35 results about "Artificial Sweetener" patented technology

The invention discloses a bacterial strain for degrading aspartame, a bacterial-algae symbiotic system and application of the bacterial strain and the bacterial-algae symbiotic system, the bacterial strain is corn sphingomonas zeae NCU J1, and the preservation number of the bacterial strain is CCTCC (China Center for Type Culture Collection) NO: M 20251462. And an algal-bacterial symbiotic system is constructed by adopting an oriented symbiotic combination of the corn sphingomonas NCU J1 and the chlorella sp. The corn sphingomonas NCU J1 can metabolize an artificial sweetening agent aspartame and degradation products thereof, metabolism complementation can be achieved through an algal-bacterial symbiotic interface, and bacteria preferentially promote aspartame to be subjected to photohydrolysis to generate degradation products such as diketopiperazine derivatives. The microalgae synchronously start isomerism enzymatic reaction to convert degradation products such as diketopiperazine derivatives into low-toxicity products, the risk of secondary pollution is reduced by 40% or above compared with that of a traditional physical and chemical method, 150 mg / L aspartame can be efficiently degraded within 2 days, generation of derivatives of aspartame can be greatly reduced, secondary pollution is reduced, and the method is suitable for industrial production. And the method has a good application prospect in the aspect of rapidly treating aspartame-containing wastewater.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The invention relates to the technical field of food processing, and particularly discloses high-stability additive-free ginger and red date paste and a preparation method thereof. The ginger and red date paste is prepared from the following components in percentage by weight: 45-50% of ginger juice, 30-35% of ancient brown sugar, 12-15% of red dates, 1-2% of Chinese wolfberry fruits, 1.5-2.0% of honey, 1.0-1.5% of haws, 0.5-1.0% of cinnamon, 0.3-0.6% of radix angelicae and 1.5-2.0% of malt, and does not contain preservatives, thickeners, pigments and artificial sweeteners. The preparation method comprises the following steps: carrying out low-temperature enzymolysis wall breaking on the fresh ginger to obtain juice, carrying out flash extraction and enzymolysis on the red dates to obtain juice, carrying out low-temperature blending, carrying out vacuum low-temperature homogenization, carrying out low-temperature vacuum concentration, carrying out ultrahigh-pressure HPP non-thermal sterilization and carrying out sterile cold filling. Through cooperative control of extraction, blending, homogenization, concentration and sterilization conditions, the uniformity and storage stability of the paste are improved, the possibility of layering and bleeding phenomena is reduced, and the flavor and quality of the product can be maintained.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

The invention discloses a preparation method of a microbial complex microbial inoculant and a Chinese herbal medicine complex microbial inoculant and application of the microbial complex microbial inoculant in offshore fish culture, and belongs to the technical field of microbial engineering. The composite microbial inoculant comprises bacillus megatherium and rhodotorula mucilaginosa. In addition, the invention also provides a preparation method of the Chinese herbal medicine complex microbial inoculant, which comprises the following steps: mixing the microbial complex microbial inoculant, the Chinese herbal medicine and the base solution, and fermenting. In addition, the invention also provides a Chinese herbal medicine complex microbial inoculant prepared by the preparation method. In addition, the invention also provides a feed, and the mass addition amount of the compound microbial inoculant prepared by the preparation method in the feed is 5%-10%. In addition, the invention also provides an application of the Chinese herbal medicine complex microbial inoculant prepared by the preparation method in offshore fish culture. The microbial complex microbial inoculant can be used for Chinese herbal medicine fermentation, and the problem of obesity of fishes caused by artificial sweeteners can be effectively solved after the fishes are fed with the microbial complex microbial inoculant.

