221 results about "Carbohydrate content" patented technology

A system and method for tracking longitudinal data for the maintenance and management of health of an individual. The method entails marking numerous groceries, drugs, beverages, etc., with labels that may be read by a scanner or reader embedded in a PDA or cell phone or similar small electronic device, and providing users with a suitable scanner or reader. Users scan the labels of the products they consume during the course of a day, and the system keeps track of calories, fat content, carbohydrate content, etc. of the food consumed, drug content of the drugs consumed, etc. The system can also be operated to track exercise levels and energy expenditure during the day. The system is operable to provide a comparative display of various databased information, such as calorie intake versus calorie expenditure during exercise.

Paper, cotton, corn stover, straw, and wood are converted into furanic products in high yields (based on their cellulose content) using a simple, inexpensive process involving concurrent hydrolysis, dehydration, and substitution reactions coupled with continuous extraction into an organic phase. In a simultaneous process, the hemicellulose fraction of these substrates is converted into furfural, and together these constitute an efficient means for the total exploitation of the carbohydrate content of biomass.

Paper, cotton, corn stover, straw, and wood are converted into furanic products in high yields (based on their cellulose content) using a simple, inexpensive process involving concurrent hydrolysis, dehydration, and substitution reactions coupled with continuous extraction into an organic phase. In a simultaneous process, the hemicellulose fraction of these substrates is converted into furfural, and together these constitute an efficient means for the total exploitation of the carbohydrate content of biomass.

Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.

The invention relates to a device and method for treating diabetic patients on insulin therapy. More specifically, the invention includes apparatus for infusing insulin into a patient in an amount determined by the patient's carbohydrate intake, blood glucose level, and the amount of insulin calculated to be present in the patient at the time the therapy is to be administered. In one embodiment, an insulin infusion device having an on-board processor obtains a patient's blood glucose value from a remote sensor and receives input from a user indicating their recent meal intake. The device may include an on-board food database for determining the carbohydrate content of the patient's recent meals and compare that with recent insulin deliveries into the patient to determine the insulin present in the patient prior to determining an appropriate insulin dosage.

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition, comprising an added sugar content not exceeding 15 wt.-% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup.

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

A mobile apparatus, method and system for processing blood sugar affecting factors are disclosed. The mobile apparatus (10) is adapted to be handheld and configured for electronic processing of blood sugar affecting factors, and comprises comprising a first central processing unit arranged for processing of patient critical information objects, at least one memory comprising a plurality of in advance stored food units and values of at least one related blood sugar affecting parameter, such as glycemic indexes and / or glycemical loads and / or carbohydrate contents and / or PH value for respective food unit, an input unit arranged to provide user input for at least one of said food units, such as a choice of one of said food units and an amount thereof, a display arranged for visualization of at least one of said food units for said user input, and for visualization of summed up blood sugar affecting parameters, and a second central processing unit arranged for processing of patient non-critical information objects, such as multimedia objects to be visualized on said display.

Disclosed are food products, in particular sports drinks and energy bars, that include isomalto-oligosaccharides. In one embodiment, at least 35% of the nutritive carbohydrate content of the food product comprise an isomalto-oligosaccharide. In another embodiment, at least 35% of the caloric content of the food product is attributed to the isomalto-oligosaccharide. In another embodiment, the isomalto-oligosaccharide is present in an amount effective to provide a nutritive caloric content of at least 50 kcal.

Methods of producing a food product for mammals from the soluble by-product fraction of ethanol production are provided. One method comprises the step of incubating the treated soluble by-product fraction with an enzyme mixture capable of digesting complex polysaccharides to yield a food product having a fermentable sugar content of at least about 10% of the total carbohydrate content of the food product. Another method comprises the steps of incubating the unconcentrated soluble by-product fraction with an enzyme mixture capable of digesting complex carbohydrates followed by removal of at least a portion of the fatty acids from the digested material to render a food product having a fatty acid content of less than about 10% dry weight.

The invention relates to a method for quickly fermenting paper mulberry leaves to produce a protein feed. Paper mulberry leaf powder is used as a main nitrogen source raw material, corn meal is used as a carbon source raw material, and the paper mulberry leaves are quickly converted into the protein feed through a complex microorganism mixing solid fermentation technology. The method is mainly characterized in that: the corn meal is taken as a carbon source, so the decomposition conversion of microorganisms on the paper mulberry leaves can be speeded up, the production time is obviously shortened, the production efficiency is improved, and the fermentation facility investment is reduced. The proportion of the corn meal and the paper mulberry leaf powder 1-6 / 100, the protein content of the obtained protein feed after the conversion is larger than 28%, the carbohydrate content is less than 40%, the crude fibre content is less than 9%, the crude fat content is less than 4%, the LD 50 is more than 16g / kg, so the method is safe and non-toxic.

