451 results about "Corn syrup" patented technology

The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170° F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

The invention relates to microcapsules and a preparation method thereof, particularly to tea polyphenol liposoluble microcapsules and a preparation method thereof, wherein a core material of the tea polyphenol liposoluble microcapsules comprises tea polyphenol and reduced glutathione, a mass ratio of the tea polyphenol to the reduced glutathione is 95-99:1-5, a wall material of the tea polyphenol liposoluble microcapsules is one or a plurality of materials selected from arabic gum, dextrin, corn syrup, ethyl cellulose, methylcellulose, and hydroxypropyl methylcellulose phthalate, and a mass weight ratio of the core material to the wall material is 1:1-4. The tea polyphenol liposoluble microcapsule preparation method comprises the following steps: respectively preparing a core material emulsion liquid and a wall material solution, adding the core material emulsion liquid to the wall material solution, carrying out high speed stirring, homogenizing, and carrying out spray drying to obtain the tea polyphenol liposoluble microcapsules. The tea polyphenol liposoluble microcapsules have characteristics of fine average particle size and slow tea polyphenol release, such that anti-oxidation and absorption utilization efficiency of the tea polyphenol are substantially improved.

A material for maintaining hydration in plants, whether potted or in natural soils may include a substrate treated with a binder, securing a layer of hydrating particles thereto. Typical binders may include lignicite, or other naturally occurring materials such as sugars, molasses, corn syrup, gelatin, or the like. A byproduct of wood, lignicite has been found to be very effective. Various materials can serve as a hydrating, particulate coating. Polyacrylamide has been found to serve well and provide relief from the stress of dehydration that normally occurs in plants between waterings.

The invention discloses formula milk powder assisting development of height of children. The formula milk powder consists of the following components of raw milk or whole milk powder, desalinated wheypowder, skimmed milk powder, solid corn syrup ( or maltodextrin ), whey protein powder, crystallized fructose, vegetable oil, fructo-oligosaccharide, anhydrous butter, galactooligosaccharide, docosa-hexaenoic, bovine coloctrum powder, milk mineral salt, hydrolyzed dried egg yolk, lactoferrin, phosphatide, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12,vitamin C, magnesium, calcium, iron, zinc, selenium and the like. According to the formula milk powder assisting the development of the height of the children and a production method disclosed by theinvention, the products have the characteristics of ''supplementing, promoting and improving'', namely supplementing nutrition required by growth and development of Chinese children, promoting absorption of key nutrition for the development of the height, and improving immunity of the children, so that the height of the Chinese children is assisted to quickly grow.

The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.

The invention designs non-dairy cream of mixed milk fat. The non-dairy cream is characterized by comprising the components in percentage by weight: 8-18% of vegetable fat, 0.05-0.5% of anhydrosorbitan monostearate, 0.02-0.5% of lecithin, 0.02-1% of lactic monoglycerate, 0.02-0.5% of sodium stearyl lactate, 0.05-1% of monoglycerin fatty acid ester and diglycerin fatty acid ester, 0.05-0.8% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-1.5% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of corn syrup, 8-18% of milk fat dairy products and 20-60% of water. The non-dairy cream provided by the invention has the advantages that the non-dairy cream is convenient to operate without cream and non-dairy cream which are mixed and whipped topped; the non-dairy cream is more convenient to condition and is not affected by original flavor of the non-dairy cream; the whipped topping rate of the product reaches over 3.6 which is greater than that of existing similar products. The non-dairy cream is more economic and applicable for client.

Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The protein fortified food products are useful in the treatment or prevention of protein-calorie malnutrition etc. The products are generally high in caloric density and high in protein content and retain the physical and sensory organoleptic qualities of traditional ice cream made with milkfat and have a beneficial fatty acid profile and no cholesterol or lactose.

The invention discloses highly fire-resistant foundry sand for steel casting and a preparation method of the highly fire-resistant foundry sand. The highly fire-resistant foundry sand is prepared from the following raw materials in parts by weight: 50-80 parts of fused ceramite, 10-15 parts of high-alumina cement, 17-23 parts of sludge dry powder, 20-30 parts of volcanic tuff, 15-25 parts of dickite, 16-22 parts of natural manganese sand, 8-12 parts of nacrite, 10-15 parts of asbestos powder, 5-10 parts of aluminum dihydrogen tripolyphosphate, 10-15 parts of modified bentonite, 4-8 parts of alumn powder, 3-6 parts of cellulose glycolate, 2.5-4.5 parts of corn syrup, 4.5-6.5 parts of beryllium oxide, 3-5 parts of China wood oil, 4-6 parts of sodium metasilicate, 2-4 parts of polyethylene glycol and an appropriate amount of water. Compared with conventional foundry sand, the highly fire-resistant foundry sand provided by the invention is not only excellent in fire-resistant performance, can maintain a higher strength and relatively low thermal expansion coefficient under high temperature, does not easily cause expansion and breakage, has excellent plasticity, air permeability and collapsibility, can remarkably improve the surface quality of castings and improve the finished product rate of castings.

A soft and resilient, cold-water dispersible polyurethane foam suitable for disposable personal care products is produced by the combination of corn syrup, glycerin, polyether diamine, PEG, a diisocyanate, water and a catalyst. The formulation and reaction conditions for forming the inventive foam are judiciously selected and carefully controlled to achieve water dispersibility and the desired mechanical properties. The characteristic resiliency, or percent rebound for the foams was generally over 75% and the foams are readily produced as soft foams, exhibiting a relative compression value of from 20% to 150% of that of a commercial polyurethane foam cosmetic pad which is not water dispersible. The foam may be incorporated into webs or stackable products or nestable three-dimensional products.

