764 results about "Locust bean gum" patented technology

An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Additional benefits include the lowering of plasma homocysteine by the addition of folic acid and pyridoxine. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

A polysaccharide conjugate comprises a polysaccharide with an attached entity having a molecular weight of at least 5000, the polysaccharide conjugate being capable of binding to cellulose. Preferred polysaccharides include tamarind seed xyloglucan, locust bean gum and enzyme modified guar. The attached entity is suitably a protein such as an enzyme, antibody or antibody fragment, or a particle possibly having a benefit agent such as a fragrance associated therewith. Because the polysaccharide conjugate binds to cellulose, which is present in cotton and other fabrics, paper, etc., binding of the conjugate to cellulose brings the attached entity into close proximity to a surface of or containing cellulose. The invention thus enables targeting of attached entities to such surfaces. The invention also provides a product incorporating the polysaccharide conjugate of the invention. The product is conveniently a laundry product such as a fabric washing product, e.g. a detergent product, or a fabric conditioning product. In this case the attached entity may be an enzyme, a particle bearing fragrance, etc. The invention also provides a method of targeting binding of an entity to cellulose by use of the polysaccharide conjugate of the invention.

The invention discloses a processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials include natural cheese, sweetener, butter oil, emulsifying salt, alcohol ester emulsifying agent, stabilizer and water, and the stabilizer is one or more than one of the group consisting of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan; (2) homogenization and pasteurization; (3) hot-pouring the mixture into a mould, inserting a rod, cooled by icy water or forming by cooling tunnel, and demoulding to obtain formed cheese; and (4) performing instant liquid nitrogen spraying on the surface of the formed cheese obtained from the step (3), coating, and cool-drying by sterilized air to obtain the finished product. The processed cheese with surface coating according to the invention fills in the blanks in the prior art, is more diversified in taste, better in sense of hierarchy and more in change of variety, and increases own added value remarkably.

The invention provides an encapsulate comprising a benefit agent core (preferably containing perfume), one or more inner shells (preferably of melamine urea or melamine formaldehyde) and an outer shell comprising a polymer (for example locust bean gum, tamarind xyloglucan, guar gum or mixtures thereof) which is substantive to cellulose (preferably in the form of cotton), at least one of said shells being impermeable to the benefit agent.

The present invention relates to a natural deodorant system and a natural system for topical and systemic delivery of active ingredients, both systems being primarily free of, preferably substantially free of, more preferably essentially free of, and most preferably completely free of ethoxylates or other petrochemical derivatives, and comprising: (a) at least one of (1) glycerine (preferably of plant origin), (2) a polyol selected from the group consisting of galactitol, erythritol, inositol, ribitol, dithioerythritol, dithiothreitol, (3) a sugar alcohol, selected from the group consisting of mannitol, sorbitol, xylitol and maltitol, (4) a hydrogenated starch hydrosylates of at least one of berries, apples or plums, and (5) mixtures thereof; (b) water or a lower monohydric alcohol, selected from the group of methanol, ethanol, propanol and isoproponal, or mixtures thereof, present at a combined concentration of at least 20%; (c) one or more carrageenans (preferably of plant origin) or alginates, or mixtures thereof, present in combined concentrations of less than about 2%; and (d) optionally, one or more thickeners or gums selected from the group consisting of tara, guar, xanthan, Arabic, tragacanth, agar, locust bean gum, ghatti and microcrystalline celluloses.

A low carbohydrate ice cream formulation that is rich in fiber is provided. The subject ice cream base formulation is free of milk and, hence, lactose and is comprised of heavy cream, water, maltodextrin soluble fiber, polydextrose, whey protein concentrate, glycerin, egg yolks, lecithin, xanthan gum, microcellulose gum, a mixture of locust bean gum and carrageenan gum, a mixture of mono- and di-glycerides of short chain fatty acids and an artificial sweetener that is a combination of acesulfame potassium and sucralose. Ice cream prepared by blending a suitable flavor into the subject base formulations is esthetically comparable to conventional premium ice cream.

