500 results about "Isomaltulose" patented technology

The invention provides a diet meal replacement nutrition bar, which contains the following components in percentage by weight: 5 to 10 percent of isomaltulose, 5 to 10 percent of insoluble dietary fiber, 10 to 25 percent of soluble dietary fiber, 10 to 30 percent of egg white powder, 3 to 5 percent of fat and oil, 5 to 20 percent of sugar alcohol, 5 to 10 percent of fruit and 1 to 2 percent of lotus leaf extract. The diet meal replacement nutrition bar has a good taste and the effects of enhancing satiety and dieting, simultaneously does not increase a blood sugar index, is suitable for dieters to eat instead of lunch and supper, and contains a plurality of nutrient components for satisfying the needs of human bodies to achieve nutrition balance.

An aqueous syrup for use in chewing gum, particularly pellet gum, comprises, on a dry basis, greater than about 98% polyols, of which i) about 50% to about 90% is sorbitol, ii) about 3% to about 30% is maltitol, iii) about 2% to about 20% are polyols, other than sorbitol and maltitol, with a degree of polymerization (DP) of 1 or 2, and iv) less than about 20% (and perhaps less than about 12%) are polyols with a DP of 3 or greater. The syrup is made with less than about 1.0% plasticizing agent, such as glycerin or propylene glycol. The syrup contains less than 5% water. The syrup can be made by evaporating a mixture of a sorbitol solution, a maltitol syrup and one or more polyols selected from the group consisting of mannitol, xylitol, lactitol, erythritol, hydrogenated isomaltulose, and combinations thereof. Methods of using the syrup to make chewing gum, and chewing gum products containing the syrup are also provided.

The invention relates to a nutritive defatting food. The nutritive defatting food comprises the following components of whey protein concentrate, hydrolyzed fish collagen protein, soy protein isolate,rice protein, inulin, psyllium husk, resistant dextrin, resistant starch, chenopodium quinoa willd, konjaku flour, chia seeds, fructo-oligosaccharide, xylooligosaccharide, isomaltulose, erythrite, steviosides, linseeds, linseed oil, CMC, medium chain triglyceride, conjugated linoleic acid glycerides, L-carnitine, ferment, complex vitamins, and composite mineral substances. The nutritive defattingfood is good in satiety, balanced in nutrients, and good in defatting effect.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.

The present invention belongs to the technical field of functional foods and relates to a functional probiotic solid beverage capable of maintaining intestinal health and improving immunity and a preparation method thereof. The functional probiotic solid beverage is composed of the following components in parts by weight: 20-30 parts of sorbitol, 10-30 parts of skim milk powder, 10-20 parts of stachyose, 1-20 parts of resistant dextrin, 1-15 parts of whole milk powder, 1-15 parts of isomaltitol, 1-10 parts of isomaltooligosaccharide, 1-10 parts of oligofructose, 0.01-1 part of bifidobacteriumlongum powder, 0.01-1 part of bifidobacterium lactis powder, 0.01-1 part of lactobacillus acidophilus powder, 0.01-1 part of lactobacillus rhamnosus powder MP-108, 0.01-1 part of lactobacillus paracasei powder and 0.01-1 part of lactobacillus fermentum powder. The present invention also provides the preparation method of the functional probiotic solid beverage. The functional probiotic solid beverage is prepared by using a modern technology, convenient to carry and high in safety. Clinical trials show that compared with the probiotic group and the prebiotic group, the functional probiotic solid beverage has remarkable effects on maintaining the intestinal health and enhancing the immunity.

Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and / or beta alanine.

The present invention relates to a compound crystalline sweetener which contains the following components in parts by weight: 0.8 part of mogroside, 32-48 parts of erythritol and 32-48 parts of palatinitol. The 0.8 part by weight of mogroside, the 32-48 parts by weight of erythritol and the 32-48 parts by weight of palatinitol are added into 100-500 parts by weight of water in sequence, and the mixture is uniformly mixed and filtered to obtain a compound sweetener solution; by being programmed cooled, the compound sweetener solution is sufficiently crystallized; and after being filtered and vacuum dried, the compound crystalline sweetener is obtained. The sweetness of the prepared compound crystalline sweetener is 1-2 times that of sucrose. The compound crystalline sweetener can produce a sense of satiety after ingestion, does not cause dental caries, does not increase blood glucose levels, and also can increase the amount of bifidobacteria in vivo, has the advantages of not only being sweet and delicious in mouthfeel but also being safe and healthy, etc., and is suitable for the consumption of diabetes patients and people who love beauty.

