124 results about "Locust bean gum" patented technology

The invention relates to the field of materials, in particular to a silicon dioxide aerogel composite thermal insulation material and a preparation method thereof. The silicon dioxide aerogel composite thermal insulation material is prepared by taking silicon dioxide aerogel, phenolic resin, a nano zirconium oxide graft and a locust bean gum graft as main raw materials and taking n-pentane, UV-327, hexamethylenetetramine and an antioxidant 1010 as auxiliary materials. The nano zirconium oxide graft and the locust bean gum graft are added into the silicon dioxide aerogel material, so that the prepared silicon dioxide aerogel composite material has excellent heat-insulating property, flame-retardant property and toughening effect, and the comprehensive requirements of the use scene of the silicon dioxide aerogel composite material on toughness and flame retardance are met; and the application market is expanded.

The invention discloses a milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and a preparation method, relates to the technical field of animal feeds, and aims to solve the problems that a traditional feed is poor in palatability, nutrition release and physiological needs are mismatched, thermosensitive components are damaged by a high-temperature process and the like. And accurate release of nutrients is realized. The feed comprises an energy raw material, a protein raw material, intelligent response components (pH-sensitive sodium alginate microsphere loaded sodium butyrate / glutamine, temperature-sensitive xanthan gum-locust bean gum compound gel coated antibacterial peptide, and enzyme-sensitive lysine-lysine peptide bond cross-linked layer embedded glucose compound enzyme), a flavor system (vanillin microcapsules) and a konjac gum jelly matrix. A pH-temperature-enzyme triple response mechanism is adopted to adapt to the gastric acid gradient, body temperature fluctuation and pancreatin activity of suckling pigs; milk flavor slow release and nutrition release are in space-time synergy, and the ingestion frequency is increased by 40%; the konjac glucomannan matrix reduces dust, and the gel strength is greater than or equal to 750g / cm.

The invention relates to the technical field of oral care and anhydrous toothpaste, in particular to bioactive glass-containing anhydrous toothpaste based on rheological property regulation and control and a preparation method and application thereof.The anhydrous toothpaste adopts glycerin and polyethylene glycol as a humectant compound system to construct an anhydrous system, and the situation that active ingredients of bioactive glass lose efficacy when meeting water is avoided; and the chemical activity and the structural stability can be kept during long-term storage. A thickening agent compound system composed of carbomer, quaternary ammonium salt-22 and hydroxypropyl gelatin is cooperatively adopted, so that a rigid-soft, compact and firm spatial network structure can be formed, an abrasive and bioactive glass particles can be stably suspended for a long time, the high activity of bioactive glass is kept, and the bioactivity of the bioactive glass is improved. And in the aspect of rheological properties, the composite material shows excellent thixotropy, relatively high structure recovery rate and appropriate yield stress, and has a remarkable remineralization repair effect and an excellent sensory effect. And the preparation process is simple, low in cost and suitable for large-scale industrial production.

The application discloses a kind of special sulfur-based compound fertilizer of leaf vegetable, preparation method and device, belong to compound fertilizer preparation technical field.The preparation of the compound fertilizer includes the following steps: sulfur, anhydrous ethanol are mixed and stirred, constant temperature oscillation, stand until clear state, take supernatant and mix with distilled water, oscillation, add sodium dodecyl sulfate, oscillation, add coating agent, oscillation, obtain material B, stand by;Ammonia is introduced into phosphoric acid to adjust to pH 4.3-4.8, filter pressing, collect filtrate to obtain feed liquid D;Material B is filtered, and the filter residue is collected and mixed with feed liquid D, guar gum and locust bean gum are added, oscillation is carried out, a mixed slurry is obtained, granulation is carried out, drying is carried out, screening is carried out, and cooling is carried out, to obtain the compound fertilizer, improve the sulfur and phosphorus ammonium slurry combination degree, avoid the loss of fertilizer efficiency, prevent the occurrence of safety hazards.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The invention relates to low-sugar gum soft sweets and a preparation method thereof. The soft sweets comprise the following raw materials in parts by weight: 18-35% of a pectin compound, 40-50% of a sweetening agent, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water. Wherein the pectin compound comprises the following raw materials in percentage by weight: 10-20% of a cation matrix, 15-25% of an anion matrix, 5-10% of a neutral matrix and the balance of deionized water; the cation matrix comprises chitosan hydrochloride and calcium salt, the anion matrix comprises the following raw materials: low-methoxyl pectin, high-methoxyl pectin, ellagic acid and cumaric acid, and the neutral matrix is locust bean gum. The cation matrix, the anion matrix and the neutral matrix of the pectin compound cooperate to make up the defects of weak structure, poor water retention, easy aging and the like caused by sucrose deficiency in a low-sugar environment, so that the soft sweets have both elasticity and toughness.

