17 results about "Locust bean gum" patented technology

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 present application provides a frozen beverage and a preparation method thereof. The frozen beverage comprises a milk material containing a milk raw material, a stabilizer and an emulsifier, wherein the stabilizer comprises locust bean gum, xanthan gum and at least one anionic stabilizer; and the emulsifier comprises a monoglyceride and diglyceride and Tween 80. The frozen beverage has significantly improved anti-melting performance and taste.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

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.

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.

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.

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 dehydroabscisic acid locust bean gum ester-bonded silica microspheres. The method uses dehydroabscisic acid locust bean gum ester (DLE) as a functional monomer. By adjusting the degree of substitution of DLE (0.001–2.5), an esterification reaction is carried out with a silica derivative to obtain dehydroabscisic acid locust bean gum ester-bonded silica microspheres (DLE@SiO231). These microspheres are then treated with a blocking agent to obtain blocked microspheres (DLE@SiO231M). The resulting microspheres have a particle size of 2–10 μm, an average pore size of 2–70 nm, and a specific surface area of ​​50–600 m². 2 The material exhibits uniform particle size and high mechanical strength. It can be used as a packing material for high-performance liquid chromatography (HPLC) columns or for solid-phase extraction. Due to the introduction of DLE (dihydrolamine), it possesses amphiphilic properties and demonstrates excellent selective separation capabilities for saponin drugs, showing broad application prospects in the field of drug separation and purification.

A bouillon tablet comprising salt, sweetener, oil and / or fat and flavors, characterized in that the bouillon tablet comprises an edible coating comprises a coating material selected from the group consisting of gelatine, gellan gum, waxes, pullulan, whey protein isolate, cellulose, alginates, corn zein, gluten, soy protein, caseinate, chitosan, pectin, carrageenan, xanthan gum, acacia (arabic) gum, agar, guar gum, modified starch, locust bean gum, konjac gum, and tara gum, or combinations thereof. The tablet may be a biconvex tablet having an upper convex surface (401, 501) and a lower convex surface (405, 505) connected by a cylindrical band (403, 503). The edible coating may comprise one or more herbs or spices.

The present invention provides a high juice content frozen beverage and a method for making the same. The frozen beverage of the present invention comprises an inner core and an outer shell, wherein the core comprises a concentrated juice and a stabilizer, wherein the stabilizer comprises one or more of sodium carboxymethylcellulose, locust bean gum, xanthan gum, and sodium alginate. The frozen beverage has significantly improved meltdown resistance.

The application relates to the technical field of snow-melting agents, and particularly discloses a biodegradable snow-melting agent and a preparation method thereof. The biodegradable snow-melting agent comprises the following raw materials in parts by weight: a freezing point depressant 30-50 parts, sodium gluconate 3-8 parts, a bio-based fatty alcohol polyoxyethylene ether 1-3 parts, a composite emulsifying thickener 0.6-2.5 parts, a low-temperature anti-freezing enhancer 2-5 parts, and water 50-60 parts. The composite emulsifying thickener comprises a locust bean gum and a sucrose ester in a weight ratio of 1:(4-10). The application helps to improve the low-temperature stability of the biodegradable snow-melting agent.

This invention provides a melt-resistant ice cream with a dry matter content of ≥34%, a protein content of ≥2.5%, and a fat content of ≤10%. The melt-resistant ice cream includes thickeners comprising guar gum, xanthan gum, carrageenan, and locust bean gum. The mass of guar gum is 0.8‰–1.7‰ of the melt-resistant ice cream's mass; the mass of xanthan gum is 0.1‰–0.7‰; the mass of carrageenan is 0.2‰–0.8‰; and the mass of locust bean gum is 0.1‰–0.5‰. Compared with existing technologies, this invention, by controlling the dry matter content, protein and fat content, and the composition of stabilizers in the ice cream, results in ice cream with high overrun, strong melt resistance, and excellent shape retention.

The present invention defines a process for forming a chewable oral dosage form, such as a gum, with a pleasant texture and flavor. Specifically, the invention comprises the process of forming an oral dosage form comprising a first step of hydrating the agar-agar gelling agent and locust bean gum; a second step of incorporating components of the agar matrix; a third step of incorporating the active ingredient; a fourth step of cooking the mixture; a fifth step of flavoring; a sixth step of molding and gelling; and a seventh step of demolding, degreasing, and drying. Likewise, the oral dosage form according to the present invention comprises an agar-agar matrix in combination with gums such as locust bean gum and / or sugar; glycerin; inulin; flavorings; citric acid; a coating; and water to complete the composition, which includes the active ingredients.

The present invention aims to provide a gel-like composition that can be ingested directly from a container, has a superior texture, and exhibits suppressed syneresis. [Solution] A means to solve the above problem is a gel-like composition having a solid content of 5% by mass or more and less than 20% by mass, and containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

This invention provides an edible antibacterial coating material based on locust bean gum and chitosan in the field of food antibacterial preservation technology. The preparation involves adding a locust bean gum solution to a chitosan solution and stirring until homogeneous to obtain a locust bean gum-chitosan solution; then adding an ε-polylysine hydrochloride solution to obtain the locust bean gum-chitosan-based antibacterial coating material. This antibacterial coating material can be used for the preservation of chilled meat, significantly inhibiting the growth and reproduction of pathogenic and spoilage-causing microorganisms during storage, improving the sensory characteristics of chilled meat such as color, reducing storage losses, lowering the volatile basic nitrogen content and TBARS value, improving sensory quality, and effectively extending the shelf life of chilled meat. The coating material of this invention is prepared from edible-grade raw materials, possessing both safety and residue-free characteristics, and the preparation process is simple and cost-controllable, showing broad application potential in the entire meat product preservation and distribution chain.

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

Composition containing alkaline stabilizers (10) for encapsulating creatine hydrates, characterized by that the composition (10) for encapsulating creatine hydrates comprises a hydrogel encapsulation structure (11) and a plurality of creatine composition units (12), wherein each creatine composition unit (12) consists of a creatine monomer (121) and an alkaline stabilizer (122), wherein the hydrogel encapsulation structure (11) is capsule-shaped and has a three-dimensionally cross-linked gel matrix (11), wherein the creatine monomer (121) comprises 50-99.99% and the alkaline stabilizer comprises 0.01-50% of the creatine composition unit (12), wherein the creatine composition units (12) are encapsulated in the gel matrix (11); that the base material of the gel matrix (11) is selected from the group consisting of gum arabic, pectin, guar gum, locust bean gum, gellan gum, carrageenan, agar, xanthan gum, carboxymethylcellulose, gelatin, fucoidan, modified starch, starch, maltodextrin and poorly digestible maltodextrin; that the creatine monomer (121) is a variety of creatine molecules; and the alkaline stabilizer (122) consists of a variety of alkaline metal ions or their compounds.