28 results about "Acidulant" patented technology

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

A method of making a fish finger, comprising: providing a fish finger core 1, a batter mixture 2 comprising an acidulant (the batter having a pH 2.5-4.5); coating the core with batter; coating the bat

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention relates to a flavor beverage capable of improving sleep and a preparation method thereof. Every 50ml of the flavored beverage comprises the following raw materials: a functional agent, a sweetening agent, an acidulant, a stabilizing agent and a solvent, the functional agent is prepared from 100 to 150 mg of gamma-aminobutyric acid, 2.5 to 3.5 g of resistant dextrin, 8 to 12 mg of long pepper extract powder, 6 to 10 mg of ginger extract powder, 12 to 18 mg of EGCG, 0.6 to 1.0 mg of L-phenylalanine compound, 3.0 to 4.5 mg of vitamin B6 and 1.5 to 2.25 mg of vitamin B2; the sweetening agent is prepared from 2.0 to 3.0 g of high fructose corn syrup, 0.4 to 0.6 g of fructose, 2.5 to 3.5 mg of acesulfame potassium and 1.2 to 1.8 mg of aspartame; the sour agent is prepared from 25 to 35 mg of vitamin C, 20 to 30 mg of citric acid and 3 to 5 ml of natural flavor extracting solution; the stabilizing agent is prepared from 5.0 to 7.0 mg of xanthan gum and 4.0 to 6.0 mg of glycerin monostearate; the solvent is purified water, and the total volume is 50ml; wherein the purity of the gamma-aminobutyric acid is greater than or equal to 99%, the piperine content in the long pepper extract powder is greater than or equal to 5%, and the gingerol content in the ginger extract powder is greater than or equal to 1%. The flavor beverage capable of improving sleep provided by the invention can mildly help sleep, and is high in bioavailability, healthy in taste, strong in stability, free of melatonin dependence and easy in mass production.

The invention relates to the field of acidulants, in particular to a feed acidulant ingredient mixing and packaging production line which comprises a raw material weighing mechanism, a raw material mixing mechanism, a melting and mixing mechanism and a packaging mechanism which are sequentially arranged. The melting and mixing mechanism comprises a box body a, a box body b arranged at the bottom of the box body a, a melting assembly and a fusion reaction assembly which are sequentially arranged in the box body a from top to bottom, and a cooling assembly arranged in the box body b; the melting assembly heats and melts the mixed raw materials, the fusion reaction assembly stirs and fuses the mixture to enable the raw materials to react with each other, the cooling assembly cools the acidifying agent, and the discharged acidifying agent enters the packaging mechanism to be packaged. The device is compact in structure and small in occupied area, the overall structure is simplified, the heat utilization efficiency is improved, energy consumption can be reduced, in addition, through the melting and fusion reaction of the materials, deep fusion of multiple materials can be achieved, and the fusion effect is good.

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

The embodiment of the invention provides European edible rhubarb essence and a preparation method thereof, the European edible rhubarb essence provided by the embodiment of the invention comprises an European edible rhubarb extract, a sour regulator, a spice synergist and an essence monomer, the unique flavor of European edible rhubarb can be accurately presented, and the flavor of the European edible rhubarb can be improved. The original uncomfortable taste of European edible rhubarb is improved, the aroma is pleasant, the taste is balanced, and the overall quality of the product is improved. Therefore, the European edible rhubarb essence provided by the embodiment of the invention can effectively improve the problem of poor palatability of European edible rhubarb products.

The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

The invention discloses a ruminant overwintering concentrate supplement feed and a production method thereof. The ruminant overwintering concentrate supplement feed comprises the following components in parts by weight: 60-90 parts of a basic raw material, 5-15 parts of a cold-resistant stress additive, 1-5 parts of a probiotic compound, 1-5 parts of a flavor improving component and 4-8 parts of a mineral supplement, the probiotic compound comprises lactic acid bacteria, saccharomycetes and cellulose decomposition bacteria; the flavor improving component comprises molasses, vanilla powder, an acidifying agent and citric acid; the mineral supplement comprises calcium carbonate, calcium hydrophosphate, sodium chloride and compound trace elements, wherein the compound trace elements comprise iron, zinc, selenium and manganese. The basic raw materials comprise energy raw materials and protein raw materials, the ratio of the energy raw materials to the protein raw materials is 2: 1, and the energy raw materials are selected from at least two of corn, barley, wheat, wheat bran and rice bran; the protein raw materials are selected from at least two of soybean meal, cottonseed meal, rapeseed meal and peanut meal. The invention relates to the technical field of feed processing, and particularly provides a ruminant overwintering concentrate supplement feed and a production method thereof.