The invention discloses a method and a system for predicting the concentration of an artificial sweetener acesulfame potassium in offshore culture seawater based on behavior characteristics of juvenile black sea bream. The method comprises the following steps: collecting motion video data of the juvenile black sea bream in different acesulfame potassium concentration environments and preprocessing the motion video data; training based on an improved YOLOv8 network model to obtain a juvenile fish behavior recognition model and a behavior track data set corresponding to the black sea bream juvenile fish movement video data set; and constructing an initial space-time association network model based on GNN and GRU networks, training the initial space-time association network model by using the behavior trajectory data set, and predicting the acesulfame concentration by analyzing the behavior trajectory of the black sea bream juvenile fish to obtain a completely trained space-time association network model. According to the method, the concentration of the acesulfame potassium serving as an artificial sweetener in the environment where the juvenile black sea bream is located can be predicted according to the behavior characteristics of the juvenile black sea bream, and powerful support can be provided for monitoring and early warning of the offshore culture seawater environment.

Composition including an artificial sweetener (e.g. ace-K, saccharin, sucralose, cyclamate, sugar alcohol (e.g. xylitol, mannitol, sorbitol, erythritol, maltitol, lactitol)) or a derivative thereof in

Gummy or jelly candies with modified functional ingredients with controlled time-release. The invention relates to gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled time-release, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient (2), namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents: at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener; at least one gelling agent; at least one flavoring; at least one coloring; said at least one modified functional ingredient which is a food functional ingredient; water;and at least one acid, the constituent (E) comprising an active substance or a functional ingredient proper (3) and an excipient, and being disposed of in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion of between 20 and 80% by weight.;

The invention relates to the technical field of food processing, in particular to a low-sugar refreshing milk beverage and a preparation method thereof. The pectin, the soybean polysaccharide and the citrus fiber / apple fiber are compounded to form a colloid system with a synergistic effect, so that the taste of the product is obviously changed, the beverage is refreshing, the defect that the traditional colloid system is thick in taste is overcome, the stability of the product is improved, and the quality stability of the product in the shelf life is ensured. Multiple sweeteners are adopted to form a low-sugar system, natural sweeteners are completely used, high-sugar and artificial sweeteners are avoided, the sugar content of the product is reduced, meanwhile, the sweet effect of the product is guaranteed, and the problem that consumers are sensitive to the high-sugar and artificial sweeteners is solved.

The invention discloses a traditional Chinese medicine capsule for treating diabetes and a preparation method thereof, and belongs to the technical field of medicine preparation. The capsule is composed of main materials and auxiliary materials. The main materials are composed of 23-27 g of radix astragali, 23-27 g of radix puerariae, 18-22 g of rhizoma polygonati, 18-22 g of Chinese yam, 13-17 g of radix scrophulariae, 13-17 g of radix rehmanniae praeparata, 13-17 g of radix salviae miltiorrhizae, 8-12 g of rhizoma coptidis, 8-12 g of silkworm excrement, 8-12 g of rhizoma polygoni cuspidati, 7-9 g of liquorice and 5-7 g of fructus momordicae. The auxiliary material consists of lactose, microcrystalline cellulose and superfine silica powder in a mass ratio of 10: 10: 1, and the total weight of the auxiliary material is 210g. Double-section countercurrent extraction and low-temperature belt type drying are adopted, the retention rate of effective components is increased, the content of berberine and the content of salvianolic acid B are increased by 18% and 22% respectively, in addition, particle size grading compatibility is adopted, quick release and gastrointestinal tolerance are both considered, artificial sweeteners or chemical hypoglycemic drugs are not additionally added to the finished product, and the finished product conforms to human body metabolic motility.

The invention relates to the technical field of functional beverage preparation, in particular to a preparation process of a functional beverage rich in various nutritional seasoning ingredients, which comprises lemon yellow, carmine, citric acid, sodium citrate, sweet orange essence, potassium sorbate, edible salt, sucralose, stevioside and water. Active components in the sweet orange essence are completely reserved by adopting a supercritical CO2 extraction technology and are synergistic with a compound sweetening agent, so that bad aftertaste is eliminated while the dosage of an artificial sweetening agent is reduced, a load-free fresh and sweet taste is realized, a dual protection mechanism is formed by an acidic buffer system and a preservative, the shelf life is prolonged, electrolyte balance is maintained, and the quality guarantee period of the sweet orange essence is prolonged. In the production process, through a nitrogen protection technology and a stepped sterilization technology, heat-sensitive substances are protected to the maximum extent, the stability of flavor and nutrition is ensured, an intelligent quality control system is combined with precision filtration and optical detection, efficient and clean production is achieved, and the sensory quality and safety of products reach the industry leading level.

