883 results about "Astringent" patented technology

This invention further relates to a method for preventing or treating diseases or conditions of the oral cavity, throat or nose of warm-blooded animals including humans. More particularly, the invention pertains to a composition and method for spraying essential oils to the oral cavity, throat or nasal mucosa as cyclodextrin inclusion complexes. The spray composition includes a cyclodextrin in an amount of from about 0.1% w/v to about 20% w/v; at least one essential oil in an amount of from about 0.001% w/v to about 5.0% w/v; an effective amount of an antimicrobial preservative composition; and water. The composition may further comprise an alcohol co-solvent, a thickening agent, a sweetener, an antitussive, an anticholinergic, a decongestant, an antihistamine, an astringent, an anti-inflammatory steroid composition, a vitamin, a respiratory stimulant, a mucolytic agent, a bronchodilator, a beta-antagonist, an antidiarrheal agent, or combinations thereof.

Aerosol spray formulations capable of delivering high concentrations of active agent-containing materials and/or excipient are described herein. The formulation contains a carrier fluid, a propellant, and a therapeutic, prophylactic, consmeticeutical and/or inert solid suspended, dissolved, or dispersed in the formulation. The active ingredient may be any pharmaceutically active agent, but is preferably an antibiotic, an antihistamine, an anesthetic, an anti-inflammatory, and/or an astringent. In one embodiment, the active agent is an antifungal agent. In another embodiment, the active agent is a consmeticeutical. The active agent can optionally be dispersed on, or associated with, a carrier powder. The carrier fluid is a highly volatile silicone liquid, which evaporates in less than 10 minutes, preferably less than 5 minutes, after application of the formulation to the patient's skin. The formulation may also contain one or more pharmaceutically acceptable excipients such as antioxidants, stabilizers, perfumes, colorants, viscosifiers, emulsifiers, surfactants, and combinations thereof. The formulation can be packaged in a conventional aerosol spray can.

The invention discloses a pomegranate bark extract and the method for preparing the same. It takes pomegranate bark as raw material, extracts with low-carbon alcohol such as methanol, ethanol, propylic alcohol, isopropyl alcohol and butanol, condensing, column chromatography, condensing, drying and getting powder pomegranate bark extract. The invention extracts guaijaverin from pomegranate bark. The pomegranate bark extract is red or brunneus, powder, astringent taste and the guaijaverin weight proportion is 40% or above 98%.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention features topical formulations comprising an osmotically active agent and/or a vasoconstrictor and/or an astringent agent for the treatment and prevention of eyelid swelling, and methods of use thereof.

A method of inhibiting skin darkening whilst inhibiting perspiration in the underarm which comprises incorporating into a antiperspirant composition comprising an astringent salt comprising an aluminium and/or zirconium salt, a triglyceride oil and optionally an active acid comprising an aliphatic dicarboxylic acid, especially C₆-C₁₂ such as azelaic acid, an unsaturated C₁₈ aliphatic carboxylic acid such as a linoleic acid or an hydroxybenzoic acid such as salicylic acid, at a ratio to said astringent salts, x:y, of 1:<4 in which x represents the weight concentration of said triglyceride oil plus 4 times the weight concentration of active carboxylic acid and y represents the weight concentration of said astringent salts. The composition can additionally comprise glycerol and/or a chelating agent for a transition metal.

The present invention consists of and all natural deodorant/antiperspirant which contains olive oil, almond oil, wheat germ oil as gentle soothing emolients, salvia officianalis and cupressus semperiens as natural astringents, lavendula angustifolio and citrus aurantium as natural, mild antiseptic compounds. Beeswax or hydrogenated castor oil may be added as a gentle thickening agent where the inventive formulation is to be used in cream or solid form. In such a manner, skin irritation, swelling, occlusions and inflamations are prevented.

