69 results about "Gellan gum" patented technology

The application discloses a fruit sweet tobacco sweet tobacco explosive bead essence and a preparation method and application thereof, and relates to the technical field of tobacco.A fruit sweet tobacco sweet tobacco explosive bead essence is composed of core materials and modified sodium alginate-based composite wall materials.The modified composite wall material system constructed by the application significantly enhances the resistance to environmental moisture erosion.Nano-crystalline cellulose grafted polydopamine serves as a rigid reinforcing phase, and cooperates with the hydrophobic effect of acetylated gellan gum and a multiple cross-linking network, thereby greatly improving the structural stability of the wall material under dynamic temperature and humidity conditions, and fundamentally solving the physical performance deterioration problem caused by the moisture absorption and softening of the sodium alginate-based wall material.Meanwhile, flavor substances are respectively encapsulated in different carriers such as nano-liposomes and slow-release microspheres, so that the flavor discontinuity caused by the difference in polarity and volatility is effectively overcome, the fruit sweet fresh feeling, the tobacco characteristic sweet feeling and the tobacco original flavor can be sequentially presented, and the flavor loss during storage is reduced.

This invention proposes a combined inhibitor for separating bastnaesite and monazite, along with its method and application. The raw materials for the combined inhibitor include small organic molecules and microbial polysaccharides; the small organic molecules include one or more of oxalic acid, malic acid, tartaric acid, lactic acid, succinic acid, and citric acid; the microbial polysaccharides include one or more of currant gum, guar gum, xanthan gum, and gellan gum. This invention achieves highly selective inhibition of monazite on the mineral surface through the synergistic adsorption and action of the inhibitor, with small organic molecules and microbial polysaccharides as the main components, thereby efficiently separating bastnaesite under mild flotation conditions. It offers advantages such as good selectivity, strong action, low reagent cost, and environmental friendliness.

The invention provides chocolate difficult to soften as well as a preparation method and application thereof. The chocolate comprises a chocolate core and a colloid layer coating at least part of the outer surface of the chocolate core, the colloid layer comprises sodium alginate and further comprises at least one of carrageenan, gellan gum, pectin, konjaku flour and xanthan gum. The chocolate not easy to soften provided by the invention has the characteristic that the chocolate not easy to soften in water-containing food is not easy to soften.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

The application belongs to the field of food functional factor processing, and particularly relates to a water-in-oil-in-water composite emulsion embedding lactoferrin, a preparation method and application. The W1 / O / W2 double emulsion system is constructed by a two-step method, and the leakage and inactivation risks of lactoferrin and VD3 in the preparation, storage and processing processes are effectively reduced through the double barrier effect of the oil phase film and the outer water phase film. Under the optimized sodium caseinate and gellan gum compounding conditions, the encapsulation rate of lactoferrin can be up to 82.52%, which proves that the structure has obvious advantages in improving the loading efficiency of active substances, and can significantly improve the encapsulation rate and structural stability of lactoferrin. The water-in-oil-in-water composite emulsion system prepared by the application can significantly improve the retention rate of lactoferrin in the digestion process, enhance the tolerance of lactoferrin to the gastrointestinal environment, and then enhance the arrival rate of lactoferrin in the intestinal tract, thereby improving the overall bioavailability.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

The application provides a preparation method of a composite water-retaining agent and application of the composite water-retaining agent in fermented meat products. The composite water-retaining agent is composed of a basic water-retaining agent and water-retaining microspheres. Components of the basic water-retaining agent include glutamine transaminase, trehalose, L-histidine and gellan gum, and the basic water-retaining agent plays a water-retaining role in a curing period; the water-retaining microspheres are prepared by embedding L-cysteine and reduced glutathione in Pediococcus pentosaceus fermented pineapple leaves as wall materials and vehiclepsin seed gum, and slowly release active substances under acid triggering in a late fermentation period, thereby playing a water-retaining role. The application provides a non-phosphorus composite water-retaining agent with better comprehensive performance than composite phosphate and commercial non-phosphorus water-retaining agents, significantly improves water-retaining property without interfering with fermentation, and provides a green, efficient and non-phosphorus special water-retaining solution for fermented meat products.

An aerosol-generating article for generating an aerosol upon heating is provided, the article including: an aerosol-generating element including a rod of aerosol-generating substrate circumscribed by a wrapper; a downstream section provided immediately downstream of the element and extending from a downstream end of the element to a downstream end of the article; an upstream section provided immediately upstream of the element and extending from an upstream end of the element to an upstream end of the article, the upstream section including an upstream element formed from a tow of cellulose acetate fibres; pieces of a flavour material combined into the tow, the flavour material including: a polysaccharide matrix structure including gellan gum and emulsifier, and a flavourant formulation dispersed within the matrix structure, and the flavourant formulation being at least partly trapped within the matrix structure and releasable from the matrix structure upon heating of the flavour material.

