16 results about "Hypoallergenic" patented technology

The invention belongs to the technical field of dairy products and food biology, and particularly relates to a method for preparing hypoallergenic whey protein through combination of an enzyme method and glycosylation and application of the hypoallergenic whey protein. The method specifically comprises the following steps: carrying out enzymolysis on whey protein isolate by using alkaline protease to prepare a whey protein hydrolysate, adding allose, uniformly mixing, carrying out glycosylation reaction under a freeze-drying condition, and finally, carrying out ultrafiltration and dialysis to remove redundant sugar, so as to prepare a sample, namely the low-sensitization whey protein. According to the whey protein prepared by the method, the sensitization is effectively inhibited, the low sensitization after digestion is ensured, and the problem that the sensitization is increased in the digestion process is avoided.

The invention relates to a hypoallergenic bovine colostrum compound for pets. The milk powder comprises the following components in percentage by mass: 70%-95% of bovine colostrum, 10%-15% of protein hydrolysate, 1%-7% of a vitamin and trace element premix, 1%-8% of fructo-oligosaccharide, 0.01%-0.15% of sodium benzoate, 0.005%-0.015% of disodium ethylene diamine tetraacetate, 0.5%-1.5% of lactobacillus acidophilus, 0.1%-0.3% of lecithin, 0.2%-0.5% of glutamine, 0.1%-0.3% of beta-glucan, 0.3%-0.6% of arginine, 0.1%-0.3% of nano-hydroxyapatite, 0.05%-0.15% of a rosemary extract, 0.05%-0.1% of vitamin C and 1%-3% of a yolk immunoglobulin IgY and enzyme mixture. The bovine coloctrum provides immune support, the fructooligosaccharide regulates intestinal flora, the vitamin and trace element premix supplements trace elements and the like, and after enzymolysis and emulsification, nutrition is easy to absorb, the physiological state is rapidly regulated, and stress is relieved. The disodium ethylene diamine tetraacetate stabilizes the nutritional ingredients in the form of the nutritional paste, and can be effectively absorbed by the young pets in a stress state, so that the influence on the nutrient intake of the young pets due to the coagulation problem is avoided.

Disclosed in the present specification is a hypoallergenic composition for skin regeneration or skin soothing, containing, as an active ingredient, an Aureobasidium pullulans strain, a lysate thereof, a culture product thereof, or an extract of the strain, lysate or culture product. Unlike conventional functional ingredients, the composition is non-irritating to the skin, and thus is safe, while having a skin regeneration effect, and has a skin soothing effect by relieving irritation.

The invention relates to an antibacterial protector for drink cans that comprises an upper part (1) partially covering the upper part of the can (5) and fitted to the edge thereof, wherein an outer vertical perimeter skirt (2) extends from the edge of the upper part in contact with the upper edge of the can (5), and an inner skirt (3) extends from the edge of the upper part (1) in the space inside the can, the inner skirt preventing access to the space defined below the upper part (1), at least one end of the vertical perimeter skirt (2) comprising a tab or flap (4) to facilitate the removal of the protector. In addition to the inside face of the protector, at least the outer vertical perimeter skirt (2) comprises a hypoallergenic adhesive. The invention prevents the drink can from becoming contaminated or infected with bacteria, especially in the area that comes into direct contact with the mouth.

This invention belongs to the food field, specifically relating to a hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product and its preparation method. The hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product comprises the following components: raw material powder, alkaline protease, transglutaminase, additives, and water; the raw material powder is a mixture of tiger nut meal powder and rice flour. The technical solution of this application utilizes a fermentation system using alkaline protease and transglutaminase. Alkaline protease hydrolyzes the amide and peptide bonds of proteins, causing acylation reactions that cross-link protein molecules, producing a network structure and improved flavor and quality. Transglutaminase catalyzes the acylation reaction between the amide group in glutamine and the ε-amino group on lysine peptides, causing cross-linking of protein molecules to form the target protein and produce the desired product.