An encapsulated flavorant or artificial sweetener for use with smokeless tobacco and related products. The encapsulated flavorant or artificial sweetener comprises a core encapsulated with a lipid-based coating that provides stability when in contact with tobacco, yet releases flavor over time when the product is used. The core comprises a carrier, such as silica, tobacco, beet fiber, citrus fiber, artificial sweetener, or the like, coated or loaded with a flavorant. Flavor loading may be in the range of approximately 10% to 60%, by weight. Flavorants include, but are not limited to, methyl salicylate (oil of wintergreen), cinnamon (e.g., cinnamon oil), peppermint (e.g., peppermint oil), and spearmint (oil of spearmint).

The invention relates to a vegan composition for promoting collagen production. The composition comprises from 4200 mg to 12500 mg of an amino acid blend, wherein the amino acid blend comprises glycin

The invention relates to the technical field of dairy product processing, in particular to rebaudioside M yoghourt and a preparation method thereof.The rebaudioside M yoghourt is prepared from, by mass, 14%-18% of skimmed milk powder, 0.02%-0.04% of rebaudioside M, 81%-85% of water and 0.1%-0.3% of leavening agent; rebaudioside M and skimmed milk powder are used as raw materials, pasteurization is carried out, then fermentation is carried out on a mixed material liquid through leavening agent thalli, and then post-curing and cold storage are carried out to obtain the rebaudioside M fermented milk. The problems that in existing yogurt preparation, potential health risks such as cancer risk increasing and obesity causing exist due to the fact that a large number of artificial sweeteners are used, most of the artificial sweeteners are directly discharged without being absorbed by the human body, and the substances directly enter the environment and are difficult to degrade in the environment and possibly threaten the ecological environment are solved.

The activated MIL-53-Al powder is used as a solid-phase extraction column filler and is used for enriching trace artificial sweeteners in water samples and food samples in the environment, simulation calculation and adsorption tests show that the activated MIL-53-Al powder can efficiently adsorb various artificial sweeteners, and the content of the trace artificial sweeteners in the water samples and the food samples in the environment is reduced. And the adsorbed artificial sweetening agent is easily separated from the activated MIL-53-Al powder in the subsequent elution process, so that the purpose of efficiently enriching the artificial sweetening agent is achieved, and the subsequent detection precision of the artificial sweetening agent is further improved.

An aqueous oral composition is provided to reduce, limit and / or prevent staining of the teeth and / or oral cavity. An aqueous oral composition comprises (A) an alcohol, (B) sodium bicarbonate, (C) an artificial sweetener, (D) one or more vitamins or vitamin-containing compositions, (E) grape seed extract, and (F) miswak powder.

The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and / or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc. Other aspects include methods for making or using such compositions, kits including such compositions, or the like.

The invention discloses a construction method and application of a skin aging cell model, and belongs to the technical field of cell models. According to the method, the skin aging cell model can be constructed by culturing cells with a complete culture medium containing an artificial sweetening agent. According to the invention, saccharin is used as a chemical inducer for skin aging for the first time, the common sweetening agent widely used for low-sugar and sugar-free food has a biological effect of inducing skin aging for the first time, and the blank of the component in aging model research is filled. Experimental results show that only 24-hour saccharin treatment is needed for one time, and the induction effect can reach the level of 48-hour treatment of a classic H2O2 induction model. The invention not only provides a brand-new special research tool for revealing the unknown mechanism of the artificial sweetener in skin aging, but also provides a standardized and high-throughput in-vitro screening platform for evaluating the skin health risk under the background of sugar-free diet and developing related anti-aging components.

