2428 results about "Reducing sugar" patented technology

The invention provides a method of preparing a purified, pyrazine-containing aqueous composition by mixing a reducing sugar, a base, and an amino acid in water to produce a mixture; heating the mixture for a time and under conditions conducive to Maillard reactions such that a flavorful and aromatic aqueous solution is formed, the aqueous solution comprising a plurality of pyrazines and a first 4-methylimidazole concentration; distilling the aqueous solution to produce an aqueous distillate comprising a plurality of pyrazines and having a second 4-methylimidazole concentration lower than the first 4-methylimidazole concentration; and collecting the aqueous distillate. The invention also includes flavorful and aromatic aqueous compositions formed by this inventive method, as well as tobacco products (e.g., smokable materials, smoking articles, and smokeless tobacco) incorporating the flavorful and aromatic composition.

The present invention relates to antibody-containing lyophilized formulations free from reducing sugars, non-reducing sugars, sugar alcohols or polysaccharides as excipients and including one or more amino acid selected from the group consisting of arginine, histidine, lysine, serine, proline, glycine, alanine and threonine or a salt thereof.

Methods for preparing cross-linked polysaccharide matrices by cross-linking one or more amino group containing polysaccharides or amino-functionalized polysaccharides with reducing sugars and/or reducing sugar derivatives. The resulting matrices may include polysaccharide matrices and composite cross-linked matrices including polysaccharides cross-linked with proteins and/or polypeptides. Additives and/or cells may also be included in or embedded within the matrices. Various different solvent systems and reducing sugar cross-linkers for performing the cross-linking are described. The resulting matrices exhibit various different physical, chemical and biological properties.

The present disclosure describes a delivery device for administration of nutraceuticals or pharmaceuticals, which device contains a soft gel shell comprising a gelatin-based water soluble film forming polymer, an acid insoluble polymer, and at least one reducing sugar and water, including processes, gel mixtures used for device production, and coatings containing such gel mixtures.

The present invention provides thermosetting aqueous binder compositions of (i) one or more diprimary diamine, e.g. lysine, or poly(primary amine), e.g. polyethylenimine and tris(2-aminoethyl)amine, and (ii) one or more 5-carbon reducing sugar, such as xylose. The binders are at least substantially formaldehyde free and cure rapidly at temperatures sufficiently low and with sufficiently little swelling to enable one to provide wood or woody material containing articles, such as particle board, oriented strand board and bamboo boards or articles.

An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.

The present invention provides composite materials derived from formaldehyde-free aqueous binder compositions comprising defatted soy flour of no greater than 43 micron mesh particle size, polymer particles of at least one emulsion (co)polymer, and one or more reducing sugar. Also provided are methods of making and using composite materials containing the formaldehyde-free binder compositions.

The invention relates to a method for preparing health-benefiting fermented soybean meal enriched in small peptides, gamma-aminobutyric acid (GABA), reducing sugar, lactobacillus plantarum and antimicrobial peptide. By utilizing strains of aspergillus oryzae, saccharomyces cerevisiae, bacillus subtilis and lactobacillus plantarum, the small peptides, free amino acids, reducing sugar, GABA and high viable count content in the lactobacillus plantarum in the health-benefiting fermented soybean meal are obtained through the two-stage solid state fermentation method, the small peptides account for 8.01-18 percent, the free amino acids has the content of 80-300mg/g, the reducing sugar reaches 20-80mg/g, the GABA reaches 0.317-0.5mg/g, the viable count content in the lactobacillus plantarum is 2-6.5*1010cfu/g, the antibacterial titer of antimicrobial peptides is 2.0*103-7.0*104 IU/g, and the yield of the health-benefiting fermented soybean meal is 82.03-90 percent. According to the process, the nutrient effect of the soybean meal can be improved, the prepared fermented soybean meal has the antibacterial effect, partial antibiotics can be replaced, the fermented soybean meal is conveniently preserved and saved, the process is simple and feasible, and the fermented soybean meal is green and environment-friendly and has application significance and wide prospect in the feed industry and breeding industry.

