267 results about "Lactitol" patented technology

A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular weight saccharide or a polyol. Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof. The low-digestible sweetener replaces the digestible sugars to provide the appropriate freezing point depression of the product. The level of fermentable fiber is sufficient to mitigate a Taxation effect that can be caused by ingestion of the amount of the low-digestive sweetener. The fermentable fiber can be an inulin, a maltodextrin resistant to human digestion, an oligofructose, a fructooligosaccharide, a high water binding fermentable fiber, and a mixture thereof.

The present invention provides a sweetener composition and methods for improving the taste of a sweetener composition. The sweetener composition includes a mixture of a high-intensity sweetener such as aspartame, encaspsulated aspartame, neotame, encapsulated neotame, cyclamate, sucralose, saccharin or Acesulfame-K, with polyols such as maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, or palatinit, wherein the high-intensity sweetener is present in the mixture in an amount from about 0.0001% to 15% by weight.

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.

A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute diarrhea. The at least one polyol may be, for example: xylitol, sorbitol, maltitol, mannitol, isomalt, isomaltitol, lactitol, hydrogenated starch hydrolysates (HSH), glycerol, propylene glycol, erythritol, galactitol and combinations thereof. The composition also contains inulin in amounts sufficient to at least partially reduce, or eliminate, the tendency of the polyol to induce acute diarrhea. Foodstuffs, including drinks and beverages, contain said compositions.

The sweetener of the present invention consists of sugar alcohol sweetener 40-99.9 wt%, Grosvenor momordica extract 0.1-60 wt% and Arabia gum 0.1-5 wt%, and the sugar alcohol sweetener is one or several of Palapinose, erythritol, xylitol, lactitol, isomaltitol, sorbitol and maltose oligomer. It is prepared through dissolving, sucking filtering, heating and spraying, and vacuum drying. The sweetener of the present invention is green, nutritive, stable, delicious, unique in taste and safe, has unique health function, and is also suitable for the patients of obesity, diabetes, dental caries, etc.

The present invention relates to a microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 25% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

The present invention provides direct-drinking type acerola cherry solid drink. The direct-drinking type acerola cherry solid drink is prepared from the following raw materials in parts by weight: 15-25 parts of acerola cherry powder, 70-75 parts of sugar alcohol and 5-10 parts of a binder; the binder is selected from one or more of maltodextrin, hydroxypropylmethylcellulose, hydroxypropylcellulose and sodium carboxymethylcellulose; and the sugar alcohol is selected from one or more of xylitol, lactitol, erythritol, maltitol, sorbitol and isomalt. The direct-drinking type acerola cherry soliddrink can be directly eaten without need to brew and maximally retains intake of final vitamin C of consumers. The product is moderate in sourness and sweetness, has a relatively good cool feeling, and is rich in nutrients and excellent in mouthfeel. The acerola cherry powder is rich in vitamin C, helps to enhance human body immunity, prevents invasion of viruses, and builds a protective cover forbody.

The invention relates to a probiotic composition for assisting in relieving constipation and hemorrhoids symptoms. The probiotic composition comprises a component A and a component B, wherein the component A and the component B are uniformly mixed; the component A comprises the following components in parts by weight: 3-4 parts of lactobacillus plantarum LP45 bacterial powder, 1.5-2.5 parts of lactobacillus acidophilus La28 bacterial powder, 0.5-1.5 parts of lactobacillus rhamnosus LR519 bacterial powder and 0.05-0.15 part of bifidobacterium bifidum TMC3115 bacterial powder; and the componentB comprises the following components in parts by weight: 38-44 parts of lactitol, 36-40 parts of fructo-oligosaccharide, 4-10 parts of inulin, 4-6 parts of orange powder and 0.15-0.25 part of vitaminC. The probiotic composition disclosed by the invention can quickly supplement probiotics to human intestinal tracts, provide nutrient substances for the probiotics in the intestinal tracts, and promote quick propagation of the probiotics in the intestinal tracts, so that the environment of intestinal flora is regulated, the constipation is improved, the immunity of bodies is improved, the hardness of excrement is reduced, the single defecation time is shortened, and the pain caused by hemorrhoids is effectively relieved.