This invention discloses a preparation technology for lutein ester blueberry tablets with vision-protecting effects. This invention aims to solve the problems of poor stability, easy smudging, and uneven mixing with other components of lutein ester. The preparation steps of this invention include: first, forming a complex suspension with a flow aid and maltodextrin, then dispersing it with lutein ester at high speed to form lutein ester microcapsules with a maltodextrin-flow aid complex as the wall material; then mixing chitosan solution, hydroxypropyl cellulose solution, microcrystalline cellulose, filler, gallic acid, lutein ester microcapsules, blueberry fruit powder, and acidulant, adjusting the pH to obtain a wet soft material; finally, granulation, drying, and sizing to obtain the finished product. This invention effectively protects lutein ester through microencapsulation technology, improves its stability and dispersibility in materials, and the final product has uniform composition, excellent appearance, and stable efficacy.

The invention relates to the technical field of preparation of preserved pomelo fruits, and discloses an efficient preparation process of preserved pomelo fruits based on microwave pretreatment, which comprises the following steps: performing pH gating chelation and microwave synergistic pretreatment on pomelo pulp blocks; performing sugaring treatment on the pretreated pulp blocks; performing guided re-calcification and texture remodeling treatment on the pomelo pulp blocks subjected to the sugaring treatment, namely firstly treating by using a chitosan solution, and then adding calcium salt for treating; and drying the pomelo pulp blocks subjected to guided recalcification and texture remodeling treatment to obtain the preserved pomelo. The potential of hydrogen (pH) drop of a system triggered by heating accelerated hydrolysis of a latent acidifier activates the destructive effect of a chelating agent on a pectin calcium network structure of a pulp cell wall, and meanwhile, a microcosmic physical channel is formed in a tissue by instantaneous heating of microwaves. The synergistic effect constructs a high-permeability pulp tissue, so that the mass transfer rate of the subsequent sugaring and drying steps is improved.

A mouthwash composition consisting of: 1-2% w / w Triphala powder; 0-0.02 wt% of a leaf extract of Satpudina (Mentha spp.); 8-9% by weight of an invert sugar syrup; 85-90 wt.% of warm, purified water; 0.5-1 wt% sodium benzoate; 0.05-0.1 wt% of methyl paraben sodium; 0.02-0.05 wt% of propyl paraben sodium; 0.05-0.1 wt% citric acid as acidifying agent; 0-0.02 wt% of an apple-green color; and 0.10-0.15% by weight peppermint flavoring.

The present invention is related to a nicotine-based gum formulation. The present invention is particularly related to a nicotine-based gum formulation comprising nicotine, a gelling agent, plasticizer, release control agent, acidifier, acid regulating agent, flavouring agent, sweetener, thickening agent and colouring agent. The present invention also relates to the process for preparing the nicotine-based gum formulation.

The invention discloses a sugar-free electrolyte solid beverage composition and a preparation method thereof, the sugar-free electrolyte solid beverage composition comprises a sour and flavor group, a mineral group and a carrier and sweet group, and the sour and flavor group comprises microencapsulated citric acid, other sour agents and flavor substances. The mineral substance group comprises calcium gluconate, sodium chloride, potassium citrate, magnesium sulfate, zinc gluconate and sodium citrate; the carrier and sweetness group comprises erythritol, psicose and sucralose, the problems are systematically solved through scientific replacement of core raw materials, embedding protection of key components and integrated innovation of a preparation process, and a high-quality product which is high in stability, pure in taste, rapid to dissolve and free of bad color change is obtained.