To provide a low-allergen cake which does not contain 28 allergens such as eggs, milk and wheat, has shape retention, has a lighter texture than conventional cakes and can be made to have an excellent texture such as moist, smooth and fluffy as desired. [Solution] A low-allergen cake containing rice starch, dietary fiber, hydroxypropyl methylcellulose (HPMC), alginate ester, foaming emulsified oil and fat, and oil and fat having a melting point of 20°C or less, wherein the content of the oil and fat having a melting point of 20°C or less is 10 to 30 mass% of the total amount of the low-allergen cake.

A method for manufacturing biotic gloves and a hypoallergenic biotic glove are provided. The method includes dipping the molds into a coagulant solution and performing a pre-vulcanization treatment using alkaline protease, ultraviolet irradiation, and polyols derived from cellulose materials. The latex-coated molds undergo drying, washing, vulcanization with specific curing agents and accelerators, chlorine washing, and a secondary dipping in polyurethane to form a hypoallergenic inner layer. The resulting gloves feature a multilayer structure, including a first layer, a second layer, and a third layer. The first layer includes nitrile butadiene rubber, chloroprene rubber, or isoprene rubber combined with polysaccharide biotic materials. The second layer includes a natural rubber layer or other synthetic rubber combined with polysaccharide biotic materials, and the third layer includes a polyurethane layer. The final gloves have a biotic content of 3-40%, a tensile strength of 14-40 MPa, and an elongation at break of 350-800%.

The invention discloses a low-sensitization butyronitrile glove and a preparation method thereof, and relates to the technical field of rubber glove production. The low-sensitization butyronitrile glove is prepared from the following raw materials in parts by weight: 86 to 90 parts of butyronitrile latex, 3 to 4 parts of sulfur, 3 to 4 parts of zinc oxide, 1 to 2 parts of accelerant, 0.5 part of anti-aging agent, 3 to 4 parts of titanium dioxide, 2 parts of blue pigment and 2 to 5 parts of antibacterial nano silicon dioxide. The low-sensitization butyronitrile glove prepared by the invention has the advantages of low sensitization, high antibacterial property, high durability and comfort in wearing.

The present invention can provide a method for preparing a fermented nano-emulsifier composition comprising a product obtained by fermenting an oil with a skin flora, and a skin-friendly composition by minimizing the contents of synthetic raw materials according to such a method. Further, it is possible to improve an emulsification power by forming a nano-emulsion in a size of nm, to be adopted to various formulations by enhancing stability of the composition, and to be easily applied to various formulations requiring a function of hypoallergenic skin due to minimization of the skin irritation.

The present invention provides compositions and methods for treating peanut allergy. The compositions comprise chemically modified peanut allergen proteins selected from Ara h 1, h 2, h 3, h 6, h 8, and h 9, wherein the proteins are chemically crosslinked using a dialdehyde crosslinking agent and exhibit reduced IgE binding affinity. Methods of treatment comprise administering to a subject a composition containing at least one chemically crosslinked peanut allergen protein selected from Ara h 1, h 2, h 3, h 6, h 8, and h 9. The composition is administered in an amount effective to induce desensitization or immune tolerance to peanut allergens. The chemically modified peanut allergen proteins may be formulated in various dosage forms suitable for oral, subcutaneous, intramuscular or epicutaneous administration. The invention also encompasses compositions wherein the modified peanut allergen proteins are combined with excipients that enhance stability, delivery, or immunomodulatory properties.

A hand-held electronic nose cleaning device with built-in wire lubrication and disposable cotton cleansers. The fluid filled tube possesses hypoallergenic fluid that provides effective cleansing for the nostrils. When the product is at rest, aside from nasal cleansing, this detachable hypoallergenic fluid tube provides hygienic care for various parts of the body.

