20 results about "Free sugar" patented technology

The present invention relates to a solid beverage containing mulberry leaf and emblica fruit ingredients, comprising the following ingredients: mulberry leaf-emblica fruit fermentation extract, collagen tripeptide, oligofructose, vitamin C, zinc gluconate, vitamin E, vitamin B6, and vitamin B2. The solid beverage of the present invention contains components such as mulberry leaf and emblica fruit collagen tripeptide, and in particular contains a mixed fermentation extract of mulberry leaf and emblica fruit obtained through an original fermentation process, which stimulates the contained anti-sugar and antioxidant components, can significantly inhibit the generation of free sugars and scavenge oxygen free radicals, and can be used as a whitening food to alleviate problems such as dull facial skin and enlarged pores caused by a high-sugar diet, thereby whitening and smoothing the skin.

A sample preparation workflow to facilitate deep N-glycomics analysis of human serum by capillary electrophoresis with laser induced fluorescence (CE-LIF) detection accommodates the higher sample concentration requirement of electrospray ionization mass spectrometry connected to capillary electrophoresis (CE-ESI-MS). A temperature gradient denaturing protocol is applied on amine functionalized magnetic bead partitioned glycoproteins to avoid precipitation. This also results in the free sugar content of the serum being significantly decreased which allows PNGase F mediated release of the N-linked carbohydrates. The liberated oligosaccharides were tagged with aminopyrene-trisulfonate, utilizing a modified evaporative labeling protocol. This workflow provides appropriate amounts of material for example for use in CE-ESI-MS analysis in negative ionization mode.

The present invention relates to a process for preparation of an edible polymer composition. The edible polymer obtained by the process of the invention is soluble in water and reduces bioavailability of the free sugar molecules.

The invention discloses sugar-free soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The sugar-free soft sweets disclosed by the invention are prepared from the following raw materials in parts by weight: 10 to 20 parts of psicose, 90 to 100 parts of resistant paste liquid, 0.2 to 1.2 parts of pectin and 0.1 to 0.6 part of citric acid. According to the invention, the resistant dextrin is used as a core functional auxiliary material, and is compounded with the pectin and the sugar-free saccharides to prepare the sugar-free sugar-free dextrin which has the advantages of no influence on blood sugar indexes, stable texture and excellent mouthfeel, and solves the problems of strict requirements, high requirements on sugar degree, easy occurrence of a pre-gelation phenomenon and the like in the existing preparation process of adding a large amount of pectin.

A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and / or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.

The invention provides a sugar-free liquid glucose for fruit cans and a preparation method and application thereof, and relates to the technical field of food, the sugar-free liquid glucose comprises the following components: a natural sweetener and a pulp protection composition, the pulp protection composition comprises an edible colloid and a cellulose derivative, the natural sweetening agent comprises stevioside, glucosyl stevioside and a liquorice root extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. A natural sweetening agent is used, a sugar-free formula is adopted, the addition amount of traditional saccharides is greatly reduced, sugar alcohol raw materials which can cause diarrhea of a human body are not used, the heat of the product is remarkably reduced, and the osmotic pressure of the sugar liquid composition is improved, so that the technical problem that the texture of the pulp is difficult to maintain during sterilization and shelf life is solved.

The present application relates to a natural coloring agent composition including a fermented plant product, wherein the composition includes nitrite in a concentration of 700 ppm or more and includes free sugar in a concentration of 1,000 ppm or less, and the free sugar includes lactose. The natural coloring agent composition may be prepared from natural raw materials to contain nitrite in a high concentration without inoculation of reducing bacteria, and may have an excellent color development effect when applied to meat products in place of synthetic nitrite.

The present application relates to the technical field of biomass energy, and specifically discloses a preparation method of high-performance biomass briquetting fuel based on steam explosion pretreatment of rice hull and addition of pine wood. The method uses agricultural waste rice hull as the main raw material, realizes efficient removal of hemicellulose and high retention of cellulose and lignin through steam explosion pretreatment, combines particle size optimization, and verifies the natural bonding effect of free sugar on the surface of the residue through water washing, and adds pine wood as a reinforcing agent to significantly improve the comprehensive performance of the briquetting fuel. The present application solves the core problems of low mechanical strength, high water absorption and poor storage stability of existing rice hull fuel, has low process cost and no chemical pollution, is suitable for industrialization, and provides an effective path for realizing high-value utilization of agricultural waste and the carbon neutralization goal.

