186 results about "Maltitol" patented technology

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The present invention provides a compound feed for freshwater fish and a preparation method thereof, comprising the following raw materials in parts by weight: 39-44 parts of corn protein powder, 22-34 parts of cottonseed protein powder, 5.4-9.2 parts of black soldier fly larva powder, 11-23 parts of fish oil, 20-30 parts of Schizochytrium powder, 7.5-12.4 parts of soy lecithin powder, 4-10 parts of maltitol, 8-12 parts of sodium butyrate, 8-15 parts of Chinese herbal medicine liquid, 0.2-0.8 parts of compound fermenting agent. Through steps such as raw material mixing, Chinese herbal medicine liquid fermentation, homogenization, puffing and spray drying in sequence, the feed quality control is carried out, so that the compound feed has a relatively high absorption rate and palatability, ensures the intake of the components of the Chinese herbal medicine fermentation liquid, significantly improves the survival rate and growth rate of freshwater fish, and has remarkable economic benefits.

The invention relates to the technical field of soft sweets, in particular to iron-rich nutritional soft sweets for improving iron-deficiency anemia and a preparation method of the iron-rich nutritional soft sweets. The iron-rich nutritional soft sweets capable of improving iron-deficiency anemia are prepared from the following raw materials in parts by weight: 12 to 18 parts of ferric pyrophosphate, 1.5 to 5 parts of vitamin C, 65 to 83 parts of gel, 3.5 to 7 parts of stevioside, 105 to 170 parts of white granulated sugar, 40 to 65 parts of maltitol, 20 to 50 parts of isomaltooligosacharide, 1 to 1.5 parts of beta-cyclodextrin, 30 to 50 parts of acidulant, 100 to 160 parts of fruit juice and 0.01 to 0.05 part of maltol. The prepared soft sweets are good in taste, proper in sweetness, relatively good in viscosity, good in chewiness and stable in quality, and iron-deficiency anemia can be effectively improved.

The invention discloses a production method for reducing hazardous substances of coarse cereal walnut cakes, and belongs to the technical field of food processing. The method for reducing the harmful substances in the coarse cereal walnut cake comprises the following steps: mixing lard oil, ghee and palm oil, and performing whipping; then adding egg liquid and xanthan gum, and continuing to whip; adding maltitol, baking soda and smelly powder, and then whipping; then adding the coarse cereal powder, the peanut powder and the soybean protein isolate, and uniformly stirring and mixing; and then dividing the dough into small dough to prepare walnut cakes, and putting the walnut cakes in a blast furnace at 100-140 DEG C for 8-10 minutes and then at 180 DEG C for 2-5 minutes to obtain the walnut cakes. According to the method, the quality and flavor of the coarse cereal walnut cake cannot be affected, the content of harmful substances such as 5-HMF, acrylamide and malondialdehyde in the coarse cereal walnut cake can be effectively reduced, and the method is simple in process step and suitable for industrial popularization.

The present invention discloses a processing method for improving the expansion rate of low-fat and low-sugar ice cream, which includes: dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75-80°C, injecting hot water to adjust the temperature to 80°C, and maintaining stirring at 80°C for a first preset time to prepare a first mixed slurry; adding ingredient A with a first preset ratio to the first mixed slurry and homogenizing it into a second mixed slurry, adding solution B with a second preset ratio to the second mixed slurry to prepare a third mixed slurry, and the third mixed slurry is used to make ice cream; the ingredient A includes citrus fiber, rice starch and calcium carbonate, and the solution B is a citric acid solution. The present invention uses the combination of citrus fiber and rice starch to be homogenized into a three-dimensional porous network, and uses citric acid-calcium carbonate to generate carbon dioxide to fill the porous structure, significantly improving the expansion rate and anti-melting property of low-fat and low-sugar ice cream.

The invention discloses a pill for treating qi-blood deficiency and a preparation method thereof, and belongs to the technical field of Chinese patent medicine preparation. Comprising 80-90 parts of wall-broken ginseng rootlets, 140-160 parts of freeze-dried Chinese wolfberry fruits, 190-210 parts of fried Chinese yam powder, 110-130 parts of fermented Chinese date powder, 50-70 parts of donkey-hide gelatin beads, 80-100 parts of black sesame seed powder, 45-55 parts of maltitol, 15-25 parts of giant knotweed rhizomes, 10-14 parts of red peony roots and 0.5 part of a compound enzyme preparation. The medicine is small in packaging size, convenient to carry and low in cost; the traditional Chinese medicine composition has the advantages of scientific formula, wide application range, stable process and controllable quality, and embodies the traditional Chinese medicine theory advantages of simultaneous treatment of vital qi and pathogen and simultaneous regulation of qi and blood. Acute toxicity tests show that LD50 is larger than 20 g / kg, and the traditional Chinese medicine is free of liver and kidney dysfunction after being taken for a long time and suitable for long-term conditioning.

