1179 results about "Gellan gum" patented technology

The invention provides a novel aerogel multifunctional material and a preparation method thereof. The multifunctional aerogel composite is prepared from gellan gum, hyaluronic acid as well as derivatives or mixture of the gellan gum and the hyaluronic acid, aerogel, a novel light-sensitive material, a novel solvent or novel ionic liquid or a novel mixed solvent formred by the above solvents or essential oil and the like by a high-energy photocuring method. The composite material has the characteristics of low density, low heat-conducting coefficient, high weather resistance, environmental friendliness and the like. A functional carrier or a functional material coated with the composite material has high heat-isolating, heat-insulating, cold-accumulating, moisturizing, moisture-proof, moisture-retaining and anti-haze characteristics, and the characteristics and the use range of the materials can be improved. The multifunctional material is extremely widely applied, and can be widely applied in the fields of haze prevention and control, disease diagnosis and treatment, medicine, military industry, chemical industry, spaceflight, navigation, aviation, high-speed train, paper making, printing, water treatment, agriculture and animal husbandry, a cold chain system, food and cosmetic safety.

A cartridge for an e-vaping device includes an ethanol-free gel formulation. The ethanol-free gel formulation includes a vapor former, water, and a biopolymer. The biopolymer may be included in an amount ranging from about 0.01% by weight based on the weight of the ethanol-free gel formulation to about 2.0% by weight based on the weight of the ethanol-free gel formulation. The biopolymer may be one or more of agar, kappa carrageenan, gelatin, sodium alginate, gellan gum, pectin, and combinations thereof. The cartridge also includes a heater configured to heat liquid from the gel formulation to a temperature sufficient to release a liquid / semi-liquid component from the gel, which component thereupon forms a vapor.

A novel dosage form. The dosage form is presented in particulate form and before oral ingestion the particulate material is subjected to an aqueous medium, whereby it is converted to a semi-solid form by swelling or gelling of one or more of the components, especially of a gellan gum, of the particulate matter. The invention also relates to a vehicle for oral administration of one or more active substances, the vehicle comprising a gellan gum arranged in a configuration allowing optimal water diffusion so that upon addition of a predetermined amount of an aqueous medium, without the necessity of applying shear forces or other mixing forces, within a time period of 5 minutes or less swells and / or gels and the texture of the swelled vehicle being similar to that of a soft pudding and having a viscosity of at least about 10,000 cps as measured by a Brookfield Viscometer with a #4 LV spindle at 6 rpm and at 20-25° C. In one embodiment of the invention, the particulate matter can be moulded into a desired shape or pressed onto a dispensing unit such as a spoon.

Edible films incorporating carrageenan in conjunction with Konjac and / or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions according to the present invention overcome the inherent thermoreversibility of carrageenan gel and do not disintegrate from exposure to hot or boiling water. The film can readily be processed to form casing, bags or other packaging useful in the food industry.

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

The invention provides a multifunctional aerogel material for blood component protection and a preparation method of the multifunctional aerogel material. Gellan gum, hyaluronic acid, Pullulan, Lubrajel CG andpoly(gamma-glutamic acid), derivatives or a mixture thereof are taken as a skeleton to act with a novellight-sensitive material, aerogel or a precursor for preparation of the ready-to-useaerogel material, and then multifunctional ready-to-useaerogel composite is prepared from the ready-to-useaerogel material as well as raw materials includingglucose, a novel solvent, a novel fixing agent, a buffering agent, a stabilizer, a novel preservative, a surfactant, a high-molecular compound, essential oil, an antioxidant and the likewith a three-spectral-line high-energy photocuring method by utilizing a high polymer material such as hyaluronic acid and the like as the skeleton. The material has the characteristics of being convenient to use, green, environment-friendly and the like, the whole blood component treated with the material keeps good cellular morphology, is stored for a long time, reducesbatch-to-batch difference and is an ideal additive for a whole blood controlling product and other products, and the material can also be applied to collection, storage and transfer of tissue cells as well as fields of cosmetics, food, drugs and the like.