The invention discloses cane sugar-free flavor fermented milk for continuously providing energy and a preparation method thereof. The cane sugar-free flavor fermented milk is prepared from cow milk, a natural sweetener, isomaltulose, crystalline fructose, a stabilizing agent, an emulsifier, meal fibers and a strain. The natural sweetener is grosvenor momordica fruit powder or / and stevioside. The cane sugar-free flavor fermented milk has a sweet taste of natural and healthy raw materials, has characteristics of natural sweet taste, fine taste and mellow fragrance, has protein content greater than or equal to 2.3%, fat content greater than or equal to 2.5%, acidity greater than or equal to 70 degree T and meal fiber content of 1-3%, can continuously provide energy for diabetics and blood sugar sensitive people, can inhibit fat storage, can reduce diabetic blood fat increasing trend and can reduce a diabetic atherosclerotic risk. The preparation method is suitable for preparation of fermented milk. The cane sugar-free flavor fermented milk is suitable for various people and is especially suitable for diabetics and blood sugar sensitive people.

The invention discloses a uniformly-coated non-lip-sticking base paper of tipping paper. The base paper is prepared from following raw materials, by weight, 110-125 parts of Korean pine pulp, 35-50 parts of juncus effusus pulp, 45-60 parts of wheat straw pulp, 0.6-0.8 parts of rosin, 0.8-1.2 parts of sodium oleate, 1-2 parts of cloves, 2-3 parts of peels of shaddocks, 0.7-1 part of sodium chloride, 1.5-2.5 parts of porous calcium phosphate, 2-3 parts of soybean phospholipids, 1-2 parts of isomaltulose, 1-2 parts of cassava starch and 3-4 parts of a mixed spice. The base paper is reasonable in formula, is healthy and toxic-free and is special in technology. The base paper is uniform in coating, is good in flexibility, is excellent in tensile strength and can increase an adsorption amount of tar. By means of the added sodium oleate, the base paper has a waterproof effect and is free from being stuck on lips. By means of the addition of the clove, the peels of the shaddocks and the mixed spice, the base paper is refreshing, pungent smoke and odor of a cigarette is improved, and mouth is maintained to be refreshing.

The invention provides a nutrient composition capable of controlling high blood sugar of crowds suffering from type 2 diabetes and improving immunity. The nutrient composition is prepared from the following raw materials in parts by weight: 1-20 parts of a navy bean extract, 10-15 parts of inulin, 5-10 parts of resistant dextrin, 0.5-1 part of xylooligosaccharide, 0.2-0.5 part of ginseng, 0.2-0.5part of resveratrol, 2-60 parts of rhizoma polygonati, 0.5-1 part of kudzuvine roots, 0.05-0.8 part of bovine coloctrum, 0.2-0.4 part of beer yeast, 1-1.2 parts of wheat oligopeptide, 0.06-0.09 part of bitter gourd polypeptide, 0.01-0.03 part of lutein esters, 0.01-0.02 part of taurine, 0.01-0.014 part of vitamin B1, 0.01-0.014 part of vitamin B2, 0.01-0.014 part of vitamin B6, 0.00012-0.00024 part of vitamin B12 and 4-8 parts of Isomalt. The nutrient composition provided by the invention is scientifically prepared for the crowds suffering from type 2 diabetes, can solve the problem of maintaining nutrients comprehensive and balanced, can quickly and effectively control a forming mechanism for converting starch foods into sugar and a forming mechanism for converting starch foods into fat,and has the efficacy of quickly regulating blood sugar, controlling body weight, improving immunity of organisms, resisting weariness, regulating blood fat, improving osteoporosis, invigorating the kidney, tonifying the kidney and the like.

The invention discloses a pressed candy rich in phospholipid and phosphatidylserine. The pressed candy is prepared from, by weight, 50-150 parts of modified soybean lecithin, 50-150 parts of phosphatidylserine, 25-75 parts of vitamin C, 85-255 parts of isomaltitol, 12.5-37.5 parts of sorbitol, 0.25-7.5 parts of magnesium stearate and 25-75 parts of microcrystalline cellulose. The invention further discloses a preparation method of the pressed candy. According to the pressed candy, the formula is reasonable, the synergistic interaction of the components is achieved, the requirement for nutrients required by the brain can be met, the memory is remarkably improved, no side effects exist, the preparation technology is simple, and energy consumption can be reduced.