The invention discloses a method for increasing the content of diammonium glycyrrhizinate, and aims to solve the problems of low solubility, unstable crystallization and easy degradation in the existing purification process. The method comprises the following steps: adding a diammonium glycyrrhizinate crude product and hydroxypropyl-beta-cyclodextrin into purified water at normal temperature to prepare a homogeneous solution; adding stronger ammonia water to obtain ammoniated liquid; raising the temperature to 35-40 DEG C at the speed of 1-2 DEG C / min and Adding 90% ethanol and maltitol to prepare a stable crystallization solution; dropwise adding glacial acetic acid to adjust the pH value to 4-5, standing and crystallizing for 12-14 hours, filtering, leaching with purified water at 40-45 DEG C, and performing vacuum freeze drying to obtain a finished product. According to the method, the hydroxypropyl-beta-cyclodextrin is used for solubilization, the maltitol is used for stable crystallization, the process is mild and free of degradation, the purity of the finished product is high, no solvent is left, and the method is suitable for industrial production of pharmaceutical-grade diammonium glycyrrhizinate.

The invention discloses a refreshing cigarette and a preparation method thereof, and particularly relates to the technical field of refreshing products. The refreshing cigarette comprises 6% of a plant extract, 2% of a mint extract, 36% of sorbitol, 16% of xylitol, 15% of maltitol, 2% of edible perfume essence, 2% of glycerin, 3% of D-mannitol, 3% of sucralose, 2% of acesulfame potassium, 2% of phospholipid, 3% of sucrose and 8% of starch. The preparation method of the refreshing cigarette comprises the following steps: S1, selecting raw materials: selecting natural plants as the raw materials; s2, boiling and purifying: extracting effective components in the plants through a specific boiling process; s3, mixing; s4, combined machining; s5, inspecting a finished product; and S6, packaging and delivering. According to the refreshing cigarette and the preparation method thereof provided by the invention, the mint extract, the glycerol, the D-mannitol, the sucralose, the acesulfame potassium and other components act together, so that an obvious refreshing effect is provided.

This invention discloses a semi-solid candy similar to marshmallows, comprising a matrix component, a thickening and stabilizing system, a moisturizing and softening system, a flavor complex system, a nutritional fortification system, a functional auxiliary system, and a shaping and regulating system. This invention utilizes the combined action of the matrix component and the complex thickening and stabilizing system. Low-sugar matrices such as maltitol and erythritol are combined with gelatin, gum arabic, and compound colloids to form a three-dimensional network structure. Combined with a precise aeration process, the product possesses both the fluffy, airy feel of traditional marshmallows and the soft, delicate texture of semi-solid candies. It is soft and non-sticky in the mouth, leaves no residue after chewing, does not collapse or crumble, and is stable at room temperature. It is also resistant to softening and deformation at high temperatures, thus overcoming the shortcomings of existing products such as monotonous texture, easy deformation, and stickiness.

The invention provides a protein component composition with special medical application as well as a preparation method and application thereof, and relates to the field of formula food with special medical application. Wherein the protein component composition comprises protein and a sweetening agent; the protein is one or more of hydrolyzed whey protein powder, hydrolyzed casein and albumin peptide. The sweetening agent is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside. A plurality of components such as a stabilizer, mineral substances and multivitamins can also be added into the protein component composition. The finally obtained composition can be applied to preparation of formula food for special medical purposes, and the content of total protein, hemoglobin, albumin or transferrin in blood of patients suffering from malnutrition or insufficient protein intake is increased.

The invention belongs to the technical field of sugar alcohol, and relates to a maltitol cooling crystallization system and a method thereof. The system comprises a crystallization cylinder, a centrifugal feeding trough, a centrifugal machine, a centrifugal mother liquid tank and a centrifugal pump, a massecuite discharging port and a mother liquid inlet are formed in the crystallization cylinder, a discharging pipeline is arranged at the crystallized massecuite discharging port and communicated with the feeding end of the centrifugal feeding trough, and the discharging end of the centrifugal feeding trough is communicated with the feeding end of the centrifugal machine through a conveying pipe. A mother liquor outlet and a moist sugar outlet are further formed in the centrifugal machine, the centrifugal moist sugar is communicated with the next process through the moist sugar outlet, a mother liquor pipe is arranged at the mother liquor outlet and communicated with a feeding port of the centrifugal mother liquor tank, and a liquor outlet of the centrifugal mother liquor tank is communicated with a mother liquor inlet of the crystallization cylinder through the centrifugal mother liquor pipe. According to the invention, a mixing operation is added after the cooling crystallization is finished, and the centrifugal mother liquor is injected into the crystallization cylinder to be mixed with the crystallized massecuite, so that the flowability of the crystallized massecuite is improved, and the crystallization yield of maltitol is improved.

