76 results about "Free sugar" patented technology

A process for producing a blended fuel from a paraffin rich component and a cyclic rich component, where each of the components are generated from a renewable feedstock, is presented. The paraffin rich component is generated from a first renewable feedstock comprising at least one component selected from the group consisting of glycerides, free fatty acids, biomass, lignocellulose, free sugars, and combinations thereof. The cyclic rich component is generated from a second renewable feedstock comprising at least one component selected from the group consisting of glycerides, free fatty acids, free fatty alkyl esters, biomass, lignocellulose, free sugars, and combinations thereof. The blended fuel may a gasoline boiling point range blended fuel, a diesel boiling point range blended fuel, an aviation boiling point range blended fuel, any combination thereof, or any mixture thereof.

Compositions and methods for biomass conversion are provided. Compositions comprise novel enzyme mixtures that can be used directly on lignocellulose substrate. Methods involve converting lignocellulosic biomass to free sugars and small oligosaccharides with enzymes that break down lignocellulose. Novel combinations of enzymes are provided that provide a synergistic release of sugars from plant biomass. Also provided are methods to identify enzymes, strains producing enzymes, or genes that encode enzymes capable of degrading lignocellulosic material to generate sugars.

The invention provides a sweet crystal of grosvenor momordica with the type of free sugar and health care and a method thereof, which includes that tetracyclic triterpene water extract is extracted from grosvenor momordicas. The character is that modified starch with certain proportion is added into the tetracyclic triterpene water extract of grosvenor momordica, spray-drying and oven-drying are carried out, then the product is finished after being crushed through 60 mesh sieve. The sweet crystal has the color of light brown, keeps the medicinal function of grosvenor momordica and dissolves in water completely. The solution has good taste and special flavor. After drinking the solution, people do not feel sour in mouth, and the taste of sweet cool can be kept in mouth for a few minutes. The sweet crystal is convenient for use. The added quantity is almost the same as the quantity of the traditional habit.

A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

The invention discloses a sulfur-free clarifying method for cane sugar manufacture. According to the method, lime milk, phosphoric acid, calcium bicarbonate and tannin are taken as clarifying agents, sugarcane mixed juice is taken as the raw material, after filtering by a sieve, primary clear juice is obtained through clarifying by a lime method, then the tannin and calcium bicarbonate are added for secondary clarifying, so as to obtain secondary clear juice. Sulfur-free sugar is produced without using SO2 in the whole process, so that the problem that domestic sugar has SO2 is solved thoroughly, the safety of the sugar is improved, and domestic sugar products are increased.

Methods and compositions for increasing the starch content in green tissues of a plant are provided. The method comprises down-regulating me activity of starch degradation enzymes in a plant. The resulting transgenic plants of the invention have increased starch content in green tissues and exhibit a starch excess phenotype. In one embodiment the method involves manipulating a monocot plant to down-regulate the activity of a starch degradation enzyme. The plants are useful for improving the yield of free sugars from plant biomass and increase dried green tissue storage stability.

The invention relates to crop straw ensiling and a method for efficiently producing biogas by ensiled straws. Newly harvested green straws are smashed to have the lengths between 10mm and 30mm, and the smashed straws are mixed with an ensiling additive; the ensiling additive is a nitric acid or acetic acid or ammonia solution, the mass concentration of the additive solution is 2%-10%, and the weight proportion of added additive solute is 1 / 100-1 / 1500 of the weight of the straws. The mixture is stored for 30-90 days under an anaerobic condition in a closed space, and then the ensiled straws are obtained. According to the method disclosed by the invention, a certain amount of additive is added for ensiling the newly harvested green straws, the utilization of saccharides by microbes in the environment can be reduced in the ensiling process, the autologous lignifications process of the straws is restrained at the same time, and the content of free sugars in the green straws is retained at the maximum degree; and most organic matters in the ensiled straws are transferred to liquid phase through two steps of treatment, then the liquid is anaerobically fermented to produce the biogas, and the efficiency of anaerobic fermentation and the utilization ratio of the straws are greatly improved.

The invention discloses an edible 3D printing material and a preparing method thereof. Raw materials of the edible 3D printing material comprise main materials and auxiliary materials, wherein the main materials comprise 40%-60% of starch, 12.5%-13.5% of water, 4%-6% of free sugar, 4%-6% of pentosan, 1%-2% of fat and 8%-14% of protein; the auxiliary materials comprise methylcellulose, enzyme, mineral substance and annular oligosaccharide formed by connecting more than six glucoses through alpha-1, 4-glucosidic bonds; the mass ratio of the main materials to the auxiliary materials is 100:5-20. The edible 3D printing material can be edible, and the main nutrient is carbohydrate and is a foundation food of people for supplementing energy.