The invention discloses tea wine and aims to provide tea wine which is simple to prepare and contains abundant nutritional ingredients. The tea wine is prepared from 1-3 parts of tea leaves, 20-40 parts of sucrose, 0.25-0.6 parts of yeast and 80-100 parts of water. A method comprises steps as follows: the tea leaves are soaked and cleaned with clear water and are drained for standby application; the drained tea leaves are put in water at the temperature of 80-90 DEG C and subjected to heat-preserved extraction for 20-40 min; tea soup is obtained after filtering; the sucrose is added, dissolved and cooled, and sugary tea soup is obtained; part of sugary tea soup is taken out, added with the yeast and heated to 20-40 DEG C; yeast tea soup is obtained through heat preservation and activation; the yeast tea soup and the residual sugary tea soup are mixed uniformly and fermented naturally, and raw wine is obtained; the raw wine is clarified, filtered and aged, and the tea wine is obtained. The tea wine combines the common advantages of tea and wine, has faint scent of the tea leaves, alcohol aroma of liquor and fragrance of honey, has pure taste and unique flavor, is sweet and a little astringent, has lasting fragrance, long aftertaste and abundant nutrition, is suitable for people of all ages and is perfect combination of tea and wine.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

Produced is a processed tea, which enables to elute non-polymer catechins at high concentration with water, and moreover, is suppressed in bitterness and astringent taste and is good in taste and flavor.

A process according to the present invention for the production of the processed tea is characterized by including a step of mixing (A) a granulated product of a purified green tea extract, said purified product being obtainable by dissolving and extracting the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, with (B) tea leaves at a solid weight ratio [(A)/(B)] of from 10/90 to 90/10.

Disclosed are oral care compositions and their use, comprising in an orally acceptable carrier: (a) from about 0.01 to about 10 percent by weight of an essentially water-insoluble zinc compound, and (b) from about 0.01 percent to about 10 percent by weight of a compound having C-O-P bonds selected from polyphosphorylated inositol compounds such as phytic acid, myo-inositol pentakis(dihydrogen phosphate); myo-inositol tetrakis(dihydrogen phosphate), myo-inositol trikis(dihydrogen phosphate), and an alkali metal, alkaline earth metal or ammonium salt thereof. The compositions are effective in preventing and controlling oral cavity conditions including plaque, calculus, caries, periodontal disease, mouth malodor and dental erosion and have acceptable aesthetics without the unpleasant astringent and metallic taste associated with the use of zinc.

The invention discloses a method for preparing healthcare beverage by removing peculiar smell of eucommia ulmoides leaf extracting liquor, which is a method for carrying out ozone treatment and biological embedding treatment on the eucommia ulmoides leaf extracting liquor, and overcomes grass smell, bitter taste and astringent taste of the eucommia ulmoides leaf extracting liquor. The prepared sugar-free type and common beverage has characteristics similar to those of coffee and black tea in color, appearance and mouthfeel, is adaptive to characteristics which are pursued by the young, and overcomes the defect that the coffee and the back tea affect the sleep, digestion, and the like; meanwhile, the healthcare beverage has healthcare functions of removing fatigue, refreshing and reinforcing intelligence, improving immunity, and the like.

The invention discloses anti-acne cosmetic containing Taiwan hibiscus taiwanensis extract. The Taiwan hibiscus taiwanensis is taken as a main functional component and is matched with such natural extracts having anti-acne functions as a royal jelly extract, a guava leaf extract, an olive extract and a honeysuckle extract; no chemical bactericides, hormones, astringents, anti-inflammatory agents, preservatives or the like are added; and the anti-acne cosmetic has good deoiling and acne-removing effects. The anti-acne cosmetic which is safe and mild and has long-lasting and comprehensive functions is developed, aiming at the defects of the anti-acne cosmetics available on the market at present and the market demands; and the anti-acne cosmetic is suitable for all people.

A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

The invention discloses a high-unwinding-tension spandex oil preparation, which comprises the following components: 40-90% of mineral oil, 5-60% of dimethyl silicone oil, 1-10% of functional modified silicone oil and 3-15% of high-carbon isomerized fatty alcohol, and the sum of content percentages is 100% by total weight. The oil preparation disclosed by the invention is mainly applied to dry spinning, and has an outstanding characteristic that fibers both have a moderate astringent sliding degree so as to facilitate the forming of the fibers, and have an extremely good lasting barrier property so as to prevent inner-layer yarn bundles from being adhered, namely, the fibers are slidable but astringent, and astringent but non-stick, so that the astringent sliding degrees between fibers are kept, and the friction among fibers and metals is reduced, therefore, good astringent sliding property, permeability, antistatic property and unwinding property can be given to fibers, and then the perfect unification of forming and unwinding is achieved.

