83 results about "Acidulant" patented technology

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and / or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The invention discloses acidulant-containing polyethylene glycol powder. The acidulant-containing polyethylene glycol powder comprises polyethylene glycol 3350, an anti-sticking agent, citric acid, sodium citrate, a sweetening agent and essence. According to the invention, one or more of polyethylene glycol, povidone and hydroxyethyl cellulose with the molecular weight of 3000-4000 Da are used as anti-sticking agents, and meanwhile, a partial one-step granulation method is used for solving the problem that the polyethylene glycol powder is easy to cake in the preparation and storage process of the product caused by the acidulant, so that the process feasibility and the product quality of the polyethylene glycol 3350 powder containing the acidulant are improved.

The invention discloses a plant selenoprotein peptide beverage for treating and preventing cancers, relates to the technical field of functional beverages, and aims to solve the problem that effective synergistic cancer resistance is difficult to form among components in an existing plant selenoprotein peptide beverage for preventing and treating cancers. The beverage is prepared from plant selenium protein peptide, a black garlic extract, blueberry anthocyanin, astragalus polysaccharide, lentinine, an emblic leafflower fruit extract, curcumin, cordyceps polysaccharide, a sweetening agent, an acidulant, a stabilizer and purified water. Every 1000 ml of the beverage comprises 12 to 20 g of the plant selenium protein peptide, 2.5 to 5 g of the black garlic extract, 1 to 1.8 g of the blueberry anthocyanin, 1.8 to 3.5 g of the astragalus polysaccharide, 0.6 to 1.2 g of the lentinine, 1 to 3 g of the phyllanthus emblica extract, 0.3 to 0.8 g of the curcumin, 1 to 2.5 g of the cordyceps polysaccharide, 7 to 12 g of the sweetening agent, 0.25 to 0.5 g of the sour agent, 0.2 to 0.4 g of the stabilizer and the balance of purified water. The beverage has the advantage that the cancer treatment and prevention effects of the beverage are remarkably improved.

The invention discloses an acidic high-content collagen beverage, which is prepared from the following raw materials in percentage by mass: 30 to 34 percent of collagen peptide, 8 to 12 percent of collagen tripeptide, 0.05 to 0.3 percent of elastin peptide, 0.01 to 0.05 percent of hyaluronic acid, 0.1 to 0.3 percent of grape seed extract, 0.05 to 0.1 percent of xylooligosaccharide, 0.01 to 0.03 percent of sweetening agent, 0.8 to 1.5 percent of acidulant and the balance of water. The pH value of the acidic high-content collagen beverage is less than or equal to 4.6. The acidic high-content collagen beverage disclosed by the invention has the characteristics of excellent taste, high collagen content, acidity, no bad flavor and stable quality.

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.

The invention discloses a silybin meglumine oral liquid and a preparation method thereof. The method comprises the following steps: preparing silybin meglumine powder, a sweetening agent, an acidulant and purified water as raw materials; under the conditions that the stirring speed is 250 rpm and the water temperature is 25-30 DEG C, silybin meglumine powder is slowly scattered into the purified water to be stirred for 45 minutes until the silybin meglumine powder is completely dissolved; adding a sweetening agent and an acidulant, continuously stirring for 10 minutes, and then filtering through a 0.22 mu m microfiltration membrane to obtain a sterile and transparent solution; and subpackaging the solution into sterile oral liquid bottles, and sealing and packaging. The silybin meglumine oral liquid prepared by the method has the advantages of high dissolution efficiency, optimized taste, sterility, safety, stable quality and the like, is suitable for industrial large-scale production, and can remarkably improve the medication compliance of patients. The method is simple in process, easy to operate and low in cost, and has wide popularization and application values.

Powdered food supplement containing a) 50 to 90 wt.% of at least one saccharide, b) 2 to 20% by weight of apple extract, grape extract and saffron, c) at least one plant extract selected from ginger extract, ginseng extract and pepper extract, d) at least one zinc compound, e) at least two B vitamins and f) at least one acidifying agent.