A material for maintaining hydration in plants, whether potted or in natural soils may include a substrate treated with a binder, securing a layer of hydrating particles thereto. Typical binders may include lignicite, or other naturally occurring materials such as sugars, molasses, corn syrup, gelatin, or the like. A byproduct of wood, lignicite has been found to be very effective. Various materials can serve as a hydrating, particulate coating. Polyacrylamide has been found to serve well and provide relief from the stress of dehydration that normally occurs in plants between waterings.

The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.

Disclosed are organic powder nutritional formulas, including infant formulas, comprising organic lipid, organic protein, and organic carbohydrate, wherein the organic carbohydrate is a blend containing at least one carbohydrate selected from organic maltodextrin, organic corn syrup solids, and organic corn syrup, and at least one carbohydrate selected from organic sucrose and organic lactose. The organic powder nutritional formulas provide improved physical appearance due to less granular residue and improved dispersibility.

A material for assisting in at least one of germination, protection, hydration, and thriving of seeds and the plants originating therefrom treats a seed with a tackifier or binder, such as corn syrup or the like, which secures a layer of hydrating polymer particles thereto. Nutrients, protectants, and the like may be absorbed in the polymer before or after coating of a seed thereby. Weighting materials, extenders, flowing agents, and the like may assist in the functioning or handling of the coated seeds.

The invention discloses a blueberry kombucha beverage and a preparation method thereof. Raw materials and auxiliary materials comprise: blueberry fruit juice, white sugar, lactose, common black tea, Chrysanthemum morifolium, corn syrup, honey, mixed infusion of fresh ginger, mint and licorice, purified water, angel dried yeast, lactobacillus bulgaricus, bifidobacteria, lactobacillus acidophilus, Shanghai wine 1.01 acetobacter rancens, sodium erythorbate, yeast nutrient salt and dimethyl sodium bicarbonate. The raw materials and auxiliary materials need pretreatment steps of fermenting for 3-4t with a sandwich fermentation cylinder, shearing 5-10min with a high speed shearing machine, and then fermenting for 3-4t. A quantitative fermentation technology is used, and clarifying filtration and aseptic filtration are co-used, to raise biological stability of products. By regulation, product efficacies are strengthened, and goods performances are raised. Low temperature degasification and aseptic cold-filling are preformed, to guarantee product characteristics and quality.

The invention discloses a method for manufacturing a raspberry kvass. The method comprises steps of: A) raw material preparation: mixing a defatted corn flour, malt or black malt and hops to obtain an auxiliary material; B) saccharifying: adding purified water in the auxiliary material, conducting a second heating, and conducting solid-liquid separation on mash to obtain saccharified liquid; C) fermentation: adding a raspberry main material, sugar, corn syrup, a kvass pure yeast and lactic acid bacteria, fermenting and conducting high speed shearing to obtain a raspberry kvass initial solution; D) cooling: raising pressure to 200-300000 PA / cm<3>, and precipitating to obtain a raspberry kvass semi-finished product; E) adjustment: adding mint and licorice infusion into the raspberry kvass semi-finished product for deployment, so as to obtain a raspberry kvass crude product; and F) filtering: removing impurities through combined usage of diatomite machine and a nanometer film machine, so as to obtain a raspberry kvass product. The invention has characteristics of capability of preventing emergence of flocculation, pure taste of raspberry kvass, natural color, easily adsorbed nutrition and short production cycle, etc.

The invention discloses an anti-fatigue energy composition which is prepared by the following raw materials in parts by weight: expanded black rice flour, oatmeal, coconut oil, corn syrup, soybean protein isolate powder, maltodextrin, carnitine, vine tea flavone extract, grape seed extract, quercetin extract, octacosanol, caffeine, branched chain amino acid, taurine, low fat cocoa and concentrated vanilla; the anti-fatigue energy composition is capable of rapidly supplementing sugar, fat, protein, electrolyte and other nutrients which are needed by the organism and promoting the nutrients to be absorbed, can be used for rapidly supplementing the consumed carbohydrate and the lost nutrients of human body caused by sweating excessively under the condition of exercises, especially medium and high intensity exercises and exercise training, and is beneficial for relieving central and peripheral fatigue; after the anti-fatigue energy composition is adopted, the antioxidant capacity and the aerobic metabolism level of the organism are improved, the oxygen utilization rate of cells can be improved, the moment and fatigue resistance of the organism can be better rapidly improved, and the sport injury is avoided.

The invention discloses a honey adulteration detection method based on HPLC-ELSD and a partial least squares discriminant analysis method, and belongs to the technical field of food detection. The method comprises simple sample pretreatment, wherein the simple sample pretreatment comprises the steps of adopting a hydrophilic interaction chromatography separation-evaporation light scattering detector (HILIC-ELSD) method to analyze oligosaccharide and isomer components of oligosaccharide in authentic honey and a honey sample adulterated with fructose corn syrup or malt syrup, and utilizing difference of oligosaccharide component fingerprint spectrums of the authentic honey and the adulterated honey to conduct data processing through the partial least squares discriminant analysis method, so that adulteration identification is further achieved. The honey adulteration detection method based on the HPLC-ELSD and the partial least squares discriminant analysis method can effectively identify adulterated honey with C4 botanical syrup or C3 botanical syrup, the adopted analysis instrument is popular, and the method is convenient for popularization and application.