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The normal-temperature drinking type yoghourt comprises the following raw materials in percentage by weight: 56.6%-60% of concentrated raw milk, 1*10<6>-7*10<9>cfu / mL of a fermenting agent, 0.03-0.5% of a stabilizing agent, a proper amount of a sweetening agent and a proper amount of water, wherein the stabilizing agent is selected from one or multiple of pectin, soybean polysaccharide and gellan gum, and the percentage is the mass percent of the stabilizing agent, accounting for the total mass of the normal-temperature drinking type yoghourt. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B. The normal-temperature drinking type yoghourt and the preparation method disclosed by the invention have the advantages that the requirements of heat treatment for the viscosity of the yoghourt and the adding amount of the stabilizing agent are effectively reduced, the obtained normal-temperature drinking type yoghourt is good in fluidity and smooth in taste and has no obvious layering condition after being stored for 6 months under the normal temperature.

A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

The invention relates to probiotic microcapsules as well as a preparation method and application thereof. The probiotic microcapsules comprise a core material and a wall material, wherein the core material is probiotics; the outer layer of the wall material is coated with chitosan; the wall material is prepared from an aqueous solution containing a natural polymer material and a freeze-drying protection agent; the freeze-drying protection agent comprises one or more of glucose, fructose, sucrose, lactose, trehalose, soluble starch, glycerin, mannitol, Arabic gum, dextran 40 and skim milk; the natural polymer material comprises one or more of gellan gum, xanthan gum, k-carrageenan, sodium alginate, cellulose acetate phthalate or gelatin; in the aqueous solution, the volume fraction of the freeze-drying protection agent is 4.0%-20.0% and the volume fraction of the polymer material is 0.5%-5.0%. The probiotic microcapsules can keep excellent acid resistance and storage stability before and after being freeze-dried.

The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g / cm2, i.e. from about 117 g / cm2 to about 400 g / cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.

The present invention discloses a brownish lactobacillus beverage stabilizer and a preparation method thereof, and a sterilization-type brown lactobacillus beverage and a preparation method thereof. The stabilizer for the sterilization-type brown lactobacillus beverage includes the following components (weight percentages): 30 to 55% pectin, 15 to 40% sodium carboxymethylcellulose, 10 to 20% soybean polysaccharide, 5 to 13% microcrystalline cellulose, and 2-5% gellan gum. The stabilizer can be used in the preparation of the sterilization-type brown lactobacillus beverage. The stabilizer can effectively prevent certain negative phenomena such as water separating, precipitation, flocculation and stratification appeared in the beverage. During the six-month shelf life, the sterilization-type brown lactobacillus beverage is in uniform and stable state without precipitation and flocculation as well as significant stratification and with water bleeding less than 2.0 mm, and tastes fresh and full.

DNA constructs and genetically engineered microbial strains constructed using these DNA constructs, which produce a nuclease enzyme with specificity for DNA and / or RNA, are provided. These strains secrete nuclease into the periplasm or growth medium in an amount effective to enhance productivity and / or recovery of polymer, and are particularly suited for use in high cell density fermentation processes. These constructs are useful for modifying microbial strains to improve production and recovery processes for polymers such as intracellular proteins, such as enzymes, growth factors, and cytokines; for producing polyhydroxyalkanoates; and for producing extracellular polysaccharides, such as xanthan gum, alginates, gellan gum, zooglan, hyaluronic acid and microbial cellulose.

The present invention relates to new acid resistant hard pharmaceutical capsules, a process for their manufacture and use of such capsules particularly but not exclusively for oral administration of pharmaceuticals, veterinary products, food and dietary supplements to humans or animals. The capsules of the invention are obtained by aqueous compositions comprising a water soluble film forming polymer and gellan gum in a mutual weight ratio of 4 to 15 weight parts of gellan gum for 100 weight parts of film forming polymer.

Provided is a pharmaceutical composition for oral administration containing a 5-HT.3 receptor antagonist, which is suitable for self-medication because of good preservation stability, low synthesis, good uniformity and good external appearance, and good smoothness in throat, and easiness to be taken. Concretely, it is a jellied pharmaceutical composition for oral administration containing a 5-HT.3 receptor antagonist, a gelatinizing agent, and water; and having a pH of 7 or less. In particular, there is provided the pharmaceutical composition, where the gelatinizing agent is carrageenan, pectin, agar, alginic acid, sodium alginate, gelatin, manna, Kodak, konjakmannan, glucomannan, chitosan, xanthan gum, tamarind seed polysaccharide, gellan gum, karaya gum, or cassia gum, or preferably the pharmaceutical composition further containing a thickener.