The invention relates to a composition for improving male sexual functions and resisting fatigue and a preparation method thereof. The composition for improving male sexual functions and resisting fatigue comprises the following raw materials in parts by weight: 5-30 parts of oyster peptide, 1-10 parts of milk polypeptide, 1-10 parts of ginseng powder, 1-10 parts of maca powder, 0-15 parts of common ginger powder, 1-10 parts of burdock root powder, 5-15 parts of mulberry powder, 5-15 parts of Chinese magnoliavine fruit powder, 5-15 parts of Chinese wolfberry fruit powder, 1-10 parts of dark plum powder, 10-50 parts of isomaltulose, and 0.1-0.5 part of sucralose. According to male sexual dysfunction generation mechanism, the oyster peptide is taken as a main raw material, supplemented witha composition capable of improving male sexual functions and resisting fatigue and including the milk polypeptide the ginseng powder, the maca powder, the common ginger powder, the burdock root powder, the mulberry powder, the Chinese magnoliavine fruit powder, the Chinese wolfberry fruit powder and auxiliary materials including the dark plum powder, the isomaltulose and the sucralose, so that thepurpose of improving male sexual functions and resisting fatigue is achieved.

The invention relates to meal replacement jelly powder and a preparation method thereof. The meal replacement jelly powder comprises the following components in parts by weight: 20-35% of polydextrose, 1-8% of isomaltulose, 5-15% of konjac glucomannan, 4-10% of carageenan, 0.1-1% of gamma aminobutyric acid and 0.3-1.4% of collagen. According to the meal replacement jelly powder and the preparation method, a jelly form is adopted, so that the product has a good taste and an attractive appearance. Satiety is improved by adding a substance with a meal replacement effect into the meal replacement jelly powder, so that the purpose of slimming is achieved.

The invention discloses blood sugar-reducing composite protein powder which consists of the following raw materials in parts by weight: 100-150 parts of hydrolyzed soy protein powder, 100-150 parts of hydrolyzed animal protein powder, 80-90 parts of skim peanut protein powder, 40-50 parts of corn protein powder, 40-60 parts of seabuckthorm seed protein powder, 100-200 parts of whey protein powder, 20-30 parts of mulberry leaf freeze-dried powder, 50-60 parts of Haematococcus pluvialis powder, 50-60 parts of pumpkin powder, 30-40 parts of bitter gourd freeze-dried powder, 20-30 parts of Isomaltitol, 30-40 parts of whole wheat flour, 20-30 parts of Ashitaba freeze-dried powder, 2-4 parts of pollen pini, 1-2 parts of Chinese caterpillar fungus mycelium powder and 1-3 parts of nutrition additives. The health protein powder disclosed by the invention has abundant nutrients and can achieve the health care effects of reducing blood sugar, resisting fatigue and preventing diabetic complications if taken for a long time.

This is the preparation method of isomalttulose. The steps includes: (1) the raw material is aqueous sucrose solutions, make it through the stablized alpha-glucosyltransferase reaction column or can to produce the transformation liquid which contains isomaltose and other sugers that transformed from enzyme; (2) make the prepared transformation liquid through de-sugers reactor with yeast immobilization in it, to get rid of the sugers other than isomaltose in transformation liquid; (3) then remove the residua in the acentric transformation liquid and get the clear liquid that contains isomaltose, then catalytic hydrogenation to produce isomalttulose. The content of isomaltose in the transformation liquid can reach more than 98%, then after catalytic hydrogenation, the obtained isomalttulose can increase the utilization rate of sucrose. Besides, it can also save energy and increase productivity.

A cigarette paper is prepared by adding assistant mode of inorganic packing, combustion improver and odour absorption modifier in its production process. The odour adsorption modifier is prepared from sucrose ester, isomalt ketose or natural plant glucoside and the adding quantity of assistant is 0.2%-5% weight of finished paper product.

