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1671 results about "Lactylate" patented technology
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Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients (i.e. lactylates are food grade emulsifiers). These additives are non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Owing to their safety and versatile functionality, lactylates are used in a wide variety of food and non-food applications. In the United States, the Food Chemicals Codex specifies the labeling requirements for food ingredients including lactylates. In the European Union, lactylates must be labelled in accordance with the requirements of the applicable EU regulation. Lactylates may be labelled as calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL), or lactylic esters of fatty acids (LEFA).
Apparatus for measurement and control of the content of glucose, lactate or other metabolites in biological fluids
InactiveUS6618603B2Immobilised enzymesBioreactor/fermenter combinationsMetaboliteGlucose Measurement
An apparatus for the continuous measurement of glucose and lactate in interstitial fluids including a glucose measurement cell, an A / D conversion block, a memory block and a bi-directional communication between the interface block and an external calculation unit.
Owner:A MENARINI IND FARM RIUNITE SRL
Method of treating an oil or gas well with biodegradable low toxicity fluid system
InactiveUS7231976B2Well remediationIncrease stimulationCleaning apparatusFluid removalMETHYL SOYATEFluid system
A method of treating a well consists of introducing into the wellbore a biodegradable fluid system containing a blend of lactic acid ester, such as ethyl lactate, and a fatty acid ester, such as methyl soyate. The fluid system may be further in the form of a microemulsion that is formed by combining a blend with one or more emulsifiers, an alcohol, and water. The fluid system may be used in displacement, well remediation and stimulation as well as additional, alternative applications such as the cleaning of surface and / or downhole equipment.Owner:BAKER HUGHES HLDG LLC
Restricted glucose feed for animal cell culture
ActiveUS7429491B2Promote productionFlexible controlCulture processCell culture mediaBiotechnologyBiochemistry
Methods of improving protein production in animal cell cultures are provided. Cell culture methods are presented wherein glucose is fed in a restricted manner to cell culture; this restricted feeding of glucose to the cell culture results in lactate production being controlled to a low level. The restricted feeding of glucose in a fed-batch process is not accomplished through a constant-rate feeding of glucose, and the restricted feeding need not depend on sampling. Instead, restricted feeding of glucose to the culture is accomplished through feeding of glucose to the culture at a rate that is a function of an expected or a premodeled rate of glucose consumption by the animal cells when exposed to medium containing a high level of glucose. Because lactate production is controlled to low levels, recombinant protein production is increased.
Owner:WYETH LLC
Toughened Polylactic Acid Polymers and Copolymers
InactiveUS20070182041A1Low tensile modulus valueMaintain good propertiesSuture equipmentsCatheterToughnessPolymer chemistry
Toughened compositions of PLA and PLA copolymers are disclosed, which also have low tensile modulus values and greater elongation to break. These toughened compositions are prepared by blending PLA and PLA copolymers with poly-4-hydroxybutyrate, and copolymers thereof. Blending of poly-4-hydroxybutyrate with PLA and its copolymers has been found to impart advantageous properties to the resulting blend. These compositions, and objects formed from these compositions, have improved toughness and lower stiffness than polylactic acid polymers or copolymers alone.
Owner:TEPHA INC
Cooling compositons
The present invention relates to cooling compositions comprising a cooling agent (preferably menthyl lactate) together with an ester derivative (preferably tri-ethyl citrate). Such compositions deliver immediate and long lasting freshness sensation, while maintaining or even improving skin and / or mucosal membrane health to which they are contacted and deodorizing said skin and / or mucosal membrane.
