71 results about "Thaumatin" patented technology

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.

Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and / or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and / or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

The invention discloses a feed sweetener, comprising the following components by parts: 70-95 parts of saccharin sodium, 2-5 parts of synergist, 0.2-1.0 part of flavour enhancer and 2-25 parts of glucose, wherein, the synergist is ASP sweet, AK sugar, thaumatin, stevioside and / or maltol; the flavour enhancer is neotame. The feed sweetener is produced by the compound fusion-spray drying method. The feed sweetener has high liquidity, good mouthfeel of sucrose, lasting and stable sweet taste effect and sweet scent flavour. Being added into the feed, the feed sweetener can improve the feed palatability and is suitable for various growth stages of animals.

A food flavouring product for adding a sweet flavour to foods and which contains a mixture of erythritol, inulin of chickory root, gum arabic, an extract of a natural herbal sweetener selected from the group comprising stevia extract and thaumatin extract, ascorbic acid, and lactic acid, and citric acid, in a certain range of predetermined proportions.The stevia extract is in the form of rebaudioside-A, (stevia glycosides).

The invention relates to a thaumatin-like protein gene PpTLP from pyrus pyrifolia nakai with antifungal activity and application. The gene PpTLP has the base sequence shown in SEQID and coded thaumatin-like proteins. The invention verifies that the gene PpTLP has the function of improving the antifungal ability of the plants through correlation technique of functional genomics. When the antifungal gene PpTLP is constructed on a plant expression vector and is transformed into tobacco to be overexpressed, the transgenic tobacco has high antifungal activity. The protein from the transgenic tobacco expressing PpTLP has obvious inhibitory effects on various fungi such as sclerotinia sclerotiorum, phytophthora parasitica var. nicotianae, phomopsis sp. and the like.

The present invention provides a pharmaceutical composition for nasal administration comprising mometasone furoate and azelastine hydrochloride, wherein the pharmaceutical composition comprises thaumatin as an agent for reducing bitterness and irritation.

The present invention relates to a high-antioxidant complex polypeptide solid beverage and a preparation method thereof. The high-antioxidant complex polypeptide solid beverage contains the following raw materials in parts by mass: 800-1,200 parts of soybean germ and rice germ polypeptide powder, 200-400 parts of white granulated sugar, 100-200 parts of skimmed milk powder, 50-150 parts of maltodextrin, 20-60 parts of maltooligosaccharide, 20-40 parts of grape skin anthocyanin powder, 10-20 parts of radix bardanae inulin powder, 10-20 parts of jerusalem artichoke inulin powder, and 0.02-0.10 parts of thaumatin; the preparation method includes mixing, drying and packaging, and thereby obtaining the finished products. The produced solid beverage of the present invention is rich in anthocyanins, resveratrol, inulin and other strong antioxidants, and combines health protection and nutrition in one; the solid beverage uses white granulated sugar, maltooligosaccharide and thaumatin as main sweeteners and has sweet and refreshing tastes and a long after-taste by blending the above sweeteners.

The invention relates to a food additive and particularly relates to a compound sweetening agent containing neotame and capable of being used in an areca-nut food. The invention provides the compound sweetening agent containing the neotame and capable of being used in the areca-nut food, which is composed of following components in mass percentage: 0.6%-1.0% of the neotame, 2.5%-4.0% of thaumatin, 25%-30% of erythritol, 25%-40% of maltitol, 30%-40% of sorbitol, 1%-3% of a flavor correcting matter and 0.2%-2% of an anti-caking agent. The compound sweetening agent is compounded scientifically and reasonably so as to have the advantages of soft sweetness, strong solubility, good stability, high safety, low sweetness cost and the like.

The present invention provides a pharmaceutical composition for nasal administration comprising mometasone furoate and azelastine hydrochloride, wherein the pharmaceutical composition comprises thaumatin as an agent for reducing bitterness and irritation.