Provided is a nicotine pouch filler including nicotine, a release control excipient including at least one or more selected from a group consisting of cellulose and sugar alcohol, a binder, a pH adjuster, and a flavoring agent, in which the release control excipient includes cellulose and sugar alcohol, the cellulose and the sugar alcohol are mixed at a weight ratio of 1:9 to 5:5, the cellulose includes one or more of microcrystalline cellulose (MCC) and methyl cellulose, and the sugar alcohol includes at least one or more selected from a group consisting of erythritol, xylitol, mannitol, sorbitol, maltitol, and isomaltol.

The invention relates to the technical field of sugar alcohol preparation, and discloses a preparation method of high-purity crystalline maltitol, which comprises the following steps: firstly, by taking corn starch milk as a raw material, preparing ultrahigh-content maltose syrup with the maltose content of more than or equal to 91%, the wheat triose content of less than or equal to 0.4% and the glucose content of less than or equal to 4% through an enzyme conversion method; carrying out hydrogenation reaction on the syrup by adopting a Raney nickel catalyst, and controlling the hydrogenation side reaction to be 2% or below, so as to obtain hydrogenated liquid with maltitol content of more than or equal to 88%; and then, a pigment separation procedure in a traditional process is omitted, and the hydrogenated liquid is directly subjected to decoloration, ion exchange, evaporation concentration, crystallization, centrifugation and drying treatment to finally prepare crystalline maltitol. According to the method, by screening a specific compound enzyme system and finely regulating the pH value and temperature control environment of a saccharification reaction system, the generation of maltose is effectively promoted, and side reactions such as excessive hydrolysis of glucose and reverse synthesis of trisaccharide are inhibited at the same time, so that the high-purity maltose syrup precursor is obtained.

The invention relates to the technical field of agricultural pest control, and particularly discloses a preparation method of an apolygus lucorum food attractant based on a composite plant extract. A preparation method of the apolygus lucorum food attractant based on the composite plant extract comprises the following steps: S1, treating a sesame raw material: taking the sesame raw material and crushing; s2, sesame extraction: taking the sesame particles obtained in S1, adding an ethanol water solution, performing ultrasonic-assisted extraction, and filtering to obtain a filtrate; s3, sesame concentration: performing vacuum concentration on the filtrate obtained in S2 to obtain a sesame extract; s4, material preparation: weighing corn germ powder, soybean powder, rice bran powder, a plant attractant methyl jasmonate, a saccharide aid maltitol and an antibacterial agent potassium sorbate, and uniformly mixing; s5, extracting; s6, mixing; and S7, drying and forming. The preparation method provided by the invention can be used for producing the special food attractant with slow release characteristic and high biological activity for the apolygus lucorum, and has the advantages that volatile active ingredients are efficiently dissolved out, and the structure is complete and reserved.

The purpose of the present invention is to provide a chocolate for simultaneous baking with a moisture-containing bread raw material or a baked confectionery raw material, which has a crisp and hard texture and a good chocolate flavor even when baked in contact with a moisture-containing raw material such as a baked confectionery raw material or a bread raw material. The chocolate for baking simultaneously with a bread raw material or a baked confectionery raw material containing moisture contains sucrose and / or glucose in a predetermined amount, and contains at least one component selected from the group consisting of isomaltulose, trehalose, and maltitol in a specific ratio. The chocolate for baking simultaneously with the bread raw material or the baked confectionery raw material containing moisture contains at least one component selected from the group consisting of isomaltulose, trehalose, and maltitol.

