109 results about "Sugar food" patented technology

The invention relates to the technical field of artificial intelligence, and discloses a blood glucose management system based on artificial intelligence. According to the system, blood glucose monitoring is reminded through the blood glucose monitoring terminal, a blood glucose curve is drawn every week, abnormal blood glucose conditions are judged for reminding and alarming, the diet terminal is used for guiding low-sugar diet recommendation, high-sugar food intake is avoided, the mastering degree of a patient and family members for food classification is improved, and the exercise terminal determines the exercise time and exercise amount of the patient according to the blood glucose value. Parameters are input into an intelligent system, the system converts and selects a motion mode, time and intensity, a drug treatment terminal calculates the insulin injection amount of a patient every day and every meal according to the blood glucose level and food intake, the insulin dosage is adjusted according to the calculated numerical values, blood glucose fluctuation is reduced, and the treatment effect is improved. The education and self-management terminal guides a patient to improve the cognitive degree of diabetes and provides personalized propaganda and education guidance for the patient, and the complication reminding terminal controls the blood sugar of the patient within a normal range, guides a good lifestyle of the patient and guides behavior specifications.

A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to form a dispersion, wherein the non-fat solid particles comprise sugars and calcium carbonate; and refining the particles of the dispersion to have a Dv90 of less than 50 microns.

A food composition includes allulose having a concentration of about 60% to about 70% by weight, a cocoa product having a concentration of about 20% to about 30% by weight, and at least one natural plant resin having a concentration of about 0.37% to about 2.19% by weight. The at least one natural plant resin may be mastic gum and / or mastic powder. The food composition may further include a combination of plant-derived biominerals and / or antioxidants as active ingredients. A confectionary product made with the food composition is also disclosed.

A fat-based confection composition comprising from 1 wt % to 40 wt % calcium carbonate, from 35 wt % to 65 wt % fat, from 5 wt % to 45 wt % sugar, from 2 wt % to 15 wt % cocoa powder, and from 0.05 wt % to 1.0 wt % emulsifier, and wherein the calcium carbonate has a median particle diameter size (D50) of from 1.2 microns to 8 microns.

The invention belongs to the technical field of food processing, and particularly relates to a compound capable of improving illumination storage stability of phycocyanin and a preparation method of the compound. The compound is prepared from phycocyanin and zein through an anti-solvent precipitation method, the particle size range is 108-345 nm, the main secondary structure of the phycocyanin is reserved, and the specific blue hue and fluorescence characteristics of the phycocyanin can be maintained after continuous illumination storage at 25 DEG C for 28 days. The preparation method is simple, and the protein is composed of two natural proteins and is high in safety. On one hand, the problem that the phycocyanin easily loses the blue hue under illumination storage is solved, and on the other hand, the technical problem that the phycocyanin product can only be stored in a cold storage mode or applied to high-sugar food generally is solved.

Confectionery product comprising a shell (2) optionally containing a filling (4) which is fluid or flowable at ambient temperature and a coating (6) which is solid at ambient temperature, which coating is deposited at least partially covering the shell and is capable of melting at a temperature of 28°C or more, characterized in that it comprises an outer coating (8) anchored to the solid coating (6), said outer coating comprising a mixture of chocolate grains and of grains consisting of a sugar- and protein-based confectionery substance which is solid, expanded and water-soluble, having organoleptic features corresponding or equivalent to those of a traditional meringue.

1. Name of the product in this design: Candy Packaging Box. 2. Purpose of this design: For packaging confectionery products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention belongs to the technical field of low-sugar food preparation, and discloses a preparation method of a special natural antioxidant for low-sugar food, which comprises the following steps: by taking natural polyphenol as a main active component, covalently modifying a polyphenol molecular structure by introducing reducing sugar in a mild glycosylation modification mode, and preparing the natural antioxidant for low-sugar food. The water solubility, the heat stability and the flavor adaptability are obviously improved; the modified polyphenol is synergistically compounded with erythritol and stevioside to construct an antioxidant system with an intermolecular stable structure, and high antioxidant performance and sweet taste release stability can still be kept under the conditions of low-sugar food processing and storage; the method is safe in process and natural in component source, can be widely applied to low-sugar food systems of beverages, baked products and fermented dairy products, and has good practical value and popularization prospect.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

