273 results about "Fat substitute" patented technology

Gelatin-free capsule for use in oral administration of medicines, cosmetic or bath applications, or dietary supplements can be prepared from compositions comprisinga) 8-50% by weight of water-dispersible or water-soluble plasticizer,b) 0.5 to 12% by weight kappa-carrageenan,c) 0 to 60% dextrins, andd) 1% to 95% by weight water,with the kappa-carrageenan comprising at least 50% by weight of all gums forming or contributing to formation of thermoreversible gels in the composition. A capsule for oral administration or cosmetic application may comprise a fill material to be administered to a patient or subject and a capsule, the capsule comprising an aqueous based film comprisinga) water-dispersible or water-soluble plasticizer, andb) carrageenan,with the carrageenan comprising at least 50% or 75% by weight of kappa-carrageenan, and the carrageenan comprising at least 50% or 75% by weight of all gums which form or contribute to the formation of thermoreversible gels. A process for forming the capsules may comprise heating the composition, casting or extruding the composition into a film, gelling the composition by cooling, associating a fill material with the gelled composition (usually as a film) and sealing the film about the fill material.

The invention relates to two synthetic methods of 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine and a salt substitute thereof. The first synthetic method comprises the following steps of: obtaining a final product through the steps of cyclodehydration, hydrogenation, coupling, saponification, recrystallization and the like by using epsilon-benzoyloxycarbonyl-L-lysine and p-nitryl monoethyl fumarate as starting materials. The second synthetic method comprises the following steps of: obtaining the final product through the steps of cyclodehydration, coupling, saponification, recrystallization and the like by using N-6-trifluoroacetyl-L-lysine and the p-nitryl monoethyl fumarate (or p-nitryl monoethyl fumarate acyl chloride) as the starting materials. Meanwhile, the salt substitute of the 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine can also be generated by directly carrying out substitution reaction on the 3,6-bis(4-bisfumaroyl aminobutyl)-2,5-diketopiperazine as a reaction product and corresponding salt.

The invention discloses a preparation method of grease with a humanized structure. The preparation method comprises the following steps: carrying out intra-molecular rearrangement reaction to palm oil with palmitic acid content of higher than 50% under the action of catalyst to obtain Sn-2 locus triglyceride with palmitic acid content of higher than 50%; and carrying out ester exchange reaction to the Sn-2 locus triglyceride with palmitic acid content of higher than 50% with mixed fatty acid or non-glyceride under the action of 1,3 locus Specificity lipase, and then subjecting the reaction product to after treatment, so as to obtain the grease with humanized structure, wherein the mixed fatty acid is mixture of at least two selected from the group consisting of decanoic acid, lauric acid,myristic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. The vegetable oils are used as the raw material according to the method, so the safety is high; the preparation process is simple, the reaction time is short, the enzyme dosage is low, and the cost is low; and the prepared grease with the humanized structure is very similar to the beast milk fat in the composition of fatty acid and the structural distribution of triglyceride, so the grease can be added in infant formula or formula foods and used as breast milk fat substitute.

The present invention belongs to the field of denatured starch technology. Under normal pressure or vacuum microwave condition, starch is acidolyzed and esterified simultaneously to prepare compositely denatured starch product. The compositely denatured starch product has the properties of both esterified starch and acidolyzed starch, and may be used as fat substituent in producing low fat butter, ice cream, salad paste, and as Arabic gum substituent as microcapsule material. The present invention combines acidolysis, esterification and microwave treatment, and has the advantages of short reaction time, high reaction efficiency, less environmental pollution and excellent product performance.

A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.

A substitute of personalized artificial semi-facies articularis is composed of semi-articulation body, bioconnector, connecting pile for intramedullary needle, and locator for operation. An artificial articulation is prepared through CT scanning to articulation of patient, image processing, 3D reconfigurating by software, designing semi-articulation body, designing said bioconnector, connecting pile and locating die, fast shaping to obtain prototype, precise fusion casting, and assembling.

The invention relates to a fat substitute for a fermented sausage. Basic materials of the preparation method include sodium alginate, calcium salt and a chelating agent, and auxiliary materials include an emulsifying agent, water and lipid. The basic materials including the sodium alginate, the calcium salt and the chelating agent, the auxiliary materials including the emulsifying agent, the water and the lipid and water are stirred, put into a mould and placed so as to prepare the solid fat substitute similar to pork back fat. The fat substitute has physical properties similar to physical properties of natural fat, and the auxiliary materials have some functional characteristics, so that the fat substitute has no health hidden danger, can be applied to the fermented sausage to act the pork back fat and reduces the fat content in the sausage.