This invention discloses a method for preparing cold-extracted instant matcha liquid, belonging to the field of tea beverage processing technology. Addressing the problems of difficulty in cold water dispersion, easy sedimentation, and flavor loss during heat processing in existing matcha liquids, the method provided by this invention includes: mixing matcha powder with water at 0-10℃ at a mass ratio of 1:10 to 1:20, and soaking and extracting at 4-10℃ for 30-90 minutes; adding tea saponin and / or soybean lecithin to the cold-extract liquid at a rate of 0.1%-0.5% of the matcha powder mass, and wet-milling to a particle size D90≤500nm; gradually freezing and concentrating at -10℃ to 0℃ with a freezing rate of 180-240kg / h·m, concentrating to 10%-20% solids; adding gellan gum, curdlan gum, and / or xanthan gum at a rate of 0.05%-0.2% of the concentrate mass to form a weak gel system; and finally cold-sterilizing and filling. The matcha liquid prepared by this invention is completely dispersed when stirred in cold water at 0-10℃ for 5-10 seconds, and there is no sediment after standing for 24 hours. The turbidity is ≤25NTU, and it retains its bright green color and aroma. It is suitable for freshly made tea drinks such as matcha latte and matcha smoothie.

This invention provides a novel peeling gel cosmetic composition that consists solely of naturally derived ingredients, exhibits excellent stability over time, and generates aggregates (exhibits a peeling effect) when applied to the skin and massaged. [Solution] The peeling gel cosmetic composition of the present invention contains an extract component, cellulose, gellan gum, xanthan gum, carrageenan, dextrin, and water as the remainder.

The present invention relates to a frozen food product coated with a coating, the coating comprising a compound selected from acacia gum, arabic gum, gellan gum, guar gum, locust bean gum, konjac gum, tara gum, a wax, an alginate, cellulose, whey protein isolate, corn zein, gluten, soy, caseinate, chitosan, carrageenan, gelatin, pullulan, modified starch, or combinations thereof.

This invention discloses an oil-resistant, high-temperature, fast-dissolving, edible packaging film and its preparation method, belonging to the field of biodegradable polymer materials technology. By mass percentage, the raw materials for preparing this oil-resistant, high-temperature, fast-dissolving, edible packaging film include 0.5-5.0% hydroxypropyl methylcellulose, 0.1-1.5% sorbitol, 1.0-9.0% gelling agent, 0.05-1.0% coagulant, and the balance being water. The gelling agent comprises carrageenan, low-acyl gellan gum, and xanthan gum in a mass ratio of 1:0.1-0.3:0.01-0.05, with the mass ratio of hydroxypropyl methylcellulose to xanthan gum being 1:0.01-0.1. This invention rationally combines three gelling components with different properties, along with hydroxypropyl methylcellulose and sorbitol, to achieve good mechanical properties and oxygen barrier properties, while also achieving high-temperature fast dissolution and oil resistance.

Disclosed in certain embodiments is a delayed release softgel capsules comprise a fill material that is encapsulated in a pH dependent shell composition, the pH dependent shell composition including pectin and gellan gum. Also disclosed are methods of preparing any of the delayed release softgel capsules described herein and methods of use thereof.

The present invention aims to provide an intraoral adhesive film that combines adhesive properties and slow dissolution properties in a well-balanced manner. [Solution] The present invention provides an intraoral adhesive film containing (A) ιcarrageenan and (B) κcarrageenan. Preferably the film further contains (C) a water-soluble polymer such as tamarind gum, gum arabic, karaya gum, xanthan gum, gellan gum, tragacanth gum, guar gum, tara gum, locust bean gum, pullulan, gelatin, casein, pectin, agar, glucomannan, galactomannan, starch, carboxymethyl starch, dextrin, alginic acid, alginic acid ester, chitin, chitosan, carboxymethylcellulose, λcarrageenan, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, and ethylcellulose.

A hydrogel composition comprises: a first gelling agent comprising alginate, carrageenan, and gellan gum; and a second gelling agent comprising succinoglycan.

The application belongs to the field of biomedical materials, and discloses a gellan gum dressing for treating chronic wounds of diabetes and a preparation method thereof. The dressing takes gellan gum (GG) as a base, loads Zn / Ce-ergothioneine metal organic compound (Zn / Ce-MOC) and cobalt porphyrin casein nanoparticles (CoPP@PLL-Casein), forms CoPP / MOC@GG hydrogel, and is the gellan gum dressing. The dressing is aimed at the complex pathological microenvironment of chronic wounds of diabetes, generates reactive oxygen under light, realizes efficient antibacterial and antibiofilm effects, catalytically decomposes hydrogen peroxide to generate oxygen, and effectively relieves local hypoxia of the wound. Meanwhile, the dressing can eliminate excess free radicals, reduce oxidative stress damage, and has the ability to accelerate healing of wounds of diabetes.

