6 results about "Sugar food" patented technology

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 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.

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 present invention relates to a low sugar food composition, for example cereal based composition, with organoleptic properties for infants and young children comprising a plant-based roasted ingredient. The said food composition has low level of process contaminants and possess desired colour and aroma markers thus imparting desired organoleptic properties. The methods for preparing such compositions are disclosed too and comprise incorporation of a roasted plant based ingredient into a cereal based compound and water to form a slurry which is then further processed to obtain a finished product.

The invention belongs to the technical field of food chemistry and functional additives, and particularly relates to a high-efficiency natural sugar substitute in low-sugar food and a preparation method of the high-efficiency natural sugar substitute. The substitute is prepared from modified gallic acid and 2-hydroxy-1, 3-propane diketone as main raw materials, and Arabic gum, maltodextrin, sodium citrate, xanthan gum and a base catalyst as auxiliary materials. The modified gallic acid is prepared by performing catalytic glycosylation on gallic acid through glucosyltransferase and performing graft modification on the glycosylated gallic acid and L-lysine, and a glycoside-amide bifunctional structure is formed. In the preparation process, a stable composite system is obtained through condensation, crosslinking and spray drying. Through synergistic reaction of enzymatic glycosylation and amino acid grafting, the product is remarkably improved in sweet softness, thermal stability, solubility and oxidation resistance, can be widely applied to low-sugar foods, beverages and functional health-care products, and has the advantages of being natural, safe and stable in flavor.