766 results about "Preservative free" patented technology

A method for treatment, prevention and containment of acute and chronic tuberculosis using a preservative-free concentrated tobramycin aerosol formulation delivering tobramycin to the lung endobronchial space including alveoli in an aerosol having mass medium average diameter predominantly between 1 to 5 mu . The method comprises administration of tobramycin in concentration one to ten thousand times higher than the minimal inhibitory concentration of Mycobacterium tuberculosis. A method for containment of and decreasing infectivity periods of tuberculosis patients to shorter periods of time.

The invention provides novel multifunctional jam, which comprises fruit flesh particles, wherein the jam comprises the following ingredients through being calculated according to the weight: 70 to 80 parts of fruit flesh, 0.1 to 0.3 parts of vitamin C, 0.3 to 0.8 parts of citric acid, 80 to 120 parts of sweeteners and 0.5 to 1.2 parts of thickeners. The novel multifunctional jam has the beneficial effects that the pigment-free, essence-free and preservative-free green healthy jam integrating nutrition, delicacy and multifunctional eating is provided, the use additives of the jam are few, meanwhile, the jam can be made into fruit tea, fruity milk or fruity yoghourt by warm water, milk, yoghourt and the like, and the requirements of different user groups can be met.

A reusable continuously sealing metered dosing one-way valve assembly and delivery system flows a premeasured amount of a sterile flowable substance from a source which is coupled to an actuator assembly to an outlet orifice and prevents any backflow of contaminants through the continuously sealing one way valve assembly when the flowable substance ceases to flow. The valve assembly includes an elastomeric membrane which aids in preventing any backflow of contaminants when dispensing of the flowable substance is stopped. Multiple dosing of preservative-free flowable substance is provided.

A sanitary, disposable dispensing assembly especially useful in producing a substantially contaminant-free reconstituted mixture of diluent and pure, preservative-free concentrate includes an inner member linearly slidable between open and closed positions in an outer member provided with a concentrate inlet. The dispensing assembly features a vent arrangement for enabling a complete draining of the mixture and preventing bacterial growth. A rib arrangement improves mixing of the combined diluent and concentrate, and prevents dispersion of the mixture when dispensed. The dispensing assembly is utilized in mechanical pump type and non-mechanical pump type applications on a post mix food and beverage dispenser.

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The present invention relates to atomizers for administering preservative-free liquids to the cornea or conjunctiva of the eye, with special eye adapters for atomizers and the use of atomizers for ophthalmological administration. The atomizers according to the invention are free from propellant gas.

The invention discloses cosmetic, nutritional and health protection yellow wine and the preparation method thereof, which is brewed through the fermenting of the yellow wine yeast or whiter wine dried yeast as per the following composing prescriptions and the weight ratios: 35 to 50 percent of glutinous rice, 20 to 30 percent of kudzu root powder, 10 to 20 percent of yam, 5 to 15 percent of pearl barley, 5 to 15 percent of Chinese wolfberry, 5 to 15 percent of red dates, 0 to 8 percent of chrysanthemum flower and 0 to 8 percent of rose. The product made by the above composing prescriptions is an ideal cosmetic, nutritional and healthy product. Moreover the components of the composing prescriptions are all the materials which can be taken as the medicine and the food, the product has no special flavor of Chinese medicine, and the anti-corrosion agent and the coloring matter are not contained; the degree of the alcohol content of the manufactured finished product is 10-15 DEG C. The flavor is light savory, the feeling in the mouth is sweet and smooth, and after drinking the yellow wine, the face of people can not become red.

A one-time use device to deliver preservative-free follicle stimulating hormone (FSH) solution is disclosed. The device includes a needle covered by a sliding needle shield, which covers the needle in all modes of the device. The device can be placed into a ready-to-use position in four or fewer user steps. The device has a knob for setting a desired dose of FSH. The knob includes longitudinally spaced elements respectively corresponding to the lock position and the seven or fewer discrete dosing positions. The device locks after one use and cannot be reused thereafter.

A preservative-free opthalmic composition for treating eye infections is disclosed. The composition contains a quinolone compound in an amount effective as an antibiotic when the composition is placed in the eye. The composition is rendered isoosmotic with polyhydric alcohol. The composition may be utilized to treat ophthalmic conditions by topically applying the composition to the affected tissues.

The invention discloses a high-salt liquid-state brewing soy sauce powder and a preparation method thereof. The high-salt liquid-state brewing soy sauce powder is prepared by the following materials in percentage by weight: 68%-85% of high-salt liquid-state brewing soy sauce, 1%-6% of modified starch, 2%-9% of maltodextrin, 2%-8% of salt and 0.2%-25% of flavor regulator through procedures, i.e. blending, homogeneity, vacuum concentration, filtering, spray drying, cooling, sieving, and the like. The high-salt liquid-state brewing soy sauce powder has the advantages of unique lobster sauce taste, enriched fermented flavor without burnt smell, uniform granularity, powder body granule diameter between 60 micrometers and 90 micrometers, compact and smooth surface, good flowability, superior humidity resistance and good instant property, is clear when being recovered to a liquid state, contains no 3-MCPD and preservative and has a quality guarantee period more than two years. Compared with liquid soy sauce, the high-salt liquid-state brewing soy sauce powder has very low water content and greatly reduces the transportation and storage costs.

