Composite multi-functional food nutrient intensifying agent

The technology of a nutritional fortifier and multi-functional food is applied in the field of a composite multi-functional food nutritional fortifier and a multi-functional composition for enhancing the content of iron, zinc and calcium, which can solve the problems of affecting the final quality of milk, product instability and the like, and achieve simplification. Purchasing and warehousing procedures, convenient addition and detection, the effect of overcoming rust smell

Inactive Publication Date: 2009-06-17
BEIJING T&X BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the above problems, the inventor released a kind of iron-zinc-calcium three-in-one nutrition enhancer (VIP-302B compound nutrient) specially for liquid milk to the market in 1999. Depending on the choice, some products may become unstable
In addition, due to the different order of adding emulsification stabilizers and nutritional fortifiers in the production process, it will also affect the final quality of milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] First, accurately weigh each material of the following formula, then pour them into a three-dimensional mixer with a volume of 250 liters and mix them for 15 minutes to obtain 100 kilograms of the multifunctional composition described in the present invention; It can also be directly poured into a vertical stirring ball mill with a volume of 500 liters, and then spray-dried into powder directly after adding water and grinding.

[0029] Hydrophilic monoglyceride (HLB value 7-10) 7kg

[0030] Sucrose ester (HLB value 10~16) 11kg

[0031] Hydrophilic colloidal microcrystalline cellulose (MCC) 12kg

[0032] Sodium Carboxymethyl Cellulose (CMC) 22kg

[0033] k-carrageenan 3kg

[0034] Sodium pyrophosphate 1kg

[0035] Calcium citrate malate 20kg

[0036] Lactocalcin 22kg

[0037] Iron pyrophosphate 1.5kg

[0038] Zinc citrate 0.5kg

[0039] Weigh 5 kg of the compound multi-functional food nutritional fortifier prepared above and dissolve it in 50 kg of milk, homogeni...

Embodiment 2

[0042] Other methods are with embodiment 1, and component ratio is as follows:

[0043] Sucrose ester (HLB value 10~16) 5kg

[0044] Hydrocolloid refers to microcrystalline cellulose (MCC) 40kg

[0045] Sodium Carboxymethyl Cellulose (CMC) 15kg

[0046] k-carrageenan 15kg

[0047] Sodium polyphosphate 5kg

[0048] Calcium carbonate 5kg

[0049] Tricalcium phosphate 5kg

[0050] Iron orthophosphate 3kg

[0051] Sodium iron EDTA 2kg

[0052] Zinc Gluconate 3kg

[0053] Zinc Lactate 2kg

Embodiment 3

[0055] Other methods are with embodiment 1, and component ratio is as follows:

[0056] Hydrophilic monoglyceride (HLB value 7-10) 14.5kg

[0057] Sucrose ester (HLB value 10~16) 13.5kg

[0058] Hydrocolloid refers to microcrystalline cellulose (MCC) 30kg

[0059] Sodium Carboxymethyl Cellulose (CMC) 3kg

[0060] k-carrageenan 3kg

[0061] Sodium pyrophosphate 6kg

[0062] Sodium citrate 4kg

[0063] Calcium carbonate 10kg

[0064] Lactocalcin 8kg

[0065] Iron pyrophosphate 4kg

[0066] Zinc Gluconate 2kg

[0067] Zinc Lactate 1kg

[0068] Zinc citrate 1kg

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PUM

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Abstract

The invention relates to a compound multifunctional food nutrition intensifying agent, especially a multifunctional composition capable of stabilizing liquid milk system and intensifying the effects of iron, zinc and calcium, belonging to the food additive field. The agent is made from specific emulsifying agent, specific hydrophilic colloid, specific dispersant, specific calcium source, iron source and zinc source, by the specific processes of mixing, dissolving and homogenizing. The product not only has the nutrition intensifying function, but also has the stabilizing function; it can not only stabilizing the milk system, and intensifying the sufficient iron, zinc, calcium nutrients properly while added into milk according to proper amount; but also eliminate the fishy taste of ferric salt and the bitter taste of zinc salt, and further improve the milk taste.

Description

technical field [0001] The invention relates to the field of food additives, more specifically to a composite multifunctional food nutrition enhancer, in particular to a multifunctional composition that stabilizes the liquid milk system and enhances the content of iron, zinc and calcium. Background technique [0002] According to the results of the third national nutritional survey conducted by the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine in 1992, calcium is currently the most deficient nutrient among Chinese residents, and iron-deficiency anemia and zinc-deficiency crowds are widely present at the same time. The average daily intake of calcium per person is only 400 mg, which only reaches about 50% of the daily dietary nutrient supply standard (RNI); iron deficiency anemia (IDA) is still the most common nutritional deficiency in urban and rural populations, 18 to 60 years old In the population, about 25% of anemia patients, about 23.35...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23L1/035A23C9/152A23C9/154A23L33/16
Inventor 杨卫东李卫平
Owner BEIJING T&X BIOTECH
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