9 results about "Fruit extracts" patented technology

This invention relates to the field of biomedical technology, specifically to a method for preparing a fermented product of soybean extract, an anti-aging composition, and its applications. The preparation method includes: pulverizing soybean raw materials, adding water, and then performing microfluidic pulverization; followed by enzymatic hydrolysis with hydrolytic enzymes and inoculation with Lactobacillus for fermentation; and finally, separating the solid and liquid components to obtain a Lactobacillus / soybean extract fermentation product filtrate for sterilization. The anti-aging composition of this invention comprises the above-mentioned fermentation product filtrate, as well as lilac extract and wild rose fruit extract. This invention is the first to discover that the Lactobacillus / soybean extract fermentation product filtrate, when combined with lilac and wild rose fruit extracts, exhibits a significant synergistic effect in promoting cell repair, inhibiting inflammatory factors, and providing antioxidant benefits. Furthermore, this synergistic network is component-specific and can be widely used in the preparation of cosmetics with anti-aging, skin repair, and anti-inflammatory soothing effects.

Disclosed is a method of reducing fine lines or wrinkles on skin. The method can include applying a topical skin care composition to skin with fine lines or wrinkles. The composition can include Terminalia ferdinandiana fruit extract, Helianthus annuus (Sunflower) seed extract, sodium hyaluronate, arginine, glycerin, pentylene glycol, lecithin, and tocopherol or tocopherol acetate.

This invention relates to a method for manufacturing rice cakes, comprising fruit extracts, glutinous rice flour, and sugar, including a steam treatment of the fruit, a two-stage sieving process, a two-stage stirring process, and an aging process with controlled temperature and humidity. The manufacturing method according to the invention produces rice cakes of uniform quality while retaining the nutritional components of the fruit. In particular, it provides excellent texture by optimizing the hardness difference between the surface and the center. Furthermore, by precisely controlling quality indicators such as water activity, pH value, and sugar content, rice cakes with higher storage stability can be manufactured. Rice cakes prepared using the manufacturing method of this invention exhibit excellent preservation of the nutritional components and sensory characteristics of the fruit, uniform physical properties, and good storage properties.

The present utility model relates to composition of dishwashing liquid soap wherein the active ingredients are fruit extracts from papaya (Carica papaya) and calamansi (Citrus macrocarpa). This solves the problem of the prior arts by providing dishwashing liquid soap that has the properties of both fruit extracts which is not existent in the market. The present utility model is comprised of: 4.91 wt% of a papaya extract; 4.91 wt% of a calamansi extract; 50.58 wt% water; 3.93 wt% sugar; 15.10 wt% coco-betaine; 11.32 wt% decyl glucoside; 6.79 wt% glycerin; 2.26 wt% baking soda; and 0.20 wt% potassium sorbate.

The present invention relates to a novel probiotic beverage, Coconut Vinegar Kombucha, which combines the tangy flavor of kombucha with the distinctive taste of coconut vinegar. This beverage is made by fermenting a mixture of coconut vinegar, tea, sugar, kombucha culture, and natural fruit extracts. The fermentation process produces a tangy, effervescent drink that offers the health benefits of probiotics, antioxidants, and the unique properties of coconut vinegar. The resulting drink is not only flavorful but also provides a functional, gut-health-promoting alternative to traditional kombucha or vinegar-based drinks.

The present utility model relates to a process for making dishwashing liquid soap wherein the active ingredients are fruit extracts, which are papaya (Carica papaya) and calamansi (Citrus macrocarpa). This solves the problem of the prior arts by providing dishwashing liquid soap that has the properties of both fruit extracts which is not existent in the market. The present utility model is comprised of: preparing the fruits by cutting them into pieces, removing the unwanted portions and seeds, and extracting the juice from calamansi; blending together the prepared fruits with water and sugar; fermenting the blended ingredients for 1 month and removing air build-up every 3 days; extracting the liquid from the fermented product; testing for parameters of the extracted liquid; mixing this extracted liquid with coco-betaine, decyl glucoside, glycerin, baking soda, and potassium sorbate; allowing the resulting mixture to stand for 24 hours; and transferring to containers for commercial use.

This invention discloses a baby shampoo containing lotus leaf and grapefruit fruit extracts and its preparation method, belonging to the field of daily chemical technology. It uses lotus leaf extract, grapefruit fruit extract, and various mild surfactants as cleansing ingredients, including lotus leaf extract, grapefruit fruit extract, cocamidopropyl betaine, hydrolyzed corn starch, and polyquaternium-10. It gently cleanses hair and skin while also providing hair conditioning properties.

The present application relates to the technical field of hair care liquid, in particular to a preparation method of fruit peptide polypeptide hair care liquid, comprising weighing rich peptide fruit extract combination, rich peptide vegetable extract combination and stabilizing and synergistic system by weight parts, separately preparing the rich peptide fruit extract combination and the rich peptide vegetable extract combination, respectively dissolving and premixing, and gradient mixing and stabilizing. The present application realizes multi-target effect of repair, moisturizing and antioxidant through synergistic effect of polypeptides from multiple sources of fruits and vegetables; according to different fruit and vegetable tissue characteristics, the extraction process is optimized respectively, so that the activity loss caused by "one-pot cooking" is avoided; no organic solvent, synthetic preservative, silicon oil and cationic synthetic polymer is used, all raw materials come from food-grade fruits and vegetables and biological fermentation products, sophorose lipid is a biological surfactant, which is safe and solves the problem of long-term storage precipitation.