30 results about "Fatty foods" patented technology

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

To prevent packaging materials made of thermoplastic polymers from adhering to pasty and fatty foods, a nonstick composition comprising a fatty acid ester of a polyhydric alcohol having at least one fatty acid radical per ester molecule with 19 or more carbon atoms is incorporated into at least one selected area of a polymer packaging material. Even if included only in surface-close regions or layers of the packaging material, a permanent nonstick effect is observed.

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products. The fat emulsion also can be used as a taste masking composition to mask the taste of unpalatable active ingredients or unpalatable components that may be added to the emulsion.

The invention provides a composition for losing weight. The composition consists of a formula A and a formula B, wherein the formula A comprises the following raw materials in part by weight: 5 to 50 parts of capsaicin, 10 to 100 parts of guarana extract, 10 to 100 parts of green tea extract and 100 to 1,000 parts of lotus leaf extract; and the formula B comprises the following raw materials in part by weight: 100 to 1,000 parts of chitin and 100 to 1,000 parts of white kidney bean extract. The formula A of the composition for losing weight can accelerate the metabolism of a body and improve the burnt calories of the body; and the formula B can inhibit a human body from absorbing starch and fatty foods, and can effectively reduce the intake of energy under the condition of not controlling diet.

The invention relates to an application of modified tea polyphenol to fatty foods, in which synergists are added to modified fat soluble tea polyphenol and then the tea polyphenol is added to the fatty foods so as to improve antioxidant capacity of fat or high-fat foods. For animal edible oil, plant edible oil or fried foods, the added synergists comprise one or more components comprising citric acid, gallic acid, vitamin C or vitamin E; for oil-in-water type high-fat emulsified foods, the added synergists comprise water-soluble tea polyphenol; and for water-in-oil type high-fat emulsified foods, the added synergists comprise one or the mixture of sucrose ester and the water soluble tea polyphenol. The invention has simple application method without toxic and side effect, enables the performance of the fatty foods to be stabilized, and fundamentally solves contradiction that because of high water-solubility, the tea polyphenol cannot be applied to fatty foods directly.

The invention relates to a method for preparing an antioxidant for oil and fat, and belongs to the preparation technology of food additives. The method comprises the following steps: (1) after washing grape skin residue with water and removing impurities, conducting freeze drying, and then grinding and ultramicro-pulverizing for modified treatment to obtain grape skin residue powder; (2) successively conducting enzymolysis treatment with alpha-amylase and protease on the grape skin slag powder, and conducting centrifugal separation after enzymolysis to obtain a supernatant; (3) dialyzing the supernatant to obtain a dialyzate, conducting freeze drying for the dialyzate and then conducting decolorization, conducting esterification modification treatment after decolorization, and then neutralizing and conducting centrifugal separation to obtain a supernatant; (4) after conducting dialyzation and alcohol precipitation on the supernatant, conducting centrifugal separation to obtain precipitate, conducting freeze drying on the precipitate to obtain modified antioxidant dietary fiber, namely a novel antioxidant. According to the method, simple equipment is needed and the operation is safe, and the obtained antioxidant can be used alone or be compounded with other antioxidants or auxiliaries and is widely applied to oil and fat, fatty foods, aquatic products, fried foods and the like.

A grill pan includes a flat portion and two slanting portions. The slanting portions are connected to each side of the flat portion respectively. Each of the slanting portions is formed with a spout positioned opposite to where the flat portion and the slanting portion meet. The slanting portions are slightly higher than the flat portion to divide a cooking area for low-fat food and a cooking area for high-fat food, and the slanting portions slope downward from the flat portion to allow any fluid on the cooking area for high-fat food to flow toward the spout instead of the cooking area for low-fat food during cooking.

A disposable liner for use with a rigid plastic coated cooking tray. The disposable liner comprises a preformed flexible member having a predetermined shape and a predetermined thickness. The preformed flexible member conforms to a predetermined configuration of such plastic cooking tray. The preformed flexible member covers at least an upper surface of such plastic cooking tray for collecting grease from bacon and other fatty foods being cooked on such plastic cooking tray.

The invention provides a degreased fructus crataegi and lotus leaf tea drink and a preparation method thereof. The drink is composed of the following raw materials in parts by weight: 30-35 parts of dried lotus leaf, 5-9 parts of flos lonicerae, 5-9 parts of flos chrysanthemi, 6-12 parts of ampelopsis grossed, 15-20 parts of fructus crataegi juice, 17-25 parts of crystal sugar, and 5-8 parts of Lemon juice. The method is performed according to the following steps: 1. selecting raw materials; 2. preparing dried lotus leaves; 3. preparing fructus crataegi juice; 4. preparing lemon juice; 5. preparing raw materials; 6. pupling the raw materials; 7.conducting sizing and extracting; 8. conducting fermentation and preparing finished products. The fructus crataegi and lotus leaf tea drink prepared by the invention has the functions of losing weight and slimming, relaxing bowels, promoting the digestion of fatty foods, preventing atherosclerosis and lowering blood lipids, lowering blood sugar,anti-aging and protecting the liver.

