153 results about "Low carbohydrate" patented technology

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

A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that maximize volumetric expansion and the set operating conditions and keep texture, color, and flavor acceptable. The puffed snack is then dried and seasoned. There are minimal off-flavors in the product.

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

A food composition is provided having high protein levels, high fat levels, low carbohydrate levels and non-fermentable fiber. Methods of using these compositions for weight management in mammals are also provided.

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.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

A food product, suitable for a controllled carbohydrate diet comprises identifiable pieces of cereal-like core held together with a binding agent, with the product being 30% or less in digestible carbohydrate. The product may be consumed as part of a weight loss or maintenance program, or as nutritional support in any case where escessive blood sugar is to be avoided, such as in subjects suffering from excess weight or obesity, hyperglycemia, insulin resistance and types I and I diabetes.

The invention provides a high-energy enteral nutrition multi polymerizer. The total energy of every 100g of the multi polymerizer is 450-500kJ. The energy ratio is as follows: 16-20% of protein, 35-50% of fat and 40-50% of carbohydrate. The multi polymerizer has the advantages of high fat, high energy, low carbohydrate and rich nutrition, meets the nutritional treatment guideline of modern medicine relevant to malignant tumor, has the obvious anti-tumor effect, and can improve the nutrition condition of tumor patients.

A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and / or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

The present invention generally relates to low-carbohydrate dough and bread products and methods for making such products. In particular, the invention relates to low-carbohydrate dough and bread products with high soy protein to additive gluten ratios and physical properties comparable to those of conventional dough and bread products. Soy protein is a low-fat, cholesterol-free, high quality protein that has been associated with a variety of health benefits. The high soy protein and low-carbohydrate bread products of the present invention thus provide not only an appetizing, low-carbohydrate alternative to conventional bread, but a much healthier alternative to conventional bread.

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The pastas also comprise less than about 30% total carbohydrate by weight. The pastas provided herein include a rapid-cook pasta, a rice substitute, a gluten-free pasta, and a soy-milk based pasta. The present invention further provides a pasta having at least about 55% protein, by weight, and having a firmness value that does not differ by more than 40% from that of 100% durum semolina wheat pasta. Also, the present invention provides food compositions from which the pastas are made. Further provided are farinaceous food products, including, but not limited to, pastas, made from the food compositions provided herein.

Protein-based meal replacements and foods, methods of manufacturing the protein-based meal replacements and foods, and different forms of the protein-based meal replacements and foods are disclosed. Implementations of the invention include combinations of egg based materials and value-added ingredients processed to form desired end products. Examples of end products include, but are not limited to, snack chips, crisps, croutons, French fries, cookies, donuts, breads, taco shells, tortillas, cereal, coatings, and other types of fried, baked, puffed, and / or otherwise cooked products.

A method for making a low carbohydrate, high protein corn tortilla-like snack food product. Ingredients comprising soy isolate, soy concentrate, fiber, corn masa, and water are combined to make a dough. The dough can then be cooked either by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

The invention provides intradialytic parenteral nutrition (IDPN) compositions with low carbohydrate for the treatment of malnutrition in dialysis subjects. In some embodiments, the IDPN compositions are advantageous for the treatment of malnutrition in subjects who are diabetic or suffer from other glucose management related pathologies or subjects who benefit from strict fluid management.

A low carbohydrate flour substitute for making food product having the mouth feel of a typical grain product with minimal carbohydrate content comprises in combination hydrogenated starch hydrolysate, vegetable protein, and fibers having a length determined to provide the desired mouth feel. High intensity sweetners, albumin, and other additives are added in appropriate amounts which provide taste, texture, and coloration.

The invention discloses low-calorie and total-nutrient beverage and a preparation method thereof. The nutrient beverage contains abundant complete protein, dietary fiber, calcium, a small quantity of carbohydrates and fat, as well as vitamins, microelements and mineral substances which are essential to a human body; and meanwhile functional oligosaccharide and functional polyunsaturated fatty acid are added. In energy supply aspect of the low-calorie and total-nutrient beverage, intake of carbohydrates and fat is lowered, thus achieving the purposes of diet regulation, weight control and nutritional healthcare on the basis of maintaining balance of nutrient substances in a body.

The present invention relates to dimensionally stable low carbohydrate pet food products and method for producing such products. The resulting pet food products are capable of inducing desired levels of ketosis in pets which in turn can lead to weigh loss or weight control.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more types of a non-digestible carbohydrate. A key optional ingredient to the fried snack pieces is gluten.

The invention provides an enteral nutrient for oncotherapy. 1000mL of the enteral nutrient for oncotherapy comprises 70-95g of proteins, 54-74g of fat, 77-115g of carbohydrates, 20-50g of dietary fibers, 171-319g of taurine, 100-156mg of carnitine, 300-419mg of yeast extract, 0.5-2g of vitamins, 4-9g of inorganic salts and 650-710g of water. The enteral nutrient with high content of proteins, high content of fat and low content of carbohydrates meets the metabolic characteristics of tumor patients, can selectively hunger tumor cells but not affect normal cell functions, so that the enteral nutrient is in particular suitable for the tumor patients with diabetes and effectively reverses malnutrition, and the living quality of the tumor patients is improved.

The invention relates to a production method and application of a high-efficient cellulase mixture. Through performing fermentation by using a non-soluble carbon source, not only can fermentation cost of cellulase be saved, but also the production of the cellulase is effectively induced; a reducing sugar control measure is adopted, so that the repression effect of a carbohydrate is reduced, and the production capacity of the cellulase is improved; in addition, a novel material-making up control manner is built through combining the non-soluble carbon source with a material-making up component and a material-making up rate process, so that matching of all components of the produced cellulase mixture is optimized while the yield (production capacity) of the cellulase is promoted, and the activity of the cellulase is improved by not less than 50 percent.

Food bars, especially low carbohydrate layered food bars, having good organoleptic properties prepared using mesomorphic phase of edible surfactant in the crème or filling layer. Preferably, the mesophase is present in the filling layer in bulk. By use of mesophase surfactants, it is possible to minimize or eliminate sugar alcohols from common crème layers such as caramel and marshmallow and still produce a bar of similar or larger size with lower or comparable caloric impact to the sugar alcohol-containing bars. Preferably, the mesophase has a water activity of less than 0.7 and a water content of less than 80%, especially 75% or less. Preferably, the mesophase includes at least 5 wt % surfactants, especially at least 15 wt. % surfactants, preferably mono- and di-glycerides. A preferred range for the mono- and diglycerides is from 15 to 20 wt. %. Advantageously, a humectant such as glycerine or a sugar such as sucrose or a sugar alcohol causing less GI disturbance such as erythritol, or another polyol, fiber, a fat replacer such as Z-Trim or salt is included as well.