The invention discloses spread processed cheese and a method for preparing the same. The processed cheese comprises the following raw materials in percentage by mass: 10 to 55 percent of natural cheese, 1 to 5 percent of emulsifying salt, 1 to 40 percent of fat product, 0.2 to 1.0 percent of stabilizer and 21 to 56 percent of water, wherein the natural cheese is the fresh curd and/or salt-free cheese; the emulsifying salt is prepared by mixing sodium citrate and potassium phosphate in a mass ratio of 1:9-1:19; the sodium content of the fat product is less than or equal to 60mg/100g; and the stabilizer can be one or more of glutin, guar gum, microcrystalline cellulose, locust bean gum and modified starch. The spread processed cheese has good taste and texture compared with the conventionalspread processed cheese, and the content of sodium ions is lower than 120mg/100g, which is 40 to 80 percent less than that of the common cheese; and the spread processed cheese meets the low-sodium food standard and has a stable state and good flavor, tissue and taste. In addition, the preparation method is simple, and easy to implement.

The invention relates to a formulation of plant source hard gelatin capsule shells and process for preparation, wherein the formulation includes (by weight ratio) 0.01-1.00% of potassium bromide, 0.02-0.80% of sucrose, 0.01-0.80% of acacia gum or locust bean glue, 0.10-2.00% of carrageenan, 0.50-5.20% of plasticizer synergistic agent, 70-90% of distilled water, 9.00-29.00% of methyl hydroxypropylcellulose.

A propolis food product that contains propolis active ingredients with improved bio-absorbability and is readily ingested. The propolis food products containing propolis extracts are gelled by gelatinizers. The gelantinizers are materials such as shiitake extracts, curdlan, agarics extracts and further including sulfated saccharides, .beta.-glucans, carrageenan, locust bean gum, xanthan gum, or agar. The propolis food products are prepared by water or alcohol extraction. Furthermore, the steps involve preparing a gelantinizer solution by adding a gelatinizer to water and adding propolis extracts thereto so that the amount of the propolis extracts in the food product is from 2 to 25 w/w %, a gel composition is then formed by admixing the solution in order to uniformly disperse the propolis extracts.

The invention relates to pre-fermented frozen dough steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; pressing the dough, forming, pre-fermented cooling, then quick-freezing, and storing by freezing for standby; and only directly steaming in needing to obtain fresh steamed bread products. The application of the invention overcomes the problem of flavor loss caused by steaming again and keeps the advantages of uniform color, smooth surface, fluffy taste, good flexibility, and the like of steamed bread (steamed stuffed bun) products, and at the same time can improve the standardization, security and convenience of product quality.

The present invention relates to a nicotine reducing agent for reducing the amount of nicotine contained in mainstream smoke of a cigarette and a smoking article for reducing nicotine. In addition, the present invention also relates to a method for reducing the amount of nicotine in the mainstream smoke of a cigarette by using the above-mentioned nicotine reducing agent or smoking article for reducing nicotine. The nicotine lowering agent can be selected from the group consisting of tamarind seed gum, locust bean gum, xanthan gum, tara gum, guar gum, pectin, pullulan, psyllium seed gum, methylcellulose, carboxylated An aqueous liquid composition having a viscosity of 500 to 3000 mPa·s consisting of at least one polysaccharide of methylcellulose, hydroxypropylmethylcellulose, and carrageenan.

The invention discloses an anti-aging traditional Chinese painting pigment. The anti-aging traditional Chinese painting pigment is prepared from a color matrix, a dispersing agent, salicylic acid phenyl ester, a colloid, a light stabilizer, acrylic resin, a surfactant, a waterborne wetting agent, benzisothiazolone and deionized water, wherein a mixture of carrageenan and locust bean gum is adopted as the colloid. According to the anti-aging traditional Chinese painting pigment and a preparation method thereof, the anti-aging property of the pigment is improved by mainly adding the light stabilizer and adopting melamine resin with the anti-aging and antibacterial effects as a wall material of the pigment; by adding the mixture of the carrageenan and the locust bean gum which generate the synergistic effect, the moisture retention of the pigment can be improved.