The invention discloses a composition. The composition comprises, by mass, 10-35 parts of probiotic fermented fruit-vegetable puree, 0.5-5 parts of Chinese wolfberries, 0.5-5 parts of Chinese jujubes, 0.5-5 parts of Rhizoma Smilacis Glabrae, 5-20 parts of lactitol, 0-10 parts of galactooligosaccharide and 0-10 parts of stachyose. The composition can be used for preparing food, beverages or health products, especially for preparing a probiotic fermented fruit-vegetable drink capable of relaxing bowels. The invention also discloses a beverage comprising the above composition, water and sodium citrate, and a preparation method thereof. The purpose of synergistic interaction is achieved through compounding of a plurality of substances such as the probiotic fermented fruit-vegetable puree, Chinese wolfberries, Chinese jujubes, Rhizoma Smilacis Glabrae, lactitol, galactooligosaccharide and stachyose, so the composition provides consumers with a variety of nutrients in fermented fruits and vegetables and achieves better gastrointestinal health-care effect, especially bowel-relaxing effect.

The present invention discloses a nutritional composition for improving oral health. The nutritional composition comprises the following raw materials in parts by weight: 5-30 parts of probiotics, 20-80 parts of prebiotics and 0.1-2 parts of epigallocatechin gallate; the probiotics are selected from at least one of lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus helveticus, and lactobacillus salivarius; and the prebiotics are selected from at least one of inulin, oligofructose, galactooligosaccharide, xylooligosaccharide, stachyose, oligoisomaltose, raffinose, trehalose, and lactitol. At the same time, the present invention also provides a use of the nutritional composition in preparations of oral health-care products. The provided nutritional composition can inhibit colonization of caries inducing streptococcus mutans, reduces adhesion of subgingival gingiva pathogenic bacteria, inhibits bad breath, promotes the proliferation of the oral probiotics, prevents the occurrence and development of dental erosion and oral cancers, and can effectively solve the oral problems caused by alcoholism, smoking, staying up late, irregular diet, long-term consumption of acidic substances, etc.

A multi-layer ice glazing method for frozen shrimp meat comprises steps as follows: 1) preparation of a first-layer ice glazing liquid: the mass concentration of NaCl is 0.04%-0.08%, the mass concentration of sodium alginate oligosaccharide is 0.5%-1.0%, and the mass concentration of lactitol is 0.4%-0.8%; the temperature of the first-layer ice glazing solution is controlled to be in a range of 0.2-0.8 DEG C, and shrimp meat is completely immersed for 3-7 s and then glazed with first-layer ice glaze according to conventional operation; preparation of a second-layer ice glazing solution; the mass concentration of sodium citrate is 0.05%-0.09%, the mass concentration of k-carrageenan is 0.01%-0.04%, the mass concentration of carboxymethyl cellulose is 0.05%-0.08% and the mass concentration of L-sodium ascorbate is 0.1%-0.3%; the temperature of the second-layer ice glazing solution is controlled to be in a range of 0.6-1.2 DEG C, the shrimp meat with the first-layer ice glaze is immersed into the second-layer ice glazing solution for 5-10 s and glazed with second-layer ice glaze according to conventional operation. The process is simple and safe and efficient to use, ice glaze cracking can be effectively prevented, microorganism growth is controlled, the product storage time is effectively prolonged, the total weight of ice glaze is only 8%-11% of the wet weight of the product, and the rights of consumers are protected.

The invention relates to the technical field of functional food, and in particular relates to a solid functional beverage based on soybean peptide protein powder and a preparation method of the beverage. The solid functional beverage comprises, by mass, 10-60% of the soybean peptide protein powder, 10-30% of composite prebiotics, 10-30% of dietary fibers and 10-20% of fruit and vegetable ferment powder, wherein the composite prebiotics comprises inulin, lactitol, fructo-oligosaccharide, xylooligosaccharide, stachyose and polydextrose; the dietary fibers comprise resistant dextrin and psylliumseed husks. The solid beverage is beneficial to improving the intestinal health, can be used for effectively preventing diarrhea and relaxing bowels, and achieves the effect of alleviating constipation; meanwhile, the raw materials are natural, free of side effects, safe and effective to use and wide in market application prospect.

The invention discloses prebiotics-added formula milk powder suitable for premature infants and infants with low birth weight and a preparation method thereof and belongs to the technical field of foods. The prebiotics-added formula milk powder is prepared from the following raw materials: whole milk or whole milk powder or skim milk powder, desalted whey powder, whey protein powder, mixed prebiotics, mixed edible vegetable oil, docosahexenoic acid, arachidonic acid, OPO structural fat, medium chain triglyceride, vitamin premix, mineral premix, inositol, choline bitartrate, taurine, L-carnitine tartrate and nucleotide, wherein the mixed prebiotics are prepared by mixing two or more than two of galactooligosaccharide, fructo-oligosaccharide, trans-galactoside oligosaccharide, lactosucrose, inulooligosaccharide and lactitol. The milk powder reaches nutritional ingredient balance, immune ingredient balance and acid-base balance, is more close to the ingredients of breast milk, can promote proliferation of beneficial bacteria in the intestine, improve absorption of calcium and magnesium and meet the energy requirements of the infants, and has an effect of promoting healthy development of organs.