The invention provides a nicotine buccal product capable of rapidly inhibiting odor and moistening throat and clearing heat from throat and a preparation method thereof. The nicotine buccal product comprises a core layer, and a throat protecting layer, an odor inhibiting layer and a sweet aftertaste layer which are sequentially coated from inside to outside, the components of the core layer comprise nicotine salt and silicon dioxide nanoparticles; the throat protection layer is prepared from the following components: polylactic acid-glycolic acid copolymer microspheres loaded with nicotine salt, a cyclodextrin inclusion compound of dipotassium glycyrrhizinate and hyaluronic acid; the odor-inhibiting layer comprises the following components: nicotine salt, a cyclodextrin microcapsule loaded with a freshener and zinc zeolite particles loaded with plant essential oil; the sweet aftertaste layer comprises nicotine salt, a hydrophilic polymer material, a sweetening agent and an acidulant. The four-layer structure synergistically controls the nicotine release rate within a reasonable range, the palatability of the nicotine preparation is effectively improved through the multi-layer compound flavoring agent and the plant essential oil, and the nicotine preparation has the effects of freshening breath and clearing throat and is suitable for people with sensitive oral cavity and social scenes.

The invention belongs to the field of solid beverage preparation, and provides a papaya and peach kernel composite solid beverage which comprises the following raw materials by weight: gram of papaya, gram of peach kernel, gram of fructus lycii, gram of sweetening agent, gram of acidulant, gram of stabilizer, gram of cinnamon and gram of semen coicis. The pawpaw and peach kernel composite solid beverage is a beverage combining various natural components, various health benefits can be brought by appropriate drinking, peach kernels have the effects of promoting blood circulation and removing blood stasis in traditional Chinese medicine, blood circulation can be promoted, formation of blood stasis can be reduced, some components in pawpaw can also promote blood circulation, and the pawpaw and peach kernels act together, so that the pawpaw and peach kernel composite solid beverage has a good health care effect. The effect of promoting blood circulation to remove blood stasis can be enhanced, so that the traditional Chinese medicine composition is beneficial to regulating qi activity of the spleen and the stomach and dredging the stagnated qi activity, thereby being beneficial to smooth running of qi and blood.

To provide a container-packed carbonated beverage with suppressed tea flavor.SOLUTION: The container-packed carbonated beverage contains the following components (A), (B) and (C); (A) a tannin derived from camellia sinensis, (B) an acidulant, and (C) carbon dioxide. The beverage has an acidity of 0.3 w / w% or more and a gas volume rate (GV) of 2.6 to 5.0 v / v.SELECTED DRAWING: None

To provide an acidic oil-in-water emulsified seasoning that exhibits superior melt-in-the-mouth and form retention after baking, and has superior richness of taste after baking.SOLUTION: The present invention provides an acidic oil-in-water emulsified seasoning, comprising enzyme-treated egg yolk, a saccharide of disaccharide or lower, an acidulant, a thickener, and edible oil and fat, wherein the content of the saccharide of disaccharide or lower is 10 mass% or more relative to the total amount of the acidic oil-in-water emulsified seasoning, the content of the saccharide of disaccharide or lower is 14.0 pts.mass or more relative to 1 pt.mass of the acidulant, the thickener includes a cold-water swelling tamarind seed gum, the content of the cold-water swelling tamarind seed gum is 0.05 mass% or more and 1.2 mass% or less relative to the total amount of the acidic oil-in-water emulsified seasoning, and the content of the edible oil and fat is more than 40 mass% relative to the total amount of the acidic oil-in-water emulsified seasoning.SELECTED DRAWING: None

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The utility model discloses an atomizing and acid spraying stirring tank which comprises a closed tank body, a stirring blade positioned in the closed tank body and an atomizing nozzle for atomizing acidulant liquid input from the outside so as to spray the acidulant liquid into the closed tank body. The stirring blade comprises a rod body and a blade connected with the rod body; the rod body is rotatably arranged in one end wall of the closed tank body in a penetrating manner; an inner cavity and an outer cavity which are separated from each other in the thickness direction of the closed tank body are arranged in the closed tank body, a feed port, a discharge port, a steam inlet and a condensed water outlet are formed in the closed tank body, the feed port and the discharge port are respectively communicated with the inner cavity, the steam inlet and the condensed water outlet are respectively communicated with the outer cavity, and the stirring blade and the atomizing nozzle are respectively positioned in the inner cavity. And the atomizing nozzle is also positioned above the blade and is assembled and connected with the closed tank body. The atomization acid spraying stirring tank disclosed by the utility model can ensure that an acidulant is uniformly added into a mixed material, so that protein flocculation caused by sudden reduction of acidity at local positions in the mixed material is avoided.