The invention relates to the technical field of weight-losing coffee, and discloses low-sugar weight-losing coffee which comprises the following components: coffee powder, inulin, resistant dextrin, polydextrose and beta glucose. The preparation method of the low-sugar weight-losing coffee comprises the following steps: step 1, weighing the coffee powder, the inulin, the resistant dextrin, the polydextrose and the beta glucan according to the weight parts for later use; 2, mixing the raw materials in the step 1 by adopting a dry mixing process; and step 3, carrying out sterilization treatment on the mixed materials. Compared with the prior art, the weight-reducing tea has the advantages that pure natural plant components are adopted, chemical synthesis additives or artificial sweeteners are not contained, the weight-reducing tea is safe and reliable to drink for a long time, and adverse reactions possibly caused by traditional weight-reducing medicines are avoided. Weight losing and slimming: through the synergistic effect of triple mechanisms of increasing satiety, reducing fat absorption and promoting fat combustion, the secretion of satiety hormones (such as GLP-1 and PYY) is promoted, and the weight losing efficiency is improved.

The application discloses a microbial compound microbial agent and a preparation method and application of Chinese herbal medicine compound microbial agent in offshore fish culture, and belongs to the technical field of microbial engineering. The microbial compound microbial agent comprises bacillus megaterium and rhodotorula mucilaginosa. In addition, the application further provides a preparation method of the Chinese herbal medicine compound microbial agent, which comprises the following steps: mixing the microbial compound microbial agent, Chinese herbal medicine and base fluid and then fermenting. In addition, the application further provides a Chinese herbal medicine compound microbial agent prepared by the preparation method. In addition, the application further provides a feed, and the mass addition amount of the microbial compound microbial agent prepared by the preparation method in the feed is 5%-10%. In addition, the application further provides application of the Chinese herbal medicine compound microbial agent prepared by the preparation method in offshore fish culture. The microbial compound microbial agent can be used for Chinese herbal medicine fermentation, and after being fed to fish, the fish obesity problem caused by artificial sweeteners can be effectively improved.

The present application relates to the technical field of Parkinson's disease model construction of zebrafish, and specifically discloses a method for constructing a Parkinson's disease model of zebrafish induced by artificial sweetener neotame and application thereof, and the technical points are as follows: the method comprises the following steps: mixing neotame with water to obtain a neotame aqueous solution mother liquor with a mass concentration of 1 g / L; diluting the mother liquor into a working solution with a mass concentration of 1-100 mg / L by using breeding water; and breeding zebrafish in the working solution for 4 weeks to obtain a Parkinson's disease animal model of zebrafish induced by neotame. The present application also provides a model constructed by the method, an evaluation method of the model and application thereof. The model can be used for research on nervous system diseases, screening of neotame neurotoxicity, evaluation of neotame neurotoxicity in food and high-throughput screening of anti-Parkinson drugs.

The application discloses a fresh whole-plant herbal fixed-beneficence fruit and vegetable beverage based on traditional Chinese medicine theory and the theory of medicine and food being homologous and a zero-additive sterilization preparation method, and belongs to the technical field of traditional Chinese medicine and large health food. The fresh whole-plant herbal medicine and food homologous and Lingnan characteristic fruits and vegetables are used as raw materials, the formula is optimized, white granulated sugar, artificial sweeteners, pigments and preservatives are all zero-added, all exogenous sugar is replaced by natural sweet taste of the raw materials, and the green and zero-additive sterilization process is combined to prepare the beverage, so that the beverage has the functions of fixing the body and nourishing the primordial qi and enhancing immunity. The formula is natural and the process is environmentally friendly, normal-temperature quality preservation can be achieved without additional addition, the pain points of traditional herbal beverages, such as high sugar, poor flavor, dependence on additives and easy spoilage, are solved, a new technical scheme is provided for low-sugar, zero-additive and healthy upgrading of medicine and food homologous products, and the application has a wide industrial application prospect.