Owner:THE PROCTER & GAMBLE COMPANY
Method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation
The invention provides a method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation, which comprises the following steps of: preparing four lactobacillus direct-throwing fermentation agents such as lactobacillus rhamnosus, pediococcus acidilactici, streptococcus thermophilus and lactobacillus brevis; then soaking brown rice for 10 hours at 30 DEG C, and germinating for 12 hours at 2 DEG C to prepare germinated brown rice; adding 3 times water into the germinated brown rice, grinding milk by adopting colloid, gelatinizing and saccharifying the milk, adding 150 grams of direct-throwing fermentation agents into each ton of liquid rice milk, and performing standing fermentation for 6 hours at the temperature of between 38 and 40 DEG C; and centrifuging the liquid rice milk at 5,000 revolutions per minute, removing residue, adding xylitol according to the clear liquid volume for blending, filtering the liquid by using a hollow fiber membrane, performing ultrahigh-temperature instantaneous sterilization for 2 seconds at 143 DEG C, and filling the liquid with pillow-type package or tetra package to obtain a finished product.Owner:黑龙江大荒春酒业有限公司
Powder of fermented milk or of yogurt with a high density of lactic ferments
The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.
Owner:INTERCONTINENTAL GREAT BRANDS LLC
System for optimizing the production performance of a milk producing animal herd
InactiveUS6814025B2Increase productivityIncrease profitabilitySamplingCathetersLactate dehydrogenaseAgricultural science
A system for optimising the production performance of a milk producing animal herd is provided. The system comprises a milk sampling apparatus, an analytical apparatus comprising separate equipment for analyzing compounds or parameters that in the presence of compounds indicative of the physiological or nutritional condition of the herd member, generates detectable signals, and apparatus directing a part of the milk sample (directing apparatus) to each separate equipment, which is controlled by data for the physiological and nutritional state of a herd member, so that the directing apparatus is only activated at pre-selected points in time or at pre-selected time intervals in the production and / or lactation cycles. Specific compounds are compounds indicative of mastitis, including beta-N-acetylhexosaminidase (NAGase) E.C. 3.2.1.52 and lactate dehydrogenase (LDH), protein balance, including milk urea nitrogen (MUN) and total protein, ketosis, including acetolactate, beta-hydroxybutyrate, acetone and lipids, fat and state in reproduction cycle, including a steroid or peptide hormone, e.g., progesterone. Furthermore, the system comprises equipment for signal detection to record and process the signals, equipment to store data and equipment to produce data output. Methods for optimizing the production performance of a milk producing animal herd and an apparatus therefor.
Owner:LATTEC
Low residue cleaning composition comprising lactic acid, nonionic surfactant and solvent mixture
ActiveUS20060293201A1Non-ionic surface-active compoundsNon-surface-active detergent compositionsCarboxylic acidFood contact
A cleaning composition with a 2-hydroxycarboxylic acid and a food safe nonionic surfactant gives good antimicrobial performance with improved filming and streaking performance combined with low residue and high grease cleaning capability for use on and around food contact surfaces. The composition may contain an anionic surfactant to provide improved wetting performances, and may optionally contain a solvent, additional surfactants, and other adjuncts. The food safe nonionic surfactant is preferably food safe or of low toxicological concern for use on animal, human and food contact surfaces. The composition can be used directly, diluted for use or impregnated and used on a wipe or other substrate, and require no rinsing or removal from the surface following application and cleaning.Owner:THE CLOROX CO
Feeding acidifier prepared by emulsifying technology and preparing method thereof
ActiveCN101513222AFully dispersedFully emulsifiedAnimal feeding stuffAccessory food factorsPhosphoric acidMoisture absorption
The present invention relates to a feeding acidifier prepared by emulsifying technology and a preparing method thereof. The invention belongs to the technical field of animal feed additive preparing. The feeding acidifier comprises the following components according to content: 8-20 parts of lemon acid; 5-20 parts of fumaric acid; 10-15 parts of phosphoric acid; 5-20 parts of malic acid; 15-25 parts of lactic acid; 6-15 parts of formic acid; 2-10 parts of acetic acid; 2-5 parts of mouthfeel modifying agent; and 3-5 parts of silicon dioxide. The invention provides a novel preparation form of acidifier and combines the physical and chemical properties of shaping material for developing the novel producing technique of acidifier according to the sustained-release control principle. The feeding acidifier prepared according to the emulsifying technique of the invention effectively settles the problem of stomach digesting of acidifier and the effect directly gets to the intestinal canal. The feeding acidifier prepared by emulsifying technology according to the invention has the advantages of reliable safety, excellent free-running property, strong moisture absorption resistance, convenient processing, growth promotion, diarrhea prevention, etc.