The present invention discloses an anti-radiation nougat which consists of the following materials: fructo-oligosaccharide, lactitol, apricot kernels, rice protein foam powder, soy lecithin, anhydrous butter, skim milk powder, modified potato starch, iodized edible salt, collagen elastic material, rutin, lycopene, and selenium yeast. The provided anti-radiation nougat is rich in nutrition, mellow in taste, and moderate in sweetness, and does not stick on teeth. The fructo-oligosaccharide and lactitol replace white granulated sugar to enable a sweet taste sensation of the nougat, which is also conducive to the growth of bifidobacteria, prevents obesity, tooth decay, constipation and high blood pressure, and is suitable for a wide population. Modified potato starch is used to replace gelatin to enable the nougat to be safety and health, and to have a significantly increased crisp feeling. Iodine, collagen elastic material, rutin, lycopene and selenium-rich yeast are added in the nougat, thus the nougat is rich in nutrition and can repair the symptoms caused by radiation and prevent cancer. The varieties and functions of nougat are increased, and the shortcomings of relatively simple nougat in the market are made up.

The invention relates to a dripping pill for treating coronary heart diseases, which comprises a medicinal active component, a substrate auxiliary material, a plastic component, propylene glycol and water, wherein the medicinal active component is prepared from radix salviae miltiorrhizae, radix notoginseng and borneol; the substrate auxiliary material is erythrol; the plastic component is selected from one or more of polyethylene glycol, xylitol, lactitol, manna sugar, glycerol, soluble starch, gelatin, methyl cellulose, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, acacia, alginic acid, dextrin, schardinger dextrin, citric acid ester, acetoglyceride, dibutyl sebacate, refined coconut oil and castor oil; and relative to the total weight of the dripping pill, the dripping pill comprises the following components by weight percent: 1-40% of medicinal active component, 0-10% of plastic component, 1-10% of propylene glycol, 0-10% of water and the balance substrate auxiliary material. The dripping pill has safety, no toxicity, low moisture-absorption property and high dissolution and dispersion speed.

The present invention relates to a drop pill for treating coronary heart disease, comprising an active pharmaceutical ingredient (API), a matrix adjuvant, a plastifying adjuvant, propylene glycol and water. the API is prepared from Radix salvia miltiorrhira, Panax notoginseng and Borneol; the matrix adjuvant is erythritol; the plastifying adjuvant is one or more selected from the group consisting of polyethylene glycols, xylitol, lactitol, mannitol, glycerine, soluble amylum, gelatin, methyl cellulose, sodium carboxymethycellulose (CMC-Na), hydroxypropyl methylcellulose (HPMC), arabic gum, alginic acid, dextrin, cyclodextrin (CD), citrate, glycerol acetate, dibutyl sebacate, refined coconut oil and castor oil; Wherein, relative to the total weight of the drop pill, the API is 1˜40 wt %, the plastifying adjuvant 0˜10 wt %, the propylene glycol 1˜10 wt %, the water 0˜10 wt % and the balance is the matrix adjuvant. The drop pills of the present invention are safe and non-toxic, low moisture absorption and rapid dissolution.

The invention discloses a fruit and vegetable enzyme solid drink and a preparation method thereof and belongs to the field of drinks. The drink comprises the following raw materials in percentage by weight: 14-18 percent of a comprehensive vegetable and fruit enzyme powder, 50-60 percent of maltodextrin, 14-18 percent of polydextrose, 3-5 percent of lactitol, 3-5 percent of fructo-oligose, 3-5 percent of dried fruit juice, 1-2 percent of a powdered flavor, 0.5-0.8 percent of pectin and 0.02-0.05 percent of sucralose; carbohydrates are added in a freeze-drying process of the vegetable and fruitenzyme powder; the preparation method comprises the steps of water dissolution, mixed emulsification, concentrated drying and the like. The fruit and vegetable enzyme solid drink and the preparationmethod thereof, disclosed by the invention, have the benefits that the enzyme activity can be better maintained; nutrient substances are rich, the efficacies of proliferating intestinal beneficial bacteria, removing intestinal toxicity, relaxing bowels, reducing blood pressure and blood glucose are realized, an action mechanism is reasonable, orderly and more perfect, and the effective functions of the action mechanism can be ensured; the cost can also be reduced, and the product quality is optimized; the taste is diverse, and the mouth feeling is better.