53 results about "Sugar food" patented technology

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.

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 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 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.

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).

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.

The invention discloses a method for evaluating bitterness-inhibiting and sweetness-increasing effects based on combination of Gface and an electronic tongue. The method comprises the following steps: preparing a solution to be tested; testing the solution to be tested by using a sweetness sensor and a bitter taste sensor to obtain an electronic tongue sweetness value GL1mV and an electronic tongue bitter taste value BT0mV; utilizing a Gface system to collect dynamic response of a facial action unit before and after the testee tastes the to-be-tested solution to obtain a sweet perception index SPI and a bitter inhibition index BPI; obtaining a sweetening index SI and a bitter inhibition index BII according to the following formula; and determining the bitterness-inhibiting and sweetness-increasing effect type according to the values of SI and BII. The subjective limitation of traditional sensory evaluation is broken through, and a quantification tool is provided for analysis of a taste regulation mechanism of aroma substances and development of low-sugar food through cross-modal association of nerve response and physical and chemical parameters.

The present invention relates to a low sugar food composition with organoleptic properties for infants and young children, such as a cereal-based composition, comprising a plant-based baking ingredient. The food compositions have low levels of processing contaminants and have desired color and fragrance markers, imparting desired organoleptic properties. Also disclosed are methods of making such compositions, and include incorporating a baked plant-based ingredient into a cereal-based compound and water to form a slurry, and then further processing the slurry to obtain a final product.

A composition for coating confectionary and / or surfaces of food processing machines. The composition includes 60% to 99.09% by weight, based on a total amount of the composition, of an oil. The composition further includes 0.05% to 40% by weight, based on the total amount of the composition, of rice bran wax.

The invention relates to a preparation method of a plant extract preservative for low-sugar food, which solves the problem of low-sugar food preservation by compounding lychee seeds and dried orange peel and combining an enzymolysis-ultrahigh pressure synergistic extraction process. Litchi nucleoside in the lychee seeds has a bacteriostatic effect, and hesperidin and limonene in the pericarpium citri reticulatae have antioxidant and color-protecting functions. Active components are released through enzymolysis pretreatment, the biological activity is reserved at low temperature through ultrahigh-pressure extraction, and high efficiency and stability are ensured. The preservative effectively inhibits putrefying bacteria in the low-sugar fruit and vegetable juice, delays browning, keeps the original flavor of the fruit and vegetable juice, and is free of peculiar smell and flavor interference. According to the method, agricultural wastes and by-products are utilized, the cost is reduced, the green production requirement is met, and good economical efficiency and environmental friendliness are achieved.

A caramel-like filling, the caramel-like filling comprising 25-35wt% soluble fiber, 25-50wt% sugar alcohol, 4-16wt% cocoa butter, 8-15wt% water. Preferably, the soluble fibre comprises polydextrose, inulin and / or corn fibre. Preferably, the sugar alcohol comprises maltitol, erythritol, xylitol and / or sorbitol. Preferably, the filling comprises 5-15wt% milk powder, 4-8wt% cocoa powder and is sugar-free. Preferably, the filling has a water activity (aW) of 0.6-0.73 and / or a pH of 6-6.4, and is shelf stable. Preferably, the filling is made by blending the ingredients at a temperature sufficient to melt the cocoa butter, but below 55℃. Preferably, a layered confectionery product is made by forming a 2-3mm layer of caramel-like filling on a confectionery-substrate by drum-sheeting or bucket-sheeting, before cooling the caramel-like filling. A similar method of producing filled confectionery products comprises filling a substrate, i.e., a soft cake, with the caramel-like filling by deposition, injection or extrusion before cooling. Preferably the filling is used in a nutrition bar 1 having a coating layer 20, enclosing a high-protein base-cake 5 and the caramel-like filling 10 and optional onclusions 15. Preferably, the protein comprises calcium caseinate, whey protein isolate, beef or plant collagen or plant protein.

The invention belongs to the technical field of food chemistry and functional ingredients, and particularly relates to a natural enzyme modifier for low-sugar food and a preparation method of the natural enzyme modifier. The modifier is prepared from modified tea polyphenol, ethyl 2-hydroxy-3-methoxypropionate, papain, sodium lactobionate, a phosphate buffer solution, absolute ethyl alcohol and deionized water, wherein the modified tea polyphenol is prepared by synergistic modification of the papain and biodegradable imidazole ionic liquid; the 2-hydroxy-3-methoxy ethyl propionate is an organic small molecule which is simple in structure and has the characteristic of coexistence of hydroxyl and ester groups. Enzymatic directional O-ester bond rearrangement is completed under mild conditions, and the solubility, thermal stability and flavor expression of the tea polyphenol are remarkably improved. The antioxidant retention rate, the dispersion stability and the flavor coordination degree of the sample are obviously superior to those of an unmodified system, and the method is suitable for the fields of flavor enhancement and antioxidant preservation of low-sugar beverages, sugar-substituted cakes and functional foods.

