated sugar (7 percent to 22.5 percent), milk powder (15 percent to 30 percent), nutlet particles (13 percent to 25 percent), emulsifier (1.5 percent to 2 percent), spices (1 percent), Luohanguo juice (0 percent to 8 percent) or Luohanguo sweet glycosides (0 percent to 5 percent), catechin (0 percent to 8 percent), and tea amino acid or commercial theanine (0 percent to 2 percent) or (0 percent to 5 percent). The chocolate products has advantages of good quality, pure taste, fragrant soft, cool and sweet taste without stimulation, and anti-caries, lipid-lowering and anti-aging functions, so as to achieve certain health care function while enjoying the food.

Description

Technical field: [0001] The invention relates to food, in particular to an anti-caries, fat-reducing and anti-aging chocolate. Background technique: [0002] Chocolate is an ancient food, and since its birth, people have become more and more dependent on it. However, while it brings us endless taste enjoyment and infinite reverie, it also brings us hidden dangers. In traditional chocolate, it basically contains 55% sugar, 40% fat, and only 5% protein. It is a food with obvious high-calorie properties. High calorie itself is not harmful, mainly because the accumulation of high calorie will lead to obesity, dental caries, hyperlipidemia and other associated diseases. The inventor believes that catechins have anti-oxidative effects; there is a sweetener of Luo Han Guo in Luo Han Guo, and the concentrated juice of Luo Han Guo and mogrosides produced from Luo Han Guo as raw materials can replace sugar, thereby reducing the calories of chocolate; tea amino acids can regulate and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23L1/29A23L1/307A23L1/305A23L33/175
Inventor 范小兵殷梦龙杭晓敏
Owner SHANGHAI NOVANAT BIORESOURCES CO LTD
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