410 results about "Maltodextrin" patented technology

The invention discloses a bacillus coagulans feed additive and a preparation method thereof, and relates to the technical field of feed additives, the bacillus coagulans feed additive comprises bacillus coagulans spores, the content of the spores is 1.0 * 10 < 8 >-1.0 * 10 < 11 > CFU / g; the protective agent system comprises the following components: maltodextrin or lactose, vegetable protein, polyhydric alcohol and an antioxidant; the invention discloses a microcapsule coating structure. A microcapsule is a two-layer composite coating of an inner layer alginate matrix and an outer layer polycation or polymer coating. According to the invention, bacillus coagulans spores which can still keep high survival rate under short-time high-temperature and low-pH conditions are obtained through screening and fermentation strategies of strains with high sporulation and heat and acid tolerance, the problem that common strains are easy to inactivate in granulation, extrusion and gastric acid environments is solved, the problem of product failure caused by insufficient tolerance of the strains is reduced, and the product quality is improved. And the original biological activity basis is improved, so that the protection effect of the subsequent formula and the coating can be played at a higher starting point, and the zoology effect of the final preparation is improved.

The invention discloses a compound probiotic for improving cognitive function of old people and a preparation method and application thereof. Firstly, maltodextrin is dried and then sieved, metal impurities are removed after sieving, and maltodextrin freeze-dried powder, lactobacillus paracasei Lpc37 freeze-dried powder, phytobacterium plantarum Lp-115 freeze-dried powder and bifidobacterium animalis subsp. Lactis Bl-04 freeze-dried powder are weighed and sieved respectively; the preparation method comprises the following steps: preparing freeze-dried powder of three strains, then premixing the freeze-dried powder of the three strains with a part of maltodextrin, adding the residual maltodextrin after the strains are premixed, continuously mixing until the materials are uniformly distributed to obtain the compound probiotics, exerting a synergistic effect through a specific strain combination (Lp115 + Lpc37 + Bl-04), providing a new way for non-drug intervention, being beneficial to regulating intestinal flora metabolism (such as generating short-chain fatty acid SCFA), and improving the immunity of the human body. The synthesis and release of neurotrophic factors are promoted, the nerve cell function is improved, and the cognitive function improvement is indirectly assisted.

The invention discloses granules of a composition containing rhizoma polygonati. The granules comprise the following components in percentage by weight: 30%-50% of composition dry paste powder, 38%-58% of a filling agent, 0.1%-20% of an adhesive and 0.1%-2% of a flow aid, the composition comprises rhizoma polygonati, fructus lycii, flos chrysanthemi and radix glehniae. Wherein the filling agent is dextrin; wherein the adhesive is maltodextrin or povidone; wherein the flow aid is colloidal silicon dioxide. According to the composition disclosed by the invention, proper auxiliary materials and an adding mode thereof are selected, so that the inherent properties of the original extract are improved, the extract is not easy to soften, the caking tendency caused by moisture absorption or heat absorption among particles is avoided, and the caking probability is reduced.

The invention discloses a composition for regulating sleep rhythm homeostasis as well as a preparation method and application thereof. The composition for regulating the sleep rhythm homeostasis is prepared from the following components in percentage by weight: 5 to 18 percent of polydextrose, 9 to 15 percent of galactooligosaccharide, 1 to 10 percent of inulin, 0.4 to 2 percent of gamma-aminobutyric acid, 0.8 to 2.2 percent of L-theanine, 0.1 to 3.5 percent of magnesium citrate, 2 to 21 percent of semen ziziphi spinosae extract, 1 to 10 percent of poria cocos extract, 0.5 to 2 percent of pericarpium citri reticulatae extract, 0.3 to 1 percent of liquorice root extract and 15 to 40 percent of maltodextrin. 5-18% of coconut oil powder MCTs, and 0.5-2% of a lily extract. According to the application, a magnesium MCTs shell-core structure is delivered by maltodextrin to form a mitochondrial piezoelectric engine so as to improve prebiotics, promote flora metabolism efficiency and energy supply feedback, activate intestinal pheochromophilic cells and improve SLC6A4 gene expression so as to improve synthesis of 5-hydroxytryptamine in the brain and activate GABA energy neurons; meanwhile, through the spina date seed and poria cocos quantum dots and a pericarpium citri reticulatae and liquorice pi-pi stacking network, the blood-brain barrier penetration rate is greatly increased, and hypothalamic CRH release is adjusted.