The invention relates to a process for separating high purity stevioside STV. The method comprises the following implementation steps: taking stevioside containing 80 to 90 percent of total glucoside and containing 50 to 60 percent of STV as a raw material to produce a product with STV content of 90 percent or above in percentage by mass; adding a mixture of absolute methanol and absolute ethanol into a substance crystallizer, wherein the ratio of the methanol to the ethanol is 1-4:9-6, and dosage of mixed alcohol is between 1,200 and 1,800 liters; adding 300 kilograms of stevioside spray drying product with 50 to 60 percent of the STV and 80 to 90 percent of the total glucoside into the crystallizer; and starting a mixer, heating the mixture to slight boiling at velocity of 1 DEG C per minute, performing heat preservation and temperature reduction on the mixture, separating crystals from mother solution, and the like. The process has simple and convenient operation, short production period and stable product quality; and the content of a single composition of the STV can reach up to more than 97 percent, saccharinity of the STV is about 300 times of sucrose, and the content of astringent stevioside C is only 0.01 percent. The product obtained under the process condition not only has white color, even granularity and pure taste, but also has high yield, high purity, easy formation of industrial production and considerable economic benefit.

The invention discloses a making method of primary-taste soybean milk and a making method of blended soybean milk, and belongs to the technical field of food processing. The making method comprises the following steps of selecting materials, performing peeling, performing refining, performing cooking, performing heat insulating, performing milk and dreg separation, performing enzyme deactivation for the second time, performing raw milk regulation, performing blending, performing sterilization and performing homogenizing. Primary enzyme deactivation treatment is performed in the working procedure of the coarse grinding of refining, after milk boiling and milk-dreg separation, enzyme deactivation is performed for the second time, and besides, in a blending technology, litesse is added, so that the activity of lipoxygenase in soybeans can be effectively reduced, bean astringent taste and bitterness of the obtained soybean milk can be removed, the mouth feel of the soybean milk is notablyimproved, and the running off of nutrient substances is reduced.

The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substanceswith the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful toa human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.

The invention discloses a preparation method of astringent-persimmon dry powder containing persimmon-slag tannin. The preparation method comprises the following steps of: cleaning and juicing persimmons, carrying out enzymolysis and color protection, and filtering so as to obtain raw persimmon juice and persimmon slag; carrying out microfiltration on the raw persimmon juice, carrying out twice ultrafiltration in sequence by using ultrafiltration members with 20000 cutoff-molecular weight and 1000 cutoff-molecular weight, and collecting cut-off liquid after the second-time ultrafiltration; for the persimmon slag, extracting twice at the temperature of 90 DEG C by adopting 90% of methyl alcohol till the material-liquid ratio is (5-10):1; combining extracted liquid, evaporating the extracted liquid to recover the methyl alcohol so as to obtain persimmon-slag paste; adding the persimmon-slag paste into the cut-off liquid after the second-time ultrafiltration so as to obtain the astringent-persimmon dry powder by freezing and drying. The preparation method disclosed by the invention has the advantages that the obtained concentrated liquid and the obtained persimmon-slag paste are mixed, and the astringent-persimmon dry powder obtained by freezing and drying contains multiple persimmon-slag tannin components including tannin with poor water solubility; the astringent-persimmon dry powder is comprehensive in health-care effects such as oxidation resistance, good in comprehensive effect and low in cost and can be used for manufacturing health-care products.