The invention relates to a healthcare product combination for clearing and nourishing the throat and a preparation method thereof. The combination comprises the following raw and auxiliary materials in parts by weight: 25-75 parts of rosa roxbughii tratt powder, 100-200 parts of phyllanthus emblica powder, 40-250 parts of sorbitol, 200-900 parts of Isomalt, 1-10 parts of stevioside and 2-18 partsof magnesium stearate. The healthcare product combination for clearing and nourishing the throat, provided by the invention, has slightly astringent taste and sweet aftertaste.

The invention relates to a sucrose-free chocolate containing soybean protein and a preparation method thereof. The sucrose-free chocolate comprises the following raw materials in parts by weight: 20-30 parts of cacao powder, 10-40 parts of isomaltulose, 5-20 parts of xylitol, 1-20 parts of cocoa butter substitutes, 1-20 parts of palmin, 5-35 parts of milk powder, 5-20 parts of soybean protein, 0.5-1 part of lecithin, 0-0.3 part of vanillin and 0-0.06 part of sucralose. The preparation method comprises the following steps of: (1) pulverizing the cacao powder, the isomaltulose, the xylitol, the sucralose, the milk powder, the soybean protein and the vanillin into 200-mesh powder, weighing according to quantity, and mixing uniformly for later use; (2) adding molten cocoa butter substitutes, palmin and lecithin into the mixture powder according to quantity, and finely grinding the mixture for 8-16 hours at 50-70 DEG C; and (3) filling into a mold, conventionally preparing into required forms, cooling, forming and packaging. The invention has obvious effect by adding purely natural soybean protein rich in nutrition into the tradition chocolate and substituting the isomaltulose for all sucrose.

The invention discloses a composite solid sweetener, scientific compounding is carried out on sucralose and stevioside by adopting a physical method, one or a plurality of synergists in carriers and a small amount of an anti-caking agent are taken as auxiliary materials for preparation, and the composite solid sweetener mainly comprises three forms, namely, granules, powder and tablets, and comprises the following components according to parts by weight: 0.5-98 of sucralose, 0-3 of stevioside, 0-35 of maltodextrin, 0-80 of mannitol, 0-80 of isomalt, 0-80 of isomaltooligosaccharide, 0-1.5 of silicon dioxide, 0-20 of microcrystalline cellulose and 0-6 of magnesium stearate. The composite solid sweetener has the advantages of high sweetness, good taste, good stability, high safety, high temperature resistance, acid resistance and wide range of application.

The invention relates to a Cordyceps militaris medium to solve problems of low contents of cordycepin and cordycepic acid in Cordyceps militaris obtained by culturing through present mediums. The Cordyceps militaris medium comprises rice flour, corn flour, isomaltulose, egg white oligopeptides, medical stone, a pupa pulp, a carrot juice and water. Cordyceps militaris cultivated with the Cordycepsmilitaris medium of the invention has the following characteristics: the survival rate reaches 99%, and the cordycepin content reaches above 8500mg / kg, and the cordycepic acid content exceeds 18%, somedicinal functions and health functions of Cordyceps militaris are strong.

The invention relates to pudding powder for losing weight and a preparation method of the pudding powder. The pudding powder is prepared by the following components in percentage by weight: 20-50% of polydextrose, 20-50% of crystalline fructose, 3-12% of isomaltulose, 1-6% of konjac glucomannan, 2-6% of carrageenan, 1-5% of xanthan gum, 1-5% of L-carnitine or salt of the L-carnitine, and 1-5% of guarana extract. The pudding powder provided by the invention has a weight-losing effect, and is good in mouthfeel, and easy to be accepted by a great number of consumers.

The invention discloses a sugar-free gelatin candy and a preparation method thereof. The sugar-free gelatin candy is prepared from 600-650 parts by weight of a maltitol liquid, 210-265 parts by weightof maltitol, 10-15 parts by weight of sorbitol, 10-15 parts by weight of isomalt, 10-15 parts by weight of coating powder, 10-15 parts by weight of gel, 10-18 parts by weight of a sour taste adjuster, 0.6-1.2 parts by weight of a sweetness adjuster and 0.4-0.8 parts by weight of pigment powder. The gelatin candy is prepared from the maltitol liquid, maltitol, sorbitol, isomalt, gel, sour taste adjuster, etc., meets the sugar-free standards, has a long shelf life of at least 12 months, has uniform and bright gloss, is soft and non-sticky and has good toughness and elasticity.