The invention discloses a high-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and a preparation method of the high-stability functional beverage, and belongs to the technical field of functional food processing. Aiming at the problems of flavor defect, easy degradation of active ingredients, poor storage stability, narrow system adaptability and the like of the existing spirulina beverage, the invention initiates a citric acid and maltodextrin dynamic crosslinking wall material system, constructs a core-shell structure microcapsule, and combines a synergistic process of spray drying, gradient homogenization, staged sterilization and the like to prepare the spirulina beverage. The efficient embedding and function maintenance of the spirulina in various beverage substrates are realized. A dense ester bond network is formed on the basis of dynamic esterification reaction of maltodextrin hydroxyl and citric acid carboxyl, a cross-linking degree detection method is optimized, and nonlinear improvement of a synergistic technical effect is realized. The process is stable and controllable, the microcapsule embedding rate is high, the method is suitable for multiple systems such as yoghourt, fruit juice and vegetable protein beverages, and the method can be widely applied to the field of functional foods and has remarkable industrialization value.

The invention relates to the technical field of functional food preparation, in particular to an instant sugar-free vitamin mineral composition and a preparation method thereof. The composition comprises vitamin microcapsule powder, vitamin mineral particles, maltodextrin and a food additive. The composition is prepared by a three-step method comprising the following steps: firstly, preparing fat-soluble vitamin, natural colloid, protein and the like into microcapsules; carrying out superfine grinding on water-soluble vitamins and mineral substances, granulating with maltodextrin and the like, and controlling the particle size of particles; and finally, mixing the components in proportion. Sugar-free wall materials such as natural vegetable gum, protein and fibers are adopted, traditional saccharides are not used, and the sugar-free wall materials have good instant solubility, dispersity and stability, can effectively cover bitter taste and metal taste of vitamins and mineral substances, are suitable for different people, especially people needing sugar control, and achieve comprehensive, stable and easy-to-absorb nutritional supplement.

The invention belongs to the field of medicines, and discloses a preparation process of ferric carboxymaltose, which comprises the following steps: oxidizing maltodextrin, performing ultrafiltration concentration, dissolving in a ferric trichloride aqueous solution, and performing coordination, ultrafiltration and spray drying to obtain powdery ferric carboxymaltose. The process has the advantages of simple amplification, no need of solvent application, low raw material cost and manufacturing cost, uniform product molecular weight distribution and the like, the dissolution rate of the obtained product is obviously higher than that of a product obtained by a precipitation process, and technical support is provided for more efficient preparation production.

The invention relates to astaxanthin microcapsule powder adopting a freeze spray drying technology and a production process of the astaxanthin microcapsule powder, and discloses the astaxanthin microcapsule powder which realizes astaxanthin activity protection, powder forming and continuous industrial preparation under a low-temperature condition through a synergistic strategy of embedding a composite wall material and regulating emulsion stability by glycerol, and the production process of the astaxanthin microcapsule powder. The astaxanthin microcapsule powder adopting the freeze spray drying technology is characterized by comprising the following components in parts by weight: 1-3 parts of astaxanthin oil, 20-40 parts of a wall material system, 0.2-0.5 part of an emulsifier, 0.1-0.3 part of an antioxidant and 30-50 parts of a water-phase medium, the wall material system is a composite wall material system and comprises gelatin, maltodextrin and hydroxypropyl-beta-cyclodextrin, and the water-phase medium is a water-phase medium. The wall material comprises gelatin, maltodextrin and hydroxypropyl-beta-cyclodextrin, and the gelatin accounts for 40%-60%, the maltodextrin accounts for 30%-50%, and the hydroxypropyl-beta-cyclodextrin accounts for 10%-20%.

The invention discloses a blood fat reducing composition with homology of medicine and food and a preparation method thereof, and belongs to the technical field of homology of medicine and food. The medicinal and edible blood fat reducing composition comprises the following raw materials in parts by mass: 8-15 parts of peach kernels, 10-20 parts of sea-buckthorn, 6-12 parts of Chinese wolfberry fruits, 3-6 parts of platycodon roots, 4-8 parts of dried orange peel and 5-10 parts of microcapsules. The microcapsule consists of a core material and a wall material, wherein the core material comprises stigma croci, bamboo leaf flavone, earthworm protein peptide powder and natto; the wall material comprises gelatin, sodium carboxymethyl cellulose and Arabic gum-maltodextrin mixed powder. In addition, the invention also provides a preparation method of the blood fat reducing composition. The blood fat reducing composition provided by the invention realizes safe and efficient blood fat reduction.