The application discloses a general optimization method for 3D printing sugar-reduced food, comprising the following steps: S1. Defining and measuring core parameters: including porosity P of a 3D printing food matrix, odor concentration C of an odor active component accounting for a total mass proportion of the food matrix, sucrose reduction amount Suc compared with a traditional full-sugar food, and a sensory evaluation index S of a sensory evaluator on a sweetness similarity degree between the sugar-reduced food and the traditional full-sugar food; S2. Constructing a quantitative model: under the condition of setting the sucrose reduction amount Suc value in advance, a plurality of different P, C and S corresponding data are obtained through experimental design, and based on the data, a quantitative model of the sweetness similarity S about the porosity P and the odor concentration C is obtained by using a multiple linear regression method; and the problem that the prior art cannot clearly guide how to set the printing parameters and the formula to obtain the best comprehensive sensory experience under the premise of ensuring a certain sugar reduction ratio is solved.

Disclosed herein are consumable foods, beverages, and other products comprising an effective amount of a steviol glycoside sweetener composition to provide an equivalent sucrose sweetness of at least 1%, the composition comprises from 5% to 30% by weight of rebaudioside M (reb M), from 15% to 35% by weight of rebaudioside AM (reb AM), and from 10% to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product. Beneficial is that the sweetener composition provides sucrose-like characteristics, including maximum response, flavor characteristics, temporal characteristics, adaptation behavior and mouthfeel. The sweetener compositions may be included in a variety of food, beverages, and other consumable products to provide a pure sugar-like taste, and may be used as sweeteners or sweetness enhancers in low sugar food, beverages, and other consumable products.

The invention describes a method for processing a sugar beet by-product. This method makes it possible to reduce or eliminate the taste intensity and / or bitterness intensity and / or the smell intensity of a sugar beet by-product fermented by a fungus from the genus Morchella. Also described is a processed sugar beet by-product obtainable by the method according to the invention and compositions comprising it. This processed sugar beet by-product or composition is used as food or feed.

Disclosed are fat compositions comprising a vegetable fat phase wherein the vegetable fat phase is free of palm oil and / or fractions thereof, and wherein the vegetable fat phase is derived from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionery or chocolate or chocolate analog product comprising the fat composition, and a method for preparing the fat composition. The disclosed fat compositions show the likelihood of producing chocolate analog complexes without the use of palm-based vegetable fat phase without compromising quality.

The invention discloses a flavor regulation method based on smell synergy. The method comprises the following steps: determining the basic fragrance of low-sugar food to be eaten; determining a flavor compensation smell matched with the basic fragrance; the flavor compensating odor is released to the user when the user eats the low sugar food. According to the flavor adjusting method based on odor synergy, the eating experience of the user can be improved by releasing the corresponding odor when the user eats the low-sugar food.

The present invention relates to a confectionery containing psicose. Specifically disclosed is a sugar-free confectionery composition which is a jelly confectionery wherein the confectionery comprises: from 1% to 50% by weight of psicose; and from 1% to 50% of a polyol incremental sweetener in combination with a high-potency sweetener wherein the polyol incremental sweetener is selected from the group consisting of sorbitol, maltitol, isomaltitol, mannitol, xylitol, erythritol, and lactitol, and the high-potency sweetener is selected from the group consisting of kiwifruit protein, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, stevioside, glycosylated stevioside, and Momordica grosvenori, and wherein the confectionery composition has a moisture content of from 15% to 20%, and wherein the sweetener is selected from the group consisting of ketoside, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, glycosylated stevioside, and Momordica grosvenori; a method of making the sugar-free confectionery composition is also disclosed. The present invention provides a low calorie, low laxative confection comprising psicose with acceptable texture, stability, clarity, flavor delivery, and shelf life.