The invention discloses a refreshing pill and a preparation method thereof, and particularly relates to the technical field of refreshing products. The refreshing pill comprises an outer coating and an inner core, the outer coating comprises 28% of sorbitol, 12% of xylitol, 20% of gum base, 10% of maltitol, 1% of edible flavors and fragrances, 1% of glycerin, 2% of D-mannitol, 5% of Arabic gum, 7% of sucralose, 2% of phospholipid, 2% of palm wax and 2% of shellac, and the inner core is hard edible particles. The inner core is composed of 4% of a refreshing substance and 4% of cane sugar and is used for refreshing people. According to the refreshing pill and the preparation method thereof, through combination of natural components, the refreshing effect is achieved, and meanwhile potential adverse effects on the body are reduced.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

Composition including an artificial sweetener (e.g. ace-K, saccharin, sucralose, cyclamate, sugar alcohol (e.g. xylitol, mannitol, sorbitol, erythritol, maltitol, lactitol)) or a derivative thereof in

This invention provides a low glycemic index blueberry extract and its preparation method, belonging to the field of beverage processing technology. The preparation method includes the following steps: blueberries are pulped, then fermented using a compound strain of Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium, filtered through a membrane filtration device to obtain a blueberry fermentation broth; blueberries are crushed, the pH of an ethanol solution is adjusted to 2-3 with citric acid, followed by ultrasonic extraction, centrifugation to collect the supernatant, and then vacuum distillation of the supernatant to obtain anthocyanin extract concentrate; the anthocyanin extract concentrate is freeze-dried to obtain anthocyanin extract dried product; the anthocyanin extract dried product and blueberry fermentation broth are mixed evenly at a mass-volume ratio of (0.2-0.3) g:1L, then maltitol is added to adjust acidity and sweetness, homogenized, filtered, and sterilized to obtain the blueberry extract. By using compound probiotic fermentation to reduce sugar content and combining it with alcohol extraction to enhance anthocyanins and improve efficacy, the resulting product has anthocyanin content ≥400 mg / L and a low GI.

The invention provides a low-GI biscuit raw material composition which comprises the following components in parts by weight: 0.1-0.6 part of nanocrystallized bamboo fiber cell walls, the nanocrystallized bamboo fiber cell walls are extracted from bamboo green, are edible and have one-dimensional characteristics, the transverse size is below 100nm, the longitudinal size is above 1mu m, cellulose in the nanocrystallized bamboo fiber cell walls has the crystallinity of 80%-95%, and the grain size of the cellulose in the nanocrystallized bamboo fiber cell walls is 100 nm. The dispersion liquid of the nanocrystallized bamboo fiber cell walls in water has the viscosity of 200 Pas or above when the mass concentration of the dispersion liquid is 0.5%, 40-70 parts of low-gluten flour, 20-35 parts of whole wheat flour, 8-20 parts of grease selected from natural butter, coconut oil or non-hydrogenated vegetable butter and 10-25 parts of sugar substitutes, and the sugar substitutes comprise at least one of erythritol and maltitol; the total mass content of the dietary fibers is greater than or equal to 15%. The beverage has a high low-GI effect, a suitable taste and good crush resistance. Methods of making low GI biscuits and low GI biscuits are also provided.

The invention provides a purple sweet potato anthocyanin system with a stable water-oil interface and a preparation method and application thereof, and belongs to the technical field of food processing. The purple sweet potato anthocyanin system is prepared from the following raw materials in parts by mass: 334-390 parts of purple sweet potatoes; 334 to 390 parts of water; 40 to 80 parts of wheat oligopeptide; 8 to 10 parts of amylase; 5 to 8 parts of cellulase; 4 to 8 parts of glucoamylase; 15 to 18 parts of a pH value regulator; 80 to 100 parts of maltitol; 15-25 parts of table salt; 2 to 5 parts of sodium alginate; 50 to 80 parts of medium chain triglyceride; 1-4 parts of phospholipid; 4 to 9 parts of Tween 60; and 8 to 12 parts of sodium caseinate. The purple sweet potato anthocyanin system with the stable water-oil interface is small in particle size and high in heat resistance, can maintain the stability and biological activity of the purple sweet potato anthocyanin in the storage period, meets the requirements of multiple food formulas, tastes pleasant, and is beneficial to expansion of wide application of the purple sweet potato anthocyanin system in the food industry.