Described herein are compound useful as sweet flavor modifiers. Ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener are also described.

The application discloses a kind of based on the prediction method and system of artificial sweetener acesulfame concentration in offshore aquaculture seawater based on black seabream juvenile behavior characteristics, comprising: collecting the motion video data of black seabream juvenile under different acesulfame concentration environments and pretreatment;Based on the improved YOLOv8 network model training gets the behavior recognition model of juvenile fish, and the behavior trajectory data set corresponding to the black seabream juvenile motion video data set;Based on GNN and GRU network constructs initial space-time correlation network model, utilizes the behavior trajectory data set to the initial space-time correlation network model training, by analyzing the behavior trajectory of black seabream juvenile, acesulfame concentration is predicted, and the space-time correlation network model of training is complete is obtained.The application can predict the artificial sweetener acesulfame concentration in the environment where black seabream juvenile is located by the behavior characteristics of black seabream juvenile, can provide strong support for offshore aquaculture seawater environment monitoring and early warning.

Compositions for preventing and treating bacterial infections include artificial sweeteners such as ace-k, saccharin and cyclamate. The compositions are particularly envisaged for topical administration for treating skin infections and for treating or preventing infections caused by Pseudomonas aeruginosa and / or Acinetobacter baumannii. Compositions including artificial sweeteners at sub-minimum inhibitory concentrations can also be used to disrupt virulence or increase the sensitivity of antibiotic-resistant bacteria to those antibiotics.

Described are room temperature stable gabapentin powders that can be readily reconstituted in water for dosing as an oral solution. The gabapentin powder formulations have improved chemical stability, palatability, portability, storage, and ease of administration, as well as fast reconstitution time, and prolonged product shelf life. The gabapentin powder formulations comprise gabapentin, a sugar alcohol, one or more artificial sweeteners and, optionally, a flavoring agent.

This invention provides a method for sweetening boiled quail eggs while preserving their texture and color. [Solution] The method involves the steps of preparing boiled quail eggs with the shells removed, preparing a pickling liquid to be used to season the boiled quail eggs, wherein the pickling liquid contains water, sugars, and artificial sweeteners, with sugars at 10% by mass or more and artificial sweeteners at 0.20% by mass or less, and immersing the boiled quail eggs in the pickling liquid maintained at a temperature below room temperature to obtain seasoned boiled quail eggs. Through these steps, sweet boiled quail eggs that retain their texture and color can be obtained.

Described herein are compounds useful as sweet flavor modifiers. Ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener are also described. (I)

The invention discloses a crataegus pinnatifida roxburgh rose peptide beverage, which is prepared from the following raw materials in parts by mass: 100 parts of roxburgh rose normal juice, 12 to 14 parts of giant salamander peptide, 4.5 to 5.5 parts of fructus crataegi extract, 2.5 to 3.0 parts of rhizoma dioscoreae extract, 2.0 to 2.5 parts of radix astragali seu hedysari extract, 1.8 to 2.2 parts of folium cortex eucommiae extract, 60 to 70 parts of water, 0.9 to 1.1 parts of locust bean gum and 0.03 to 0.05 part of stevioside. Artificial sweeteners and preservatives are not added into the beverage, the sweet taste comes from natural stevioside, the system is stable and depends on natural locust bean gum, the natural properties of the raw materials are reserved, and the beverage conforms to the consumption trend of consumers for healthy and natural beverages.

Sucralose-6-acetate is the chemical precursor the artificial sweetener sucralose. The safety of sucralose-6-acetate has come into question after recent studies have demonstrated small amounts may be genotoxic (0.15 μg / day). To date, no analytical methods exist that can quantitatively determine sucralose-6-acetate content in sucralose at levels sufficient to ensure consumer safety upon sucralose consumption. To this end, the present inventors have developed novel analytical methods that utilize liquid chromatography coupled with mass spectrometry that can quantitatively determining amounts of sucralose-6-acetate present in commercially available solid- and liquid-sucralose samples at parts per billion levels.