13 results about "Saccharin" patented technology

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

The invention relates to a beverage containing a) sucralose, saccharin and cyclamate, b) water, c) malic acid and d) lactic acid. The invention also relates to a beverage containing a) one or more high potency sweeteners, b) water, and c) 0,001 to 0,2 wt.-% malic acid and / or d) 0,05 to 0,6 wt.-% lactic acid. Furthermore, the invention addresses the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners for reducing or masking the sweet aftertaste or lingering effect of said high potency sweeteners or for improving the sensory profile of said beverage containing high potency sweeteners. The invention is also about the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners and at least one flavour compound for enhancing or prolonging the flavour impression of said flavour compound.

The application belongs to the technical field of medicines, and particularly relates to a pirfenidone co-crystal, a preparation method thereof, a pharmaceutical composition and application. The pirfenidone co-crystal is prepared from pirfenidone and a co-crystal ligand, and the co-crystal ligand is selected from one of heptanedioic acid, cinnamic acid and saccharin. The pirfenidone co-crystal can not only improve the effect of pirfenidone in relieving acute pancreatitis, but also improve the safety of pirfenidone.

The invention discloses a construction method and application of a skin aging cell model, and belongs to the technical field of cell models. According to the method, the skin aging cell model can be constructed by culturing cells with a complete culture medium containing an artificial sweetening agent. According to the invention, saccharin is used as a chemical inducer for skin aging for the first time, the common sweetening agent widely used for low-sugar and sugar-free food has a biological effect of inducing skin aging for the first time, and the blank of the component in aging model research is filled. Experimental results show that only 24-hour saccharin treatment is needed for one time, and the induction effect can reach the level of 48-hour treatment of a classic H2O2 induction model. The invention not only provides a brand-new special research tool for revealing the unknown mechanism of the artificial sweetener in skin aging, but also provides a standardized and high-throughput in-vitro screening platform for evaluating the skin health risk under the background of sugar-free diet and developing related anti-aging components.

A liquid composition contains a salicylate compound (e.g. aspirin), glycerin triacetate, saccharin. The salicylate compound is soluble in the composition, which is particularly suitable for oral, parenteral or pulmonary administration.

The present invention relates to the field of pharmaceutical technology, and particularly, to a pirfenidone co-crystal and a method for preparing same, a pharmaceutical composition, and use thereof. The pirfenidone co-crystal provided in the present invention is prepared from pirfenidone and a co-crystal ligand selected from one of pimelic acid, cinnamic acid, and saccharin. The pirfenidone co-crystal provided in the present invention can not only improve the effect of pirfenidone in relieving acute pancreatitis, but also improve the safety of pirfenidone.

Compositions for preventing and treating bacterial infections include artificial sweeteners such as ace-k, saccharin and cyclamate. The compositions are particularly envisaged for topical administration for treating skin infections and for treating or preventing infections caused by Pseudomonas aeruginosa and / or Acinetobacter baumannii. Compositions including artificial sweeteners at sub-minimum inhibitory concentrations can also be used to disrupt virulence or increase the sensitivity of antibiotic-resistant bacteria to those antibiotics.

The object of the present invention is to provide a satin nickel plating solution and plating method that can stably form a plated film with uniform and good appearance over a long period of time. A satin nickel plating solution containing saccharin and / or a saccharin salt, at least one acidic polysaccharide, at least one neutral polysaccharide, and at least one surfactant, and a plating method using the plating solution. The surfactant preferably contains a nonionic surfactant, and more preferably contains an anionic surfactant.

The invention discloses a flash plating iron plating solution for methanesulfonic acid tinning and a flash plating process, and the flash plating iron plating solution comprises the following components: ferric salt: ferrous chloride or ferrous methanesulfonate with the dosage of 200-400 g / L; the brightener is an alkynol etherified derivative, and the dosage of the brightener is 0.005-0.05 g / L; the complexing agent is organic polycarboxylic acid, and the dosage of the complexing agent is 20-50g / L; the antioxidant is vitamin C, and the use amount of the antioxidant is 2-10 g / L; a stress relieving agent: saccharin with the use amount of 2-10 g / L; the pH value of the flash iron plating solution is 0.5-1.5, and the temperature of the flash iron plating solution is 30-60 DEG C. By introducing the flash plating iron layer, the surface microdefects of the cold-rolled substrate can be effectively shielded, the uniformity, binding force and surface appearance of a subsequent tin plating layer are remarkably improved, and the quality problems of hard spots, skip plating and the like caused by the substrate problem in high-speed tin plating are solved. The process is stable, efficient and suitable for industrial production of high-end tin plate products.

The invention relates to a beverage containing a) sucralose, saccharin and cyclamate, b) water, c) malic acid and d) lactic acid. The invention also relates to a beverage containing a) one or more high potency sweeteners, b) water, and c) 0,001 to 0,2 wt.-% malic acid and / or d) 0,05 to 0,6 wt.-% lactic acid. Furthermore, the invention addresses the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners for reducing or masking the sweet aftertaste or lingering effect of said high potency sweeteners or for improving the sensory profile of said beverage containing high potency sweeteners. The invention is also about the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners and at least one flavour compound for enhancing or prolonging the flavour impression of said flavour compound.

The present invention relates to, for example, a composition that comprises saccharin or a salt thereof as an active ingredient and that is for controlling plant diseases, such as rice blast (Magnaporthe grisea), and pests.

The present invention relates to an Ensifentrine-saccharin solid form having a structure as shown in formula I. The solid form can effectively improve the solubility of Ensifentrine to enhance bioavailability and achieve good physicochemical stability, and is widely applicable to the development of improved formulations.