The present invention is a water-slip membrane 10 that can maintain fixed drop characteristics or greater even after a weathering test or saline spray test, the water-slip membrane comprising a base layer 14 formed on a glass base material 12, and a lubricating layer 16 held on the base layer 14. The base layer 14 is formed by modifying a reactive functional group on the surface of the glass base material 12, and the lubricating layer 16 is composed of a polymer containing a reactive functional group capable of covalent bonding with the reactive functional group of the base layer 14. A portion of the reactive functional group of the base layer 14 and a portion of the reactive functional group of the lubricating layer 16 are covalently bonded. Furthermore, the base layer 14 contains a cyclic conjugated functional group modified on the surface of the glass base material 12, and the lubricating layer 16 includes a polymer containing hydrogen atoms charged to δ+. A portion of the cyclic conjugated functional group of the base layer 14 and a portion of the hydrogen atoms charged to δ+ of the lubricating layer 16 have π-electron interaction.

The invention discloses a preparation method of a hypoallergenic acellular matrix implant, and belongs to the technical field of biomedical materials. The preparation method comprises the following steps: swelling animal soft tissues in an alkaline solution for a short time, quickly freezing and crushing; placing the crushed sample in a hypertonic-hypotonic solution system, and performing efficient and mild decellularization treatment through circulating oscillation; then, endotoxin and other sensitizers are specifically removed by adopting a chromatography technology in sequence, denatured protein is washed by utilizing a salt solution, and finally, purification is performed through ultrafiltration or dialysis. According to the method, cell debris, nucleic acid and endotoxin can be deeply removed through multi-step synergy and combination of hypertonic-hypotonic circulating decellularization and chromatographic purification, the immunogenicity of an implant is remarkably reduced, and the natural three-dimensional structure and biological activity of an extracellular matrix are reserved to the maximum extent. The implant prepared by the method has the characteristics of low DNA residual quantity, extremely low endotoxin content and excellent biocompatibility, and is suitable for soft tissue repair and regeneration.

The invention provides hypoallergenic soybean protein powder and a preparation method thereof, and relates to the technical field of food processing. The preparation method of the hypoallergenic soybean protein powder comprises the following steps: preparing the papaya extract: crushing papaya, sieving, mixing with water, and carrying out ultrasonic treatment; carrying out solid-liquid separation, freeze-drying the solid, carrying out secondary sieving, then mixing with the separated liquid, and carrying out secondary freeze-drying, so as to obtain the pawpaw extract; after the soybeans germinate, extracting soybean protein; and mixing the papaya extract with soybean protein, controlling the pH value to be 6.0-9.0, stirring at 55-65 DEG C for 2-5 hours, separating, taking supernatant liquid, and drying. The prepared papaya extract endows the soybean powder with unique flavor, the preparation process is simple, and the requirements of vast consumers on high-quality soybean protein can be met.

Provided is a lucky charm, jewelry or a collector's item that includes a magical coin. The coin represents the currency of a member nation of the United Nations and has a native color. The coin is either coated with a material that intentionally and visually alters the native color of the coin, is bejeweled, or both, to achieve an aesthetically appealing appearance. The coin may be oriented or held in a manner to provide its possessor a great sense of magic, goodwill and / or promise. The key to the charm's power is the fact that it is “lucky” and that it may be associated with hypo-allergenicity and “permanence,” e.g., electronic permanence.

This invention discloses a hypoallergenic edible sesame protein and its preparation method, belonging to the field of food processing. The preparation method includes: dissolving sesame protein in water and adjusting the pH to alkaline to obtain a sesame protein solution; adding rosmarinic acid to the sesame protein solution and reacting it at room temperature in the dark to obtain a sesame protein-rosmarinic acid covalent complex solution; adding D-ribose to the sesame protein-rosmarinic acid covalent complex solution, and incubating, cooling, dialyzing, and freeze-drying under water bath conditions to obtain hypoallergenic edible sesame protein. This invention effectively disrupts the allergenic epitopes of sesame protein by adding phenolic and sugar substances, reducing its allergenicity and improving its functional properties to a certain extent, making it more suitable for the requirements of industrial production in food enterprises. Simultaneously, this invention provides an efficient and feasible technical approach for the high-value development and safe application of sesame protein, possessing significant industrial value and application prospects.