The invention discloses a method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol, comprising the following steps: heating starch milk of which the weight concentration is 10-45% and the pH value is 3.5-6.5 to 40-70 DEG C, adding Pullulanase of which the dosage is 1-40ASPU per gram of starch, and keeping for 8-48hrs; inactivating enzymes, assisting by acid alcohol processing, cooling, filtering, drying, crushing and sieving to obtain the product. The invention takes starch as a raw material, adopts the biological technology and acid alcohol processing means, thus greatly improving the content of the resistant starch, simplifying the process for preparing the resistant starch, effectively enhancing the yield, and lowering energy consumption. The obtained product not only has the function of dietary fiber, but also has the characteristics of fat substitute, and can be widely used as functional food materials and biochemical drug carriers.

The invention discloses low-fat additive-free yogurt and a preparation method thereof. The low-fat additive-free yogurt includes main ingredients such as raw milk and fermenting agent, and raw milk is degreased, concentrated, fermented with fermenting culture, cooled, counterbalanced, filled and post-cured to be made into the additive-free yogurt with low content of fat. According to the low-fat additive-free yogurt and the preparation method thereof, by increasing the content of proteins inside the raw milk and prolonging the fermentation time, partial proteins are modified, a substance with the structure and taste being similar to that of the fat is generated, and a taste of smoothness and coolness is applied to the low-fat yogurt; and through the counterbalancing processing technique, protein particles in the yogurt can be eliminated, an exquisite taste is applied to the yogurt, and the viscosity of the yogurt is greatly improved by utilizing the yogurt post-curing technique. On the premise that no external fat substitute is used and no additive such as a thickening agent and essence is utilized, the low-fat additive-free yogurt with a taste being similar to that of whole fermented milk is developed only by improving the raw material and yogurt manufacturing technique conditions.

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following components in part by weight: 1.6-18 parts of edible sweetener, 45-95 parts of filling agent, 0.5-3 parts of edible emulsifier, and 1.5-3.5 parts of raising agent; the raising agent comprises 1-2 parts of carbonate and 0.5-1.5 parts of edible acidulant in part by weight; the preparation method comprises the steps of weighing the raw materials, milling, mixing, granulating and drying; and the sugar substitute has an agreeable mouthfeel, is slightly low in caloric value, and is suitable for daily diet of diabetics and people trying to lose weight. A specific proportion of raising agent and edible emulsifier are added in the ingredient, so that the product is high in instant ability, and the granular product is not easy to be left over in a packaging bag when being poured out.

An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.

The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.

The present invention relates to a grease composition, a breast milk fat substitute, and preparation methods of the grease composition and the breast milk fat substitute. The preparation method of the grease composition or the breast milk fat substitute comprises: (1) carrying out random transesterification on a grease containing palmitic acid and a grease containing lauric acid and/or myristic acid to obtain a transesterified grease; and (2) carrying out a reaction on the transesterified grease obtained in the step (1) and a unsaturated-fatty-acid-containing mixture of fatty acid or an ester thereof in the presence of a lipase. With the preparation method of the present invention, the grease composition or the breast milk fat substitute having the fatty acid composition or the position distribution thereof more completely close to the breast fat can be obtained.

The invention discloses a preparation method for starch-based fat substitute. The method comprises the following steps that: firstly the starch raw materials are prepared into starch milk by acetate buffer solution, amylase is added to react under the temperature of 30-55 DEG C, and enzymolysis starch is obtained after neutralization, washing, drying and crushing; ethanol with the concentration of 65-85% is prepared into the starch milk, monochloro acetic acid and sodium hydroxide are respectively added, the mixture is stirred and reacted under the temperature of 35-58 DEG C for 1.5-5.0 hours, and alcohol-processing starch is obtained after neutralization, washing, drying and crushing; and the starch milk with the quality of 15-35% is prepared by the acetate buffer solution, high-temperature-resistant alpha-amylase is added to react for 2-20 minutes under the temperature of 85-105 DEG C to conduct enzyme denaturalixation, and the starch-based fat substitute is obtained by neutralization and spray drying. The starch-based fat substitute is while powder, can be taken as fat substitute of frozen food, and has good functions of the freeze thawing stability and fat simulacrum.

A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.

The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and/or filling agents.