The invention discloses a combined drying method for maintaining color and nutrition of mango freeze-dried products, and belongs to the technical field of food processing. The preparation method comprises the following steps: cutting mangoes, performing vacuum impregnation in a composite protection solution containing maltodextrin, trehalose, L-ascorbic acid and citric acid, then performing quick-freezing treatment, and finally adopting a combined drying process combining microwave vacuum drying and vacuum freeze drying to reduce the water content of the materials to the final requirement in two stages. The method is mainly used for efficiently producing a high-quality mango freeze-dried product which can perfectly maintain the natural color, shape and nutritional ingredients of mangoes; the technical problems that the drying period is too long, the energy consumption is high, and color browning and heat-sensitive nutritional ingredient degradation are prone to occurring in the long drying process when mangoes are treated through a traditional freeze-drying technology are effectively solved.

The invention discloses an astragaloside synergistic type composition as well as a preparation method and application of the astragaloside synergistic type composition. Comprising the following components: 8 to 16 parts of astragaloside, 20 to 40 parts of a honeysuckle flower extract, 10 to 20 parts of L-carnitine, 0.1 to 0.5 part of selenium yeast, 3 to 8 parts of diammonium glycyrrhizinate, 5 to 15 parts of taurine, 8 to 20 parts of a fructus forsythiae extract, 2 to 7 parts of vitamin E, 12 to 32 parts of hydroxypropyl-beta-cyclodextrin, 2 to 10.5 parts of maltodextrin, 1 to 7 parts of Arabic gum, 10 to 20 parts of lactose, 1 to 3 parts of zinc gluconate and 2 to 5 parts of magnesium stearate. 1-3 parts of vitamin C, 1-5 parts of xanthan gum and 1-3 parts of lecithin. The composition has a wide application prospect in preparation of veterinary drugs or veterinary food additives.

The invention discloses an embedding method for stabilizing and slowly releasing beta-carotene. The embedding method comprises the following steps: selecting soybean oil; the stirring conditions are as follows: 300 r / min and 75 DEG C; preparing a water phase: stirring 80 kg of maltodextrin and 20 kg of cane sugar at 50 DEG C until 200 kg of distilled water is completely dissolved; the homogenizing conditions are as follows: the high-speed mixing and shearing emulsifying machine shears for 5 minutes at the speed of 17000 r / min, and the high-pressure homogenizing machine homogenizes for 2 minutes at the pressure of 20 MPa; the spray drying conditions are as follows: the pressure is 0.5 MPa, the inlet temperature is 170 DEG C, and the flow rate is 10 mL / min. The particle size D of the optimized beta-carotene microcapsule product is 95lt; according to the present invention, the prepared nano-particles have characteristics of uniform particle size, 300 nm, embedding rate of 94.2%, good stability in the 90-day storage period, and significantly improved solubility.

The invention discloses high-purity resistant dextrin and a preparation method thereof, and the preparation method comprises the following steps: (1) adding 4, 3-alpha-glucosyltransferase into a maltodextrin aqueous solution or a starch solution treated by starch debranching enzyme to react, and after the reaction is finished, deactivating the enzyme; (2) adding alpha-amylase into a reactant in the step (1) to react, and deactivating the enzyme after the reaction is finished; (3) adding alpha-glucosidase into the reactant in the step (2) for reaction, and deactivating the enzyme after the reaction is finished; (4) adding saccharifying enzyme into the reactant in the step (3) to react, and deactivating the enzyme after the reaction is finished; and (5) adding yeast powder into the reactant in the step (4) for fermentation, filtering by a filter membrane after fermentation, collecting membrane filtrate, and drying to obtain the high-purity resistant dextrin. The preparation process is simple and efficient, the product purity is high, the proportion of alpha-1, 3 glucosidic bonds in the prepared resistant dextrin is 40% or above, and the purity of the resistant dextrin is 80-90%.