The invention discloses a polypeptide food containing an active earthworm protein. The polypeptide food comprises the following raw materials in parts by weight: 20-35 parts of active earthworm protein, 10-25 parts of wheat oligopeptide, 10-15 parts of soybean protein isolate, 10-25 parts of kudzuvine root powder, 10-15 parts of soybean protein isolate, 10-15 parts of spiral seaweed, 5-10 parts of soyabean lecithin, 5-10 parts of palatinitol, 2-5 parts of microcrystalline cellulose and 1-3 parts of magnesium stearate. The product is easily absorbed by the human body and has high nutritive value and has the effect of preventing and treating diseases; and moreover, the application range is wide, and the variety of domestic and overseas polypeptide foods is enriched.

Disclosed is a bitter buccal tablet for clearing and moistening throat which comprises the following constituents (by weight portions): bitter leaves tea 10-30 parts, dandehon herb each 5-25 parts, Chinese white olive 5-25 parts, cordate houttuynia 1-20 parts, chrysanthemum flower 1-20 parts, green tea 1-20 parts, isomaltitol 100-200 parts.

The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and / or pectin, and / or fragments and / or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and / or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications.

The invention relates to dry flavoring formulations containing an extract that is provided on a carrier substance, especially an extract provided on trehalose and / or isomaltulose as a carrier substance. Also disclosed are methods for producing said dry flavoring formulations and uses thereof.

The invention belongs to the field of food processing and particularly relates to jelly with the effects of maintaining beauty and losing weight and a preparation method thereof. The jelly comprises the following ingredients by weight percent: 0.5-0.8% of momordica grosvenori flower, 10-12% of banana clear juice, 0.3-0.5% of dendrobium-officinale superfine powder, 1.0-1.25% of dragon-fruit flower superfine powder, 0.6-0.8% of basil seed, 15-17% of white sugar, 2.5-4% of isomaltitol, 0.05-0.08% of citric acid, 1.1-1.5% of gel and the balance of water. The jelly has the beneficial effects that (1) the ingredients of materials of the jelly have the effects of maintaining beauty, keeping young, adjusting the pressure and reducing fat, the jelly easily generates satiety after being eaten and has the effects of maintaining beauty, keeping young and losing weight; and (2) by use of synergistic effect of the isomaltitol and the other sweetening agents, a jelly product is low in energy and heat and is more suitable for being eaten by groups with high blood pressure, high blood fat and high blood sugar.

The invention belongs to the field of medicine, and discloses a spirulina tablet. The spirulina tablet comprises following ingredients, by weight, 75 to 88% of spirulina powder, 4 to 10% of xylooligosaccharide, 4 to 10% of isomaltulose, 0.5 to 2% of hydroxypropyl methyl cellulose, 0.5 to 1% of polyethylene glycol 6000, 2 to 5% of carboxy methyl starch, and 0.2 to 1% of magnesium stearate. According to the spirulina tablet, hydrophilia of xylooligosaccharide, isomaltulose and polyethylene glycol 6000 are used; a preparation method is optimized; a common problem of existing spirulina tablet products that disintegration parameters are not qualified is taken as a key point, and is solved. In addition, the spirulina tablet is smooth in surfaces, is stable in quality, is convenient for carrying and taking, and is capable of improving immunity.

The invention provides moringa oleifera and moringa oleifera dextrose candy. Raw materials include, by weight, 50-400 parts of moringa oleifera leaves, 40-400 parts of Chinese wolfberries, and 140-160 parts of oligosaccharides or / and isomaltulos, and auxiliary materials include, by weight, 30-50 parts of microcrystalline cellulose and 3-12 parts of magnesium stearate added in the later procedue. Particularly, 350+ / -50 parts of the moringa oleifera leaves, 100+ / -50 parts of the oligosaccharides, 160+ / -50 parts of the isomaltulos, 34 parts of the microcrystalline cellulose and 6 parts of the magnesium stearate are added. The moringa oleifera and moringa oleifera dextrose candy is made through burdening, mixing, pelletizing, drying, tablet pressing, inspection, packaging and other steps. The product integrates nutrients of the moringa oleifera leaves and the Chinese wolfberries, and is comfortable to take in the mouth and convenient to eat, and the health care effect of improving the sub-health state of a human body can be achieved more easily.