The application belongs to the technical field of insect behavior science, and relates to an experimental device and method for detecting insect learning and memory. The device comprises an odor delivery device and a conditioning training device, and the application simultaneously creates a training paradigm of olfactory conditioned proboscis extension reflex based on volatile compounds as appetite stimulation. Through the device and the established training method, whether insects can establish the combined learning and memory ability of conditioned odor stimulation (CS) and volatile compound intake (US) is evaluated for the first time. The device can also evaluate the combined learning and memory ability of conventional classical odor stimulation (CS) and sugar food (non-volatile US) of insects. The application provides a device and method for evaluating the combined learning and memory ability of odor stimulation (CS) and volatile compound intake (US) of insects for the first time for global scientists and technical personnel, thereby leading and opening up a new research direction.

Disclosed herein is a sweetener composition comprising at least one compound of formula (I) and at least one additional sweetener to provide a "sugar-like" feature. Beneficially, the sweetener composition provides features similar to sucrose, including maximum response, flavor characteristics, time characteristics, adaptation behavior and mouthfeel. The sweetener composition can be included in various foods, beverages and other consumable products to provide a pure sugar-like taste, and can be used as a sweetener or sweetness enhancer in low-sugar foods, beverages and other consumable products.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

The present invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15% by weight of the product and wherein the filling comprises at least one soluble dietary fiber in an amount of at least 40% by weight, and wherein the filling comprises less than 5% by weight of one or more sugars and less than 5% by weight of a sugar alcohol. The invention also provides a food product having a filling comprising a chocolate product according to the invention and a method of making a chocolate product according to the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the outside of the chocolate shell, and optionally sealing the chocolate shell.

1. Name of the product in this design: Sugar and the main body of the sugar. 2. Purpose of this design: The product as a whole is intended for use in the food industry, and the part of the product for which protection is sought is intended for use as the main body of the food product. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Designate Design 1 as the base design. 6. Other matters requiring explanation: The design for which protection is sought in this application 2 is a partial design, and the dotted lines in the pictures indicate the parts not for which protection is sought; the product in the design pictures is transparent or semi-transparent; in the design pictures, the thin film containing dotted shadows on the surface of the product represents the area of ​​the confectionery that is more luminous than the rest, which "glowing in the dark" or glowing under ultraviolet light (as shown in Figures 4 to 8 of Design 1).

A food composition includes allulose having a concentration of about 60% to about 70% by weight, a cocoa product having a concentration of about 20% to about 30% by weight, and at least one natural plant resin having a concentration of about 0.37% to about 2.19% by weight. The at least one natural plant resin may be mastic gum and / or mastic powder. The food composition may further include a combination of plant-derived biominerals and / or antioxidants as active ingredients. A confectionary product made with the food composition is also disclosed.

The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.

The present invention relates to milk-based confectionery comprising an oligosaccharide mixture.

The invention belongs to the technical field of food chemistry and biological catalysis, and particularly relates to an enzymolysis reaction additive in low-sugar food and a preparation method of the enzymolysis reaction additive. According to the additive, tea polyphenol subjected to glycosylation-amidation synergistic modification and gluconic acid-acetamide are used as main components, sodium lactobionate, levulinic acid, 1-ethyl-3-methylimidazolium acetate, sodium citrate, polyethylene glycol-400 and ascorbic acid are used as auxiliary components, and through a synergistic modification and small molecule stabilization strategy, the tea polyphenol-gluconic acid-ascorbic acid composite additive is prepared. The hydrophilicity, the stability and the interaction capability with enzyme molecules of the tea polyphenol are improved. The prepared additive can significantly improve the reaction rate and thermal stability of amylase and protease in a low-sugar system, and improve the dispersity and uniformity of the system. The method has the advantages of scientific and reasonable formula, mild reaction conditions, high stability, excellent food compatibility and the like, and can be widely applied to the field of enzymatic processing of low-sugar foods, sugar substitutes and functional foods.

A system for cooking dough products is provided, the system comprising: a conveyor for conveying dough products; and a plurality of oil distributors configured to distribute a flow of cooking oil onto the dough products on the conveyor to coat the dough products with cooking oil, thereby cooking the dough products. A method for cooking confectionery products is also provided, the method comprising: providing such a cooking system by conveying uncooked dough products on a conveyor through a flow of cooking oil distributed from the plurality of oil distributors to produce cooked dough products.