This invention discloses a highly active compound health supplement made from Cordyceps sinensis, Artemisia argyi, and rhubarb, and its preparation method, belonging to the field of health food and pharmaceutical preparation processing technology. The method includes: adding artificial Cordyceps sinensis ultrafine powder, prepared Rhubarb tanguticum fine powder, Artemisia argyi leaf extract, microcrystalline cellulose PH102, and maltodextrin into a mixer and premixing at 25-35 rpm to allow the powder to adhere to the surface of the excipients; after tableting, the tablets are subjected to ultra-high pressure treatment at 350-380 MPa. This invention achieves uniform distribution and performance optimization of the formulation components without damaging the activity of heat-sensitive components through precise coupling of premixing strength and ultra-high pressure modification parameters. Experiments show that the obtained formulation has an adenosine retention rate ≥96%, a dissolution rate ≥85% after 5 minutes, and excellent moisture resistance and mechanical strength, solving the technical problems of large activity loss, easy moisture absorption, and slow dissolution in traditional formulations.

The invention provides nutritional meal powder with a dampness clearing effect, and belongs to the technical field of food processing. The nutritional meal powder is prepared from the following raw materials in parts by weight: 5 parts of rice, 20 parts of coix seeds, 30 parts of phaseolus calcaratus, 5 parts of gordon euryale seeds, 8 parts of Chinese yams, 25 parts of longan, 4 parts of maltodextrin and 6 parts of xylitol. The longan with the nourishing effect is especially added, and the problem that the coix seeds, the red beans, the gordon euryale seeds and other raw materials are cold and cannot be eaten for a long time is effectively solved. According to the preparation method, the rice, the phaseolus calcaratus and the longan are creatively and uniformly mixed, extruded and puffed, and then crushed, so that the problem that the longan is difficult to crush is solved. According to the invention, the standby powder which is respectively puffed is subjected to secondary puffing, so that the problem that the phaseolus calcaratus is not easy to cook is solved, and the product has good flavor.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

The invention provides high-whiteness and low-isoflavone-content soybean protein isolate for infant food, and belongs to the technical field of infant complementary food. Comprising the following components in percentage by mass: 92.5%-6% of soybean protein isolate, 6.0% of maltodextrin, 0.8% of sodium carboxymethyl cellulose, 0.1% of sucralose and 0.6% of ethyl vanillin, the risk of residual chemical bleaching agents (hydrogen peroxide and sodium hypochlorite) is avoided, the content of isoflavone is reduced to be less than or equal to 10mg / kg, the hidden danger of endocrine interference is reduced, the damage of high temperature and strong acid / alkali to a protein structure is reduced, and the quality of the protein is improved. The energy consumption is reduced through low-temperature sterilization and vacuum freezing dehydration, the whiteness is greater than or equal to 85%, the sensory requirements are met, the protein content is greater than or equal to 90%, the purity is high, and the protein is suitable for being used as a high-quality protein source of infant food; the green solvent and physical / biological decoloration reduce chemical pollution, and the process is more environment-friendly.

The invention belongs to the field of novel food flavors, and particularly discloses a high-temperature-resistant natural milk flavor as well as a preparation method and application thereof, and the high-temperature-resistant natural milk flavor comprises the following components: 10-30 parts of butter enzymatic hydrolysate, 80-150 parts of reconstituted milk enzymatic hydrolysate, 20-30 parts of whey protein powder, 100-130 parts of maltodextrin, 100-120 parts of composite modified starch, 1-5 parts of a high-temperature protective agent and 300-500 parts of deionized water. The preparation method comprises the following steps: respectively preparing butter enzymatic hydrolysate and reconstituted milk enzymatic hydrolysate; mixing and emulsifying the whey protein powder and the composite modified starch with a wall material system consisting of the whey protein powder, the maltodextrin and the composite modified starch, homogenizing and sterilizing, and spray-drying to obtain the whey protein powder. The composite modified starch is prepared by performing octenyl succinic anhydride esterification and sodium trimetaphosphate cross-linking composite modification on cassava raw starch. Through the synergistic effect of composite enzymolysis, a specific wall material system and a high-temperature protective agent, the industrial problems that the fragrance of the natural milk-flavored essence is easy to lose and the flavor is unstable during high-temperature processing are successfully solved.