Owner:MYRON XIAMEN BIOTECH
Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof
The invention provides high-efficiency degradation nitrite pickled vegetable direct vat starter and a preparation method thereof. The high-efficiency degradation nitrite pickled vegetable direct vat starter comprises plantaricin, leuconostoc mesenteroides, pediococcus acidilactici and the freeze-dried fungus powder of lactobacillus brevis which are mixed by equal mass. The method prepares the high bacteria count starter under nutrition, growth and rich freeze-drying conditions by keeping bacterial strain with degradation nitrite through CICC, so the method has the advantages of product safety and no side effect. As determined, the bacterial count is equal to or more than 1010CFU / g. 150kg of Chinese cabbage is well fermented if fermented under 20 DEG C for 10 days; 150kg of Chinese cabbage is well fermented if fermented under 30 DEG C for 5 days; the mixed fermented degradation nitrite is equal to or more than 98 percent; the pickled vegetable has good flavor and excellent product quality. The invention can greatly shorten the vegetable fermentation time by 3 to 5 days, and can be used in industrialized production.
Owner:吉林省田谷有机食品有限公司
Cola Beverages
InactiveUS20080226798A1Food ingredient as flavour affecting agentFood ingredient as pH modification agentApple extractLarge Calorie
Cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. The cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class I and concentrated apple extract, and cola flavor.Owner:CONCENTRATE MFG OF IRELAND
Restricted glucose feed for animal cell culture
ActiveUS20050070013A1Promote production of recombinant proteinFlexible controlCulture processCell culture mediaAnimal scienceGlucose polymers
Methods of improving protein production in animal cell cultures are provided. Cell culture methods are presented wherein glucose is fed in a restricted manner to cell culture; this restricted feeding of glucose to the cell culture results in lactate production being controlled to a low level. The restricted feeding of glucose in a fed-batch process is not accomplished through a constant-rate feeding of glucose, and the restricted feeding need not depend on sampling. Instead, restricted feeding of glucose to the culture is accomplished through feeding of glucose to the culture at a rate that is a function of an expected or a premodeled rate of glucose consumption by the animal cells when exposed to medium containing a high level of glucose. Because lactate production is controlled to low levels, recombinant protein production is increased.
Owner:WYETH
Diet cola beverages
InactiveUS20080226800A1Low potencyTotal calories lowFood ingredient as flavour affecting agentLow calorieSuccinic acid
Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.
Owner:CONCENTRATE MFG OF IRELAND
Edible membrane material and preparation thereof
InactiveCN101297682AReduce manufacturing costEnsure degradable propertiesFood preservationFood preparationMechanical propertyAntiseptic solutions
The invention provides an edible membrane material and a preparation method thereof. Raw materials of the edible membrane material include: starch material of 15 to 30 portions by weight, chitosan material of 30 to 50 portions by weight, and sodium alginate of 1 to 10 portions by weight; the membrane material is obtained by adding calcium carbonate into lactic acid system of the raw materials until pH of colloidal solution is no less than 6 and then being treated with membrane manufacturing. The membrane material of the invention has simple processing technology, comparatively low cost and good mechanical property, is not added with synthetic antiseptic, and is edible, thus having high security as food packing material.
Owner:江苏龙骏环保实业发展有限公司
Health-care food for improving nutritional anemia
InactiveCN1634524AImprove nutritional anemiaEnhance the immune function of the bodyUnknown materialsCapsule deliveryPhycocyaninNutritional anemia
The invention provides a health-care food for improving nutritional anemia, which is prepared from (by weight ratio) spirulina azurin 1-50%, matrimony vine extract 5-80%, ferrous lactate 1-60%, the preparation of the food comprises the steps of raw material preparation, batching, capsule filling, capsule polishing, bottling, examining, boxing, warehouse-in.