An arabinose-containing and galactose-containing food composition is disclosed. Said food food composition is liquid or semi-liquid or powdered. It comprises plant proteins, less than 5wt.%free uronicacid by dry weight and a free arabinose to free galactose weight ration of from 1:1.5 to 1:5. A process for preparing such a food composition is also disclosed. A method for selecting an enzyme comprising a pectinase activity suitable for the invention is also disclosed.

The present invention provides a method for pretreating or storing fresh ginseng, the method comprising a step for putting dried fresh ginseng in a storage container and storing same at a temperature of 2 °C or lower. The fresh ginseng pretreated or stored according to the present invention has an increased free sugar content. Therefore, preparing a red ginseng concentrate using same reduces bitterness and enhances sweetness, and thus has the effect of improving consumer palatability. In addition, according to the present invention, low-temperature storage conditions are controlled to predetermined conditions, that is, the storage is for a maximum of 4 weeks, preferably 21 to 28 days, at a temperature of 2 °C, and thus the effect of increasing the free sugar content as described above can be achieved while preventing the occurrence of mold or spoilage during storage and a skin-whitening phenomenon when the fresh ginseng is steamed, and improves the yield of red ginseng concentrate compared to existing manufacturing methods, and thus is also advantageous economically.

The invention relates to a fruit and vegetable polysaccharide extraction method, polysaccharide chewable tablets and a preparation method thereof, and the preparation method comprises the following steps: S1, pretreatment: cleaning fresh fruit and vegetable raw materials, denucleating, pulping, and carrying out low-temperature plasma treatment, ultrasonic treatment and glucose oxidase treatment to obtain pretreated slurry; s2, magnetic field assisted quick-freezing: performing magnetic field assisted quick-freezing treatment on the pretreated slurry; s3, extraction: performing freeze-drying and crushing on the materials subjected to quick-freezing treatment, and performing ultrasonic-assisted hot water extraction to obtain an extracting solution; s4, purification: concentrating the extracting solution, performing alcohol precipitation, collecting the precipitate, and drying to obtain the fruit and vegetable polysaccharide. The method has the beneficial effects that pretreatment and ultrasonic-assisted hot water extraction are combined, so that high-efficiency and high-yield extraction of fruit and vegetable polysaccharides is realized. Impurities such as free sugar are effectively reduced through pretreatment, so that the purity of the finally obtained polysaccharide product is remarkably improved, the color is purer, sugar residues in the final product are reduced, and the palatability and safety of the product are improved.

A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and / or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making a reduced SFSS, shelf-stable, indulgent, soft-baked snack product includes a step of baking the dough composition.

The invention discloses sugar-free transparent highland barley powder, a clear juice beverage and an integrated preparation method thereof, and belongs to the technical field of grain deep processing. According to the method, a process route of only liquefying and not saccharifying is adopted, the glucose equivalent value (DE value) of a liquefied product is controlled to be 3-8, and free sugar is prevented from being generated from the source; the method comprises the following steps: performing sequential enzymolysis on alpha-amylase, beta-glucanase, cellulase and neutral protease, and combining centrifugation, plate and frame filtration and ultrafiltration refining to obtain an ultrafiltration clear liquid; the ultrafiltration clear liquid can be subjected to flexible bifurcation treatment: the sugar-free transparent highland barley powder is prepared by spray drying, or the sugar-free transparent highland barley clear juice beverage is prepared by blending, homogenizing, sterilizing and filling. The total amount of monosaccharide and disaccharide in the product is less than or equal to 0.5 g / 100g, the light transmittance of a 10% aqueous solution is more than or equal to 85%, the product is clear and transparent, can be quickly dissolved in cold and hot, is stable for a long time and is not layered, the total yield is more than or equal to 80%, the process is stable, the reproducibility is good, and the industrial production feasibility is realized.

