83 results about "Fortified Food" patented technology

The present invention includes compositions and methods for the treatment and prevention of oral mucosal disorders and for promotion of bone health. In particular, the present invention describes new therapeutic and preventative uses for 3,3′-diindolylmethane (DIM), or a DIM-related indole, alone or in combination with anti-inflammatory agents and / or antibacterial agents, to treat oral mucosal disorders and promote bone health. The compositions of the invention are used to prevent and reverse oral mucosal disorders and bone loss (osteopenia and osteoporosis) associated with aging and chronic inflammation. Oral mucosal disorders include Periodontitis, gingivitis and related oral mucosal inflammation. Formulations of the compositions of the invention include capsules, tablets, toothpastes, oral gels, mouthwashes, mouth rinses, lozenges, chewing gum, dental floss, and dental topical formulations, and fortified foods.

Food products fortified with a therapeutically effective amount of milk mineral are administered for the treatment of high blood pressure, stroke, obesity, kidney stones, colon cancer, breast cancer, head and neck tumors, premenstrual syndrome, postpartum depression, hypertensive disorders of pregnancy, Type-2 diabetes, depression, asthma, inflammatory bowel disease, attention deficit disorder, migraine headaches, kidney disease, hypercholesterolaemia, congestive heart failure, or immune deficiency.

Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The protein fortified food products are useful in the treatment or prevention of protein-calorie malnutrition etc. The products are generally high in caloric density and high in protein content and retain the physical and sensory organoleptic qualities of traditional ice cream made with milkfat and have a beneficial fatty acid profile and no cholesterol or lactose.

A vitamin E microcapsule preparation method belongs to the technical field of preparation of controlled-release microcapsule for food additives and bioactive substances. The vitamin E microcapsule preparation method can improve the stability of vitamin E and amplify the application range. The method comprises the following steps: selecting chitosan and maltodextrin as wall material, selecting soybean lecithin (P powder) and Tween-80 as the composite emulsifying agent; and synthesizing vitamin E microcapsule by spray drying. The vitamin E microcapsule has embedding rate up to 92.45%, retention rate up to 91.73%, and water content lower than 3%, and has wide application prospect in the fields of bread or snack products, beverages, biscuits, health products and nutrient fortified food, etc. The method has the advantage of low cost and simple process, can meet the environmental protection and practical requirement.

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90% of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.

Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.

The present invention is directed to isolating the valuable components of cereal grains and allowing the benefits to be more fully exploited. The concept of the present invention initially involves selection of cultivars of cereal grains such as wheat, barley, oats and rye having desired bioactive components including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients concentrated in one or more of the outer bran layers. Then separating the outer bran layer into three fractions, according to the desired bioactive components contained in the bran layers including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. This allows the maximum benefit and value to be obtained from the bran fractions as dietary supplements, nutraceuticals, or as enriched food products.

The invention relates to a method for preparing a food nutrition reinforcer glycine chelated iron(ó�), which belongs to the field of preparation of amino acid chelated iron(II). In the invention, glycine and ferrous chloride or ferrous carbonate are used as raw materials, antioxidant is added and nitrogen gas is passed for protection in process of chelation reaction, different organic solvents are employed for precipitating and eluting in separation and purification of products to separate chelated iron(II) and inorganic iron efficiently and remove impurity anion for producing products with excellent oxidation stability and water solubility. The content of glycine chelated iron(ó�) is over 80% in the synthetic products rehydration rate of glycine chelated iron(ó�) is above 95%, and the stability of glycine chelated iron(ó�) and aqueous solution are better than ferrous sulfate.

The present invention provides novel, simple and reliable methods for extraction of fat soluble vitamins (FSVs) from a sample matrix obtained from food products (e.g., vitamin-enriched foods and fortified food matrices) or biological samples. In certain aspects, the invention provides solid phase extraction (SPE) methods. In certain embodiments, the invention relates to two-step elution methods, which provide excellent recovery of all fat-soluble vitamins from complicated food matrices (such as, vitamin-enriched foods and fortified food products) or biological samples in a simultaneous manner. In certain embodiments, the invention uses OASIS® materials as sorbent beds for separating and / or extracting FSVs from the sample matrix.