Owner:青海石油管理局
Special ferment cake powder, method for preparing same and application thereof
The invention belongs to the technical field of food processing, and in particular discloses a special ferment cake powder, a method for preparing the same and application thereof. The invention is characterized in that a formula of the special ferment cake powder is designed, and the formula comprises special rice flour, a quality improver and a microorganism fermenting bacteria agent, wherein the special rice flour can be produced by the wet method or dry method; the quality improver is made of sucrose fatty acid ester, sodium stearyl lactate, alfa- amylase, xylanase, xanthan gum and sodium alginate; and the microorganism fermenting bacteria agent is a brettanomyces anomalus yeast agent (the preserve number is CCTCC NO: M209106) which undergoes separating screen and white granulated sugar. The rice ferment cake prepared by the special ferment cake powder has the advantages of unique taste and flavor of the common rice ferment cake, more stable quality, simple process, and suitability for mass production.
Owner:HUAZHONG AGRI UNIV
Macrolide compositions having improved taste and stability
InactiveUS20090232744A1Improve stabilityBad tasteBiocideDispersion deliverySodium acetateSodium lactate
The invention provides an aqueous pharmaceutical composition for administration as an aerosol to the respiratory tract, nose or oropharyngeal region comprising (i) a macrolide having a poor taste and poor chemical stability in aqueous solution; (ii) at least one salt selected from the group consisting of sodium gluconate, sodium aspartate, sodium acetate, sodium lactate, sodium succinate, sodium maleate, magnesium gluconate, magnesium aspartate, magnesium citrate, magnesium acetate, magnesium lactate, magnesium succinate, and magnesium maleate; or mixtures thereof and (iii) a taste-masking agent different from said salt; wherein (a) the concentration of said macrolide in the composition is in the range of about 0.25 wt.-% to about 15 wt.-%; (b) the molar ratio of said macrolide:said salt is in the range from about 1:0.5 to about 1:100; (c) the pH of the composition is in the range of about 3 to 9; and (d) the osmolality of the composition is in the range of about 150 mOsmol/kg to about 1500 mOsmol/kg. The invention further provides a method of generating an aerosol, preferably by means of a nebuliser, which uses such an aqueous pharmaceutical composition. The macrolide may be used alone or in combination with other drugs. The composition is suitable to treat inflammatory disorders and/or infections of the respiratory tract. It has an improved taste and stability.
Owner:PARI PHARMA GMBH
Amino acid facial cleanser and preparation method thereof
InactiveCN105147532AStay hydratedGood skin affinityCosmetic preparationsToilet preparationsSodium lactateMonosodium glutamate
The invention belongs to the technical field of cosmetics and particularly relates to amino acid facial cleanser and a preparation method thereof. The amino acid facial cleanser comprises sodium lauroyl glutamate, sodium taurine laurate, sodium cocoyl glycinate, sorbitol, glycerin, sodium chloride, glycol distearate, cetearyl alcohol, sodium lactate, plant extracts, PEG(polyethylene glycol)-150 distearate, acrylate copolymers, EDTA (ethylene diamine tetraacetic acid) disodium, a preservative, essence and water. The amino acid facial cleanser is mild, skin-friendly, safe, non-irritating and capable of deeply cleaning skin, also can replenish water and whiten skin and can be used for a long time.
Owner:广州科玛生物科技股份有限公司
Nisin composite biological preservative and preparation method thereof
The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.
Owner:山东省蓝源生物工程有限公司
Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation
InactiveCN102604858AIncrease productionBacteriaMicroorganism based processesFood additiveBacterial strain
The invention provides a bacterial strain for preparing a phenyllactic acid and a method for preparing phenyllactic acid through bacterial strain fermentation, belonging to the food biotechnology. The invention discloses a pediococcus lactobacillus for preparing phenyllactic acid and particularly relates to Pediococcus pentosaceus SK25 capable of preparing phenyllactic acid, which is preserved inthe China center for type culture collection with a collection number of CCTCC NO: M2011360. According to the method provided by the invention, the pediococcus is used as a starting bacterial strain.In an MRS (Methicillin Resistant Staphylococcus) culture medium fermentation liquor, the content of phenyllactic acid reaches 0.8 mmol/L. At present, the reported maximum yield of wild bacterial strains in the MRS culture medium fermentation liquor is only 0.57 mmol/L. When phenylalanine or phenylpyruvic acid is added to the MRS culture medium, the yield of phenyllactic acid is improved. If the phenylpyruvic acid is added in the MRS culture medium, the improvement of the yield of the phenyllactic acid is obvious, and the optimal addition quantity is determined to be 5-6 mmol/L. The product obtained by the invention is safe and reliable, can be used as a medicinal intermediate and a food additive, and has a very strong antibacterial and antiseptic function.
