797 results about "Sweetening" patented technology

The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness of the same.

An aqueous based pharmaceutical composition for use as a oral hygienic treatment is described. The composition contains a pharmaceutically effective amount of a tetracycline-based antibiotic; a water-soluble calcium salt that aids in solubilizing the tetracycline-based antibiotic; a thickener; a pH adjustment agent; an antifoaming agent; an excipient; a surfactant; a preservative; and a flavoring agent. A method of making the aqueous based pharmaceutical composition includes the steps of adjusting, defoaming, dispensing, dispersing, dissolving, flavoring, heating, minimizing, pouring, solubilizing, suspending, and sweetening. A method of using the aqueous based pharmaceutical composition is also disclosed which includes the steps of expectorating, gargling, obtaining, pouring, receiving, and swishing.

The invention provides multifunctional pure natural mouthwash and a preparation method thereof. The mouthwash contains sweetening agent, acidity agent, wetting agent, essence, alcohol, 0.5-1% of active constituent stabilizing agent, 0.01-0.3% of active constituent modifier and 0.05-0.1% of the active constituent deionized water, wherein the active constituents are at least two of tea polyphenol, propolis and Magnolia officinalis. The preparation method comprises the following steps of: dissolving the sweetening agent and the acidity agent into water, and adding with the wetting agent to form water-soluble cleaning liquid; and dissolving the active constituents into the alcohol, adding with the active constituent stabilizing agent, the essence and the active constituent modifier, and stirring to form oily solution; slowly adding the oily solution into the cleaning liquid, evenly mixing, statically putting for a night, filtering, and aseptically processing to obtain final products. Because of the combined action of the active constituents, the multifunctional pure natural mouthwash has an effect for multiply preventing and curing oral problems, such as decayed tooth, and has the functions of diminish inflammation and sterilization, desensitization, hemostasis, breath freshening, etc.

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The normal-temperature drinking type yoghourt comprises the following raw materials in percentage by weight: 56.6%-60% of concentrated raw milk, 1*10<6>-7*10<9>cfu/mL of a fermenting agent, 0.03-0.5% of a stabilizing agent, a proper amount of a sweetening agent and a proper amount of water, wherein the stabilizing agent is selected from one or multiple of pectin, soybean polysaccharide and gellan gum, and the percentage is the mass percent of the stabilizing agent, accounting for the total mass of the normal-temperature drinking type yoghourt. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B. The normal-temperature drinking type yoghourt and the preparation method disclosed by the invention have the advantages that the requirements of heat treatment for the viscosity of the yoghourt and the adding amount of the stabilizing agent are effectively reduced, the obtained normal-temperature drinking type yoghourt is good in fluidity and smooth in taste and has no obvious layering condition after being stored for 6 months under the normal temperature.

The present invention relates to active charcoals with improved mechanical properties. They can advantageously be used in the sweetening of petroleum fractions, as oxidation catalyst support in the conversion of mercaptans to disulphides, but also in any other type of reaction, such as, for example, for the oxidation of cyanide present in water or in the synthesis of glyphosate, and in processes for purification and/or separation by selective adsorption in a liquid phase and/or in a gas phase (decolouration of liquid foodstuffs, water treatment, air treatment, recovery of solvents, and the like).

The invention relates to a desulfurization process containing acidic gas H2s, comprising the following steps: high temperature cross reaction is carried out in a combustion furnace; 3 cross reactions of varying levels are respectively carried out in a primary transformation reactor, a secondary transformation reactor and a tertiary transformation reactor; a ferric oxide desulfurization reaction is carried out in a fourthly oxidation sweetening reactor; wherein, process gas produced after the high temperature cross reaction and 3 cross reactions of varying levels passes through a primary cooler, a secondary cooler, a tertiary cooler and a fourthly condenser for hydrocooling; condensed liquid sulfur is collected; in the ferric oxide desulfurization reaction, ferric oxide is used as desulfurization catalyst for reaction, then the liquid sulfur enters the fourthly condenser, and the condensed liquid sulfur is collected; the process gas is discharged after removing sulfur fog drops. The invention can be used to carry out desulfurization treatment on acidic gas of oil refining devices, natural gas production devices or other industrial devices containing H2S acidic gas.

The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product.

The invention discloses a hydrogenation sweetening catalyst, a preparing method and application thereof. The catalyst has the main carrier component of an HZSM-5 molecular sieve, and the active components of Cu and Zn. The active components contain 5% to 27% of copper oxide and 3% to 15% of zinc oxide according to the weight of oxide, and are prepared by adopting a saturation and co-leaching technique. The catalyst is suitable for selective hydrogenation sweetening reactions of light oil products and has the advantages of high sweetening activity, low olefin hydrogenation activity, high recovery rate of liquid and less octane number loss after reactions and the like.

The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.

The invention relates to a catalyst for removing mercaptan sulfur in catalytic gasoline at low temperature and a preparation method of the catalyst, belonging to the field of gasoline desulfurization. The catalyst for removing the mercaptan sulfur in the catalytic gasoline at low temperature is prepared by taking aluminium oxide or nano HZSM-5 molecular sieve and alumina composite solid acid as carriers, and comprises the following components based on the total mass of the catalyst: 5-20% of zinc oxide, 5-15% of ferric oxide, 0.5-5% of lanthanum oxide and 0.5-5% of phosphorus oxide. The catalyst disclosed by the invention is applicable to a low temperature hydrogenation sweetening reaction of the catalytic gasoline and has the characteristics of high sweetening activity, low olefin hydrogenation saturation activity, high liquid yield, nearly no loss of octane number and the like.

The invention relates to sweetening compositions containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below. The invention also relates to methods of preparing such compositions.