The present invention discloses a conjugated linoleic acid embedded microcapsule preparation method which uses octenyl succinic anhydride starch esters and hydrophilic colloids as main raw materials and comprises the following specific steps: firstly, the hydrophilic colloids are uniformly dispersed in water to be prepared into a colloidal solution; then the octenyl succinic anhydride starch esters are added into the colloidal solution to prepare a compound solution of the octenyl succinic anhydride starch esters and the hydrophilic colloids; then conjugated linoleic acids are added into the compound solution to prepare an emulsion; and finally the emulsion is subjected to spray drying to prepare the embedded conjugated linoleic acid microcapsules. The method provides a novel embedding wall material, which improves the oxidative stability of the conjugated linoleic acids, and has a slow-release function, and thus solves the problems that the conjugated linoleic acids are easy for auto-oxidation and low in physiological activity before entering into human body small intestines, and the microcapsule can be used as a nutritional fortifier to be added into functionally and nutritionally fortified food and staple food.

This invention relates to liquid dietary supplement formulation compositions that provide dietary minerals and additional optional ingredients beneficial for health; methods of design and manufacture of such compositions; and methods to enable convenient oral ingestion of the formulation ingredients, by adding the formulations to drinking water, beverages, foods, or meals. The formulation compositions of this invention generally include water, water-soluble calcium compound(s), water-soluble magnesium compound(s), and additional optional ingredients, wherein the sum of the concentrations of the calcium and magnesium compounds is most preferably 2 molar or more, up to the point of saturation. The formulations of this invention possess inherent resistance to microbial growth. The formulations of this invention and variations thereof can be used as dietary supplements to increase intake of beneficial minerals, to mineralize water, to fortify foods or beverages, and can also be used to prepare a variety of additional liquid formulations by varying the calcium and magnesium compounds, and / or by adding one or more compatible ingredient(s).

This application relates to new formulations of vitamin K1 and K2 provitamins. These formulations can be used as nutraceuticals, e.g. for the fortification of foods or simply in supplements or can be used in pharmaceuticals for the treatment of a variety of conditions known to benefit from the administration of vitamin K1 and K2.

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.

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90 % of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.

The invention discloses a compound five-kernel composition with an effect of relaxing bowel, which relates to the field of functional nutrient-enriched foods. The formula of the composition uses natural foods as main parts and uses medical and edible plant raw materials as auxiliary parts. The composition has the characteristics that: (1) the composition has an obvious health care function; (2) the composition contains certain active ingredients; (3) the active ingredients exist stably in foods; (4) the absorption of the composition is effective after the composition is eaten; (5) the safety is high; and (6) the composition an acceptable food for consumers.

The invention relates to an edible oil containing two types of essential fatty acid, which is a mixture prepared by Alpha-linolenic acid or metabolite thereof and linolenic acid or metabolite thereof according to the proportion of 1:1 to 10. The invention emphasizes that Omega-6 multi-carbon unsaturated fatty acid and Omega-3 multi-carbon unsaturated fatty acid are added simultaneously according to proportion. The invention also relates to compatibility of essential fatty acid and relevant universal Omega-3 edible oil, medicine, functional food, nutrient food and fortified food so as to ensure maximum optimization of biological effect groups for metabolism in the body of two types of essential fatty acid, namely linolenic acid and Alpha-linolenic acid, provides nutrition for organisms and is used for treating and preventing cardiovascular and cerebrovascular diseases.

Omega-3 fatty acid (ω3FA) fortified food products and methods for preparing the same are provided.