Owner:JIANGNAN UNIV
Making method of vacuum-pickled vegetables
The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.Owner:闫庆忠
Pickled vegetable salt and preparation method thereof
The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.
Owner:SICHUAN FUXIN FOOD CO LTD
Nutrient source immobilized sulfate reducing bacterium globules as well as preparation method and application thereof
InactiveCN106636057ALarge specific surface areaLow priceWater contaminantsOn/in organic carrierWater bathsCross-link
The invention relates to a preparation method and application of nutrient source immobilized sulfate reducing bacterium globules. Immobilized globules take polyvinyl alcohol and sodium alginate as carriers, a saturated boric acid calcium chloride solution as a cross-linking agent and sodium lactate as a nutrient source. The preparation method comprises the specific steps: firstly, dissolving the polyvinyl alcohol and the sodium alginate in a water bath at a constant temperature; then, adding active carbon, calcium carbonate, silicon dioxide and free bacterium liquid; sucking a mixed solution by an injector and dropwise adding the mixed solution into the saturated boric acid calcium chloride solution; crossly linking for 24h to form the globules; washing the globules with sterile physiological saline and putting the globules into a sodium lactate solution for 24h; after washing, freezing and drying to obtain the nutrient source immobilized sulfate reducing bacterium globules. In the application of the nutrient source immobilized sulfate reducing bacterium globules prepared by the invention, the nutrient source immobilized sulfate reducing bacterium globules have a good removing effect on four types of heavy metal including Cu, Zn, Pb and Cd in sediment of Xiang River; the treatment is stable and the leaching rate is low. The material is convenient to separate, can be repeatedly utilized and does not cause secondary pollution; the nutrient source immobilized sulfate reducing bacterium globules has good economic benefits and a wide application prospect.
Owner:HUNAN UNIV
Polylactic acid film
InactiveUS20110224342A1High transparencyGood dimensional stabilityGroup 5/15 element organic compoundsNon-linear opticsPolymer sciencePolymer chemistry
The polylactic acid film is obtained by melt extruding polylactic acid (A) prepared by melt kneading together polylactic acid (B) which comprises an L-lactic acid unit as the main ingredient and polylactic acid (C) which comprises a D-lactic acid unit as the main ingredient in a specific weight ratio, wherein the polylactic acid film has:(a) a stereocomplex crystal rate (S) defined by the following equation (i) of 90% or more:S={(ΔHmsc / (ΔHmsc+ΔHmh)}×100 (i)(in the above equation, ΔHmh is the melting enthalpy of a low-melting point crystal melting peak at a temperature lower than 190° C. obtained by differential scanning calorimeter (DSC) measurement and ΔHmsc is the melting enthalpy of a high-melting point crystal melting peak at a temperature of 190° C. or higher obtained by DSC measurement),(b) a haze of 10% or less, and(c) a haze change of 5% or less after it is heated at 140° C. for 10 minutes.
Owner:TEIJIN LTD
Acid beverage composition utilizing a protein and a vegetable oil and process for making same
InactiveUS20050233051A1Color stableInhibit coloringMalt preparationFood preparationGlucono delta-lactoneVegetable oil
This invention is directed to an acid beverage composition, comprising; (A) a hydrated protein stabilizing agent; (B) a protein material; (C) a triglyceride comprising a vegetable oil triglyceride, a genetically modified vegetable oil triglyceride or a synthetic triglyceride oil of the formula wherein R1, R2 and R3 are aliphatic groups and contain from about 7 up to about 23 carbon atoms; and (D) a flavoring material comprising a fruit juice, a vegetable juice, glucono delta lactone, phosphoric acid or the sodium salts or acids of citric acid, malic acid, tartaric acid, lactic acid and ascorbic acid; wherein the acid beverage composition has a pH of from 3.0 to 4.5. Also disclosed is a process for preparing an acid beverage composition. 
