11 results about "Sugar substitute" patented technology

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.

The application discloses a double-dosage beverage of a medicinal and edible improved formula of Taohong Siwu Yin based on an ancient recipe and a preparation method thereof, and belongs to the technical field of food and beverage. The application improves the formula of traditional Taohong Siwu Yin by using medicinal and edible raw materials, and prepares two kinds of beverages of plant protein type and clear juice type, without adding sucrose, sugar substitutes, chemical preservatives, artificial flavors and artificial colors in the whole process. The preparation adopts a low-temperature secondary extraction process at 88-90 DEG C, superfine pulping, two-stage homogenization, precision filtration, vacuum degassing and ultra-high temperature instantaneous sterilization process, the plant protein type forms a stable emulsion system through homogenization, the clear juice type guarantees the clarity through precision filtration and degassing, and the double-dosage type can be preserved for 6 months at room temperature without preservatives. The application solves the problems of similar beverages, such as bitter taste, poor stability and single dosage form, and the process is standardized and suitable for industrial production.

The present invention relates to ready to consume gel confectionary food products having no added sugar or any stereoisomers thereof or any sugar substitutes, including methods of their preparation.

Syrup formulation have an over-the-counter active pharmaceutical ingredient. The syrup includes water, diphenhydramine HCl in amounts greater than about 4 mg / ml, and sweetener. The sweetener is one or more sweeteners selected from the group consisting of sugars, the sugars being present in amounts greater than about 200 mg / ml, and sugar substitutes, the sugar substitutes being present in amounts greater than about 2 mg / ml. The diphenhydramine HCl is present in concentrated amounts. Multiple doses of the syrups may be packaged in relatively small bottles, such as bottles with a capacity of 100 ml or less.

The application discloses a brazzein mutant and application thereof, and belongs to the technical field of protein modification. In view of the defects that wild-type brazzein is insufficient in sweetness, difficult to meet the application demand of industrialized sugar substitute, and the yield of a microbial heterologous expression system needs to be improved, the application adopts protein engineering directed evolution technology, screens single mutants P13E, D26K and I49G, and further constructs combination mutants P13E / D26K, P13E / I49G, D26K / I49G and P13E / D26K / I49G. The mutants are heterogeneously and efficiently expressed in a Pichia pastoris expression system, and the sweet taste performance of the mutants is systematically evaluated. The results show that, compared with the wild-type brazzein, the sweetness of each mutant is increased by 60% to 340%, and the mutants have excellent stability and pure sweet taste, and can be used as a new type of sweetener and applied to the field of food processing, and have important industrial application value.

The invention relates to a sugar alternative for preventing laxativity. The sugar alternative can be used, among other things, for sweetening foods, dietary supplements, sauces, baked goods, pharmaceutical products and beverages.

The present invention relates to a sugar substitute sweetener composition.

The present disclosure relates to frozen food products and / or a chilled food and food ingredient for preparing the food products, the food product and / or the food ingredient comprises sweet protein as well as fiber and / or starch.

The present application belongs to the field of food processing, and discloses a hawthorn and dried tangerine peel probiotic beverage and a preparation method thereof. The beverage can be prepared in a bubble type or a non-bubble type. Hawthorn and dried tangerine peel are used as core raw materials, and natural sugar substitutes and prebiotics are compounded. The mass ratio of hawthorn to dried tangerine peel is 6:1 to 10:1, and the flavor and efficacy are synergistic. In the preparation, diatomite and chitosan are used for treatment to improve the clarity and stability. The beverage is sour and sweet, refreshing, and can regulate intestinal flora, improve intestinal barrier, relieve food accumulation and qi stagnation, and improve abdominal distension, belching, abnormal defecation and other problems. The preparation process is simple, reproducible, suitable for industrial production, and has a good market prospect.

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.