The invention belongs to the technical field of medical materials, and particularly relates to a composite hydrogel for medical dressings, the hydrogel is composed of carrageenan, locust bean gum, polyvinyl alcohol, polyvinylpyrrolidone, potassium chloride, diglycerol and water, and functional components such as dragon fruit powder and taurine can be selectively added. The preparation method comprises the following steps: dissolving PVA in hot water, adding mixed powder of carrageenan and locust bean gum, uniformly stirring and swelling, adding PVP, KCl, diglycerol and other functional components, heating to form uniform and clear composite sol, and cooling to obtain physical crosslinking gel with good adhesion and resilience; and inducing PVP and PVA in the gel to be further crosslinked by adopting 60Co gamma ray irradiation, so as to obtain a final product with higher mechanical strength and more stable structure. The hydrogel is high in transparency, can be tightly attached to skin or tissue, has excellent biocompatibility, moisturizing performance and structural stability, and is suitable for wound dressing.

The invention belongs to the technical field of beer, and particularly discloses fruit beer and a preparation method thereof. The fruit beer is prepared from the following raw materials in parts by weight: 40 to 45 parts of malt, 7 to 10 parts of sweet potatoes, 3 to 5 parts of seaweed mixture, 0.05 to 0.08 part of compound enzyme, 15 to 18 parts of oranges, 0.5 to 0.7 part of soapbark extract and 0.3 to 0.4 part of locust bean gum. According to the fruit beer, multiple components are matched, so that the flavor uniqueness is enhanced, the fruit beer has a relatively good sweet taste, and the stability of foam is enhanced.

The invention relates to a soft capsule, in particular to a long-acting DHA soft capsule and a preparation method thereof. The long-acting DHA soft capsule is prepared from the following raw materials in parts by weight: 10 to 11 parts of xanthan gum, 3 to 4 parts of locust bean gum, 0.5 to 1 part of sericin, 0.5 part of glycerol and 13.5 to 16 parts of deionized water. The preparation method comprises the following steps: stirring and heating to 75-80 DEG C until all the raw materials are dissolved in water or melted and solid particles visible to naked eyes do not exist, so that the raw materials are glue liquid; spreading the glue solution into a rubber sheet; pressing the capsule skin and the DHA grease composition into capsules through a soft capsule pelleting machine; after shaping, polishing and drying to obtain the long-acting DHA soft capsule. The capsule skin of the long-acting DHA soft capsule is of a single-layer structure, the structure is simple, the physicochemical property is determined, a traditional soft capsule pelleting machine can be used for pressing, an additional secondary coating process is not needed, and the production process is simplified; through cooperation of xanthan gum and locust bean gum, the gum skin keeps certain dimensional stability in a freezing environment.

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.

To provide a pack cosmetic which provides a thick application feeling when used at high temperatures, spreads smoothly when used at low temperatures, does not cause skin tightness after rinsing, and enhances the skin affinity of a lotion applied after rinsing.SOLUTION: A pack cosmetic comprises the following components (A) to (D): (A) kaolin: 30 to 90 mass%; (B) water-swelling clay mineral: 0.1 to 20 mass%; (C) one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, and gellan gum: 0.05 to 1 mass%; and (D) acidic mucopolysaccharide: 0.0001 to 0.1 mass%.SELECTED DRAWING: None

This invention discloses a method for preparing high-strength locust bean gum gel based on magnetized water, belonging to the field of food and materials science and technology. The method first magnetizes deionized water under a magnetic field strength of 300-500 mT to obtain magnetized water; then, using this magnetized water as a solvent, locust bean gum powder is dispersed, and after heating to swell and cooling to stand, a gel is formed. This invention modifies the solvent water through physical magnetization technology, significantly improving the gel strength, water retention, and thermal stability of locust bean gum gel without adding any chemical reagents. The process is green, safe, simple to operate, and low in cost, showing broad application prospects in the food industry, pharmaceutical carriers, and other fields.