The invention discloses a steviol glycoside sweetening agent with good mouth feel and capable of reducing blood sugar. The steviol glycoside sweetening agent comprises the following raw materials in parts by weight: 5-10 parts of soybean oligosaccharide, 8-12 parts of fructo-oligosaccharide, 5-7 parts of erythritol, 5-15 parts of xylitol, 5-10 parts of maltitol, 10-15 parts of thaumatin, 10-30 parts of modified stevioside, 30-50 parts of rebaudioside-A, 2-3 parts of a radix salviae miltiorrhizae extract, 1-2 parts of astragalus polysaccharide, 1-3 parts of an extract of divaricate velvetplant roots and rhizomes, 2-4 parts of malt polysaccharide, 1-2 parts of mulberry polysaccharide, 4-6 parts of glycyrrhizin and 1-3 parts of platycodon root polysaccharide. The preparation method of the modified stevioside comprises the following steps: dissolving the cane sugar and the stevioside in a buffer solution, adding cane sugar invertase, and uniformly mixing the cane sugar, the stevioside, the buffer solution and the cane sugar invertase so as to obtain a solution A; raising the temperature of the solution A, performing heat preservation, inactivating the solution A after the heat preservation, and refining the inactivated solution A so as to obtain the modified stevioside. The steviol glycoside sweetening agent disclosed by the invention is good in mouth feel, high in sweetness, free from after-bitterness, good in the effect of reducing blood sugar, and used for preventing dental caries.

The invention discloses a blood-glucose-reducing sweetening agent without lingering bitterness. The sweetening agent is prepared from the following raw materials in parts by weight: 10-20 parts of xylitol, 20-30 parts of maltitol, 5-15 parts of lactitol, 10-20 parts of modified stevioside, 40-60 parts of rebaudioside-A, 8-12 parts of thaumatin and 6-9 parts of a traditional Chinese medicine extracted composition, wherein a method for preparing the modified stevioside comprises the following steps of dissolving maltose and stevioside in a buffer solution, adding maltase, uniformly mixing the mixture to obtain a solution A, heating the solution A, preserving the temperature of the solution A, and inactivating and purifying the solution A to obtain the modified stevioside; and the traditional Chinese medicine extracted composition comprises pomegranate seed extract, puerarin, lycium barbarum polysaccharide, rhizoma anemarrhenae extract, glycyrrhizin and radix platycodonis polysaccharide. The sweetening agent has the advantages of high sweetness, no lingering bitterness, good taste, decayed tooth prevention and good blood glucose reducing effect.

The invention discloses an edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash and a preparation method thereof, belongs to the technical field of mouthwash, and particularly relates to the solid mouthwash and the preparation method thereof. The invention aims to solve the problems that the existing liquid mouthwash is inconvenient to carry and the solid mouthwash is inconvenient to use. The edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash comprises a solid wall and a liquid core, the solid wall comprises sodium alginate, seaweed gel and calcium lactate, the liquid core comprises natural plant essential oil, a lemon grass extract, a mint extract, a honeysuckle flower extract, bifidobacterium bifidum, cannabidiol and a sweetening agent, and the sweetening agent comprises fructo-oligosaccharide, D-xylose and thaumatin. The preparation method comprises the following steps: 1, preparing the lemon grass extract; 2, preparing the mint extract; 3, preparing the honeysuckle flower extract; 4, preparing the cannabidiol; 5, preparing a calcium lactate solution; 6, mixing; and 7, forming. The preparation method disclosed by the invention is mainly used for preparing the edible sugar-free probiotic mouth-fragrant blasting bead solid mouthwash.

The invention provides an intranasal medicinal composition. The intranasal medicinal composition contains bilastine, mometasone furoate, and thaumatin serving as a bitterness and irritation alleviator.

The invention discloses a thaumatin-like protein gene TcLr19PR5 related to wheat leaf rust resistance and a gene encoded through the thaumatin-like protein gene TcLr19PR5. Through RT-PCR and the electronic cloning technology, a 516bp thaumatin-like protein gene is cloned, and 171 amino acid residues are coded; and real-time fluorescence quantification PCR analysis shows that at different time points after puccinia triticina is inoculated, the expression quantity of the gene in non-affine combinations is higher than that of the gene in affine combinations, it is indicated that expressions are induced through the wheat puccinia triticina, the expression amount of stems is higher than the expressions of the leaves and the roots, and meanwhile it is clear that the expressions are induced by adversity signal molecules of abscisic acid (ABA) and salicylic acid (SA). According to the thaumatin-like protein gene and the gene, basic data are provided for in-depth exploration of wheat and puccinia triticina interaction molecular mechanisms, and the theory basis is provided for cultivating leaf-rust-resistance wheat varieties.