The invention provides a preparation method of an antibacterial chemical additive in low-sugar food, and aims to solve the problems that a traditional antibacterial agent is easy to lose efficacy in the low-sugar food and the flavor is influenced. By innovatively constructing a'double-signal response mechanism ', natural polyphenol is bonded with an arylboronic acid ester bond to form a low-activity precursor, and a pH response type color development unit is introduced, so that color early warning at the initial stage of microbial pollution and precise bacteriostasis when the pollution is intensified are realized. According to the method, peroxides and acid metabolites generated by microbial metabolism are utilized to synergistically trigger release of the front antibacterial agent, and a novel low-sugar food preservative scheme which can achieve precise prevention and control and does not affect the flavor of the food is provided. The prepared antibacterial additive is high in stability in low-sugar food and remarkable in antibacterial effect.

1. Name of the product of this design: Confectionery and the main body of the confectionery. 2. Purpose of the product of this design: The overall purpose of the product is food, and the local purpose of the product that requires protection is the main body of the food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design. 6. Other circumstances that require explanation Other explanations: The design for which protection is sought in Design 2 of this application is a partial design, and the dotted lines in the image represent portions for which protection is not sought. In the image of this design, the thin slices containing dotted shadows on the surface of the product represent areas of the confectionery that are more luminous than the rest, which “glow in the dark” or glow under ultraviolet light (as shown in reference Figure 4 of Design 1).

The invention discloses an extraction and preparation method of a natural sweetening agent in low-sugar food, which comprises the following steps: on the basis of a mixed raw material of strigose hydrangea juvenile leaf, mulberry leaf and emblic leafflower fruit, carrying out directional enzymolysis by adopting a cellulase-pectinase-tannase customized compound enzyme; by combining an enzymolysis-membrane separation coupling technology, efficient extraction of sweet ingredients, impurity removal and retention of functional ingredients are realized. The method has the advantages that no solvent is left, the prepared sweetening agent is lasting in sweetness and pure in taste, the auxiliary sugar control function is achieved, the process is efficient, the raw materials are unique, and the method is suitable for various low-sugar food processing scenes.

The present invention relates to a filled confectionery product comprising a cocoa-based shell and backing layer surrounding a fat-based confectionery filling, wherein the filled confectionery product has a total saturated fat content less than 6% and a total sugar content of less than 3.4%; and wherein the combined saturated fat content of the shell and backing layer comprise greater than 50% of the total saturated fat fraction in the filled confectionery product.

Methods for the production of a confectionery product having a sugar-free coating covering include applying an isomalt-containing coating medium to at least one confectionery core to obtain a coating layer enveloping the core, sprinkling at least one powdered rice starch isomalt composition onto the coating layer core to obtain a coating film, and crystallizing the coating film. The methods include applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer, sprinkling the at least one powdered rice starch isomalt composition onto the further coating layer to obtain a further coating film, and crystallizing the further coating film. The method includes applying the isomalt-containing coating medium at least once to further coating film to obtain at least one further coating layer without subsequent sprinkling of the at least one powdered rice starch isomalt composition onto the coating layer.

The invention relates to the technical field of bioactive peptide extraction, and discloses an extraction method of a special bioactive peptide for low-sugar food. A low-sugar high-protein raw material is used as a matrix, a neutral protease, saccharifying enzyme and phytase compound enzyme system is adopted to realize directional enzymolysis and in-situ desugaring, then a microfiltration-charge modified nanofiltration double-membrane coupling system is used for charge-aperture double-effect separation, and 2-3 kDa high-activity peptide fragments are accurately enriched. According to the method, monosaccharide, inorganic salt and pigment can be synchronously removed, the purity and physiological activity of the active peptide are remarkably improved, the sugar content of the obtained product is 0.3-0.5 g / 100g, the purity is 90-98%, and the method is suitable for high-value development of functional low-sugar food.

The invention discloses a quantitative detection method and device for a smell-enhanced sweetness perception effect. The device comprises a test box with sound insulation and visual shielding effects, test box lever openings are formed in the two side walls of the test box, lever pressing plates with the test box lever openings as fulcrums are installed at the test box lever openings, a liquid tank is fixed to the inner end of the lever pressing plate test box, weights are fixed to the outer side section of the lever pressing plate test box, and two automatic liquid adding bottles in one-to-one correspondence with the two lever pressing plates are arranged outside the test box. The automatic liquid adding bottle is connected with the liquid tank through a liquid adding pipe, an inductive sensor is arranged on the lever pressing plate, and the inductive sensor is connected with the automatic liquid adding bottle through an inductive circuit. The subjective limitation of traditional sensory evaluation is broken through, a stable and reliable high-throughput screening tool is provided for taste regulation mechanism analysis of aroma substances and low-sugar food development through objective and quantitative behavioral mechanics indexes, and the application prospect is good.