The invention discloses a loratadine oral liquid and a production process thereof. Comprising the following raw materials in parts by weight: 0.5 to 0.6 part of loratadine, 5 to 6 parts of beta-cyclodextrin, 10 to 12 parts of polyethylene glycol 400, 8 to 10 parts of glycerol, 6 to 8 parts of propylene glycol, 0.3 to 0.4 part of sucralose, 0.2 to 0.3 part of stevioside, 15 to 18 parts of maltitol, 1 to 1.2 parts of citric acid, 0.5 to 0.6 part of malic acid, 0.1 to 0.15 part of disodium EDTA (Ethylene Diamine Tetraacetic Acid), 0.8 to 1 part of vitamin C, 0.3 to 0.4 part of xanthan gum, 0.5 to 0.6 part of sodium carboxymethyl cellulose and 0.4 to 0.5 part of lemon essence. The composition comprises the following components in parts by weight: 0.1-0.15 part of menthol, 2-3 parts of hawthorn extract, 1.2-1.5 parts of soya bean lecithin and the balance of purified water, totaling 100 parts. The loratadine is clathrated by the beta-cyclodextrin, the absorption promotion effect of the soya bean lecithin is combined, and the compound sweetening agent, the compound stabilizer and the natural flavor substance are matched, so that the problems of poor solubility and obvious bitter taste of the loratadine are solved, and the stability and bioavailability of the product are also improved.

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

The application provides a kind of composition for relieving fatigue and its preparation method, belong to relieving fatigue composition technical field.The composition for relieving fatigue of the application includes the following raw materials by mass concentration: Brazilian ginseng-guarana composite water extract 60%-70%, taurine 1%-2%, tea polyphenol 0.2%-0.4%, inositol 0.8%-1.2%, maltitol 1%-1.5%, erythritol 0.5%-1%, stevioside 0.05%-0.1%, citric acid 0.01%-0.02%, malic acid 0.01%-0.02%, vitamin C 0.1%-0.3%, xanthan gum 0.08%-0.12%, and the balance is water.In the composition of the application, Brazilian ginseng-guarana composite water extract provides ecdysterone, caffeine and other core substances, laying the foundation for anti-fatigue;Taurine cooperates to remove lactic acid and reduce serum urea accumulation, inositol regulates energy homeostasis, tea polyphenol and vitamin C strengthen antioxidant protection, and each component plays a synergistic anti-fatigue effect through complementation, and the active ingredients are stable, low-calorie, and excellent in taste.

The present invention relates to a low-acid reflux, heat-stable rock sugar syrup and a preparation method thereof, belonging to the technical field of sweeteners. The rock sugar syrup is prepared from the following raw materials in parts by weight: 80 to 90 parts of rock sugar, 0.2 to 0.4 parts of steviol glycosides, 0.5 to 2 parts of maltitol, 0.5 to 2 parts of glucose syrup, 5 to 8 parts of monk fruit extract, 80 to 120 parts of purified water, and sodium citrate. The sodium citrate is used to adjust the pH value of the rock sugar syrup to 5.5 to 6.0. The monk fruit extract is a product obtained by co-fermenting the pulp and peel of fresh monk fruit with Bifidobacterium breve and Pediococcus pentosaceus, and then enzymolyzing it with ficin. The rock sugar syrup of the present invention is added with steviol glycosides and monk fruit extract, which can well maintain the stability of the rock sugar syrup, has good anti-acid reflux properties, and saves the amount of maltitol and glucose syrup.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The invention belongs to the technical field of ice cream preparation, and particularly relates to an edible composition, sucrose-free ice cream and a preparation method of the sucrose-free ice cream, calcium salt, soluble dietary fibers and maltitol liquid are compounded in a specific proportion for use, and the prepared sucrose-free ice cream not only has obviously improved melting resistance, but also has fine taste, the calcium salt promotes the adsorption of soluble dietary fibers on the surface of casein, reduces the activity of free water in the ice cream, inhibits the growth and crystallization of ice crystals, makes the properties of the ice cream more stable, and greatly improves the taste fineness of the ice cream. The maltitol and the polydextrose are compounded, so that sweet taste very close to that of cane sugar can be contributed, and the maltitol and the polydextrose can be used as a solid filler to improve the emulsifying property of the ice cream, endow the ice cream with fine taste and improve the melting resistance.

The invention relates to the food industry, and more particularly to the production of a marshmallow-type aerated confectionery product having a reduced calorie content and containing no or little sugar. The claimed marshmallow contains the following ingredients, expressed on a dry weight basis: 33.7-48 wt% maltitol syrup, 4.7-7.1 wt% gelatine, 12.1-36.3 wt% soluble dietary fibre in the form of corn fibres or isomaltooligosaccharides, 10.1-19.1 wt% allulose, 7.3-24.4 wt% fructooligosaccharides.

Provided is a capsule comprising a content and a film, wherein: the content includes at least one selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol; the total amount of said sorbitol, said maltitol, said xylitol, and said lactitol is 1.0-80.0 mass% with respect to the total mass of the content, and the amount of sucrose is at most 45.0 mass% with respect to the total mass of the content.