The invention relates to pure microalgae cheese. The pure microalgae cheese comprises microalgae milk, an acidifying agent and chymosin, the microalgae milk is pure microalgae milk prepared from microalgae raw materials, wherein protein accounts for 40-60% of the dry weight of cells, grease accounts for 8-16% of the dry weight of the cells, and starch accounts for 20-30% of the dry weight of the cells. The pure microalgae milk is adopted as a raw material to prepare the cheese, exogenous starch, fat or protein is not added, a pure microalgae cheese product which is comparable with traditional cheese in flavor and sensory characteristics can be obtained, and the pure microalgae cheese product is good in processing performance and excellent in storage stability; the technical problems that traditional plant-based cheese must be supplemented with a large amount of exogenous starch, fat or protein to adjust the composition structure of raw materials, and the plant-based cheese has a large gap with animal cheese in the characteristics of taste, stretching, melting property, stability and the like are solved. According to the invention, rich high-protein nutritional products are provided for lactose intolerance, animal protein allergy and vegetarians, and the technical blank of the food type of microalgae cheese is filled. The whole microalgae enters the cheese, so that the flavor level of the cheese is enriched, and the comprehensive health-care function of the cheese product is enhanced.

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

Beverage additives and additive delivery systems are disclosed that include additives having relatively low pH, specific gravity, and / or viscosity, or other flow properties capable of facilitating mixing with a base liquid, while producing a sour or otherwise flavored beverage. Methods of mixing and forming a beverage comprising water, an additive, an acidulant, and a flavor system are disclosed.

To provide a pharmaceutical composition which exhibits reduced bitterness derived from an active ingredient and demonstrates improved swallowability.SOLUTION: A pharmaceutical composition according to one embodiment of the present invention comprises: an active ingredient having bitterness; and two or more sweeteners in a total content of 13 pts.mass or more when the weight of the active ingredient having bitterness is 100 pts.mass. The pharmaceutical composition further contains a specific amount of an acidulant depending on the type of the active ingredient having bitterness.SELECTED DRAWING: None

The invention relates to the technical field of food processing, and discloses pericarpium citri reticulatae soda water and a preparation method thereof, and the pericarpium citri reticulatae soda water comprises the following components by volume percent: 0.8-1.5% v / v of pericarpium citri reticulatae extracting solution; a natural sweetener 5-7 degree Bx; 0.3% w / v to 0.8% w / v of an acidulant; the balance of carbonated water; the content of hydroxypropyl-beta-cyclodextrin is 0.02 to 0.05 percent w / v; the headspace in the bottle is filled with nitrogen / carbon dioxide mixed gas with the volume ratio of 6: 4-8: 2; 0.3-0.8% w / w of time controlled release microspheres comprising an acid controlled release shell layer and a sweet controlled release core layer; 0.06% w / v to 0.15% w / v of mineral salt; pH response ink is printed on the bottle body, and an NFC temperature and humidity sensor is integrated on the bottle cap. Volatile components of the pericarpium citri reticulatae are locked through a gas phase-liquid phase synergistic stabilization technology, progressive sweet and sour release is achieved by combining core-shell controlled release microspheres, the flavor durability is remarkably prolonged, and the taste layering sense is improved; meanwhile, based on an intelligent monitoring system and a closed-loop production process, the shelf life is accurately predicted, the production energy consumption is optimized, and a technical system with triple synergistic interaction of flavor, quality and process is formed.

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.

The invention relates to the field of feed acidulants, in particular to automatically-adjusted feed acidulant emulsifying equipment which comprises an emulsifying tank body, a mixing stirrer is arranged in the emulsifying tank body, a multi-point feeding assembly used for dispersing liquid is arranged on the upper half portion of the emulsifying tank body, and the multi-point feeding assembly comprises a fixed plate and a movable plate. A cavity for storing liquid is formed between the fixed plate and the movable plate, flow channels dispersed at a plurality of point positions are uniformly distributed on the fixed plate, and when the movable plate moves towards the fixed plate, the movable plate extrudes the liquid, so that the liquid downwards falls into the liquid at the bottom of the emulsifying tank body through all the flow channels; the liquid raw material which is accurately metered is guided into the closed cavity formed by the movable plate and the fixed plate, it is ensured that the adding amount every time is accurate and error-free, then the movable plate is started to compress the liquid, the liquid passes through the flow channel in the fixed plate, and the effect of uniform dispersion is achieved.

