42 results about "Food fortification" patented technology

Coated food products fortified with a polyunsaturated fatty acid, including sweetened food products, and methods for their preparation are provided.

The invention relates to a detection method for simultaneous determination of nine water soluble vitamins, during determination of water soluble vitamins by use of high performance liquid chromatograph (HPLC), a phosphate buffer-acetonitrile system with the concentration of 10-50mmol / L and pH of 2.0-3.0 is used as a mobile phase, dissociation of water soluble vitamin components can be effectively inhibited in order to increase the retention time of the water soluble vitamin components in a C18 chromatographic column stationary phase, and because of the concentration of the phosphate buffer system is 10-50mmol / L, the mobile phase has great buffer capacity, and when an acidic or alkaline sample is introduced into the chromatographic system, the pH value of the mobile phase can be maintained in no change so as to ensure the separation effect of the water soluble vitamins. The method can realize simultaneous determination of the nine water soluble vitamins, has the characteristics of fast speed, high sensitivity, accurate nature determination and quantification, and is suitable for multicomponent determination of the water soluble vitamins in vitamin nutrition fortified foods.

The invention generally relates to nutrient enhanced foods and beverages which include certain levels of the most current Daily Recommended Intakes of macronutrients and Micronutrients, and the rationale for increased allowances during pregnancy. The foods and beverages of the invention generally comprise one or more macronutrients, vitamins and minerals recommended for consumption by pregnant or lactating women in an amount that is effective for enhancing the nutrition of pregnant and lactating women, and that is not harmful to developing fetuses or breast-feeding babies. In particular, the invention provides high doses of more easily absorbable iron to increase bioavailability of both iron and calcium which normally are not ingested in the needed doses, or are usually ingested via hard to swallow and digest prenatal, iron and calcium pills that can cause stomach cramps, diarrhea, constipation and other gastro-intestinal effects, that often lead to women not getting enough necessary nutrients, as well as high doses of Vitamin B6 to potentially manage nausea and vomiting.

The invention relates to a preparation method of a microcapsule of vitamin K. The vitamin K has the problems of instability and easy metamorphism. In the method, the salt of the vitamin K is used as core material, and xanthan or arabic gum or guar gum or isinglass is used as wall material to prepare the microcapsule of the vitamin K. The detailed preparation method is as follows: the aqueous liquid of the wall material and the aqueous liquid of the core material are respectively prepared; then the two are fully mixed; an the obtained mixture is pre-frozen, frozen, dried, crashed and screened in turn, thus being prepared into the product of the microcapsule of the vitamin K with excellent organoleptic attributes. The product has excellent thermal stability and optical stability, can be used as a food accessory to be applied to food processing to enhance the content of the vitamin K in the food.

The disclosure relates to a process and composition for determining the quantity of a vitamin added to a foodstuff such as a beverage. The process involves (a) combining a predetermined amount of a chemical marker with a composition which is a carrier in combination with a predetermined amount of a vitamin to obtain a vitamin composition; (b) adding the vitamin composition to a foodstuff to obtain a vitamin fortified beverage; (c) quantitatively determining the amount of the chemical marker in the vitamin fortified foodstuff; and (d) correlating the quantitatively determined amount of the chemical marker in the vitamin fortified foodstuff with the predetermined amount of vitamin in the vitamin composition.

The invention provides fortified food for preventing and treating diabetes mellitus and hypertension diseases. The fortified food is composed of the following main raw materials in parts by mass: 50-80 parts of gynura procumbens, 10-15 parts of purslane, 10-15 parts of alfalfa, 10-15 parts of spirulina, 1-3 parts of chitosan oligosaccharide, 1-3 parts of L-arabinose, 0.5-2 parts of flavonoids of mulberry leaves and 0.5-2 parts of gypenoside. The fortified food has the advantages of having a good conditioning effect for various cardiovascular and cerebrovascular diseases, constipation and various chronic diseases as well as aged diseases caused by hypertension, hyperlipidemia and hyperglycemia,, simultaneously having good effects of clearing away heat and toxic materials, nourishing Yin and moistening dryness, producing saliva and slaking thirst, reducing blood glucose, carrying out dual-directional regulation, decreasing lipid and blood viscosity, improving vessel microcirculation, simultaneously being used for getting fever away and treating dental ulcers and particularly having a specific blood glucose reduction effect on refractory diabetes mellitus.

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

The invention discloses a soybean processed food with high Gamma-amino acid content and a production method thereof, which belong to the field of the soybean processed food. The method comprises the following steps: ground soybean is preserved at the temperature of 20 DEG C to 60 DEG C for 12 hours in the presence of proteolytic enzyme, thus obtaining the products of soybean curd, soybean milk, soybean curd residue and the like which contain over 10mg of Gamma-amino acid in every 100g net weight. The products of the invention have good taste and flavor, and can safely and completely achieve the effect of the Gamma-amino acid in daily life. The soybean processed food of the invention can play a favorable role in preventing and relieving various diseases such as hypertension, etc., can be directly taken as food, health food, food for patients, feeds and the like, and can be added to various food as health fortifying food containing Gamma-amino acid.

