13 results about "Formulated Foods" patented technology

To provide a binding syrup composition for formulating food products containing allulose and low sugar syrups.SOLUTION: The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More specifically, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to impart binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of producing the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.SELECTED DRAWING: Figure 1

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.

The various aspects presented herein relate to methods for the reduction, prevention and / or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products and natural extracts.

The invention provides a formula food for improving brain cognition and a preparation method thereof, and the formula food comprises the following components in percentage by mass: 2-20% of 1, 2-dipalmitic acid-3-oleic acid triglyceride. The method is helpful for improving brain cognition.

The present invention discloses a smart medical response method based on big data, which includes the following steps: Step 1: deploy a medical and patient APP at the session layer, build a rehabilitation regulation and control platform at the transmission layer, and access the detection equipment at the physical layer; Step 2: the doctor sets the patient's rehabilitation stage, food taboos, blood sugar, blood pressure, and blood lipid parameter ranges to the transmission layer, and the patient views the various information stored in the transmission layer; Step 3: the doctor sets the high and low physical sign parameters to the transmission layer at the session layer, corresponding to the food intake and taboos at different rehabilitation stages; Step 4: the patient uses the physical sign detection equipment to measure the physical sign information, the rehabilitation regulation and control platform analyzes the patient's physical sign information, and intelligently regulates the food taboos and food intake at the rehabilitation stage, and the transmission layer sends the analysis results to the session layer. According to the present invention, it has the ability to analyze the patient's actual physical condition and the rehabilitation stage, and formulate food taboos and food intake for the patient according to the actual situation and stage.

The invention relates to a formulation of a pharmaceutical and food product, based on the fruits of Diospyros kaki. The invention further relates to the use of this pharmaceutical and food product, according to the method of preparation which takes place in several successive phases: sorting, rinsing, drying at a temperature which oscillates between 40 and 50 °C, grinding, mixing, maceration with distilled water for 12 hours and filtration, freeze-drying for 48 hours, to obtain the freeze-dried product by removing the water from the frozen suspension. The invention further relates to the formulation of a pharmaceutical and food product based on the pure extract of Diospyros kaki fruit (crude extract) which is rich in bioactive molecules for the purpose of preventing and fighting against various associated digestive and hepatorenal diseases. The invention also consists of using the formulated food product in other applications in the field of pastry making such as the production of syrup, flavoured food additive, jam and also juices.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The present invention relates to the production of liquid and powdered aquafaba from food legumes. The extraction conditions for liquid aquafaba were selected based on a three-factor experimental design (water / grain hydration ratio, temperature, and cooking time) and three responses (foaming capacity, protein content, and liquid aquafaba yield). The optimal conditions obtained for the extraction of liquid aquafaba are as follows: the water / hydrated grain ratio is between 2 / 1 and 4 / 1, the cooking temperature varies from 90 to 100°C and the cooking time varies from 60 to 90 min. A freeze-drying step was carried out on the liquid aquafaba obtained to produce aquafaba powder which will subsequently be used for the formulation of food products, particularly vegan pastry products such as cakes, meringues and ice creams.

A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.

The present invention provides a binding syrup composition for formulating food products comprising psicose and low-sugar sugar syrup. The binding syrup composition overcomes the limitations of products containing psicose, including product viscosity and the inability to maintain the shape and texture of the product. More specifically, the binding syrup composition described herein comprises a combination of low-sugar sugar syrup having low monosaccharide and disaccharide content and psicose to provide a food product containing psicose with binding properties and textural properties comparable to full-sugar products. The present invention also provides a food product comprising the psicose binding syrup composition described herein and a method for preparing the same. Advantageously, when the psicose-containing binding syrup composition described herein is employed, a food product with reduced calorie and sugar content is provided.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.