A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.

A system and process for producing ethanol and biogas. An incoming feedstock and water is directed to a preparation unit that frees sugar from the feedstock. The feedstock is directed to a fermenter that ferments the sugar to produce a beer that includes ethanol and feedstock. The beer is directed to a distillation unit which separates the ethanol from the feedstock and produces ethanol and whole stillage. The stillage derived is direct to an anaerobic membrane bioreactor unit. The stillage is subjected to anaerobic digestion in the anaerobic digester and this produces mixed liquor that includes suspended solids. Mixed liquor including the suspended solids is directed to the membrane separation unit which filters the suspended solids and produces a concentrated reject (retentate) stream and a backset permeate stream. The backset permeate stream is then mixed with the incoming feedstock.

The invention discloses a preparation method of a blueberry pomace extract product having hypotensive effect and an electuary. The preparation method comprises the following steps: mixing blueberry pomace and acid alcohol, employing ultrasonic-assisted extraction, and drying an extract product to obtain the powdery blueberry pomace extract product containing anthocyanin. The electuary comprises the blueberry pomace extract product, a sour additive and calorie-free sugar, or comprises blueberry pomace extract product and fruit juice powder, the sour additive is a mixture of citric acid and sodium citrate, and calorie-free sugar is stevioside or xylitol. According to the invention, the by-product blueberry pomace extract product produced by a blueberry fruit juice production is used for obtaining the blueberry pomace extract product containing anthocyanin through a reasonable technology, the blueberry pomace extract product has hypertension effect, provides a new approach for using the blueberry pomace, fully uses the blueberry resource, and blueberry processing economic benefit is increased. Simultaneously, the pollution problem due to by-product discharge can be solved, and the method is simple, and the practicality is strong.

The invention relates to the field of kitchen waste treatment, and particularly discloses a kitchen waste treatment process with reclamation, harmlessness and reduction. In the aspect of reclamation, the composition of nutrient ingredients of kitchen waste is fully taken into account, and main ingredients such as starch, free sugar, oil and fat, proteins, cellulose and inorganic salt are collected in classification and converted as much as possible; in the aspect of harmlessness, pollution and hazards possibly caused by kitchen waste are fully taken into account for a plurality of technical improvements; in the aspect of reduction, firstly, no water is added in the pretreatment stage, then various products and byproducts such as carbon dioxide, oil and fat, ethyl alcohol, vinasse and vinasse waste fluid are gradually separated in the technical process so as to fulfill the purpose of full reduction, and remaining water is recycled after evaporation purification, so that the reduction effect is obvious. The kitchen waste treatment process disclosed by the invention has environment-friendly and low-carbon effects.

The invention provides a sulfur-free sugar-free pearl plum preserved fruit processing method, and belongs to the technical field of preserved fruit processing. The method includes the step: successively performing hardening, color-protecting, saccharifying, ultrasonic-assisted sugar-permeating, two-time vacuum sugar-soaking and drying combined processes for pearl plum pulp to prepare pearl plum preserved fruits. Ultrasonic-assisted sugar-permeating is performed under the condition of ice bath, saccharifying liquid in sugar-permeating comprises, in weight percentage, 25%-35% of maltitol, 0.01%-0.02% of acesulfame potassium, 0.3%-0.5% of CMC-Na, 4%-8% of edible cassava flour and 0.05%-0.15% of guar gum. The method is simple to operate, prepared pearl plum preserved fruits are bright in color and luster, full in tissue structure, special in flavor, palatable in sweet and sour taste, medium in hardness, good in storage performance and suitable for more consumer groups, original nutritive value of pearl plum is reserved, and browning and permeated sugar outside are avoided when the preserved fruits are hermetically stored for 6 months.

The invention relates to a method for producing ethanol by fermentation of fresh sugar-containing biomasses. The method comprises a step of adding pretreated residues of wood fiber solid materials of a fresh sugar-containing biomass source, cellulase and ethanol-producing strains into a sugar-containing juice of the fresh sugar-containing biomass source to perform fermentation, so as to obtain a fermented mash rich in ethanol, wherein the sugar-containing juice of the fresh sugar-containing biomass source and the wood fiber solid materials of the fresh sugar-containing biomass source are obtained by pressing fresh sugar-containing biomass raw materials. The method achieves simultaneous utilization of juice free sugar and cellulose sugar in a fresh sugar-containing plant raw material, improves the utilization rate of the biomass raw materials, and reduces the cost of raw materials for ethanol production; meanwhile, the concentration and the production efficiency of ethanol in a fermentation product are improved by adopting the fermentation mode, and the problems of low concentration and production efficiency of ethanol in a traditional fiber ethanol fermentation process are solved.