The invention relates to a preparation and using method of a reagent of multi-residue simultaneous rapid fluorescence detection of aminoglycoside antibiotics. Three kinds of quantum dots with the samematerial core and different emission wavelengths are coupled with an aptamer having the high specific recognition ability for kanamycin, netilmicin and tobramycin; the three kinds of coupling mattersand graphene oxide to form a fluorescence resonance energy transfer system; and a reagent capable of realizing simultaneous rapid fluorescence detection of kanamycin, netilmicin and tobramycin residues is prepared. With the provided reagent, rapid, accurate and sensitive detection of kanamycin, netilmicin and tobramycin residues in milk samples can be realized without depending on the separationanalysis technology; and the powerful technical guarantee is provided for the g food safety supervision enhancement.

The invention provides a new oxidative rancidity preventing and controlling technique for a bean-based calcium nutrient enrichment food. According to the new oxidative rancidity preventing and controlling technique, 20-50% of calcium carbonate is used as a core material, and 40-85% of soybean flour, 10-20% of maltodextrin and 5-15% of malt syrup are used as composite wall materials, and the new oxidative rancidity preventing and controlling technique comprises the following steps of performing heating at 70-90 DEG C for dissolving, performing uniform mixing, wherein the content of solids in raw material liquid is 15-40%; performing homogenizing treatment on the dissolved material liquid for 15-25min, wherein the homogenizing pressure is 25-30MPa; and finally, preparing micro-encapsulation calcium through a spray drying technique, wherein the entrapping rate is as high as 90% or above. The micro-encapsulation calcium prepared by the technical method can effectively prevent acceleration of oxidation, caused by that free calcium ions generated by a strengthening agent are in direct contact with fat in nutrient bags, and can prevent or alleviate generation of rancidity caused by fat oxidation of the nutrient bag, so that the quality stability of nutrient bag products is guaranteed.

The invention relates to a composite nutrient enrichment rice with functions of resisting fatigue and improving memory, and a preparation method of the composite nutrient enrichment rice, belonging to a technology of food processing. The broken rice produced in the processing process of high milled rice is taken as a raw material; the method comprises the steps of feeding natural nutrient enrichment foods such as carrots, wolfberry, rhizoma polygonati, oyster, semen cassiae, pearl powder and edible sodium alginate into the broken rice, carrying out micro-granulating, melting, carrying out multilayer embedding protection, granulating microcapsules, molding, drying and the like to obtain the nutrient enrichment rice with the functions of resisting fatigue and improving the intelligence. The product is suitable for various groups, and is especially suitable for juvenile students. The production process of the product is free from pollution and generation of harmful substances; chemical and synthetic additives are not used, so that the composite nutrient enrichment rice is safe to eat.

The invention provides application of 25-hydroxyvitamin D3 in food. A food with 25-hydroxyvitamin D3 helps increase bone density, improve immunity and protect bone density reduction due to liver hypofunction, and has the potential of being developed into new-generation nutritional enhancer and/or fortified foods.

The invention provides a method for strengthening flavor of foods through vacuum pulsating. The vacuum pulsating is formed through periodic air extraction and air charge, so that permeation and transmission of flavor substances in the foods in a porous system are facilitated. Food semi-finished products are placed in airtight vacuum pulsating equipment, negative pressure is formed through vacuumizing, after the negative pressure is maintained for a certain time, sterile air is introduced until the negative pressure becomes constant pressure, after the constant pressure is maintained for a certain time, vacuumizing is performed once again, and the steps are sequentially repeated until the pulsating vacuum effect is realized. Through periodic stimulation and pulsating, the flavor of the foods is strengthened, and the mouth feel of foods is improved.

The invention relates to a food nutrition enhancer capable of resisting tumors, and a preparation method thereof. The food nutrition enhancer comprises inositol niacinate, dietary fiber, vitamin E powder, extract of Herba Cephalanoploris, artemisinin, and starch. The food nutrition enhancer provided by the invention is capable of moistening the intestines, nourishing the body, improving human immunity, enhancing disease resistance and delaying aging. When added into meals, the food nutrition enhancer exerts certain assistant effect on prevention of diabetes, hyperlipidemia, cardia-cerebrovascular diseases and cancers and on resistance to tumors.

The invention discloses an inulin granular beverage and a preparation method thereof. The inulin granular beverage comprises the following raw materials: 10-100 parts of inulin, 0-10 parts of a seasoning additive, 10-100 parts of purified water, 1-100 parts of an adhesive, 0-80 parts of a coloring agent and a proper amount of 1-10 parts of a food enhancer. The inulin granular beverage has the beneficial effects that the food enhancer is added into the inulin granular beverage prepared by the method, so that the health-care function of the inulin granular beverage is enhanced, and the aim of promoting human health is fulfilled; the food enhancer is a vitamin food enhancer, can supplement vitamins required by a human body, and does not need to be supplemented by other foods.