1375 results about "Sugar free" patented technology

Synergistic chemical compositions of bioactive compounds in a dietary supplement for lowering the risks of Alzheimer's, Cardiovascular and Diabetes diseases; chemical compositions of a sugar free super sweetener for people with Type-2 Diabetes disease and a targeted nano delivery of bioactive compounds and / or bioactive molecules are described. Furthermore, microelectro-mechanical system (Mems) based passive and active (based on feedback diagnostics data) delivery systems and methods of bioactive compounds and / or bioactive molecules are also described.

A chewing gum including non-crystalline sorbitol and method of making the same is provided. The chewing gum composition comprises a sugarless syrup made from aqueous sorbitol, a plasticizing agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, and a hydrogenated starch hydrolyzate syrup. Other confectionaries can be made from the same sugarless syrup.

A coated chewing gum element comprising about 25 to 99.9% by weight of a chewing gum centre comprising at least one environmentally degradable elastomeric or resinous polymer and about 0.1 to 75% by weight of an outer coating and processes for providing the chewing gum. The outer coating is a hard sugar or sugarless coating, a film coating or a soft coating. The application of an outer coating prevents degradation of the degradable polymers prior to chewing due to physical or chemical effects, thereby improving the shelf life of the environmentally degradable chewing gum. After chewing, the chewing gum will degrade in the environment and can be removed more readily than chewing gum based on non-degradable polymers.

The invention provides a sweet crystal of grosvenor momordica with the type of free sugar and health care and a method thereof, which includes that tetracyclic triterpene water extract is extracted from grosvenor momordicas. The character is that modified starch with certain proportion is added into the tetracyclic triterpene water extract of grosvenor momordica, spray-drying and oven-drying are carried out, then the product is finished after being crushed through 60 mesh sieve. The sweet crystal has the color of light brown, keeps the medicinal function of grosvenor momordica and dissolves in water completely. The solution has good taste and special flavor. After drinking the solution, people do not feel sour in mouth, and the taste of sweet cool can be kept in mouth for a few minutes. The sweet crystal is convenient for use. The added quantity is almost the same as the quantity of the traditional habit.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

A dry mix for producing a low-calorie slush when combined with an aqueous fluid and ice in an electric blender. The dry mix contains 62-87% bulking agent, such as maltodextrin, 2-20% food acid, 3-15% low-viscosity hydrocolloid, 1-8% non-gelling hydrocolloid, one or more intensive sweeteners and optionally a carbonating salt. Preferably, the mix is sugar-free and produces a slush, when combined with water and ice, having a calorie content of less than 60 calories per 8-ounce serving.

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention provides a sugar-free soft sweet rich in collagen. The soft sweet comprises the following raw materials by weight: 1 to 50 parts of collagen, 0.1 to 10 parts of an anti-oxidant, 10 to 98 parts of a non-carbohydrate sweetening agent, 0.01 to 20 parts of gel and 0.1 to 50 parts of a food additive. The sugar-free soft sweet is granular, and each granular soft sweet has a net weight of 1 to 8 g. The collagen sugar-free soft sweet provided in the invention has the following characteristics: 1) high-content collagen is provided; 2) the soft sweet is sugar-free, has a low calorie value and does not enter into metabolism of a human body; 3) the anti-oxidant in a formula can promote absorption of collagen; 4) good stability is obtained; 5) a candy is used as a carrier, so the soft sweet has good taste and can be easily accepted by consumers; 6) the soft sweet has a small volume and is convenient to carry; 7) according to results of three months of accelerated inspection, degradation amount of collagen in the soft sweet is small; 8) the soft sweet has qualified taste after three months of accelerated inspection; and 9) the soft sweet has qualified taste after stored for 24 months at normal temperature.