The invention discloses hypoglycemic leuconostoc mesenteroides C11 with capabilities of degrading free sugar and inhibiting carbohydrate hydrolase and application of the hypoglycemic leuconostoc mesenteroides C11, and belongs to the technical field of functional probiotic screening and application. The hypoglycemic leuconostoc mesenteroides C11 is classified and named as leuconostoc mesenteroides, is preserved in the China General Microbiological Culture Collection Center on July 21, 2025, has the preservation number of CGMCC No.35319, is separated from camel milk, and has the degradation rates of 52.53%, 70.37% and 6.92% on glucose, sucrose and fructose in an MRS culture medium respectively; the inhibition rates on alpha-glucosidase and alpha-amylase are 43.21% and 91.75% respectively; the fruit and vegetable juice extract has the advantages that the fruit and vegetable juice extract can be used for preparing fruit and vegetable juice, 13.85 mg / mL of glucose, 17.37 mg / mL of fructose and 2.8 mg / mL of cane sugar in the fruit and vegetable juice can be reduced, the alpha-glucosidase inhibition rate reaches up to 75.51%, the phenolic substance content and the antioxidant effect of the fruit and vegetable juice can be increased, and meanwhile, the fruit and vegetable juice extract is sensitive to common antibiotics and does not dissolve red blood cells; the product has strong in-vitro hydrophobicity and aggregation capability, and can be added into food or health care products.

The invention relates to an efficient production method for improving the yield and quality of fresh corn in a field polluted environment. Through experimental screening, it is determined that 0.25% polyvinyl chloride (PVC) micro-plastic has the maximum toxicity to the growth of fresh corn seedlings, and the growth condition of the fresh corn seedlings can be optimally improved by applying 5.0 mg / kg nano graphene oxide (nGO). Under the field condition, four kinds of PVC and nGO composite treatment are set, and the fresh ear yield, grain color, basic nutrient, free sugar content, anthocyanin metabolite accumulation and related degrading enzyme activity of the fresh corn are systematically analyzed in three harvesting periods. Based on the indexes, a yield and quality comprehensive evaluation system is constructed, and the influence of different treatments is scientifically and systematically evaluated. The result shows that by applying 5.0 mg / kg of nGO in an environment polluted by 0.25% of PVC, the yield and quality of the fresh corn can be remarkably improved. The nGO adopted by the method is environment-friendly, economical and practical, can effectively promote efficient production of the fresh corn under the condition of micro-plastic pollution, and has a remarkable green agricultural application value.

The present invention relates to a process for treating a lignocellulosic biomass pretreated beforehand (1), said process comprising the extraction of the free sugars from said pretreated biomass using an alcoholic or aqueous-alcoholic extraction solution (2), so as to obtain a liquid phase enriched in free sugars, called liquor (3), and a solid phase depleted in free sugars, called must (4).

The invention belongs to the technical field of cubilose food, and particularly relates to a rose cubilose cake and a preparation method thereof. The rose cubilose cake is prepared through the processes of segmented enzymolysis, polyphenol modification, gel compounding and the like, and the small-molecule glycopeptide compound is released, so that the acting sites of alpha-glucosidase in intestinal tracts are reduced, and the postprandial blood sugar peak value is delayed; a hydrogen bond network is formed through polyphenol modification, the effective polyphenol proportion is increased, and the contact probability of sugar and alpha-amylase is reduced; the contact site of free sugar and amylase is wrapped by the gel network, so that the sugar decomposition efficiency is reduced, the increase of the blood sugar concentration after the intake of the rose cubilose cake is inhibited, and the glycemic potential is reduced.

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

The invention provides a green method for preparing high-dispersity silver powder based on free aldehyde group-free sugar, which comprises the following steps of: dissolving silver salt in deionized water, and adding a dispersing agent to obtain silver salt dispersion liquid; the preparation method comprises the following steps: dissolving sugar without free aldehyde groups in deionized water, adding a catalyst, hydrolyzing to obtain a reducing solution, dropwise adding a silver salt dispersion liquid, adjusting the pH value, treating in an ultrasonic field, carrying out magnetic stirring reaction to obtain a silver powder suspension, centrifuging, washing, curing and freeze-drying the precipitate to obtain the high-dispersity silver powder. The used free aldehyde group-free sugar is cane sugar, and also can be cellulose, starch and the like. The invention further provides application, and the prepared high-dispersity silver powder is used for printing. The prepared high-dispersity silver powder is uniform in particle size distribution, good in dispersity and excellent in conductivity, high-temperature and high-pressure equipment is not needed, reaction conditions are mild, aftertreatment steps are simple and convenient, industrial large-scale production is easy to achieve, and the process is simple and easy to implement.

The present invention relates to an edible polymer composition. More particularly, the present inventions provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected form polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules. The edible polymer of the invention is soluble in water and reduces bioavailability of the free sugar molecules.