22 results about "Syneresis" patented technology

The present application provides a pectin gel and a preparation method therefor. The pectin gel comprises pectin and a fat-soluble substance. The pectin comprises pectin. The weight-average molecular weight of the pectin is in the range of 5.0*10^4 Da to 6.0*10^5 Da, and the polydispersity index is 1 to 6. In the structural domains of the pectin, HG > 30 mol%, and RG-1 ≤ 35 mol%; HG is homogalacturonan, and RG-1 is rhamnogalacturonan type I. The emulsion stability of the pectin gel prior to molding is high. Thus, the molded pectin gel has good textural stability, low water syneresis and oil exudation, and a good mouthfeel.

The invention is directed to a stable composition wash composition. The wash composition comprises a mixture of biodegradable thickeners and unsaturated zwitterionic surfactants. The wash composition has a stable viscosity and surprisingly, is free of syneresis, discoloration and malodor, even after being stored at elevated temperatures.

The invention is directed to a stable composition wash composition. The wash composition comprises a mixture of naturally derived and biodegradable sulfated polysaccharides. The wash composition has a viscosity of 40,000 cps or less, and surprisingly, is free of syneresis, discoloration and malodor, even after being stored at elevated temperatures.

The technology disclosed in this specification is directed to methods and blends for extending the functionality of certain thermally inhibited starches in sugary fillings. Because of their sugar content, and frequently their relatively low pH (for food compositions), sugary fillings using thermally inhibited starches exhibit more syneresis over time, and thus have shorter shelf-life than if chemically modified starches were used. In one aspect the solution adds low amounts of pectin containing citrus fiber to improve the shelf stability of sugary fillings were used, such as in an amount from about 0.01 to about 1.00%.

To provide a gel cleaning agent having excellent transparency, hardness, syneresis properties, and usability, as well as a method for producing the gel cleaning agent having excellent production suitability.SOLUTION: Provided is a gel cleaning agent comprising (A) 0.8 mass% to 4.5 mass% of xyloglucan, (B) 7.5 mass% to 22.5 mass% of sodium lauroyl methylalanine, (C) 22.5 mass% to 37.5 mass% of polyhydric alcohol, and (D) 30 mass% to 35 mass% of water; wherein the polyhydric alcohol (C) comprises glycerin, the amount of glycerin in the polyhydric alcohol being 80 mass% or more, and wherein the gel cleaning agent has a hardness at 25°C of 300 or more as measured by a rheometer.SELECTED DRAWING: None

The present invention aims to provide an egg-like food composition that is excellent in texture and prevents syneresis, and a scrambled egg-like food composition obtained by processing the same, without using sodium alginate. [Solution] An egg-like food composition characterized by containing fine cellulose fibers, methylcellulose, and plant-derived protein, wherein the egg-like food composition contains 20 to 300 parts by mass of fine cellulose fibers per 100 parts by mass of methylcellulose.

The invention is directed to a stable composition wash composition. The wash composition comprises a mixture of biodegradable thickeners having starch and cellulose. The wash composition is mild at a pH of 4.2 or under, has a viscosity of 40,000 cps or less, and surprisingly, is free of syneresis, discoloration and malodor, even after being stored at elevated temperatures.

The present application relates to the field of pet nutrition food, and discloses a kind of compound vitamin mineral synergistic pet nutrition cream and preparation method thereof, and the nutrition cream includes glycerol, liquid sorbitol, purified water, octenyl succinic anhydride modified starch, sodium alginate, hydrophilic fumed silica, micronized calcium sulfate dihydrate, fat-soluble active ingredient and water-soluble nutrient salt.By dispersing sodium alginate and modified starch in glycerol in advance, direct entry of polysaccharide powder into water is avoided, and surface hydration aggregation occurs;At the same time, the slow release of calcium ions from micronized calcium sulfate dihydrate and the coordination complexation with sodium alginate are combined with the amphiphilic structure of modified starch to construct a three-dimensional gel emulsion network.The above-mentioned formula and asynchronous feeding process resist the salting-out and dehydration shrinkage tendency caused by high concentration of electrolyte, solve the problems of free water precipitation, oil-water separation and polysaccharide precipitation that easily occur in high salt load nutrition cream, and obtain a product with uniform texture and stable phase.

