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.

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.

Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.

The invention discloses a feed additive for improving docosahexaenoic acid (DHA) conversion efficiency and content in poultry egg, and application thereof. The feed additive comprises ethanol extract of leaves of genus Linum plants obtained by reflux extraction with 70%-100% ethanol. The feed additive can promote conversion efficiency from alpha-linolenic acid to DHA, improve DHA content in egg yolk, and reduce eicosapentaenoic acid (EPA) content. The feed additive can be applied in production of high-DHA poultry eggs, and provide material for DHA egg yolk powder and DHA egg yolk powder-enhanced food, which can be served for long term with high safety and no risk.

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.

Disclosed herein is a food additive containing at least one fiber source selected from the group consisting of digestion-resistant starch, digestion-resistant maltodextrin, digestion-resistant soluble fiber dextrin, digestion-resistant glucose syrup, pullulan, digestion-resistant hemicellulose, digestion-resistant corn syrup, digestion-resistant glucose syrup solids, digestion-resistant corn syrup solids, and digestion-resistant fructose oligomer syrup, wherein each fiber source is present in an amount of at least about 1 gram per 10 g food additive; and at least one probiotic organism selected from the group consisting of Lactobacillus spp., Bifidobacterium spp., Enterococcus spp., Escherichia spp., Streptococcus spp., and Saccharomyces spp., wherein each probiotic organism is present in an amount of at least 100 cells per 10 g food additive. Also disclosed herein is a fortified foodstuff, containing a base foodstuff and a food additive as described above.

The invention concerns an iron powder for fortifying foodstuff. The powder consists of a reduced iron powder having irregularly shaped particles, wherein the iron powder has a ratio AD:PD less than 0.3, wherein AD is the apparent density in g / cm3, and PD is the particle density in g / cm3. The specific surface area of the powder particles is above 300 m2 / kg as measured by the BET method and the average particle size is between 5-45 μm.

Fortified foods include fortified amounts of an inorganic compound made from ferrous or ferrous sources, phosphate and ammonium. These compounds provide a method of iron fortification without compromising the organoleptic properties of their food products and are particularly useful for products containing polyphenols (cocoa, tea, etc.) or products with a high fat content.

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 present invention is concerned with isolating valuable components of grain and allowing this benefit to be more fully exploited. The concept of the present invention was originally concerned with the selection of cultivars of grains such as wheat, barley, oats and rye that have desired bioactive components concentrated in one or more layers of the outer bran, including Antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. Then, the outer bran is separated into three parts according to the desired bioactive components contained in each bran, including antioxidants, complex phenols, lignans, flavonoids, vitamins, Fiber, protein and other nutrients. This enables maximum benefit and value to be obtained from the bran fraction in the form of dietary supplements, nutraceuticals or fortified foods.

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.

A purification and mineralization water bucket capable of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia includes a bucket upper cover (2), a transparent water bucket (4), an outer cover (5), a water quality purification and mineralization material (6), an effluent barrier (7) and a water outlet; by addition of a large number of ores with natural health formula, heavy metals, pesticides, bleaching powder, colloid, bacteria and toxinsin water can be adsorbed and removed, a large number of minerals and trace elements can be dissolved out, the proportion is balanced, the water quality can be guaranteed to not easily get bad after water is stored for a long time, and elements which are difficult to dissolve at normal temperature and are especially lack in a body can be dissolved with interval heating; mouthfeeling of the water for drinking, tea brewing and cooking can be guaranteed to be good, and the water can be guaranteed to have the efficacies of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia after being drunk for a long time; the purification and mineralization water bucket is combined with a fumigation bucket and nutritional fortified food for use, the health care effect is better, and body fluid can be guaranteed to be adjusted into slight alkalinity; in addition, less water scale and high heat efficiency can be 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.

Black beans B are coated with a mineral layer 1 containing calcium powder and dolomite powder, a dough layer 2 formed by roasting a dough mixture containing flour, and an outside layer 3 formed by solidifying a seasoning mixture containing, for example, soymilk powder and powdered tea with hardened fat or oil. In 30 parts by weight of black beans, from 2 to 5, both inclusive, parts by weight of the calcium powder, from 30 to 45, both inclusive, parts by weight of the dolomite powder, and from 5 to 15, both inclusive, parts by weight of the soymilk powder, are contained.

A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.

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.