4 results about "Food fortification" patented technology

The present application relates to the field of functional nutritional fortifier micro-encapsulation technology, and discloses a kind of micro-encapsulated spray-dried 25-hydroxyvitamin D3 and its preparation method.The microcapsule is composed of 25-hydroxyvitamin D3, synergistically modified embedding matrix material, isophorone diisocyanate derived biuret small molecule and various additives, wherein the synergistically modified embedding matrix material is formed by casein and hydroxypropyl-beta-cyclodextrin under the action of covalent bridging, aromatic amine crosslinking network and boron-nitrogen synergistic coordination to form a dynamic covalent-supramolecular coupled multi-network structure.Through the synergistic effect of the multi-network structure and the interface self-assembly small molecule, the multiple confinement and interface stable regulation of 25-hydroxyvitamin D3 are realized.The preparation method includes the construction of synergistically modified embedding matrix material, emulsification and spray-drying steps.The microcapsule product obtained by the present application has the advantages of high embedding rate, strong thermal stability, excellent antioxidant performance and controllable release behavior, and is suitable for food fortification and feed additive fields.

This invention discloses a method for the biosynthesis of high-purity L-threonate magnesium, belonging to the field of food fortification agents and biochemical synthesis technology. The invention uses L-xylorate calcium solution as a substrate, and obtains a purified L-threose solution through oxidative cleavage. Then, a complex dehydrogenase system composed of arabinose dehydrogenase, xylose dehydrogenase, and aldose dehydrogenase synergistically catalyzes the oxidation of L-threose to L-threonate. Finally, L-threonate magnesium is prepared by salt formation with magnesium hydroxide, crystallization, and drying. The purity of the obtained product is greater than 99.0%, the oxalic acid residue is less than 0.01%, the process is safe and environmentally friendly, and suitable for industrial production.

The invention relates to the technical field of food fortification, in particular to a whey protein-tannic acid-ferrous ion compound and a preparation method thereof. According to the compound, whey protein serves as a carrier, the whey protein is modified through tannic acid, ferrous ions are introduced on the basis, and the stable iron supplement is formed. According to the compound, the stability and bioavailability of ferrous iron can be remarkably improved, the defects of an existing iron supplement in the aspects of cost, stability and side effects are overcome, and oxidative conversion of iron in gastrointestinal tracts is effectively prevented. The preparation method is simple, mild in process condition and easy for industrial production, and has a wide application prospect.

Pharmaceutical, nutritional, and nutraceutical formulation, and manufacturing process for the treatment and nutrition of individuals with diabetes. This patent relates to a pharmaceutical and nutritional invention for a pharmaceutical, nutraceutical, and nutritional formulation for the treatment and dietary supplementation of individuals with diabetes, as well as the preparation method for both. The pharmaceutical formulation is composed of seed extracts from the species jambolão (Syzygium cumini L), of the Myrtaceae family, and quixaba (Sideroxylon obtusifolium), of the Sapotaceae family. The nutritional formulation is composed of jambolão seed powder and quixaba seed powder. the present invention is in the fields of pharmacy and nutrition, notably where they can be produced for human use in the following pharmaceutical, nutraceutical and food forms: capsules, tablets and solutions, microgranules, nanocapsules, pellets, syrups, suspensions, emulsions, and can also be incorporated into various foods such as cereal bars, biscuits, flours, shakes, among others, not being limited to these food forms presented, but becoming in itself a food fortification agent.