The present invention provides a method for fortifying food stuff with an effective health-beneficial amount of tomato phytonutrients, wherein the flavor of said food stuff is not substantially effected by said tomato phytonutrients, comprising of adding to food stuff tomato oleoresin or components thereof in an amount which will not substantially affect the flavor of the food stuff. The present invention further discloses tomato phytonutrient fortified food stuff, wherein the flavor of said food stuff is not substantially effected by the tomato phytonutrients. The present invention further provides a method for obtaining the health benefits associated with the consumption of tomato phytonutrients, comprising of administering to a subject tomato-phytonutrient-fortified food stuff of the present invention.

The invention provides a method for preparing propolis microcapsules. The method comprises the following steps of: preparing propolis extracting solution, preparing water-solubility corn protein, preparing colloidal solution from pectin and gelatin, performing polymerization reaction by taking the modified corn protein, the gelatin and the pectin as wall materials and alcohol-soluble propolis as core materials, and freezing and drying to prepare the propolis microcapsules. The prepared propolis microcapsules are powdered and do not contain ethanol and have peculiar smell, and the defect that propolis is difficult to dissolve in water and has peculiar smell and the defect that volatile ingredients are easy to lose are overcome, so the original active ingredients of the propolis are difficult to lose and slow in release. In the method, the wall materials do not have toxic or side effect, the pharmacological activity of the propolis is saved and exerted fully, and the double nutritional ingredients of the propolis and the corn protein are mixed together, so the method can be widely applied in fields of food, drinks, health-care food, nutritional fortified food and the like, and has abright application prospect.

The invention relates to a set of intensified foods containing yeast nutrient supplements. The foods are prepared by adding one or more of yeast calcium, yeast ferrum, yeast zinc, yeast selenium, yeast chromium, yeast germanium and natural nutritional yeast powder to a food raw material. The functional dietary foods comprise grain flour, fermented flour products, cakes and biscuits, dairy products, bean products, salt, seasonings and drinks. The additive amount of the yeast nutrient supplements to the food raw material is shown as follows: 0.1-60g / kg (or L) of yeast calcium, 1-500mg / kg (or L) of yeast ferrum (by Fe), 1-500mg / kg (or L) of yeast zinc (by zinc), 10-10000mug / kg (or L) of yeast selenium (by selenium), 10-10000mug / kg (or L) of yeast chromium (by Cr3<+>), 10-1800mg / kg (or L) of yeast germanium (by Ge) and 5-200g / kg (or L) of natural nutritional yeast powder. The foods can be directly used for everyday diet of people, replaces health care products, increases the comprehensive and balanced nutrition supply of the human body, meets the special nutrition demands of patients with low immunity, diabetes mellitus, hyperlipemia, obesity, gastrointestinal tract diseases, cardiovascular and cerebrovascular diseases, tumors, anemia and osteoporosis and implements dietotherapy integration.

The invention discloses a cassava leaf extract and a preparation method and an application thereof. The extract is prepared in the method which comprises the following steps: 1) cassava leaf powder is soaked in deionized water for 0.5-1 hour at room temperature, then the deionized water is added with compound enzyme preparations, enzymolysis reaction is carried out, and enzymolysis liquid is filtered and collected after the reaction, wherein the compound enzyme preparations contain amylase, protease and lipase; and 2) the enzymolysis liquid is decompressed and concentrated and fishy smell is removed at 50-80 DEG C, thus obtaining the cassava leaf extract. The prepared extract contains various nutritional components which are contained in cassava leaves, such as protein (more than or equal to 5 percent), amino acids (containing amino acids which are essential and half-essential to human bodies and having 18 kinds in all), vitamins (6 kinds), minerals (6 kinds), glucide (2 percent to 3 percent) and other physiologically-active components. As a nutrition enhancer, the cassava leaf extract can be used for preparing nutritional type liquid or solid beverages and nutrition enhancing foods. The method improves the comprehensive utilization ratio of plant leaf resource and the total agricultural output value.