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a processing method for a sugar-free blueberry juice. The processing method comprises the steps of sorting, juice squeezing, enzymolysis, enzyme deactivation, clarification, filtering, absorption, fermentation, distilling and proportioning. According to the processing method, natural aroma components and nutrient contents of the sugar-free blueberry juice are preserved, and the damage to anthocyanin in the blueberry juice caused during a fermenting or heating process is reduced, so that artificial flavors and artificial pigments do not need to be added into a finished product, the juice is health, and the sugar content of the blueberry juice is greatly lowered, so that a drinker has no caloric intake burden, and the sugar-free blueberry juice belongs to a healthcare beverage. As trace flavor substances such as lactic acid and glycerin or esters which do not originally exist in blueberry fruits can further be generated in fermenting and sugar removing processes, the sugar-free blueberry juice is mellow and harmonious in mouth feel and rich in nutrition.

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and / or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

The present invention relates to a formulation of biscuit with the function of immunity enhancement and a method for making same. The medicament ingredients include longan aril, coix seed, medlar and sealwort. The preparing method of the invention includes the steps of: producing the extract by aqueous extracting, taking the extract, wheat flour, sugar (unessential), grease, dairy food and egg as principal raw material, adding emulsifier, raising agent, modifying agent and other auxiliary materials, and producing the biscuit through mixing, molding, baking, cooling, or sandwiching, coating, and finally packaging. The present invention has reasonable formulation, advanced and feasible technics, good taste of the biscuit production, and is suitable for the daily use of people with the need to enhance the immunity.

The present invention relates to a sweet polato jam and its processing technique. Said invention uses fresh sweet potato as raw material and includes the following steps: peeling, slicing, cooking and directly making sweet potato puree or making sweet potato into cooked powder and making the cooked powder into sweet potato puree, then the other auxiliary components of low-fat pectin, citric acid and isovitamin C sodium, etc. into the sweet potato puree so as to obtain the invented sweet potato jam. The soluble solid content in the sweet potato jam is 15-30%, and the weight mixing ratio of all the components is as follows: (by weight portion) 100 portions of sweet potato puree, 0-10 portions of malt dextrin, 0.3-0.7 portion of low-fat pectin, 0-10 portions of cane sugar, 0.2-0.5 portion of isovitamin C sodium, 0-10 portions of sweetening agent, 0.3-1.2 portions of citric acid and 0.04-0.15 portion of calcium chloride.

An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

Methods for producing chewable emulsion compositions and compositions produced from such methods are disclosed. The emulsion base may be prepared by contacting an aqueous phase and a nonaqueous phase in the presence of an emulsifier. The aqueous phase is prepared under conditions that permit no substantial moisture loss and reduced viscosity. The methods permit preparing chewable compositions for delivering confectionary items, nutriceuticals, vitamins, minerals and therapeutically active agents. The compositions may be sugar-free or sugar-containing. The active agent may be added to the emulsion base at a lower temperature compared to the temperature at which either the aqueous or nonaqueous phase is formed. The compositions may be further coated with taste-masking materials, enteric coating materials, or slow-release materials. The compositions may be formed into compressible tablets, beads, granules, or otherwise generally known dosage forms.

The invention provides a sugar-free nutrient soft candy containing vitamin C. The soft candy comprises the following raw materials in parts by weight: 600-900 parts of edible sugar alcohol, 10-150 parts of gelata, 10-40 parts of acidulant, 3-10 parts of essence, 0.2-10 parts of coloring matter, 4-46 parts of vitamin C, 0-7 parts of other water-soluble vitamins, and 0-8 parts of other oil-soluble vitamins. Compared with the prior art, the sugar-free nutrient soft candy has the advantages as follows: firstly, the product has the effects of preventing tooth decay, not subjecting to metabolism, and not increasing blood glucose concentration, and is suitable for special populations suffering from hyperglycemia, obesity and the like; secondly, the added vitamins can supplement the substances needed for growth, metabolism and development of a human body, and can prevent specific pathological changes resulting from lack of nutrients; moreover, during the processing and storage course, the product can ensure that the phenomenon of black spots owing to the vitamin C and browning are avoided, and can also ensure the stability of the technology as well as the proper stability of the product; and finally, the preparation method has the advantages of being easy to operate and control and being capable of continuous production.