The inventions described herein relate generally to digestive healthcare, and more particularly, to the feeding of mammals, particularly human infants, who are making a transition from a microbiome with lower diversity to a microbiome with higher diversity. These inventions relate to certain foods comprising a fermentable nutritional component and a probiotic component, where the probiotic component is selected, based on genetic and / or metabolic criteria, to specifically metabolize any Free Sugar Monomers (FSMs) and Free Amino Acids (FAAs) or peptides that accumulate as a result of the fermentable nutritional component in the lower intestine, where they otherwise might be left in the environment to be fermented and metabolized by less adapted / opportunistic bacteria, creating blooms of deleterious intestinal bacteria and shifting the microbiome to a potentially dysbiotic state. The present inventions provide combinations of foods and probiotic bacteria that can protect the mammalian gut from blooms of pathogenic bacteria under the circumstances where the mammalian gut is starting out with a low microbial diversity, such as in weaning infants, or individuals who are post-antibiotic treatment and / or post-chemotherapeutic treatment and transitioning to a higher diversity adapted / stable microbiome.

The invention discloses a method for producing medicinal granules with hypotensive effect by utilizing a by-product obtained by producing purple sweet potato starch, aiming to providing a new way for the application of the purple sweet potato by-product and also providing a new hypotensive medicinal granule drink which has greatly high safety without side effect by being used for a long time for hypertensive patients. The method comprises the following steps of: processing the by-product obtained by producing the purple sweet potato starch into powdery solid matters; and then uniformly mixing the powdery solid matters with calorie-free sugar or dried fruit juice to obtain the medicinal granule drink, wherein the by-product obtained by producing the purple sweet potato starch is filter residues obtained after the purple sweet potato starch is produced or / and supernate obtained by precipitating and separating the purple sweet potato starch. The method can not only effectively utilize the by-product, but also solve the problem of pollution caused by by-product excretion. The method is simple and has high practicability. The medicinal granule drink is obtained from foods and can not negatively influence the hypotensive effect of principal components by selecting auxiliary components contained in the medicinal granule drink and the using amount thereof, thereby the medicinal granule drink can be safely drunk by the hypertensive patients for a long time without the side effect.

Methods and compositions for increasing the starch content in cob tissues of a plant are provided. The method comprises down-regulating the activity of starch degradation enzymes in a plant. The resulting transgenic plants of the invention have increased starch content in cob tissues. In one embodiment the method involves manipulating a monocot plant to down-regulate the activity of a starch degradation enzyme in cob tissues. The plants are useful for improving the yield of free sugars from plant biomass.

The invention relates to sugar-free sugaring red bean fruit-flavored moon cake stuffing and a preparation process thereof. The sugar-free sugaring red bean fruit-flavored moon cake stuffing is prepared from the following raw materials in parts by weight: 26-41 parts of red beans, 16-20 parts of litchis, and 18-21 parts of apples. The preparation process of the sugar-free sugaring red bean fruit-flavored moon cake stuffing comprises the following steps: (1) preparing the raw materials for the sugar-free sugaring red bean fruit-flavored moon cake stuffing; (2) cleaning the red beans, the litchisand the apples; and (3) soaking the red beans in warm water at 55-75 DEG C for 8-10 hours. The sugar-free sugaring red bean fruit-flavored moon cake stuffing provided by the invention has comprehensive nutrients and high nutritive value, can supplement with a plurality of vitamins and minerals, is green and healthy, is full of fruit fragrance, and has obvious effect of relieving swelling and filling the stomach. The preparation process of the sugar-free sugaring red bean fruit-flavored moon cake stuffing is simple in process and clear in steps.

The invention relates to a high-calorific-value fuel prepared by utilizing fermentation residue of a lignocellulosic material and a preparation method thereof. The preparation method comprises the following steps: washing the fermentation residue, carrying out centrifugal separation so as to obtain free sugar and protein, then carrying out drying, carrying out grinding or mechanical crushing so as to prepare particles with a particle size of 0.5 mm or below, carrying out blending with wood tar or coal powder, and carrying out extrusion molding so as to prepare a rod-shaped or block-shaped solid fuel. According the invention, a new utilization path is provided for solid residues produced in the process of producing bioethanol, and combined production of a liquid fuel and a solid fuel can be realized. The solid fuel provided by the invention can reach a calorific value of 5000 to 6000 kcal, has the advantages of low material-crushing energy consumption, less additive mass, mild molding conditions, good mechanical properties and low contents of nitrogen oxide and sulfide in a combustion product, and is a green and environment-friendly high-grade solid fuel.