Owner:SOLAE LLC
Preparation method of high-efficiency compound microorganism soybean meal leaven
InactiveCN101715876AGrowth inhibitionIncrease profitAnimal feeding stuffLactobacillus acidophilusFermentation starter
The invention relates to a preparation method of a high-efficiency compound microorganism soybean meal leaven, belonging to the technical field of biological enzymolysis and fermentation. The preparation method comprises the following steps of: respectively carrying out optimal screening on lactobacillus acidophilus, lactobacillus lactis, saccharomyces cerevisiae, Candida utilis, bacillus subtilis and bacillus licheniformis; mixing and culturing by shaking a bottle; culturing by using a 10L fermentation tank; manufacturing a microorganism compound protective agent; spray drying in low temperature; preparing the soybean meal leaven and the like. The high-efficiency compound microorganism soybean meal leaven can efficiently inhibit the growth of mixed bacterium and eliminate or remarkably lower anti-nutritional factors and flatulent factors in soybean meal, enhance the protein utilization ratio and strengthen the immunity and has the excellent characteristics of acid resistance, salt resistance, temperature resistance and bile resistance. The invention has the advantages of simple preparation method, low cost, stable and reliable produced product quality and wide application range.
Owner:四川渴望生物科技有限公司
Gum base
The invention relates to chewable gum base compositions, to chewing gums containing them, and to processes for preparing them. The gum base compositions comprise (a) a polyvinyl acetate matrix, in which the polyvinyl acetate is in the form of a continuous phase, and (b) casein, a modified casein, or both casein and a modified casein, wherein particles of casein and / or modified casein are dispersed throughout the polyvinyl acetate matrix.In preferred embodiments the gum base compositions also contain polyglycerol polyricinoleate, mono- and di-glycerides esterified with mono-acetyl and di-acetyl tartaric acid, acetylated monoglycerides, lecithin and sodium or calcium stearoyl-2-lactylate. Chewing gums of the present invention contain a chewable gum base as described above, in combination with one or more sweeteners and / or flavouring agents, and preferably also glycerol triacetate and stearic acid.Owner:FONTERRA TECH LIMITED FORMERLY KIWITECH
Production method for blueberry red wine
ActiveCN102399664AReduce lossPure aromaAlcoholic beverage preparationMicroorganism based processesBiotechnologyAlcohol drink
The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.
Owner:贵州蓝美食品科技有限公司
Compound fruit fragrance and flower fragrance essence for daily chemicals and preparation method thereof
InactiveCN105316109AImprove stabilityMeet the needs of material and cultural lifeEssential-oils/perfumesBenzoic acidDamascone
The invention provides compound fruit fragrance and flower fragrance essence for daily chemicals and a preparation method thereof. The essence is mainly prepared from 1-acetoxy-2-tert-butylcyclohexane, linalool, lilialdehyde, hexyl acetate, rosalin, benzyl acetate, cyclamen aldehyde, alpha-hexylcinnamaldehyde, APHERMATE IFF, galaxolide 50, geranyl acetate 600, ambrotone, isovalerate, florhydral, triplal, ebanol, delta-damascone, delta-decalactone, diphenyl ether, geraniol 600, benzyl alcohol, bodhi flower ester, peach aldehyde, tonalid, p-methyl anisole, methyl benzoate, beta-ionone, butyl butyryllactate, guaiac wood oi1, musk-T, TRIMOFIX O TT IFF, seti wood wool, red apple bases, benzyl salicylate, raspberry ketone, vanillin propylene glycol acetal, super piperonal, phenylethyl alcohol, melonal, green flower Finn, Guojing, Hailanjing and 2-hydroxymethylethoxy. The compound fruit fragrance and flower fragrance essence has good stability in perfuming media, the fragrance emitted by the essence is natural and full, and the essence can be applied to various daily chemical products.
Owner:广东铭康香精香料有限公司
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