The invention relates to a compound extraction of refreshing and throat beneficiary effect, comprising essentially 1 to 5 portion of tea extraction, 0.5 to 5 portion of guanala extraction, 0.2 to 5 portion of balloonflower root extraction, 0.2 to 5 portion of Sterculiae Scaphigera extractuibm extraction, 10 to 60 portion of xylitol, 0.2 portion of grosvenor momordica extraction, o.1 to 1 portion of ginger oil, and 0.1 to 1 portion of menthol. The invention still relates to a sugar-free refreshing and throat beneficiary tabletting candy, comprising the compound extraction as the principal agent and medically acceptable accessories.

The invention discloses a processing method of pitaya peel jam. The method comprises the following steps: taking fresh pitaya peel, removing pedicels, terminal buds and other crude fiber parts, blanching the pitaya peel, beating the blanched pitaya peel, adding a sweetener and calcium chloride, boiling the obtained mixture, and bottling the boiled mixture in order to make jam foods. The jam obtained in the invention is a red or pale yellow gel product, has suitable sweet-sour taste, has acceptant mouthfeel, has oxidation preventing, free radical preventing, ageing preventing, eyesight improving, internal heat reducing and other health effects, has good youth keeping and beauty maintaining effects, and also can improve cerebrocellular degeneration prevention and inhibit dementia. The jam produced in the invention is suitable for routine populations to eat, and sugar-free or low-sugar nutritional jam can be produced for patients with three highs to meet diabetic patients and hyperglycemia patients' demands for low-sugar or sugar-free high dietary fiber foods, so the consumer group of the product is enlarged.

The invention relates to a low-fat sugar-free yogurt and a preparation method thereof. The low-fat sugar-free yogurt is characterized in that the low-fat sugar-free yogurt has low fat, the fat content is over 60 percent lower than that of the common yogurt, and the low-fat sugar-free yogurt does not contain sugar, and is suitable for fat people and diabetics. The low-fat sugar-free yogurt is prepared by fermenting raw materials of milk, strains and a stabilizer, and is characterized in that: the stabilizer is any one of low methoxyl pectin, agar and hydroxypropyl distarch phosphate, or a mixed component of low methoxyl pectin and agar, or a mixed component of low methoxyl pectin and hydroxypropyl distarch phosphate. The low-fat sugar-free yogurt has the advantages of milk flavor and good viscosity, moderate acidity and sweetness, smoothness and plumpness, good integral mouthfeel and the like; and the production process is advanced, the fermentation time is short, the acid is generated quickly in the early stage of the fermentation, and the postacidification is weak in the shelf life, so the product quality is ensured.

The invention relates to an unsaccharifying treatment process of flour and sugar-free flour obtained by the treatment and the re-compounding of the process. The invention has the advantages that a washing hypoglycemic method is utilized to remove monosaccharide and disaccharide in the flour, the sugar contents in the flour are effectively decreased without generating harmful elements, and the like, and the washed flour is re-compounded to prevent the flour quality from changing greatly. The invention can compound sugar-free flour with different gluten degrees and the like according to the requirements of different products and has extremely wide range of applications.

The invention relates to a formula of a cookie for improving constipation laxation and a preparation method. The medical ingredients are as follows: cassia seed, fructus cannabis, cinnamon and radish seed. Extracts are obtained by using the preparation method such as squeezing and water extraction; the extracts are used with wheat flour, sugar (with or without), fat, dairy and egg as the main ingredients; emulsifier, raising agent, modifier and other excipients are added; and the cookie is made by flour mixing, forming, baking, cooling, or sandwiching, or coating and packaging process. The formula has a reasonable component; all the added Chinese herbal medicines can be used as medicine or food which can be eaten and can prevent and cure diseases; the process is advanced and practical; the made cookie has better flavor and can be used for people with constipation.