The invention relates to the technical field of oral medical materials, and particularly provides a false tooth safety paste and a preparation method thereof. The denture safety paste comprises an oil phase matrix, a gel matrix and a microcapsule functional phase, wherein the oil phase matrix is formed by melting and emulsifying beewax and vegetable oil; the gel matrix comprises fenugreek gum, locust bean gum, nano cellulose and modified aluminum metasilicate; the microcapsule functional phase comprises fenugreek gum microcapsules, and the microcapsule functional phase is dispersed in the oil phase matrix and the gel matrix. Through the three-phase synergistic effect of the oil-phase matrix, the gel matrix and the fenugreek gum microcapsule functional phase dispersed in the oil-phase matrix and the gel matrix, the high-temperature stability of the paste without layering and oil separation is realized; the quick-acting initial adhesion of the locust bean gum, the slow-release lasting adhesion of the microcapsules, the mechanical reinforcement of the nano-crystalline cellulose network and the safe antibacterial property of the bacteriostatic agent are integrated, and the problems that the existing safety and consolidation paste is softened at a high temperature, is easy to lose and is poor in biocompatibility are effectively solved.

This invention relates to the field of flavoring technology, specifically to a flavoring containing coffee and cocoa compound extracts and its preparation method. The invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, an alcohol solvent, and water to prepare the flavoring. It reduces the amount of alcohol solvent used and employs sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine to increase the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The flavoring of this invention has good heat and cold resistance, excellent stability, and is easy to store, transport, and use. It can also effectively improve the aroma quality of tobacco products and reduce off-flavors, showing good application prospects in cigarettes, cigars, and other products.

The invention discloses an anti-hair loss shampoo containing a Hainan pomelo seed extract, which contains the Hainan pomelo seed extract and pharmaceutically acceptable auxiliary materials, and does not contain silicone oil, the Hainan mountain pomelo seed extract is a Hainan camellia seed extract, and the weight ratio range of the Hainan mountain pomelo seed extract to the auxiliary materials including the sodium cocoyl methyl taurate, the alkyl amine oxide and the acyl propyl betaine has a definite proportion requirement. In addition, the weight percentage range of the shampoo is also specified in detail, so that the effectiveness and safety of the shampoo are ensured. The preparation method relates to the processes of dissolving, mixing, stirring and the like, and the auxiliary materials comprise but are not limited to coconut oil fatty acid monoethanolamide, locust bean gum, polyquaternium 10, salicylic acid, nicotinamide and sodium hyaluronate. The preparation process comprises the technical means of ultrasonic dissolution or homogeneous stirrer pressurized dissolution so as to ensure uniform mixing and dissolution of the components. According to the shampoo disclosed by the invention, a natural and effective anti-hair loss shampoo product is provided while the use safety is ensured by virtue of the unique effect of the Hainan grapefruit seed extract.

An oral care composition comprising: i) a calcium carbonate based abrasive, ii) a polyol selected from glycerol, sorbitol or mixture thereof iii) locust bean gum.

The invention relates to a plant-based titanium dioxide liquid substitute and application of the plant-based titanium dioxide liquid substitute in a compound seasoning, and belongs to the technical field of compound seasonings. Aiming at the problems of food safety dispute of existing titanium dioxide and insufficient optical performance and poor stability of plant-based substitutes, the plant-based whitening stabilizer with a natural source is prepared by taking a banana extract as a matrix and compounding with nano cellulose, whey protein microspheres, locust bean gum and a color fixative. The product is natural in component source, excellent in optical performance and high in suspension stability, and can effectively replace titanium dioxide in the compound seasoning for whitening.