A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and / or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.

The invention provides grass carp feed and a making method thereof, and relates to the field of fish feed. The grass carp feed comprises, by weight, duckweed, folium isatidis, rice bran, wheat bran, corn flour, bean pulp, vinasse, fish meal, feed yeast, Chinese herbal medicine additives, methionine chelated copper, lysine chelated zinc, arginine chelated magnesium, leucine chelated iron, tryptophan chelate, vitamin E, monocalcium phosphate and water. The grass carp feed is reasonable in matching, the protein content is 30-35%, the carbohydrate content is 38-60%, and the grass carp feed also contains rich vitamins, amino acid and the like, so that the nutritional requirements of crucian carps in the growing period are met, growth of fishes is effectively promoted, the growing speed of crucian carps is increased, the body form becomes much better, meat quality is obviously improved, and high disease resistance and safety are achieved.

The present invention provides plants with a modified taste, solids content and / or texture. The invention also provides methods of obtaining such plants via transformation with DNA constructs containing genes encoding enzymes capable of degrading plant polysaccharides and optionally additional genes encoding enzymes which are capable of further modifying the degradation products resulting from the first degradation step.

Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.

Agglomerating carrier materials in the presence of a granulation liquid with a carbohydrate content and subsequent incorporation of a liquid, such as a perfume oil, yields fluid-containing particles that, even at an elevated liquid loading, exhibit very good powder properties and reliably retain the incorporated liquid even in aggressive solid matrices. These fluid-containing particles may be used, for example, for fragrancing purposes.

The invention discloses a method for cultivating tomatoes in a greenhouse in a soilless mode. The method comprises the steps of designing cultivating grooves, preparing a substrate, sterilizing the substrate, preparing and applying a nutrient solution, and conducting comprehensive tomato cultivation management. A half of each cultivating groove is buried into soil, so that a great number of materials is saved. The substrate is divided into two layers. All the underground substrate is furnace slag. The substrate used on the ground is flammulina velutipese residues. The substrate has a large porosity, so that respiration, extension, water absorption and nutrient absorption of root systems are facilitated. The substrate is sterilized at the temperature higher than 70 DEG C, and the main target is the tomato mosaic disease. When tomatoes are cultivated according to the method for cultivating tomatoes in the greenhouse in the soilless mode, the use amount of pesticide and fertilizer and labor cost are reduced, and the tomato yield, the content of carbohydrate and the content of Vitamin C are all greatly increased. According to the method for cultivating tomatoes in the greenhouse in the soilless mode, the practicability is high, and high economic value is achieved.

The invention discloses normal-temperature yogurt and a preparation method thereof. According to the normal-temperature yogurt, the viscosity is 200-250cp, the total protein content by mass percent is2.56%-3.03%, the fat content by mass percent is 3.5%-6.0%, the carbohydrate content by mass percent is 4.76%-12.14%, and the acidity is 70-90 degrees T. The preparation method of the yogurt comprisesthe following steps: uniformly mixing 81.491%-93.327% of pre-sterilized antibiotic-free milk, 4%-8% of a sweetening agent, 2.25%-8.61% of light cream and 0.42%-0.84% of a stabilizing agent by a vacuum mixing mode, homogenizing the mixed liquid, and performing pasteurization on the homogenized liquid, wherein the percentages are the mass percentages of the components in the mixed liquid; cooling the sterilized mixed liquid, adding 0.003%-0.009% of a starter and 0%-0.1% of essence, performing fermenting, wherein the percentage is the mass percentage of the starter in the mixed liquid, and performing emulsion breaking when the acidity reaches 70-90 degrees T to obtain a yogurt base material; and performing homogenization and pasteurization on the yogurt base material for the second time, wherein the sterilization temperature is 70-80 DEG C and the sterilization time is 10-40s, performing cooling to 20-30 DEG C after sterilization and performing nitrogen-filled filling. The product is high in fat content, suitable for young people to drink and smooth and delicate in mouthfeel.

A food item, preferably a bar of chocolate, that has a phosphatidyl serine content of 100 mg to 300 mg and a relatively high carbohydrate content.

A low carbohydrate flour substitute for making food product having the mouth feel of a typical grain product with minimal carbohydrate content comprises in combination hydrogenated starch hydrolysate, vegetable protein, and fibers having a length determined to provide the desired mouth feel. High intensity sweetners, albumin, and other additives are added in appropriate amounts which provide taste, texture, and coloration.