The application provides a fermenting beverage of Sparassis and a preparation method thereof, which is prepared by fermenting Sparassis extraction liquid with microcapsules. The microcapsules have an asymmetric structure, one side of which is a dense hydrophobic layer composed of Brazil palm wax, shea kernel oil and microcrystalline cellulose, and the inside of which is embedded with glucose, sodium bicarbonate and glucose oxidase, and the other side of which is a loose hydrophilic layer composed of inulin and a composite gel of gellan gum, and the inside of which is loaded with composite lactobacillus. The microcapsules can protect lactobacillus from the stress of inhibiting components and high viscosity polysaccharides in the extraction liquid in the early stage of fermentation, guarantee the rapid proliferation of the bacterial body, trigger the gas production reaction through the metabolic products, and realize self-driven fermentation. The application effectively breaks the mass transfer barrier, relieves the environmental stress, thereby maintaining the high activity of the bacterial body, and comprehensively improves the fermentation efficiency.

This invention discloses a sterile, high-pressure, high-speed rotary process for breaking down goat milk into smaller molecules, belonging to the field of food processing technology. The process includes the following steps: after pretreatment, pasteurization, and homogenization, the goat milk undergoes ultra-high pressure homogenization. A homogenizing valve cutting component passes through the milk at high pressure and high flow rate, breaking down large molecules into smaller molecules. Hydrophobically modified xanthan gum-gellan gum-chitosan composite lactase microcapsules are prepared and added to the small-molecule goat milk at a mass ratio of 4‰-6‰ for enzymatic hydrolysis. The mixture is then filtered to obtain sterile, low-lactose, small-molecule goat milk. Ultra-high pressure homogenization achieves the downsizing of goat milk, improving its digestibility and absorption. The composite microcapsule encapsulation of lactase enables efficient lactose hydrolysis. Hydrophobic modification of xanthan gum enhances the encapsulation efficiency and operational stability of the microcapsules. This invention provides a continuous and sterile process, ensuring adequate aseptic protection. The resulting product combines easy absorption due to its small molecular size with low lactose content, making it suitable for lactose-intolerant individuals and those with weak digestive systems.

The application provides a preparation method and application of a calcium ion double-crosslinked three-dimensional network hydrogel, and belongs to the field of seawater desalination. The method comprises the following steps: mixing a lithium source, a titanium source and an iron source according to a molar ratio of Li:Ti:Fe=2(1+x):1:x, stirring and ultrasonic treating after adding anhydrous ethanol, calcining to obtain a precursor, and immersing the precursor in an acid solution, washing and drying to obtain an iron-doped titanium-based lithium ion sieve; mixing an aqueous solution of polyvinyl alcohol, gellan gum and sodium alginate, adding a multi-walled carbon nanotube dispersion liquid and the iron-doped titanium-based lithium ion sieve to obtain a composite precursor solution; adding a calcium chloride solution to the composite precursor solution to perform a double-crosslinking reaction; performing freeze-thaw cycle treatment on the crosslinked system, and then freeze-drying to obtain a calcium ion double-crosslinked three-dimensional network hydrogel. The preparation method and application provided by the application can simultaneously, efficiently and stably realize fresh water production and selective lithium resource recovery from a complex seawater environment.

The purpose of the present invention is to provide an intraoral adhesive film which has a good balance of adhesive properties and sustained-release properties. Specifically, the present invention provides an intraoral adhesive film containing (A) ι carrageenan and (B) κ carrageenan. It is preferable that the film further contain (C) a water soluble polymer such as tamarind gum, gum arabic, karaya gum, xanthan gum, gellan gum, tragacanth gum, guar gum, tara gum, locust bean gum, pullulan, gelatin, casein, pectin, agar, glucomannan, galactomannan, starch, carboxymethyl starch, dextrin, alginic acid, alginic acid ester, chitin, chitosan, carboxymethyl cellulose, λ carrageenan, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, or ethyl cellulose.

The application discloses a transparent partially deacylated gellan gum and a preparation method thereof, and belongs to the technical field of post-processing of gellan gum fermentation liquor. The method comprises the following steps: diluting high-acyl gellan gum fermentation liquor to a polysaccharide content of 0.8-1.1%; adding sorbitol and buffer salt to adjust the pH to alkaline, adding lysozyme and protease to remove bacteria, proteins and to perform mild partial deacylation; adjusting the pH to terminate the deacylation, then reducing the viscosity at high temperature, and removing insoluble impurities through high-temperature and high-speed centrifugation; adding low-level alcohol to flocculate after the temperature is lowered and the pH is adjusted, and the finished product is obtained through solid-liquid separation, drying and crushing. The application solves the problem of clarification caused by high viscosity and high gel temperature, the prepared product has good transparency, a gel temperature of 50-60 DEG C, excellent gel elasticity, stable performance, and can be widely applied to food, daily chemical and pharmaceutical fields such as plant soft and hard capsules with high requirements on transparency, and fills the blank of commercial production of transparent partially deacylated gellan gum.