The application discloses a fucoxanthin-maltodextrin delivery system based on ultrasonic-assisted encapsulation and a preparation method thereof. The delivery system comprises a maltodextrin derivative obtained by hydrophobic modification of maltodextrin with octanoyl chloride and fucoxanthin encapsulated therein. The preparation method of the fucoxanthin-maltodextrin delivery system based on ultrasonic-assisted encapsulation disclosed in the application can graft octanoyl chloride onto a maltodextrin chain through esterification to prepare an amphiphilic maltodextrin derivative which can self-aggregate into aggregates. The ultrasonic-assisted encapsulation can load more fucoxanthin and target the delivery of the fucoxanthin to the intestinal tract. The method has the advantages of short encapsulation time, high efficiency of embedding and delivery of hydrophobic substances, etc. The maltodextrin aggregates prepared by the method have high efficiency of encapsulating and delivering fucoxanthin, have a more compact structure, a smaller particle size and a larger specific surface area, so that the maltodextrin aggregates have a higher drug loading capacity. The maltodextrin derivative prepared has acid stability and can be released in the intestinal tract in a targeted manner, and has great application value in the transportation of nutrients of food and the design of functional food.

The invention discloses a lutein composition for relieving asthenopia and a preparation method of the lutein composition, and belongs to the field of functional foods. Phycocyanin and kelp polyphenol are mixed and react to obtain modified phycocyanin; fucoidin and beta-glucuronidase are mixed and react to obtain modified fucose; mixing the fish collagen peptide and zinc chloride to react to obtain a collagen peptide-zinc chelate; the xanthophyll siliceous cage compound and the modified phycocyanin are mixed and react to obtain a first compound; mixing and reacting the first compound and modified fucose to obtain a second compound; mixing and reacting the second compound, collagen peptide-zinc chelate and krill oil to obtain a lutein compound; mixing and reacting the second compound, collagen peptide-zinc chelate and krill oil, adding trehalose, and mixing and reacting to obtain a xanthophyll compound; and mixing the xanthophyll compound and maltodextrin to obtain the xanthophyll composition.

The present application belongs to the technical field of pharmaceutical preparation, and provides a quick-dissolving nicorandil tablet and a preparation method thereof. The tablet is composed of an active ingredient nicorandil, hydroxypropyl methylcellulose acetate stearate, maltodextrin powder, a disintegrating agent and a lubricant. The product of the present application has good performances in moisture and heat stability and dissolution rate. In particular, the dissolution rate still has the performance of quick dissolution after accelerated investigation, which is beneficial to the emergency treatment of angina pectoris.

The invention relates to the technical field of deep processing of natural products, in particular to water-soluble turmeric with low hygroscopicity and high stability and a preparation method and application thereof. The preparation method comprises the following steps: mixing and cross-linking a curcumin-ethanol solution and a chitosan-acetic acid solution, and drying to obtain curcumin-chitosan compound nanoparticles; and adding the nano-particles into a wall material solution containing starch sodium octenylsuccinate, maltodextrin, high-branched-chain cyclodextrine and hydroxypropyl starch, emulsifying, homogenizing at high pressure, performing wet grinding and drying to obtain the water-soluble turmeric with low hygroscopicity and high stability. The prepared product is good in water solubility, high in turmeric content, good in stability, not prone to moisture absorption and caking in the high-temperature and high-humidity environment and good in fluidity, solves the problems of moisture absorption, caking and the like of water-soluble powder turmeric products after being transported for a long time in the high-temperature and high-humidity environment, and is suitable for the fields of food, medicine, cosmetics and the like.

The application discloses a multi-enzyme immobilized enzyme for glucose-6-phosphate synthesis, which is obtained by immobilizing three enzymes, starch debranching enzyme mutant AcDBE_E131R, maltodextrin phosphorylase mutant AtMalP_N188D and glucose phosphomutase mutant TkPGM_F360P, on a resin. The application also discloses a preparation method and application of the multi-enzyme immobilized enzyme. The application screens enzyme mutants with good thermal stability and high catalytic activity by site-directed mutagenesis of starch debranching enzymes, maltodextrin phosphorylases and glucose phosphomutases from different sources, and prepares the multi-enzyme immobilized enzyme AcDBE_E131R+AtMalP_N188D+TkPGM_F360P. The multi-enzyme immobilized enzyme is used as a catalyst, maltodextrin is used as a substrate, and glucose-6-phosphate is efficiently synthesized by one-pot method, and the conversion rate reaches 71.2%. After 50 times of reuse, the relative enzyme activity of the multi-enzyme immobilized enzyme still remains 85.1%.