The invention relates to sugar tablets with effects of invigorating stomach and removing dampness and a preparation method of the sugar tablets. The sugar tablets are prepared from the following components in parts: 100-130 parts of Chinese yam, 60-90 parts of hawthorn, 30-50 parts of millet, 40-60 parts of pawpaw, 20-30 parts of elecampane, 5-10 parts of food coloring and 10-20 parts of sweetening agents. The Chinese yam, hawthorn, millet and elecampane are subjected to superfine grinding, so that the obtained sugar tablets have high active ingredient content, the active ingredients are extremely high in release speed and are completely released, and a high-efficiency reasonable health effect is easily achieved when the components are not wasted; moreover, with the accelerated modern pace of life, the phenomena such as stomach distension, poor appetite and the like caused by eating disorders and excessive intake of high protein and high fat foods are avoided, and the stomach-invigorating sugar tablets provided by the invention have the effects of invigorating stomach and improving digestion, are suitable to be taken by general population and do not have any toxic or side effect.

Provided is a drug for improving pancreatic function and/or liver function having been worsened by usual life habits. A liver function improving agent and/or a pancreatic function improving agent, said agents comprising a liver hydrolysate as an active ingredient, for people with high-fat diet and alcohol intake.

The invention provides a detection kit and a detection method for dibutyl phthalate in edible oil and fatty foods. The detection kit comprises a dibutyl phthalate standard solution, a solid phase carrier coated with an antigen, an anti-reagent, an enzyme marker, a color developing solution, a stop solution, a concentrated washing solution, a complex solution, and a purifying agent. The detection method comprises a sample preparation step and a detection step. The kit and the method can directly detect the dibutyl phthalate in the edible oil and the fatty foods, and has the advantages of simpledetection device, high detection sensitivity, low cost, convenient operation, and convenient carrying, so that the industrial production can be realized.

A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205° C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85° C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.

The invention relates to a safety evaluation method of a bio-based food packaging material. The safety evaluation method comprises the following steps: (a) optimizing an efficient extraction method of phthalic acid ester substances in the bio-based food packaging material; (b) selecting proper simulation liquid to respectively simulate water-based, acidic, alcoholic and fatty foods, and simulating the migration rule of phthalate substances in the use process of the bio-based food packaging material at different temperatures; the method has the beneficial effects that the method for rapidly extracting the plasticizer in the bio-based food packaging material is researched and established by taking the bio-based food packaging material as a research object; a proper simulation liquid is selected according to regulations in the national standard, and the migration rule of the phthalate substances in the bio-based food packaging material at different use temperatures is investigated, so that a foundation is laid for safety evaluation of the bio-based food packaging material in use; the method is of great significance in improving the quality of food packaging materials and safely and healthily developing the food packaging materials.

The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

A heat-sealable polymer-based multilayer film for peelably and releasably packaging pasty or fatty foods comprising a polymer-based core layer having a food-facing side and an exterior-facing side, a peelable layer on the food-facing side of the core layer, the peelable layer having a food-facing side and a core-facing side, and the peelable layer containing a peeling agent, and an interior skin layer on the food-facing side of the peelable layer, the interior skin layer having a food-facing side and a core-facing side. The core layer contains a release agent for diffusion toward the interior skin layer, and the release agent is present in the core layer in a quantity which is greater than the saturation capacity of peeling agent in the peelable layer for the release agent.

The present invention provides a controlled release delivery composition which can be administered to a high fat use environment such as the human gastrointestinal tract following a high fat meal. The delivery composition is embodied as a core surrounded by an asymmetric polymeric membrane. In a preferred embodiment, the asymmetric polymeric membrane is cellulose acetate.

The invention relates to a novel antioxidant and a preparation method thereof. The structural formula of the antioxidant is shown in img file = 'dest _ path _ image 001. TIF 'wi = '152 'he = '86 ', wherein R is an alkyl group CnH2n +1, and n is 0 to 22. According to the technical scheme of the invention, an obtained product is strong in antioxidant activity at normal temperatures and high temperatures, better in lipid solubility and relatively good in water solubility. The product can be used as an antioxidant for fatty foods and can enhance the absorbability of drugs in a human body. The product is easy in salification and has a higher boiling point. At a high temperature, the product is not easy to volatilize, so that the requirements of fatty foods on high-temperature antioxidants can be met. The product comprises carboxyl groups and phenolic hydroxyl groups, so that the coupling between molecules is easily formed in a high-temperature environment to generate compounds larger in molecular weight and higher in boiling point. The product is difficult to volatilize at a high temperature, so that the antioxidant activity of the product can be better realized in a high-temperature frying environment.