A liquid embolic composition of natural polymers, water, and angiographic contrast agents improves neurovascular interventions, making them more reliable, safe, and affordable. The embolic material is made of a single component activated by blood calcium ion, which triggers coagulation, and that offers superior mechanical stability and does not cause fragmentation in the target vessel. The material retains superior long-term mechanical durability after deployment and provides sufficient visualization under fluoroscopy with iodine-based angiographic contrast compounds or other radiopaque compositions. Described herein are aqueous solutions that enable a high concentration gellan gum (greater than 0.5 wt %) to retain sol state even at the range of body temperature (30-40° C.). This discovery means that it is possible to increase the concentration of gellan gum without losing its inject-ability, yet significantly improve its mechanical stability after delivery.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

This invention discloses a method for preparing a gellan gum-based ion-conductive hydrogel, comprising the following steps: dissolving high-acyl gellan gum and low-acyl gellan gum in deionized water to obtain a pre-solution; stirring, freezing, and thawing to obtain an HLG hydrogel; immersing the HLG hydrogel in a manganese compound solution for 1-3 hours, then removing it and washing it several times with deionized water to obtain a GM hydrogel; placing the GM hydrogel in a crosslinking agent solution for 1-24 hours for crosslinking, then rinsing it several times with deionized water to obtain a gellan gum-based ion-conductive hydrogel; this invention also discloses the application of the gellan gum-based ion-conductive hydrogel in the preparation of flexible wearable piezoresistive sensors. The ion-conductive hydrogel prepared by this invention not only exhibits excellent mechanical properties but also good self-healing properties, enabling it to accurately sense pressure and temperature differences, and possesses the potential to detect human movement and temperature in self-powered flexible sensors.

The present invention belongs to the field of preparation and use of oligosaccharide active substances. Provided are a preparation method for a high-acyl gellan oligosaccharide and the use thereof in immune induction. The preparation method uses composite oxidation hydrolysis technology and uses food-grade and high-purity raw materials, and by means of steps of addition of reagents in specific ratios, strict control on hydrolysis conditions, concentration, impurity removal, and membrane filtration and purification, etc., successfully prepares the high-acyl gellan oligosaccharide with the degree of polymerization of 4-10. Preparing a solution from said oligosaccharide and spraying leaves of Arabidopsis with same can significantly activate the salicylic acid signaling pathway of Arabidopsis and improve the activity of related enzymes in vivo, thereby activating the immune system of the plant, effectively resisting the invasion of pathogenic bacteria, and reducing a disease index. Hence, the high-acyl gellan oligosaccharide is an efficient plant immunity inducer material. The present invention not only provides a novel effective substance for the field of plant immune induction but also develops a corresponding preparation method, thereby exhibiting broad application prospects.

Use of high acyl gellan in whipping cream.

The application belongs to the technical field of biological medicine, and discloses a preparation method and application of a bunge leaf oil microemulsion gel. The method is characterized in that: 5-O-beta-D-glucosyl shikonin is generated by fermentation of Streptomyces CGMCC 4.1001 to modify shikonin, and then the 5-O-beta-D-glucosyl shikonin is combined with eucalyptus oil, a composite surfactant (Tween 80 / Span 80 = 4:1), n-butanol and water to construct an O / W type microemulsion, then a xanthan gum / kaolin gum mixture is introduced and calcium ions are used to trigger in-situ crosslinking to form a nano-network microemulsion gel. The application successfully solves multiple technical contradictions such as poor water solubility of shikonin, easy evaporation of eucalyptus oil, poor compatibility of microemulsion and gel, etc. by using a three-in-one technical path of biotransformation modification-microemulsion construction-in-situ gelation, and realizes the unity of high drug loading, high stability, high transdermal and good use feeling in a single delivery system. The application is suitable for external treatment of skin inflammation, wound healing and itching relief with moderate pH and no irritation.

This invention provides a spray-type cosmetic that uniformly combines powders and oils as ingredients to impart shine, brightness, and emollient effects, and that provides long-lasting cosmetic effects with excellent dispersion stability over time. [Solution] A spray-type cosmetic comprising a microgel particle composition containing the following components (A) to (F): (A) gellan gum 0.05 to 1% by mass, (B) calcium chloride 0.005 to 0.2% by mass, (C) plate-like powder 0.01 to 5% by mass, (D) oily component 0.1 to 3% by mass, and (E) polyhydric alcohol 10 to 20% by mass, which is filled into a container having a mechanism for spraying in a mist form and used after shaking.