The invention belongs to the technical field of essence, and particularly relates to a preparation method of herbal tea flavor herbal extract and essence. The preparation method comprises the following steps: (1) preparing herbal raw materials; (2) mixing the herbal raw materials with water, and performing extraction, rough filtration and suction filtration to obtain an extract liquid; concentrating under reduced pressure to obtain a concentrated solution; (3) mixing the concentrated solution with essence, magnetically stirring, transferring into a high-pressure homogenizer, and homogenizing to obtain a core material system; (4) weighing gelatin and maltodextrin, grinding, spreading the mixed powder, and carrying out a dry-heat glycosylation reaction; cooling to room temperature, and grinding to obtain modified gelatin; (5) adding the core material system into a gelatin aqueous solution; adding an Arabic gum aqueous solution and a glutaraldehyde aqueous solution; collecting the precipitate; and washing and drying in vacuum to obtain the herbal tea flavored herbal extract-essence coated compound. The product disclosed by the invention still can keep a good core material retention effect, and the industrial application range of herbal flavor ingredients is greatly expanded.

The invention relates to a custard composition, a preparation method and application thereof, and the custard composition comprises the following components in percentage by weight of the composition: 5 to 20 percent of non-dairy creamer, 5.5 to 15 percent of starch sugar (preferably maltooligosaccharide), 5 to 40 percent of vegetable oil, 2 to 15 percent of starch, 0.01 to 1 percent of colloid, 0.05 to 1 percent of emulsifier and water, wherein the composition of the custard sauce does not contain a dairy product.

The invention relates to the technical field of food processing, and discloses an instant solid beverage with coconut fragrance or cocoa flavor and a preparation technology thereof.The preparation technology comprises the steps that the rotating speed of a mixer is set to be 12 r / min to 50 r / min, lipid components in a high-fat base material are made to seep out through heat generated by mechanical shearing, and lipid coating films are formed on the surfaces of maltodextrin particles; adding functional extract micro-powder into the mixer, reducing the rotating speed to 25r / min to 30r / min, and anchoring the functional extract micro-powder on the surfaces of the particles by using the surface adhesive force of the lipid coating film, so as to construct a core-shell powder structure; according to the invention, endogenous lipid of the raw materials is utilized to construct a surface anchoring mechanism, physical segregation of functional micro-powder in a filling link is eliminated, packaging and sealing defects caused by dust adsorption are avoided, and product component homogeneity and shelf life integrity under the condition of no exogenous chemical additives are improved.

The invention relates to the field of food, and particularly discloses a kudzuvine root, rape pollen and bean composition and a preparation method thereof, and the kudzuvine root, rape pollen and bean composition comprises the following raw materials in parts by weight: 40-60 parts of rape pollen, 20-40 parts of kudzuvine root powder, 1-10 parts of rhizoma polygonati powder, 1-10 parts of smoked plum powder, 1-10 parts of Chinese yam powder and 1-10 parts of maltodextrin. The preparation method comprises the following steps: S1, preparing materials, namely crushing and sieving the raw materials, and weighing the prepared materials; and S2, mixing the raw materials, granulating, drying, tabletting, and packaging to obtain the kudzuvine root, rape and pollen bean composition. The pollen nutritional supplement has the characteristic that the functionality and the absorptivity of the pollen nutritional supplement can be enhanced.

The present invention relates to a process for the production of microencapsulated natural preservatives and antioxidants, including extracts of walnut leaves and epicarp, the preservatives obtained and their use for preserving fat-containing foods. The natural preservative, in particular water-alcohol walnut epicarp and / or walnut leaf extract, is microencapsulated with a water-soluble polymer (HSP), such as maltodextrin or synanthrin, and wherein the microparticle comprises a channeling agent, which is a fat-soluble polymer (LSP), such as soy isolate protein or CAPSUs. These microparticles provide a controlled release action of the antioxidant and preservative extracts such that their action occurs over time.

The subject matter of the present invention is a creatine agglomerate with improved solubility characteristics in aqueous systems and improved handling, thus simplifying the intake of creatine. The agglomerate is characterized in that it contains 30 to 99.9 wt. % of ground creatine and / or ground creatine derivatives and / or ground creatine salts and 0.1 to 30 wt. % of a binder containing at least one oligosaccharide, in particular maltodextrin, based on the total weight of the agglomerate.

The present invention provides a beverage composition comprising: a) vitamin C; b) a first polysaccharide comprising maltodextrin; c) a second polysaccharide comprising Arabic gum and / or xanthan gum; and d) a beverage product wherein the mass ratio of the first polysaccharide to the second polysaccharide is between 2: 1 and 1: 2. The invention also provides a method for preparing the beverage composition.