The invention discloses a flash smelting method and a device for zinc sulfide concentrates and materials containing lead and zinc. The flash smelting method for the zinc sulfide concentrates and the materials containing the lead and the zinc comprises mixing the dry powder materials containing lead and zinc in proportion and spraying the mixed materials and oxygen into a smelting device from the top of a reaction tower; the smelting device is formed by three portions namely a reaction tower area, a reducing area and a clarification area which are provided with communicated bottoms; materials containing zinc achieve a oxidation sweetening reaction in the air above the reaction tower to generate into high zinc slag melt with an appropriate melting point of minus 1200 DEG C and fall into the reaction tower area; the liquid form high zinc slag melt enters into the reducing area; zinc in the high zinc slag melt is performed reduction to generate zinc steam to be collected; lead is performed reduction to be metallic lead; precious metal such as golden, silver and the like of raw materials are gathered to be precipitated at the bottom of a melt pond and discharged through a lead discharging opening. Slags which are performed reduction are discharged through a slag discharging opening, fuming processing is abandoned or further performed according to the content of the lead and the zinc. The flash smelting method and the device for the zinc sulfide concentrates and the materials containing the lead and the zinc have the advantages of being short in process, strong in material adaptability, low in energy consumption, environmentally friendly, high in resource utilization efficiency, significant for technology progress of a lead and zinc smelting industry and the like.

The invention discloses normal-temperature fermented milk beverage and a preparation method thereof. According to the preparation method, raw materials comprise components in percentage by mass as follows: 14%-48% of degreased raw milk, a leavening agent, 0.15%-0.6% of a stabilizer, 0.5%-4% of reducing sugar, a sweetening agent and the balance of water. The preparation method comprises steps as follows: (1), the degreased raw milk and the reducing sugar are mixed for a Maillard reaction; (2), the mixture is cooled, mixed with the leavening agent and fermented to the titration acidity of 160-220; (3), the mixture is uniformly mixed with a mixed solution A and then is homogenized and subjected to filling and ultra-high pressure processing under the pressure of 300-600 MPa, the normal-temperature fermented milk beverage is obtained, and the percentage represents mass percentage of a component accounting for the total mass of the normal-temperature fermented milk beverage; the mixed solution A comprises the stabilizer, the sweetening agent and the water. The prepared normal-temperature fermented milk beverage uses few stabilizers and has excellent effect of color, structure, taste, luster and stability.

The invention discloses a composite sweetening agent, belonging to the field of food additives, particularly relates to a sweetening agent and a preparation process thereof. The composite sweetening agent comprises the following ingredients: 10-15 wt% of sodium saccharin, 30-65 wt% of sodium cyclamate, 5-10 wt% of Acesulfame-K, 2-4.75 wt% of aspartame, 0-1 wt% of sucralose, 0-1 wt% of stevioside, 0.1-0.25 wt% of neotame, and 2-5 wt% of synergist. The composite sweetening agent is prepared by scientific proportioning the 7th-generation sweetening agent and adding the synergist as an aid, has the advantages of high sweetness, good mouthfeel, and good stability, can be widely applied in food, forage and health products, and has a huge market prospect.

The invention discloses set yoghurt and a preparation method thereof. The set yoghurt comprises a fermentation agent and the following components in part by mass: 799.9 to 960 parts of milk, 0.3 to 90 parts of sweetening agent, 9 to 11 parts of food gum, 10 to 15 parts of modified starch and 5 to 25 parts of whey protein concentrate, wherein the food gum is one or more of gelatin, pectin, propylene glycol alginate and agar. The preparation method comprises the following steps of: 1) mixing the milk, the sweetening agent, the food gum, the modified starch and the whey protein concentrate, and uniformly stirring to form a feed liquid; 2) homogenizing, sterilizing, cooling, inoculating the fermentation agent, and fermenting; and 3) filling, cooling, and after-fermenting until yoghurt is solidified to obtain the set yoghurt. The set yoghurt is high in uniformity, and is in a more exquisite microstructure state and a solidified paste state. According to the preparation method, the industrialized and large-scale production can be performed by using the conventional stirred yoghurt production line, space is not required to be occupied additionally, and production cycle is short.

The present document describes a neutraceutical, cosmeceuticals, functional food, pharmaceutical, food ingredient, and non-food ingredient compositions comprising sugar maple extract, essential oil compositions comprising oil extracted from an Acer tree, sweetening compositions containing sugar extracted from maple tree leaves, food ingredients comprising maple tree extract, cosmetic composition comprising maple tree extracts, infusion compositions prepared from maple tree leaves, maple roots, maple wood, maple stems of leaves and samara, and stems/twigs as well as compounds isolated from sugar maple biomass and the methods of extracting the same.

The present invention is directed to methods and compositions to eliminate cold storage-induced sweetening of potato or sweet potato. The invention is accomplished in part by silencing the vacuolar acid invertase gene using RNAi technology. The resulting potatoes withstand cold storage without significant hexogenesis, producing potatoes or sweet potatoes that have reduced Maillard reactions when fried in hot oil. The fried products accumulate significantly lower levels of acrylamide compared to controls.

The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.

The invention provides a flavoring agent for a canidae food and a preparation method thereof. The flavoring agent for the canidae food comprises a first reaction raw material group, a second reaction raw material group and a sweetening agent group, wherein the first reaction raw material group comprises animal livers and proteases; the second reaction raw material group comprises a Maillard reaction raw material, maltodextrin and dietary alkali; and the sweetening agent group comprises a sweetening agent and edible acid. The flavoring agent for the canidae food is good in palatability, pet feeding sustained-effect and stability.