This invention relates to the field of hot pot food processing technology, specifically to a hard-block type original broth sour soup hot pot base and its preparation method. The base of this invention is made from an original broth fermentation matrix, a composite oil matrix, spices, seasonings, a composite solidification agent, and edible pure water. At the raw material end, the fruit and vegetable raw materials undergo low-temperature pre-enzymatic hydrolysis and two-stage filtration to obtain a fermented original broth paste, which is then combined with a compound oil of beef tallow, rapeseed oil, and lard, as well as a ternary composite solidification agent. Combined with a unique set of processes including mist spray pre-emulsification, segmented temperature control for aroma enhancement, gradient vacuum dehydration, and two-stage cooling and shaping, this invention abandons traditional artificial acidulants and relies on natural fruit and vegetable fermentation to provide mild organic acids, resulting in a mellow and natural flavor. The resulting hard-block base is well-formed, does not crack, and is not easily softened, leaked oil, or separated into oil and water under normal temperature and medium-high temperature environments. It has excellent storage stability, a high retention rate of natural flavor substances, and the soup base remains clear without bitterness or turbidity even after prolonged cooking.

A caffeine-free, ready-to-drink liquid composition is provided for pre-caffeine cognitive priming. A unit dose of about 2.0 to 3.0 ounces at pH about 3.0 to 3.5 comprises N-acetyl L-tyrosine, citicoline, phosphatidylserine, one or more adaptogenic botanicals, L-citrulline, piperine, vitamins B6 and B12, a magnesium source, and an acidulant system including malic acid with limited citric acid. A sensory agent, such as ginger CO2 extract, yields perceivable warming or tingling within minutes, with palate clearance in about sixty seconds. Methods include administering the composition about 2 to 45 minutes before consuming a caffeinated beverage to provide rapid, predictable onset while maintaining beverage flavor compatibility. Packaged systems may use nitrogen-flushed PET or glass, cold-fill, and high-pressure processing or low-temperature pasteurization, with optional low-level carbonation and microencapsulation to manage bitterness, dissolution, and stability.

Non-dairy egg-based liquid food products are provided, comprising: liquified hard-cooked egg including cooked egg yolk and cooked egg white, a predetermined amount of liquid having a moisture content of at least about 65% by weight, one or more flavoring ingredients; an acidifier; a thickening agent; and a predetermined amount a food additive for mitigating an impact of sulfurous compounds on taste; and the non-dairy egg-based liquid food product has a pH between about 3.9 to about 4.4, the predetermined amounts of the hard-cooked egg and the liquid is at least about 33% and 15% by weight of the food product, respectively, and the predetermined amount of oil is less than about 0.01% by weight of the food product.

The invention relates to the technical field of food processing, and discloses a phosphate-free meat dry powder marinade as well as a preparation method, a marinade method and application thereof. The marinade is prepared from the following raw materials in parts by weight: 28 to 36 parts of edible sugar, 20 to 28 parts of spice, 18 to 22 parts of edible salt, 13 to 17 parts of starch, 5 to 7 parts of monosodium glutamate, 1 to 3 parts of disodium 5 '-ribonucleotide, 0.5 to 1.5 parts of yeast extract, 0.15 to 0.25 part of food-grade protease, 0.15 to 0.25 part of acidulant and 0.08 to 0.12 part of sodium alginate. According to the invention, the yeast extract is introduced into a phosphate-free functional system taking trace food-grade protease and sodium alginate as cores, and the yeast extract, the trace food-grade protease and the sodium alginate generate a synergistic interaction effect through a specific dry powder compounding technology. The yeast extract contributes to rich natural flavor, and components such as nucleotide and small peptide contained in the yeast extract can assist in meat conditioning and mutually promote tenderization of protease and water retention of polysaccharide gel, so that the effect of a traditional phosphate-containing marinade or a complex liquid treatment process is achieved or approached within an extremely short pickling time.

This invention relates to the field of flavor technology, and particularly to an aerosol matrix composition and atomizing liquid. The aerosol matrix composition comprises lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose. In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate salivary gland secretion; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and influence saltiness perception, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and simultaneously works with the acidulants so that taste receptors in the oral cavity receive both sweet and sour signals, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. Furthermore, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness highlighting the saltiness, further enhances the saltiness sensation.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.