In order to improve the resection efficiency, operability, and safety of endoscopic mucosal resection operations, a method has conventionally been employed wherein a cushioning agent such as physiological saline is injected into the layer below the area designated for resection, causing the lesion to lift and protrude (hereafter simply referred to as "protrusion"), after which the lesion is removed. It is difficult to accurately remove the intended area using conventional cushioning agents because applying pressure to the protrusion tends to cause deformation thereof, the degree of protrusion is low, and the cushioning agent diffuses immediately after injection into the peripheral tissue, thereby causing the protrusion to disappear. The present invention solves these problems by employing a polysaccharide having a pseudoplastic viscosity such as xantham gum, carrageenan, gellan gum, guar gum, locust bean gum, sacran, or the like as a cushioning agent.

The present invention provides a nicotine-reducing agent and a nicotine-reducing smoking article that are used for reducing the nicotine content of the mainstream smoke of a tobacco product. The present invention also provides a method for reducing the nicotine content of the mainstream smoke of a tobacco product by using the nicotine-reducing agent or nicotine-reducing smoking article. The nicotine-reducing agent is an aqueous liquid composition having a viscosity of 500 to 3000 mpa·s and containing at least one polysaccharide selected from the group consisting of tamarind seed gum, locust bean gum, xanthan gum, tara gum, guar gum, pectin, pullulan, psyllium seed gum, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose and carageenan.

The invention discloses a red wine chocolate jelly and the preparation method thereof. The red wine chocolate jelly contains the red wine chocolate jelly and a chocolate coating. 0.2-0.4g of carrageenin, 0.1-0.2g konjac glucomannan, 0.05-0.1g locust bean gum, 6-10g sugar, 0.05-0.15g citric acid and 0.05-0.1g of potassium chloride carry out dissolution, heat preservation, and homogenate with hot water of 75-85 DEG C; when the mixture is cooled to about 55 DEG C, 6-10g of red wine is added, then the mixture is well stirred and put into a model; a specified volume of chocolate is weighed, and lecithin with mass ration of 0.3-0.5% is added to the chocolate to cause the chocolate to melt and is fully stirred to cause the lecithin is to be even distributed in chocolate; the clotted jelly is coated with chocolate with the thickness of 1-2mm; the bottom of a jelly mould is flapped slightly to discharge bubbles in chocolate; chocolate is condensed to solid by quickly cool, then the mould is sealed. The jelly of the invention does not contains alien pigment and is a first jelly with the coating of chocolate; the color of the jelly all comes from color of red wine and configuration state is novel.

The invention provides hydrocolloid dressing and a preparation method thereof. The hydrocolloid dressing at least comprises backlining, hydrocolloid and a stripping layer, wherein the hydrocolloid is arranged on the backlining; the stripping layer is arranged on the hydrocolloid; the hydrocolloid comprises the following components in percentage by mass: 30 to 50 percent of polyisobutene, 15 to 25 percent of polycationic compound, 15 to 20 percent of polyanionic compound and 10 to 35 percent of neutral polymer; the polycationic compound consists of at least one of chitosan salt and diethyl amino ethyl glucan; the polyanionic compound consists of at least one of pectin, sodium carboxymethylcellulose, sodium alginate, carrageenin and xanthan gum; and the neutral polymer consists of at least one of gelatin, locust bean gum and guar gum. The hydrocolloid dressing can form a wet healing environment at the wound position, has a good wound healing effect and excellent water absorbency and stability, is suitable for high-leachability wounds, has excellent softness and autohension, and is convenient to use.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.