The invention discloses sugar-free homogenate diet which is characterized by being prepared by mixing the puffing rice meal, puffing corn meal, puffing oat meal, soy protein, controlled-release maltodextrin, dietary fiber, vegetable fat, whole-fat milk powder, egg powder, fish meat powder, carrot powder, isomalt, mineral premix and vitamin prefix. The product disclosed by the invention is rich insoluble dietary fiber as well as insoluble dietary fiber, can obviously slow the digestive absorption of glucose after eating so as to reduce glycemic index, and can obviously improve the intestines and stomach functions and reduce the blood cholesterol level; particularly, the product contains trivalent chromium which plays an important part in regulating glycometabolism and keeping normal tolerance in vivo and also acts on the transphosphorylase in glucose metabolism to prevent and cure diabetes mellitus; and moreover, the carbohydrate of the product is high-molecular carbohydrate such as controlled-release maltodextrin, oats, corn and the like, and sugar alcohol not influencing the blood sugar level is also added.

A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water.

The invention discloses a sucrose-free herbal tea beverage, which mainly comprises: purified water, stevia, fructose, honeysuckle, chrysanthemum, plumeria, licorice, jelly, Prunella vulgaris, cloth dregs leaves, sodium glutamate, one per 100g In the sucrose-free herbal tea beverage, the weight content of each main component is: stevioside 0.01g-10.00g; fructose 0.1g-50.00g; honeysuckle 0.001g-5.0g, chrysanthemum 0.1g-10.0g; plumeria 0.01g-5.0g 0.01g-5.0g of jelly grass; 0.01g-8.0g of licorice; 0.001g-5.0g of Prunella vulgaris;

The invention discloses a preparation method of a eucommia composite anti-fatigue functional beverage. The eucommia leaves are extracted and subjected to ozone treatment and biological embedding treatment, so as to overcome grass flavor, bitterness and astringency of the eucommia extract; and the eucommia extract is adde in a mixed extract of Acanthopanax senticosus, Rhodiola and jujube to prepare a sugar-free and ordinary type composite beverage with characteristics similar to coffee and black tea in color, appearance and taste. The beverage adapts to the fashion pursue of young people, and overcomes influences of black tea and coffee on sleep and digestion, and also has functions of reliving fatigue, refreshing, developing intelligence, and enhancing immunity.

A process for preparing the non-sugar tea beverage by use of high-voltage pulse electric field to sterilize it includes such steps as extracting from tealeaves in hot water, filter, quick cooling. Centrifugal separation of deposit, filtering by Millipore membrane and sterilizing by high-voltage pulse electric field. Its advantages are no loss of tea polyphenol and taste substances, and long storage time.

The invention discloses a novel rapid propagation technology in the technical field of biology, and relates to a method for the rapid propagation of dendrobium officinale kimura et migo under a non-aseptic condition. The method mainly comprises the steps of: non-aseptic germination of dendrobium officinale kimura et migo seeds, formation of protocorms and seedlings and successive rapid propagation under the non-aseptic condition. Coarse pine bark powder is added into a 1 / 2 MS culture medium to obtain a substrate free of sugar and agar, and the seedlings of the dendrobium officinale kimura et migo are placed into a closed container after being planted, are autotrophically grown through carbon dioxide under an approximately natural condition, and are promoted to be rooted, grown and strengthened within a shorter time. The method has the characteristics that seedling culture time is shortened, high-pressure sterilization is not required during successive culture, the seedlings can be propagated and grown in a normal state, and are difficult to pollute, and the cultured seedlings have large leaves and thick stems, and are high in quality. Compared with the conventional tissue culturing method for the dendrobium officinale kimura et migo, the method has the advantages that energy consumption is reduced, labor cost is reduced, and the method has the three major advantages of high speed, energy saving and good effect.