The invention provides a vegetable-type composite sweetening agent, which is composed of a siraitia grosvenorii extract, a stevia rebaudiana extract, calorie-free sugar alcohol and water-soluble dietary fibers according to the weight ratio of 0.1-5:0.1-5:5-300:4-9 respectively. In the invention, by means of reasonable and scientific proportion of the vegetable extracts, the vegetable-type composite sweetening agent is obtained. The vegetable-type composite sweetening agent is pure in sweet taste, is zero in calorie value and is lower than 0.5% in total sugar in national standard. The sweetening agent allows diabetic patients to eat, is quick in dissolution when being used, has a cane sugar-like taste, is crystal in form, is convenient to use and is natural and damage-free.

The invention relates to a method for decolorizing sugar juice by using a magnesium silicate membrane, which comprises the following steps: preparing magnesium silicate by using a sacrificial template-hydrothermal method, preparing the magnesium silicate into a membrane, and filtering and decolorizing the sugar juice by using the magnesium silicate membrane. The magnesium silicate has the structural advantages that the magnesium silicate is formed by stacking nanosheets, the overall structure is porous and spherical, the particle size distribution is uniform, the performance is stable, and themagnesium silicate can be repeatedly used. By optimizing the preparation process of the porous magnesium silicate and the application of the membrane of the porous magnesium silicate, the decolorization rate of the porous magnesium silicate to syrup reaches 80% in the sugar juice decolorization process, and another technical scheme is provided for the sugar juice decolorization process in the sugar industry. According to the method, green and easily available silicate is used as a decolorizing agent, the method belongs to a sulfur-free sugar making process, efficient clarification and decolorization of the sugar juice can be realized without using toxic sulfur dioxide gas, and the problems of environmental pollution, sulfite residue and the like are avoided.

The invention discloses fat-free sugar-free ice cream powder. Weight of every raw material of the invention is as follows: skim milk powder 22-32g; desalination whey powder 10-15g; xylitol 6-10g; maltodextrin 10-17 g; fat-free milk precision 28-35g; stabilizer 3-5g; flavor 3-5g; active element 2-4g. fat-free sugar-free ice cream powder can promote increasing of profitable strain in human intestina, adjust gastrointestinal function, improve immunity of human body and prevent dental caries. As the invention is sugar-free, the invention is suitable for broad population, while in particular meeting the requirement of the children, the elderly people, diabetic patient and beauty.

In the method of preparing a sample for analysis, a reaction is performed that produces different modified product depending on the sialic acid linkage type when a sialic acid is bound to a sugar chain of an analyte. In this reaction, an analyte containing a sugar chain, an amine containing two or more carbon atoms, and a dehydration-condensation agent are used. The sialic acid linkage type can be identified by analyzing the resulting sample with mass spectrometry etc. This method is applicable not only to free sugar chains but also to glycopeptides and glycoproteins.

Dysglucaemia is treated and / or prevented by the administration of granulated starch, enzymatically degraded and releasing reducing sugars at a rate, adjusted to the metabolism of the patient, suffering from dysglucaemia. For example nocturnal hypoglycaemia in diabetic patients is prevented by administering to said patients a granulate or tablets comprising granulated cornstarch, and preferably also heat treated cornstarch and a low calorie sweetener. The inventive granulation minimises the available surface area and retards the enzymatic degradation of the cornstarch and ensures a controlled, e.g. a substantially linear release of reducing sugars, such as glucose, and a stable blood glucose level during several hours. The granulate or tablets are low in calories and contain no free sugar.

The present invention relates to a natural adhesive containing protein and free sugar. The natural adhesive contains allinage and aline. The natural adhesive further contains lectine.

The invention belongs to the technical field of food study and development and relates to process study for extracting rice slag protein. 100g of rice slag is taken, petroleum ether is added according to the material-to-liquid ratio being 1:(3-4), the soaking is carried out for 1 to 1.5 hours, and mixed oil at the upper layer is removed; the rice slag solution after the mixed oil removal is evaporated (for recovering solvents) to obtain degreased rice slag, and crushing and sieving are carried out; hot water being 75 to 85 DEG C is added into the degreased rice slag according to a material-to-liquid ratio being 1:(8-9), the soaking is carried out for 0.5 to 1 hour, the stirring is carried out, 4000r / min centrifugal separation is carried out for removing free sugar, and precipitates are remained; the steps are repeated for treatment for once; the precipitates are subjected to spray drying; and products are packed. The process provided by the invention can be used for continuously extracting rice protein from the rice slag in batches, the protein extraction rate of the method is high, rice protein isolate with the protein rate being 93 percent and the sample protein content being 72 percent can be obtained according to the method, in addition, the production cost is low, and the method is suitable for industrialized production.