To provide whipped cream that achieves enhanced storage stability such as suppression of syneresis and improved shape retention by means of a cellulose-based stabilizer, while also allowing excellent texture and flavor.SOLUTION: An emulsified composition for whipped cream comprises a cellulose-based stabilizer and plant-derived milk, wherein the cellulose-based stabilizer comprises carboxymethyl cellulose and a salt thereof or powdered cellulose, and wherein the plant-derived milk is soymilk.SELECTED DRAWING: None

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

The present invention relates to a sugar-free marshmallow having excellent shape retention, and a production method therefor. More specifically, by adding an appropriate amount of a shape-retention-enhancing material to sugar alcohols substituting for saccharides, flavorings, salts, foaming agents, gelatin, and purified water, it is possible to develop a marshmallow containing no saccharides such as sugar and confectionary products using marshmallows in an era in which negative perceptions of sugar- and saccharide-containing foods are prevalent, thereby providing somewhat safer foods to consumers. In addition, it is possible to provide a marshmallow that, compared to a conventional marshmallow and confectionary products using marshmallows, has low calories and an elastic texture, and has increased storage stability and excellent quality by inhibiting syneresis.

The invention relates to the technical field of microbial preparations, and discloses a lactobacillus plantarum microbial preparation as well as a preparation method and application thereof, and the lactobacillus plantarum microbial preparation is prepared by mixing lactobacillus plantarum wet bacterial sludge and composite protective matrix liquid and then performing vacuum freeze drying. The composite protection matrix liquid comprises trehalose, soluble soybean polysaccharide, L-sodium ascorbate, calcium lactate pentahydrate and sodium citrate dihydrate. The preparation method comprises the following steps: adding anhydrous betaine into fermentation liquor in the later period of fermentation, carrying out programmed cooling, and collecting bacterial sludge; mixing and redissolving the bacterial sludge and the matrix liquid, and then carrying out nitrogen shearing gas stripping; and then freeze-drying through a procedure including annealing treatment to obtain a finished product. According to the invention, through cooperation of wrapping of the polysaccharide-calcium microgel network and compatible solute regulation of intracellular accumulated betaine, ice crystal nucleation and dehydration shrinkage damage in the freeze-drying process are relieved, the survival rate of freeze-drying viable bacteria of the microbial preparation is improved, and the storage stability of the microbial preparation in subsequent probiotic food application is improved.

The present invention addresses the problem of providing a novel gel-like food product having low adhesiveness and a soft mouthfeel in which syneresis to the surface hardly occurs. A gel-like food according to the present invention contains: water that occupies within the range of 10-25 parts by mass relative to the total mass of the gel-like food; an edible oil and fat that occupies within the range of 4-35 parts by mass relative to the total mass of the gel-like food; and pectin that occupies within the range of 0.5-5 parts by mass relative to the total mass of the gel-like food. The melting point of the edible oil and fat is preferably 35°C or higher under normal pressure.

To provide a technique for producing a fresh type pasta filata cheese having a soft texture and a smooth appearance.SOLUTION: A fresh type pasta filata cheese has (1) a hardness at 10°C of 1.0-8.0×104 N / m2, and (2) a syneresis rate of 20 mass% or less.SELECTED DRAWING: None

A curdlan-containing fat substitute, and a preparation method therefor and a use thereof. The fat substitute comprises curdlan, PGPR, and a lipid. The fat substitute has a 28-day-storage thermal shear syneresis rate of less than or equal to 2.2%, a 28-day-storage instability coefficient of less than or equal to 2.9, and a dynamic friction coefficient of 0.10-0.15. The fat substitute has relatively high thermal shear stability and storage stability.