The present invention discloses a sodium zirconium cyclosilicate oral suspension and a preparation method thereof, which comprise the following components in mass percentages: 10-30% of sodium zirconium cyclosilicate, 0.1-2.0% of cellulose, 0.01-0.30% of suspending agent, 0-10% of flavoring agent, 0-1.0% of preservative, and purified water; the suspending agent is a mixture of xanthan gum and locust bean gum. The potassium ion exchange capacity of the sodium zirconium cyclosilicate oral suspension of the present invention is equivalent to that of the commercially available powder and has good dispersion stability.

A high-solubility pet nutritional composition, characterized in that it comprises an oil-soluble component, an emulsifier, a thickener, and an acidity regulator, wherein the oil-soluble component is selected from EPA, DHA, lauric acid, carnosic acid, linoleic acid, or one or more thereof; the emulsifier is selected from casein, whey protein, phospholipids, polysaccharides, octenylsuccinic acid, sodium starch, or one or more thereof; the thickener is selected from cellulose, locust bean gum, xanthan gum, sodium alginate, sodium carboxymethylcellulose, chitosan, or one or more thereof; the acidity regulator is selected from citric acid, sodium citrate, potassium citrate, malic acid, or lactic acid, or one or more thereof. the weight ratio of the oil-soluble component, the emulsifier, the thickener and the acidity regulator is (20-50) : (1-20) : (0.1-10) : (0.1-10).

The present invention discloses a rosa roxburghii tratt fruit peptide drink and a preparation method thereof, and relates to the technical field of nutritional health drink processing, and the rosa roxburghii tratt fruit peptide drink consists of the following raw materials in parts by mass: 100 parts of rosa roxburghii tratt fruit juice, 1.5-2.5 parts of a lucid ganoderma extract, 0.8-1.2 parts of a radix astragali seu hedysari extract, 4.5-7.5 parts of a coix seed extract, 8-12 parts of giant salamander peptide, 4.0-6.5 parts of locust bean gum, 0.03-0.05 part of stevioside and 60-100 parts of water. According to the rosa roxburghii tratt peptide beverage and the preparation method thereof, the rosa roxburghii tratt is scientifically compounded with various medicinal and edible substances and nutritional ingredients such as the lucid ganoderma, the astragalus membranaceus, the coix seeds and the giant salamander peptide for the first time, and a nutrition complementary composite system is formed. The compounding of lucid ganoderma and roxburgh rose has a scientific basis supported by literatures.

The invention relates to the technical field of food processing, in particular to low-viscosity sucking jelly with smooth taste and a preparation method of the low-viscosity sucking jelly. The invention provides an innovative solution aiming at the problems of too high gel strength, large viscosity, difficulty in sucking and strong oral cavity residual feeling caused by the use of a locust bean gum and xanthan gum compound system in the existing sucking jelly. Soluble soybean polysaccharide in a specific proportion is introduced into a system taking locust bean gum and xanthan gum as a gel basis, and a compact gel network is effectively weakened and reconstructed by utilizing an electrostatic repulsion effect generated by anion characteristics of the soluble soybean polysaccharide, so that the gel strength and apparent viscosity of a product are reduced on the premise that the overall stability is not influenced, and the stability of the product is improved. The flowability and the smoothness are improved. The sucking jelly prepared by the method is easy to suck, fresh and cool in taste and quick in flavor release, and has a good market application prospect.

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 invention relates to the technical field of fermented dairy products, and discloses a fermented animal and plant double-protein aerated mousse and a preparation method thereof, and the aerated mousse is prepared from the following raw materials by weight: 300-700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of a sweetening agent; 100 to 200 parts of single cream; the compound thickening emulsifier is prepared from gelatin, agar, locust bean gum and lactic acid glycerol fatty acid ester according to the weight ratio of (10 to 25): (1 to 5): (2 to 8): (2 to 10); the fermentation agent is 150 to 250 U / T, and the fermentation agent comprises streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus plantarum and lactococcus lactis subsp. Cremoris; the compound biological enzyme comprises lipase, glutamine transaminase and lactase. The aerated fermented milk which is fluffy, smooth and soft in texture is obtained, the obtained aerated fermented milk contains high viable count, the tissue state is stable within the shelf life, no gas overflows, and the aerated fermented milk has the sour and sweet taste of the fermented milk and the soft mousse cake taste.