The invention provides a preparation method of a royal jelly microcapsule. The preparation method comprises the following steps: by taking corn microporous starch, gelatin and Arabic gum as wall materials and taking royal jelly as a core material, freezing and drying to prepare the royal jelly microcapsule. According to the method, the shelf life of royal jelly can be prolonged, pungent and astringent flavors can be reduced, the mouth feeling can be improved, the active ingredients in the royal jelly can be controlled to release, and the range of application can be extended. The microcapsule is high in encapsulation efficiency, has a controlled release effect, is stable in active ingredients, and capable of being airtightly stored for more than six months at normal temperature in dark, and the added wall material has no toxic and side effects, and can be used on the aspects of food, beverage, health-care food and nutrition enriched food, and the like, thus having wide application prospects.

A dehydrated and unprocessed food item (e.g., grain, fruit, vegetable, or portion thereof) is at least partially coated with a non-aqueous and nutritionally acceptable solvent that comprises a probiotic organism such that the fortified food item has a total probiotic content of at least 104 to 105 cfu / gram. Shelf life of such compositions is remarkably long while maintaining relatively high cfu count, and taste and flavor are remarkably preserved, even over extended periods.

The present invention relates to formulations adapted from the original AREDS formula that are suitable for introduction into a measured amount or volume of a food as well as to foods containing these formulations. These fortified foods are expected to provide patients afflicted with or at risk for developing macular degeneration or other age-related deficiencies with alternative and more palatable sources of the ingredients of the original AREDS formula than those currently available in the market.

The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by the process of the invention.

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 method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides, and relates to the technical field of preparing purple perilla seed oil microcapsules. The purple perilla seed oil microcapsules comprise core materials and wall materials. The core materials are prepared from purple perilla seed oil, and the wall materials are mixtures of mixed components of one or more than one of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soy protein isolatee and corn oligopeptides; the mass ratio of the core materials tothe wall materials is 1:(1-5); and the mass ratio of corn oligopeptides to the wall materials is 1:(4-50). The surface oil content of the perilla seed oil microcapsules is reduced by adding corn oligopeptides to the wall materials to enhance the wall materials and the emulsification of the core materials, the embedding of the purple perilla seed oil by the wall materials is improved, and the oxidization of the purple perilla seed oil is avoided; and the method can be used in the development of nutritionally fortified foods and special dietary foods.

The method for fortifying smoke scent of foods each containing a smoked food extraction essence and foods comprising smoked foods of livestock products such as meat, eggs and milk products comprises adding to smoked foods or the smoked food extraction essence a sulphur-containing compound selected from sulphur-containing amino acids, sulphur-containing peptides and sulphur-containing vitamins. Seasoning is obtained by mixing a vehicle with the smoke scent-fortified food obtained by adding the sulphur-containing compound to essence fraction extracted from the smoked food and pulverizing the product.

The invention belongs to the technical field of food and processing thereof, and relates to an aquatic product processing method, in particular to larimichthys crocea roe protein-containing nutrition-intensified oatmeal food and a preparation method thereof. Larimichthys crocea roe powder subjected to deodorization and degreasing is added into an oatmeal or rice flour product to process nutrition-intensified food. The product has the characteristics of rich phospholipids and roe proteins, high dissolvability, smooth mouth-feel and the like, is particularly suitable for children in different stages and the old, and has a broad development prospect, the immunity and intelligence of a human body can be improved, multiple nutrient substances required by the intelligence and physical development of people, particularly children, can be provided, and multiple requirements such as physique strengthening and brain strengthening can be met.

A mineral fortified food matrix can comprise a dimetalhydroxy malate composition and a food matrix fortified with the dimetalhydroxy malate composition. Additionally, a method of administering a mineral in a bioavailable form to a warm-blooded animal can comprise steps of fortifying a food matrix with a dimetalhydroxy malate composition and orally administering the food matrix to a warm-blooded animal. In one embodiment, the mineral can be calcium and the method of administering calcium in a bioavailable form can comprise fortifying a food matrix with a dicalciumhydroxy malate composition.