The application belongs to the field of food processing, and particularly relates to a method for improving the freezing characteristics of soybean protein isolate plant protein meat. Soybean 7S globulin and soybean 11S globulin are mixed as soybean protein isolate at a 7S / 11S mass ratio of 0.8-1.2:1, other plant proteins and auxiliary materials including TG enzyme high-temperature-resistant microcapsules are compounded, and a high-moisture extrusion process is used for preparation; after forming, heat setting, gradient cooling pretreatment and ultra-high pressure freezing treatment are performed to obtain plant protein meat with good freezing characteristics. The soybean protein isolate plant protein meat prepared by the method has a water holding capacity of 3.5-4.5 g / g, a fiber integrity of 82-95%, an elastic modulus of 250-320 KPa, a freeze-thaw syneresis rate of 15-25%, a gel strength of 35-45 N, a cooking loss rate of 5-15%, and a weakly bound free water proportion of 78-97% after one freeze-thaw cycle.

The invention discloses pudding and a preparation method thereof, and belongs to the technical field of pudding. The pudding comprises the following raw materials in percentage by weight: 50-60% of coconut water, 10-15% of saccharides, 5-10% of milk powder, 0.3-0.5% of a pudding stabilizer and 15-45% of coconut milk enzymatic hydrolysate. According to the pudding, the coconut milk enzymatic hydrolysate is added, so that the texture of the pudding is more uniform, local dehydration shrinkage is reduced, and the tenderness and smoothness of the mouth feel are improved. Cellulose and pectin in the coconut milk enzymatic hydrolysate are partially degraded, a porous network structure is formed, the water holding capacity is enhanced, meanwhile, the natural water holding capacity of fibers of coconut meat is utilized to cooperate with an exogenous gel network for water locking, and the water holding rate is increased by 15-20%. The oligosaccharide and the soluble dietary fiber generated by enzymolysis of the coconut milk can form hydrogen bonds with water molecules to further lock water; and the generated soluble components and pudding matrixes (such as carrageenan) form synergistic gel, so that the overall water-retaining property is improved.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and / or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and / or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

To provide a composition for inhibiting overheating by microwave heat that is syneresis-resistant and can prevent a food product from burning when it is heated in a microwave, and a refrigerated noodle food product.SOLUTION: In a refrigerated noodle food product, a gel composition containing gelatin and dextrin is attached in an amount of 5-100 pts.mass relative to pregelatinized noodles in an amount of 100 pts.mass.SELECTED DRAWING: None

The present invention aims to provide a gel-like composition that can be ingested directly from a container, has a superior texture, and exhibits suppressed syneresis. [Solution] A means to solve the above problem is a gel-like composition having a solid content of 5% by mass or more and less than 20% by mass, and containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

The present invention provides: a composition for a processed meat food product or processed meat food product-like plant-based food, said composition having freeze-thaw resistance whereby the occurrence of syneresis and oil-off during freezing and thawing can be suppressed, suppressing decreases in heating yield, and being capable of imparting a sensation of juiciness to a processed food product; a composition for a processed seafood product or processed seafood product-like plant-based food, said composition having freeze-thaw resistance whereby the occurrence of syneresis and oil-off during freezing and thawing can be suppressed, and being capable of improving the chill storage properties and / or retort resistance of a processed seafood product or processed seafood product-like plant-based food; a method for producing said compositions; a processed meat food product; a processed meat food product-like plant-based food; a processed seafood product; and a processed seafood product-like plant-based food.　Provided are: a composition for a processed meat food product, for a processed meat food product-like plant-based food, for a processed seafood product, or for a processed seafood product-like plant-based food, said composition containing 20-50 mass% of oil and fat having a SFC at 10°C of 15% or more, 3-15 mass% of soybean protein, 0.5-3 mass% of methyl cellulose, and 45-76 mass% of water; and a method for producing said composition, said method including a step A for producing a composition A containing oil and fat, methyl cellulose, and water, a step B for producing a composition B containing oil and fat, soybean protein, and water, and a step C for mixing composition A and composition B.

The invention provides a food containing a fat substitute. The food comprises the fat substitute; the fat substitute comprises curdlan, and the hot shear bleeding rate of the fat substitute in the 28-day storage period is smaller than or equal to 2.2%. The instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15; in the fat substitute, the mass fraction of curdlan is 0.3-3 wt%, the mass fraction of PGPR is 0.5-4 wt%, and the mass fraction of lipid is 40-70 wt%. The food provided by the invention has the characteristic of low fat content.