The invention discloses a novel skin care gel as well as a preparation method and application of the skin care gel. The skin care gel is formed by combining such natural polymers as sodium alginate, gellan gum, konjac gum, agar, gelatin, sclerotium gum, glucan, magnesium aluminum silicate, tremella polysaccharide and the like, and by reacting with a calcium ion solution; the gel can be prepared into various shapes, sizes and colors, so as to directly display special images and aesthetic feelings; and meanwhile, the skin care gel, which is added with such ingredients as polyol, active substances and the like, has a certain skin care function. The novel skin care gel disclosed by the invention not only can directly display special images and aesthetic feelings but also can offer the skin care function; the preparation method is simple, and adopted raw materials are safe, non-toxic, green and environment-friendly; and the skin care gel, when applied to cosmetics, has advantages incomparable to other products.

Described are bone generation matrixes having an admixture of demineralized bone matrix (DBM) particles and / or bone chips in combination with at least one binding agent selected from the group consisting of alginate, lectin, pectin, gellan gum, starch, collagen and combinations thereof in an aqueous solvent, wherein the DBM particles and / or bone chips are present in an amount of at least 65% by dry weight and the ratio of the aqueous solvent to the dry weight of the DBM particles / bone chips and at least one binding agent is between about 1:1 to about 1:6.

The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum and gellan gum and methods to prepare these beverages are also described.

The invention provides a liquid dairy product containing earthworm protein and a preparation method of the liquid dairy product. Based on the total weight of the liquid dairy product, the liquid dairy product comprises 35.0-99.0% of milk, 0.01-0.1% of active earthworm protein and 0.06-0.17% of a stabilizing agent, wherein the stabilizing agent is combination of glycerin monostearate, sucrose fatty acid ester, gellan gum, konjac glucomannan and hydroxypropyl starch. By virtue of reasonable formulas and appropriate processes, the invention provides the liquid dairy product which combines the earthworm protein and the nutrient components of the milk, and the good stability and the good taste of the product within the sale period are achieved.

The invention discloses normal-temperature drinking type yoghourt, which is prepared from the following raw materials in percentage by mass: 80 to 86 percent of fresh milk, 7 to 12 percent of white sugar, 0.5 to 2 percent of lactalbumin powder, 0.4 to 0.7 percent of pectin, 0.04 to 0.25 percent of agaragar, 0 to 0.03 percent of gellan gum, 0 to 0.05 percent of food flavoring and the balance water. The normal-temperature drinking type yoghourt provided by the invention has the advantages that more than 80 percent of pasture high-quality fresh milk is used as the main raw materials; the lactalbumin powder and the white sugar are added; food additives such as the pectin, the agaragar and the gellan gum are used as auxiliary materials; firstly, the milk is preheated, and is mixed with the raw materials such as the lactalbumin powder, the white sugar, the agaragar and the gellan gum; the materials are subjected to homogenizing, sterilization, cooling and fermentation for use. Through the secondary proportioning process, the pectin is singly dissolved and cooled and is then mixed with yoghourt; the 75-110 DEG C and 5-30s pasteurization heat treatment can be simultaneously performed. The normal-temperature drinking type yoghourt has the advantages that the requirement of a national standard of acidified milk that the flavor yoghourt needs to contain more than 80 percent of raw material milk is met; the stabilizing agent addition is reduced; the flowability of the produced yoghourt is good; the mouthfeel and the state thickness degree are proper.

Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

The invention relates to an embedded bead and a formula making process. The embedded bead is composed of an exterior transparent film layer, an intermediate transparent liquid semifluid and center physical particles. The exterior transparent film layer consists of compound colloid, the intermediate transparent liquid semifluid consists of liquid state compound coating powder, and the center physical particles are sandwiched at the dead centre of the embedded bead. The compound colloid adopts sodium alginate as the main body, is compounded with one or more of pectin, carrageenan and gellan gum, and is formed by sufficient hydration and gelatinization according to certain proportion. The outer layer glue film is a net structure with certain space void, water molecules can migrate in the coating powder and exterior syrup preservation liquid through the glue film under the action of osmotic pressure, when the coated physical particles form a glue film skin in a launder and the product is subjected to sterilization, the coating powder in the intermediate layer can absorb a part of water so as to gelatinize under high temperature to form a semisolid paste. Therefore, the outer layer glue film is expanded compactly, the surface tension is large, and blasting phenomenon can occur after crushing.

The invention provides a tea-powder-added brown active lactobacillus beverage and a preparation method thereof. The method comprises mixing milk and reducing sugar, inoculating lactobacillus casei to perform fermentation, and obtaining a yogurt base material; and according to the beverage comprising the yogurt base material of 20wt%-30 wt%, gellan gum of 0.06wt%-0.1wt%, pectin of 0.1wt%-0.4wt%, instant tea powder of 0.02wt%-0.1wt%, an acidity conditioning agent of 0.01wt%-0.1wt%, a chelating agent of 0.01-0.05wt%, and both an appropriate amount of sweetener and water in a matching, adding theinstant tea powder into the water where the gellan gum and the pectin are dissolved, mixing and dispersing at 75-95 DEG C for 15-20min, adding the sweetener and the chelating agent, carrying out mixing to achieve dissolution, performing sterilization, mixing with the yogurt base material, adjusting acidity, homogenizing, performing aseptic filling, and obtaining the tea-powder-added brown active lactobacillus beverage which is good in quality.

The invention discloses a spraying skin-protecting cosmetic composition and an application thereof, and particularly relates to spraying and easy-leveling spraying skin-protecting solid gum. Active ingredients include gellan gum, PEG-240 / HDI copolymer di-decyltetradeceth-20ether and monovalent cation salt. In the spraying skin-protecting cosmetic composition, the PEG-240 / HDI copolymer di-decyltetradeceth-20ether is compounded, so that the problem of limitation on the types of monovalent salts and the using amount is solved, production is easy to realize, and a preparation process is easy and rapid. In the spraying skin-protecting cosmetic composition, a compound system consisting of the PEG-240 / HDI copolymer di-decyltetradeceth-20ether and the monovalent cation salt is formed, so that the skin-protecting performance of the gellan gum is further promoted, the defects of hardness and crispness of solid products in the prior art are overcome, and the situation of difficulty in leveling under the action of shearing force is prevented; and the prepared spraying skin-protecting solid gum has high leveling property, is easy for spraying, and can be used for forming a layer of uniform, smooth and cool film on the skin after being ejected onto the skin for humidifying the skin for a long time.

The invention relates to the field of liquid milk, in particular to a fermented milk beverage containing red date particles and a preparation method thereof. The milk beverage comprises the following components in percentage by weight: 24 to 80 percent of milk, 0.0025 to 0.005 percent of lactic acid bacteria baking agent, 0.25 to 1 percent of stabilizer, 1 to 20 percent of red date particles, 0.1 to 0.4 percent of acidity regulator and the balance of water, wherein the stabilizer consists of a thickener and / or an emulsifier, and the thickener contains 0.1 to 0.15 weight percent of high acyl gellan gum. The milk beverage containing the red date particles ensures that the red date particles can more completely, uniformly and stably suspend in milk for long time while the nutrition of yogurt, the flavor of the red date and the chewing sense of the red date particles are effectively combined, and enables consumers to truly feel the real existence of the red date particles in taste and vision of the product.

The invention discloses a Chinese medicinal in situ forming eye gel preparation, and belongs to the field of Chinese medicament. Active ingredients of the preparation come from Chinese medicinal bulk medicaments, and the gel base materials of the preparation mainly comprise Gellan gum which is 0.4 to 0.7 percent of the weight of a finished product. The technical proposal overcomes the defects of low bioavailability, inconvenient use, short detention time and the like of the prior Chinese medicinal eye preparations, and achieves the effects of reducing applied dosage, prolonging the detention time in the eyes, convenient use, accurate applied dosage and the like.