The invention discloses low-calorie functional jelly based on flaxseed gum compounding and a preparation method of the low-calorie functional jelly, and relates to the technical field of food processing. The jelly is prepared from the following components in percentage by mass: 7 percent to 10 percent of erythritol, 0.15 percent to 0.20 percent of flaxseed gum, 0.10 percent to 0.15 percent of carrageenan, 0.35 percent to 0.45 percent of konjaku flour, 0.05 percent to 0.1 percent of locust bean gum, 0.07 percent to 0.09 percent of calcium lactate, 0.01 percent to 0.03 percent of potassium sorbate, 0.01 percent to 0.02 percent of essence and the balance of water. According to the jelly, the sugar degree and heat can be reduced while the sweet taste is kept, various colloids are compounded, the stability of the jelly can be improved while the smooth taste of the jelly is guaranteed, the elasticity and toughness of the jelly are balanced, and the cost is reduced.

The invention discloses gelatin fruit pulp jelly and a preparation method thereof, and belongs to the technical field of food. The gelatin fruit pulp jelly is prepared from the following components in parts by mass: 35 to 65 parts of water, 30 to 60 parts of NFC fruit pulp, 0 to 4.0 parts of gelatin, 0.1 to 0.5 part of konjaku flour, 0.05 to 0.3 part of locust bean gum and 0.1 to 5 parts of mulberry polyphenol extract. The mulberry polyphenol extract is prepared by combining ethanol ultrasonic-assisted extraction with macroporous resin purification and low-temperature spray drying. The pH (Potential of Hydrogen) value of the gelatin fruit pulp jelly is 3.0 to 4.5. The gelatin fruit pulp jelly is smooth in texture, and the natural flavor of fruits can be well kept. And the gel system disclosed by the invention has high gel stability and antioxidant activity in an acidic system.

The invention discloses an anti-freezing coal mine dust suppression material based on double esterification modification and a preparation method thereof. The dust suppression material is prepared from the following raw materials in percentage by weight: 2.5 to 4 parts of locust bean gum, 1.5 to 2 parts of esterification reagent, 1.5 to 3 parts of flammulina velutipes polysaccharide, 2 to 6 parts of wetting agent, 2 to 4 parts of water-retaining agent and the balance of solvent. The preparation method comprises the following steps: dissolving locust bean gum, carrying out primary esterification reaction with citric acid, carrying out secondary esterification reaction with a flammulina velutipes polysaccharide solution, and finally adding a wetting agent and a water-retaining agent, stirring and dissolving. Through citric acid mediated double esterification reaction, locust bean gum and flammulina velutipes polysaccharide form a space cross-linked network, the anti-freezing performance and dust suppression performance of the material are synergistically improved, the problems that a conventional dust suppression material is prone to freezing failure and poor in dust suppression effect in a low-temperature environment are solved, and the dust suppression material is suitable for dust suppression operation in the low-temperature environment such as a coal mine and the like and has wide application prospects. Good application prospects are realized.

The invention belongs to the technical field of edible film preparation, and particularly relates to an SA / LMP / LBG-ZGDNPs edible composite film and a preparation method thereof. The preparation method comprises the following steps: adding locust bean gum into ultrapure water, dissolving, adding sodium alginate and low-fat pectin, completely dissolving, and adding glycerol to form a mixed solution; adding a pre-prepared ZGDNPs solution into the mixed solution, sealing and stirring, and carrying out ultrasonic degassing treatment to obtain a uniform membrane solution; and uniformly coating the membrane liquid by utilizing a tape casting method, and drying to obtain the SA / LMP / LBG-ZGDNPs edible composite membrane. The composite membrane is prepared through a tape casting method, the research on the rheological property of composite membrane liquid is combined, and the membrane forming process is precisely regulated and controlled, so that the mechanical property of the composite membrane is remarkably improved, the tensile strength and the elongation at break are obviously improved compared with those of a traditional single polysaccharide membrane, the flexibility and the breakage resistance are greatly improved, and the problem that a single membrane material is large in brittleness is effectively solved.

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.