The present invention relates to stable, preservative- and antioxidant-free liquid formulations of phenylephrine and ketorolac for injection.

An improved coupling is disclosed for connecting a pump to a container. A first embodiment of the improved coupling incorporates a slidable coupling sleeve for piercing a frangible seal for providing liquid communication from the container to the pump. A first embodiment of the improved coupling incorporates coupling for providing liquid communication from the container to the pump. The invention is suitable for use with an aseptic container, a refrigerated container or a non-refrigerated container with or without preservatives.

The invention discloses a rice sparkling wine and a preparation method thereof. The preparation method of the rice sparkling wine comprises the following steps: liquefying a crushed raw material rice by alpha-amylase, saccharifying by using glucoamylase, and hydrolyzing proteins in the raw material rice by using acid protease to obtain a rice sugar solution; filtering the sugar solution, adjusting sugar, inoculating yeast, and fermenting to obtain a rice wine solution; and removing yeast from the rice wine solution, carrying out freezing clarification, filtering, introducing carbon dioxide, and sterilizing to obtain the rice sparkling wine. The rice sparkling wine is clear, transparent, mellow and elegant, has moderate sweet and sour taste, fine delicate bubbles and tasty mouthfeel, contains no antiseptics, and has the unique flavor of rice fragrance; and compared with preparations methods of other similar products, the preparation method has the advantages of simple process, easy obtaining and high utilization rate of the raw material, and low cost, and a device used in the invention is a conventional device, and can be fully utilized.

A pickled hot pepper is prepared from fresh hot pepper as main raw material, ginger, wine, Chinese prickly ash, peanut, table salt, gourmet powder, salad oil and sesame oil through picking and natural fermentation. Its advantages are rich nutrients, smell and hot taste and low cost.

The invention relates to an efficient and environment-friendly remains preservative free of formaldehyde and application thereof. The remains preservative mainly comprises, by volume, 0.5-10% of phenoxyethanol, 0.2-1.5% of isothiazolinone, 3-15% of organic acid, 5-20% of propylene glycol, 5-30% of glycerol, 20-75% of ethanol and 5-35% of distilled water, and, by weight, 1-10% of hexamethylenetetramine and 0-2% of ethylenediamine tetraacetic acid disodium salt. The preservative can be poured through an aorta and an aortic arch and injected through the abdominal cavity, the thoracic cavity, the pharyngeal cavity and the cranial cavity so as to carry out antiseptic preservation, disinfection and smell removal to remains. Quantification sterilization experiments, animal experiments and funeral home field experiments prove that the remains preservative is efficient in antibacterial property, quick in action speed, low in toxicity and suitable for short-term or long-term remains antisepsis or specimen preservation of funeral homes and medical colleges at home and abroad.

The invention relates to chilli sauce and a preparation method thereof. The chilli sauce in the invention comprises the following raw materials in parts by weight: 100 parts of dried red chilli, 30-50 parts of cooking oil, 40-60 parts of vinegar, 8-12 parts of salt, 0-30 parts of garlic, 0-30 parts of ginger, 0-10 parts of chicken essence and 0-10 parts of five spice powder. The preparation method of the chilli sauce comprises the steps of preprocessing the raw materials and auxiliary materials, mixing, stewing and canning. The method for preparing the chilli sauce by utilizing the dried chilli as a raw material in the invention has simple operation, and the prepared chilli sauce has bright red color and luster and aromatic flavor, and integrates oil scent of oil chilli sauce, faint scentof water chilli sauce with tart flavor similar to that of fermented chilli sauce, thus having the fragrant, pungent and tart special taste, being capable of appetizing and having no preservative and longer shelf life.

The invention relates to a solution preparation for atomizing and inhaling ambroxol, and belongs to the field of pharmaceutics. The solution preparation for atomizing and inhaling the ambroxol comprises (1) ambroxol or medicinal salt thereof with single medicinal dosage, (2) isotonic agent and solvent, (3) buffer solution and (4) medicinal package with single dosage; and in terms of the ambroxol, the mass ratio of the medicinal components to the isotonic agent is 1:1.1-1:3.3.The invention provides the solution preparation for atomizing and inhaling the ambroxol with single dosage and the medicinal package adopting blowing-filling-sealing (BFS) integrative full-automatic production, which have the advantages that the medicinal package is designed and manufactured for patients special for atomizing and inhaling; the solution preparation does not contain preservative, and is used with disposable single dosage; the using process is convenient and does not need dilution and preparation; and the microbe pollution, waste and the like during using can be greatly reduced. The medicinal preparation provides a treatment medicament and a treatment proposal with accurate medicinal dosage, good-quality and stable medicament quality, and safe and simple clinical application lacking in the prior art.