The invention discloses a slow sinking type puffing aquatic product matched pellet feed. The pellet feed contains 9-15% of carbohydrate and 8-22% of grease. The puffing degree of the pellet feed is 1.1-1.25, and the volume mass is 380-420kg / m<3>. The pellet feed is a special feed with low sugar and high grease for artificial carnivorous fish culture. The invention also provides producing equipment and method of the pellet feed. The producing equipment comprises a crusher, a mixer, a quality controlling machine, a dual-screw puffing machine, a granulating machine, a dryer and the like which are sequentially connected. A screw assembly in the dual-screw puffing machine consists of a delivering area screw, a kneading area screw and a forming area screw. The invention can obviously enhance the quality of the fish, greatly reduce the generation of fatty liver in the fishes, and ensure the uniform size of the finished fishes.

A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.

Cereal conditioning porridge suitable for being eaten by diabetic patients comprises, by weight, 20-35 parts of oatmeal, 8-12 parts of water-soluble dietary fiber extractives, 3-8 parts of insolubility oat fibers, 4-8 parts of rice krispies, 0.3-2 parts of wheat germ extractives, 1-3 parts of yam extractives, 0.5-2 parts of rhizome extractives, 0.5-2 parts of mulberry leaf extractives, 0.5-2 parts of polygonatum odoratum extractives, 0.2-2 parts of wolfberry extractives, 1-5 parts of L-arabinose, 0.08-0.3 part of chromium yeast and 0.002-0.006 parts of zinc gluconate. The cereal conditioning porridge is low in carbohydrate, full of nutriments, and very suitable for being used as the food for the diabetic patients, the hypoglycemic effect and the conditioning effect are obvious, a precaution and treatment effect is achieved on various complications of diabetes, and a good conditioning effect is achieved on diabetic nephropathy patients. The nutrients of the cereal conditioning porridge can be digested and absorbed easily, convenient to eat and delicate in mouthfeel.

Disclosed are specialized flour for nutrition meals for diabetes and a preparation method and use thereof. The flour is based on cereal meal as a basic material and is added to a defatted soybean vegetable protein powder and a soybean tissue isolated dietary fiber power, wherein in the dry flour base, the content of protein is 20-26 weight %, the content of the dietary fiber is 4-10 weight %, the content of carbohydrate is no more than 65 weight %, and the content of fat is no more than 4% of the weight. The method comprises physically mixing the cereal meal, the defatted soybean vegetable protein powder and the soybean tissue isolated dietary fiber power under atmospheric pressure. Food and semi-finished products made from the flour are used for preventing and / or treating diabetes.

A ready-to-consume liquid nutritional composition which is particularly suitable for use by morbidly obese patients pre- and post-bariatric surgery. The composition comprises an energy content between 80-160 kcal / 100 ml, a protein content between 40-80 En %, a digestible carbohydrate content between 0-30 En %, a fat content between 5-40 En %, a soluble dietary fibre content between 1.5-8 g / 100 kcal, and micronutrients. The micronutrients comprise calcium in an amount between 150-1000 mg / 100 kcal, phosphorus in an amount between 100-1000 mg / 100 kcal, with a Ca:P ratio of at least 1.0, iron in an amount between 4-50 mg / 100 kcal, vitamin D in an amount between 2-400 mcg / 100 kcal and vitamin B12 in an amount between 0.5-300 mcg / 100 kcal.

The invention discloses a strawberry cultivating device and method. The device comprises a cultivation frame the longitudinal cross section of which is trapezoidal. The top surface of the cultivation frame is provided with a cultivation slot along the length direction of the top surface, and plugs are paved on the angular surfaces of both sides of the cultivation frame. The method comprises the following steps of: planting strawberry mother plants in the cultivation slot; fixing the strawberry mother plants in the plugs when stolon bud grow to two blades with one terminal bud; alternatively carrying out drop irrigation on the mother plants by adopting a first culture solution and a second culture solution before daughter plants take roots; and respectively carrying out drop irrigation and spray on the root systems of the mother plants and the daughter plants by adopting a third culture solution after the daughter plants take roots until the mother plants and the daughter plants grow into seedlings. The cultivation slot and the plugs of the strawberry cultivating device are far away from the ground so that the influence of plant diseases and insect pests and the soil environment can be eliminated, the controllability is strong, the management becomes convenient and the land use ratio is high. In the method, different culture solutions are dropped and irrigated or sprayed to the mother plants and the daughter plants in different periods, which not only causes little waste on the used culture solutions but also is suitable for the mother plants and the daughter plants to grow. The fruited strawberry seedlings have the advantages of complete and developed roots, strong stem bases and high carbohydrate content.