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 discloses a fat-burning oral liquid, and relates to the technical field of oral liquids, and the fat-burning oral liquid comprises the following components by weight: 0.8-1.5% of a plant-derived alkaloid active component; 15-30% of a fruit juice concentrate; 0.5 to 5% of a plant synergistic interaction composition; 0.01%-0.1% of a preservative; 0.05 to 0.3 percent of a thickening agent; 0.1%-0.5% of an acidifying agent; 0.01%-0.1% of a flavoring agent; the plant source alkaloid active ingredient is a bitter orange immature fruit extract, synephrine accounts for 5-8% of the total weight of the extract, the fruit juice concentrate comprises pineapple concentrated juice and apple concentrated juice, the weight ratio of the pineapple concentrated juice to the apple concentrated juice is (1.5: 1)-(3: 1), and the total soluble solid content is greater than or equal to 65-degree Brix. The invention solves the problems that the existing compound fruit vinegar juice and cyperus esculentus meal oligosaccharide indirectly regulate metabolism, lack active substances for directly promoting lipolysis, do not design components for blocking intestinal fat absorption, only depend on synthesis inhibition and decomposition promotion, and have poor effect on excessive intake of dietary fat, and in addition, the cistanche juice has earthy smell, and is easy to eat. And the compound fruit vinegar juice has strong acerbity and influences the eating of users.

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 aims to provide a composition capable of reducing lactic acid accumulation caused by exercise and relieving fatigue and spasm phenomena, and particularly provides a liquid dosage form composition in a concentrated form, the composition at least comprises the following components in percentage by mass: 45-55% of carbohydrate, 5-10% of sodium salt, 5-10% of potassium salt, 5-10% of acidulant and the balance of water. The mass content of the sodium salt is 2%-4% by sodium ions, and the mass content of the potassium salt is 1%-3% by potassium ions.

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 disclosure relates to laundry finishing compositions providing textile souring and softening efficacy, along with methods of making and use thereof, wherein the compositions comprise a chelating agent or a stabilizing agent, an acidulant, and an amine or ammonium softening agent. The compositions and methods of use beneficially provide effective souring and softening while also reducing the risk of laundry fire and promoting stubborn soil removal, particularly oily soils.

The invention belongs to the technical field of food processing, and particularly relates to a low-sodium composite seasoning salt capable of regulating and controlling salty taste perception and a preparation method and application thereof.The preparation method comprises the following steps that sodium chloride and potassium chloride are co-crystallized to obtain a sodium potassium salt matrix, the sodium potassium salt matrix and a sodium alginate solution are subjected to spray crystallization, and hollow microsphere sodium potassium-sodium alginate is prepared; boiling and granulating the hollow microsphere sodium potassium-sodium alginate and the granulating feed liquid to obtain hollow granulated salt; a pH response material and a high-temperature-resistant wall material are used as double-layer wall materials, an acidulant is used as a core material, and the core material is wrapped by the wall material to obtain the microencapsulated acidulant. And adding a functional additive. The low-sodium composite seasoning salt disclosed by the invention is a precise integration of a multi-component functional system; a sodium potassium salt matrix provides a sodium reduction basis; the microencapsulated acidulant realizes dynamic regulation and control of the salty taste; the natural flavor enhancer optimizes flavor balance, realizes accurate control of the salty taste intensity in time, space and scene, and further promotes functional, personalized and sustainable upgrading of the food industry.

The invention relates to a method of producing a substitute dairy food product, the method comprising: preparing an aqueous protein solution comprising a recombinant protein; denaturing the recombinant protein in the aqueous protein solution under conditions that cause an increase in viscosity of the aqueous protein solution while remaining flowable and / or pumpable, wherein the denaturing comprises heating of the aqueous protein solution; addition of a lipid to the aqueous protein solution to achieve a mixture with a fat content of at least 0.5% w / w; and acidifying the mixture by adding an acidulant and / or bacterial culture, whereby a substitute dairy food product is produced.

A process for isolating a sunflower oleosome fraction; comprising a) Grinding sunflower seeds in aqueous solution and obtaining a sunflower seed slurry with pH of more than 7.2, wherein a reducing agent and / or an acidulant is added during grinding and / or wherein it is added to the slurry; and b) isolating a sunflower oleosome fraction. Invention describes a sunflower oleosome fraction or a concentrate comprising isolated and / or washed oleosomes and a reducing agent and / or an acidulant in an amount of from 0.10 to 1.50 wt %. It describes the use of a reducing agent and / or an acidulant for prevention of green coloring.