The invention discloses a Chinese medicinal composition for preventing and treating porcine diarrhea, which mainly comprises the following raw materials in parts by weight: 6 parts of Chinese pulsatilla root, 5 parts of dandelion, 5 parts of kuhseng, 3 parts of baical skullcap root, 3 parts of honeysuckle, 3 parts of smoked plum, 5 parts of medicine terminalia fruit, 5 parts of astragalus root, 5 parts of hawthorn, 2 parts of white peony root, 6 parts of purslane, 3 parts of liquorice and 1 part of pepper. A pure Chinese medicinal composition is adopted in the invention, a formula is formed by combining primary causes, clinical symptoms and physiological characteristics of porcine diarrhea, and the raw materials are mixed to achieve the functions of clearing heat and eliminating toxic materials, resisting bacteria and inflammation, relieving diarrhea with astringents, promoting digestion, eliminating dampness and regulating vital energy, warming middle-jiao to dispel cold, strengthening middle warmer and benefiting vital energy, strengthening the spleen and promoting production of body fluid, benefiting vital energy and raising Yang, strengthening body immunity and the like, so that the Chinese medicinal composition can treat both the symptoms and root causes and can well prevent and treat the porcine diarrhea, and the incidence rate and death rate of swinery can be reduced. The Chinese medicinal composition prevents and treats porcine diarrhea by simple preparations and administration routes, and has better prevention and treatment effects on porcine diarrhea in each phase caused by various reasons. All medicaments are fed along with feed, have small stress, save labor and time, and are suitable for a large-scale pig farm. The Chinese medicinal composition has the advantages of low cost, convenience in use, obvious effect and no toxicity, harm, drug resistance or residues, and meets requirements for large-scale culture production, food safety and human health.

The invention discloses a preparation method of zinc-rich barley seedling green beverage. Barley seedling juice extracting solution is extracted through implementing color protection, embedding, enzymolysis and separation for barley seedling powder; the zinc-rich barley seedling green beverage is prepared by mixing barley seedling beverage, homogenizing, disinfecting and canning. The barley seedling green beverage prepared by the invention has clean aroma, bright color and no bad flavor such as bitter taste and astringent taste, so that the drinking quality of the barley seedling beverage is improved; as the normal-temperature shelf life achieves 18 months, the chlorophyll preserving rate of the prepared barley seedling beverage achieves 62-70%.

The invention provides a method for producing deastringent persimmon juice. The method comprises the following steps of: selecting fifty percent to ninety percent mature persimmons and cleaning the persimmons by different grades, removing the bases of the persimmons and pulping the persimmons, thereby obtaining persimmon pulp; adding water to the persimmon pulp and evenly mixing, heating the mixture to the range of 30-80 DEG C, adding food-grade gelatin or food-grade hydrolysate peptide, continuing heating to the range of 40-90 DEG C, and preserving the heat and stirring for 0.1-0.5h, and filtering out persimmon dregs, thereby obtaining the deastringent persimmon juice. The method provided by the invention is characterized in that the food-grade gelatin or hydrolysate peptide is adopted as a deastringent so that the obtained deastringent persimmon juice is safe to the human body without toxic and harmful effect, and simultaneously, the gelatin or the hydrolysate peptide is capable of aggregating tannin in persimmon to form precipitate so that the persimmon dregs can be well separated out and the persimmon juice can be clarified well. Furthermore, with the method, the deastringent time is greatly shortened, and simultaneously, the astringent is thoroughly removed, the deastringent effect is stable without astringent recovery; and the method provided by the invention is quite simple and convenient to operate, wide in application range and capable of performing production on the existing concentrated apple juice production line.

The invention discloses a taste-masking technology by taking milk powder as a taste-masking agent and application thereof. In the technology, the milk powder serves as a raw material, is directly mixed with a material of which the taste is to be masked and is dispersed uniformly, so that unpleasant tastes, such as bitterness, astringent taste and the like, of the material of which the taste is to be masked can be eliminated effectively. The taste-masking agent contributes to preparing various oral preparations which take various materials with the bitterness, the astringent taste and sourness as raw materials, and has a good practical value and a good market prospect.

A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose.

It is possible to improve the unpleasant aftertastes of a high intensity sweetener and to reproduce taste intensity and a flavor profile which are equal to those attained by using sugars such as sucrose by adding the taste improver for high intensity sweetener, characterized by containing (A), (B), and (C), and further (D) and/or (E), to a beverage or food containing the high intensity sweetener:

• • (A) spilanthol, or an extract or essential oil of a plant containing spilanthol;
  • (B) quinic acid or a composition containing quinic acid;
  • (C) vanilla polyphenol or a composition containing vanilla polyphenol;
  • (D) green tea polyphenol or a composition containing green tea polyphenol; and
  • (E) rosaceous plant polyphenol or a composition containing rosaceous plant polyphenol.