The present invention provides thermosetting aqueous binder compositions of one or more diprimary diamine, e.g. lysine, or poly(primary amine), e.g. polyethylenimine, and one or more reducing sugar in which the number of equivalents of primary amine relative to the number of equivalents of carbonyl groups in the reducing sugar ranges from 0.4:1 to 2:1, the binders being suitable for use on fiber, nonwoven, woven web and finely divided substrates. The binders are at least substantially formaldehyde free, need no polycarboxylic or polycarboxylate component, and yet provide excellent hot wet tensile strength when cured for as little time as a minute or less in use.

A stable, durable granule for feed compositions has a core, at least one active agent; and at least one coating. The active agent of the granule retains at least 50% activity, at least 60% activity, at least 70% activity, at least 80% activity after conditions selected from one or more of a) a feed pelleting process, b) a steam-heated feed pretreatment process, c) storage, d) storage as an ingredient in an unpelleted mixture, and e) storage as an ingredient in a feed base mix or a feed premix comprising at least one compound selected from trace minerals, organic acids, reducing sugars, vitamins, choline chloride, and compounds which result in an acidic or a basic feed base mix or feed premix.

The present invention provides methods and compositions for stabilizing dried nucleic acids with carbohydrates such as non-reducing sugars, polysaccharides, and reducing sugars. Preferably, the stabilized nucleic acids are coated on a microprojection member for transdermal delivery. The invention further provides compositions and methods that involve the use of DNase inhibitors to stabilize dried nucleic acids delivered directly into bodily tissues.

Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C. so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50% by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders

Probiotic microorganisms are micro encapsulated by dispersing the probiotic microorganism in an aqueous suspension of a film forming protein and a carbohydrate; in an oil in water emulsion of a film forming protein and a carbohydrate and a fat; or in an oil which is subsequently dispersed in a film forming protein and a carbohydrate. The emulsion or suspension may be dried to form a powder. The probiotic may be dispersed in oil and then emulsified with the aqueous suspension and then dried to produce an encapsulated oil be dried to produce a powder. Oil suspended probiotics may be preferred where the probiotic is water sensitive. The preferred protein is casein or whey protein and the carbohydrate may be a resistant starch or a saccharide with a reducing sugar group. Where the probiotic is oxygen sensitive the protein carbohydrate is heated to create Maillard reaction products in the encapsulating film.

Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products comprise at least one reducing sugar and one non-reducing sugar in a preferred ratio of about 1:0.2 to about 1:1 reducing sugar:non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt. % to 45 wt. % of a fortifying component while maintaining a smooth and soft texture.

The invention relates to a method for natural dried fruit essence by utilizing dried fruit raw materials, which comprises the following steps: taking peanut meal, cocoa powder, coffee powder and other dried fruit matters as raw materials; firstly extracting and concentrating flavor substances easier for volatilization in the raw materials by utilizing a natural extraction, resin adsorption and solvent desorption technology to obtain aqueous essence A; then drying and baking the raw materials remaining in the previous step, extracting with an organic solvent after fragrance is newly generated to obtain oily essence B; successively carrying out enzymatic hydrolysis on the remaining raw materials, centrifugally removing and precipitating, mixing with amino acid and reducing sugar for Maillard reaction to obtain pasty essence C; and finally spray-drying a precipitate after being subjected to enzymatic hydrolysis to obtain powdered flavor. Through all the steps, a series of dried fruit essence with different states which can be applied to different products can be obtained. The method has the advantages that the process is simple, the industrial production is convenient, the raw materials are fully utilized, the production cost can be reduced helpfully, and the fragrance is round, full, rich and natural.