The invention discloses a method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing, belonging to the technical field of food processing. The method adopts high-quality lotus seeds as a base material and comprises the following steps of: soaking the lotus seeds with alkaline water and removing the peels and cores; boiling in clean water, and grinding into slurry with a colloid mill; adding a certain amount of sucrose, vegetable oil, sucrose substitute, fat substitute, emulsifier and antioxidant as accessories and performing ultrasonic pretreatment; frying and cooling; and performing vacuum packing and high-temperature sterilization to obtain the low-fat low-sugar lotus paste stuffing. According to the invention, the content of sucrose and fat of the product is obviously reduced on the premise of adding the sucrose substitute and fat substitute, and the flavor and mouthfeel of traditional moon cakes are maintained well. The method not only meets the sensory requirements of consumers on the traditional food, but also conforms to the modern dietary idea of low fat and low sugar of the consumers.

The invention provides a health-care fat substitute, a preparation method thereof and an application thereof. The health-care fat substitute is formed by using water-soluble alginate as main material, and compounding gels, slow release formulations, thickening stabilizer and nutritional ingredients through an appropriate formula or a proper processing method. The fat substitute prepared by the preparation method provided by the invention is a glucolipid solid with certain hardness and elasticity, has good fat sensory characteristic and can be extensively applied to partially substituting fat in low-fat meat products; the fat substitute has the health-care functions of reducing blood sugar, detoxifying and beautifying, can better improve the mouthfeel of the food to keep the flavor of the food when being applied to the food product. Moreover, the invention has the advantages of a simple process, and easy control in operation.

The invention relates to preparation of a rice starch-based fat replacer, in particular to a method for preparing high-purity low-DE (dextrose equivalent) value malto dextrin by utilizing rice. The method comprises the following concrete steps of: smashing and sieving rice, soaking and extracting with alkali liquor; then centrifuging to remove supernate and surface layer and lowermost yellow residue, and drying for 40-50 hours to obtain rice starch; mixing rice starch feed liquor with water at the mass percent ratio of 1:(4-6); then adding alpha amylase to ensure the alpha amylase to account for 0.5-1.5% of size in mass fraction, carrying out enzymolysis for 10-15 minutes at the temperature of 85-95 DEG C, centrifuging for 8-12 minutes, freezing the supernate, and carrying out freeze drying treatment after the supernate is completely frozen, thus malto dextin is obtained. By adopting the method in the invention, the high-purity low-DE value malto dextin fat replacer is prepared, and preparation process of the malto dextin is changed while basic physicochemical properties of the malto dextin are not changed, thus the aims of energy conservation and consumption reduction are achieved during preparation of the malto dextin.

The invention discloses a low-calorie food or food substitute and preparation method and application thereof. The food is composed of dietary fiber, material with ease-constipation function, protein, vitamins, mineral, food additive, food additive, flavoring agent, bonding agent and so on. The low-calorie food can be prepared into different dosage forms, and effectively prevent and alleviate over-nutrition, lose weight, and reduce the incidence rate of cardiovascular and cerebrovascular disease, tumor and diabetes, so the invention has good application value and market prospect.

The invention discloses a low fat Chinese sausage with mesona blume gum-rice starch plural gel as a fat substitute and a preparation method thereof. The low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute is prepared from main materials and auxiliary materials, wherein the main materials comprise lean pork ham and pork back fat, and the auxiliary materials comprise salt, glucose, sodium tripolyphosphate, NaNO2, sodium isoascorbate, Chinese spices, monosodium glutamate, the mesona blume gum-rice starch plural gel and the like. According to the low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute, disclosed by the invention, with the mesona blume gum-rice starch plural gel substituting for partial fat, the flavor, taste and appearance of an end product are not affected, and the fat content in the sausage can be greatly reduced, thereby meeting the requirements of people for health and nutrition.

The invention relates to a method for preparing a substitute of wheat bran skin fat, belonging to the intensive processing technical field of the wheat bran skins, comprising: watering and heating the wheat bran skins to extract water soluble components; adding an enzyme to hydrolyze starches in the wheat bran skins; killing the enzyme, filtering, spraying and drying, thus obtaining the substitute of wheat bran skin fat with fat imitativeness. The invention has wide raw materials, a low cost, a simple method and no toxicity. The obtained products have certain fat imitativeness and good application to ice creams to substitute fat in the ice creams. In addition, the substitute of wheat bran skin fat contains all the water soluble polysaccharide in the wheat bran skins which has a special health-care function. The technology of the invention has a scientific and reasonable design and has a great significance in making full use of and improving the added value of the wheat bran skins.