Disclosed is a method for extruding protein-based doughs to form protein-based crisps, the method being particularly effective for decreasing variability in the extrusion of pea and other plant protein-based doughs to produce pea and other plant protein-based crisps that have a light, less dense texture. The method utilizes the synergistic effect of the addition of lecithin and at least one acidulant to the dough ingredients to promote gel formation early in the extrusion process.

The invention belongs to the technical field of biology, and particularly relates to preparation of a microbial fermentation product and application of the microbial fermentation product in salad dressing. According to the method disclosed by the invention, through cooperation of pectin enzymolysis and ultrasonic treatment, on the basis, lactobacillus brevis and Starmomyces bumblebee are adopted for two-step co-fermentation for the first time, and in an extraction stage, a deep eutectic solvent (DES) composed of choline, glycerol and lactic acid is adopted as a green extraction medium; the finally obtained fermentation product integrates natural bacteriostasis and acidity adjustment functions, can efficiently inhibit common putrefying bacteria and pathogenic bacteria such as escherichia coli and staphylococcus aureus when being applied to salad dressing, remarkably prolongs the shelf life of the product, naturally adjusts the pH value of the product to a stable and safe interval of 4.0-4.5, and improves the flavor stability. The product can effectively replace or partially replace chemical preservatives and artificial acidulants, and a safe, efficient and green salad sauce preservation solution is provided.

The utility model relates to an atomization film-forming device for bubble flavor seasoning production, which comprises a storage tank and an atomization component, the storage tank comprises a tank body, a feed pipe, a discharge pipe and a heating element, the feed pipe and the discharge pipe are respectively communicated with the tank body, and the heating element is sleeved on the outer side of the discharge pipe; the atomization assembly comprises an air supply pipe, a through pipe, an air inlet pipe and a plurality of nozzles, the air supply pipe penetrates through the bottom of the tank body, the through pipe is arranged on one side of the air supply pipe, one end of the through pipe is communicated with an embedding medium feeder, one end of the air inlet pipe is communicated with the through pipe, the other end is communicated with a hot air source, and the nozzles are communicated with the through pipe. According to the atomization film-forming device, air is supplied to the tank body through the air supply pipe, so that sour powder fully flows, and a mixing blind area is avoided; through the cooperation of a through pipe, an air inlet pipe and a spray head, an atomized embedding agent is sprayed into the tank body, so that the embedding agent coats the sour powder; the discharging pipe is heated through the heating piece, so that stable discharging is realized, and the embedded acidulant with stable performance is prepared; the use is convenient and the mixing effect is good.

The present invention relates to a nutritional composition comprising agave pulp, an acidulant and a stabilising agent. Said composition is intended for human consumption and for use in the prevention and complementary treatment of metabolic disorders, excess weight, atherosclerosis and cardiovascular diseases. The present invention also relates to a method for preparing a composition comprising agave pulp. The method comprises the steps of: a) obtaining agave pulp, which in turn comprises conditioning, cooking and grinding agave hearts; and b) formulating a nutritional composition by incorporating additional ingredients.

The invention discloses a high-calcium soft sweet capable of improving the stability of fat-soluble vitamins, which belongs to the technical field of food processing and comprises a sweetening agent, calcium salt, gelatin, essence, an acidulant, phospholipid, vitamin K2 oil, vitamin D3 oil and water. According to the nutrition fortified soft sweets obtained by the invention, the synergistic fortifying of high calcium and fat-soluble vitamins is successfully realized. According to the method, through the synergistic effect of process path optimization, interface stabilization design and protective feeding conditions, the stability of the thermal oxidation sensitive vitamins in the processing and storage process is remarkably improved. Accelerated stability tests prove that the retention rate of the vitamin D3 is up to 80% or above, the technical bottleneck that nutrients are easy to degrade in traditional soft sweet processing is effectively solved, and a functional soft sweet product with high nutritional value and good stability is successfully prepared.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate, (2) at least 0.1 and preferably at least mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt, and (3) optionally an acidulant, wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.