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g/L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

The invention relates to a preparation method for flavors and fragrances, in particular to a preparation method for a tobacco flavor by utilizing fragrant honey in the Maillard reaction. According to the invention, during the Maillard reaction for preparing the tobacco flavor, the honey with fragrance partially or totally replaces reducing sugar and takes part in the Maillard reaction with amino acid and natural plant extracts together so as to prepare Maillard reactant-like tobacco flavor with fragrant aroma. The preparation method for tobacco flavor by utilizing fragrant honey in the Maillard reaction provided by the invention has wide raw material sources; the reactant-like flavor prepared by using the method has richer and fuller aroma, higher quality of aroma and good improvement of the quality of tobacco.

A nanoemulsion composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone (and teeth) mineral loss.

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

A method for degrading a downhole article includes exposing the downhole article to a composition comprising a corrosive agent selected from a reducing sugar, ester, aminocarboxylic acid, or a combination thereof. The method also includes contacting the downhole article with the corrosive agent to degrade the downhole article. Additionally, a composition for degrading a downhole article includes water, salt, and a corrosive agent selected from a reducing sugar, ester, aminocarboxylic acid, or a combination thereof.

The invention discloses a brewing technology for soybean sauce. The brewing technology comprises the following steps: (1) soybean soaking: adding soybeans into water for soaking; (2) stewing: stewing the soybeans to obtain cooked soybeans; (3) mixing: mixing flour and roasted wheat bran to obtain a flour mixture, and mixing the cooked soybeans and the flour mixture to obtain a mixture; (4) inoculation: cooling the temperature of the mixture to be below 30 DEG C, and inoculating aspergillus oryzae; (5) distiller's yeast making: conveying the mixture into a leavening room for cultivation, wherein in the earlier stage of cultivation, the distiller's yeast temperature is 28-35 DEG C, and in the later stage of cultivation, the distiller's yeast temperature is 20-25 DEG C until the distiller's yeast is formed; and (6) fermentation: mixing the finished distiller's yeast and salty water, performing fermentation under normal temperature for more than 4 months. According to the brewing technology, the contents of reducing sugar and amino acid nitrogen in the soybean sauce can be effectively increased, the non-enzymatic browning effect in a soybean sauce brewing process is enhanced, and the flavor and the color of the soybean sauce are enhanced; and furthermore, the distiller's yeast contains rich protease, and the utilization rate of proteins in the soybean sauce brewing process is increased.

The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose.

The invention relates to a method for producing a high-concentration reduced sugar by combining enzymatic hydrolysis of lignocellulose and membrane separation. In the method, a lignocellulose substrate, a hydrolytic enzyme and a reduced sugar hydrolysate in enzymolysis solution are separated through microfiltration and ultrafiltration, the repeated use of the substrate and the enzyme is realized, the enzymolysis solution is concentrated by nanofiltering, and thus, the solution of the high-concentration reduced sugar is prepared. In the method, due to the combination of microfiltration, ultrafiltration and nanofiltration, the contamination of the lignocellulose substrate to an ultrafiltration membrane is effectively reduced, the inhibiting effect of the hydrolysate on enzymatic hydrolysis of the lignocellulose is avoided, the enzymatic efficiency is improved, the cost of enzymolysis is reduced, energy and water in a production process are saved, the concentration of the reduced sugar in the enzymolysis solution is increased, and the production of a high-concentration product through microbial fermentation is easy.

The invention discloses a method for preparing tobacco sheets based on the paper making technique and an application of the method. In the method, the tobacco materials are soaked and extracted, solid-liquid separation is implemented, the solids are made into fiber sheet substrates, the liquid is made into concentrated solution by alcohol precipitation and concentration, reducing sugar and amino acid are added in the concentrated solution to implement Maillard reaction to make coating liquid that is coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. The invention adds Maillard reaction in the conventional method for preparing tobacco sheets based on the paper making technique, and obtains tobacco sheets in different aromas accordingto different compatible solutions of reducing sugar and amino acid so as to fit cigarette products in different aromas. The tobacco sheets prepared by the method have excellent compatibility and harmony with the cigarette raw materials, have the capability of effectively decreasing the tar release quantity and the contents of the total particle substances in the main taste, and have the advantagesof good cigarette taste, various and rich aromas and less impure taste.

The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.