The present invention provides a pharmaceutical preparation wherein the expression of bitterness is reduced. The medical composition of the present invention contains rebamipide or a salt thereof and L-arginine or a salt thereof. The preferable embodiment of the medical composition of the present invention contains rebamipide or a salt thereof and L-arginine or a salt thereof along with at least one sweetener selected from the group consisting of thaumatin, stevia and luohan fruit extracts. By adding such a sweetener, bitterness of medical composition attributable to rebamipide or a salt thereof can be remarkably reduced.

The invention discloses a sweetening agent capable of preventing and treating a deficiency fire toothache. The sweetening agent is prepared from, by weight, 5-7 parts of glycyrrhizin, 2-4 parts of mogroside, 3-5 parts of fructo-oligosaccharide, 2-4 parts of maltitol, 70-80 parts of rebaudioside A, 10-15 parts of stevioside, 6-8 parts of thaumatin and 20-30 parts of a traditional Chinese medicine extract, wherein the traditional Chinese medicine extract is prepared from, by weight, 5-7 parts of rhizoma anemarrhenae, 4-6 parts of radix rehmanniae, 3-5 parts of cortex moutan, 9-12 parts of radix isatidis, 6-8 parts of common yam rhizomes, 3-5 parts of rhizoma polygonati, 4-6 parts of radix rehmanniae preparata, 2-4 parts of lucid ganoderma, 1-3 parts of radix angelica sinensis, 2-4 parts of radix achyranthis bidentatae, 1-3 parts of rhizoma cyperi, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of cortex albiziae and 1-2 parts of radix polygalae. The sweetening agent can clear heat and purge fire, remove toxicity, diminish inflammations and resist bacteria, nourish yin and tonify the liver and the kidney, replenish qi to invigorate the spleen and regulate the body function, has a very good effect on toothache treatment and is free of toxic and side effects.

The invention relates to a food, foodstuff or edible composition comprising isomaltulose and acesulfame K or a blend of acesulfame K with one or more other High Intensity Sweetener (HIS). The invention further relates to a process for replacing a carbohydrate sweetener under retention of the sweetness and taste profile of the carbohydrate sweetener, which process comprises replacing the carbohydrate sweetener by a mixture comprising isomaltulose and acesulfame K or a blend of acesulfame K with one or more other High Intensity Sweetener (HIS). The invention also relates to a new mixture which comprises isomaltulose and a blend of acesulfame K with one or more other HIS selected from the group consisting of alitame, cyclamate, dihydrochalcone, io han go, neohesperidin, neotame, saccharin, steviosid, sucralose and thaumatin.

The invention discloses a novel Shatian pomelo tea vinegar drink, which comprises the following raw materials: Shatian pomelo pulp, Shatian pomelo peel, golden camellia, nutmeg, dark plum, semen plantaginis, licorice, hovenia dulcis thumb, persimmon leaf, Chinese olive, semen lablab album, radix sophorae flavescentis, galangal, orange peel, amomum tsao-ko, grape vinegar, ginkgetin, potassium iodide, carboxymethylcellulose sodium, agar, polyvinyl sodium, sodium alginate, a DuPont EEA2112AC compatilizer, a food-grade antioxidant BHT, locust bean gum, carthamin yellow, nisin, trisodium glycyrrhizinate, glucose, fructose, Thaumatin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, iron element, manganese element, chromium element, copper element, ethyl-furfuryl fumarate, potassium inosinate, potassium guanylate, sodium L-glutamate, 9-cycloheptadecanone, hydroxycitronellal, ionone and vanillin. The drink provided by the invention can effectively break down alcohol, thus relieving damage of alcohol to the nervous system, etc.

The invention relates to the technical field of food, in particular to tartary buckwheat cake pre-blend flour, a tartary buckwheat cake and a making method thereof. Wheat flour, tartary buckwheat fine powder, whole egg powder, wheat gluten, glucono acid-delta-lactone, ascorbyl palmitate and thaumatin are mixed to obtain the pre-blend flour; a certain proportion of water is added into the mixture for stirring, injection molding, decorating, refrigerating, baking and oil brushing are conducted in sequence, and the finished tartary buckwheat cake is obtained. According to the tartary buckwheatc cake pre-blend flour, the tartary buckwheat cake and the making method thereof, by means of the tartary buckwheat cake pre-blend flour, continuous production process of the cake is simplified, the production cost of cake products is reduced, the cake products can be kept for three days at normal temperature, cracking and shrinking do not occur, if packaging is provided, under the condition of refrigeration, the cake products can be kept for 10-15 days, the quality guarantee period is longer, the tartary buckwheat cake is attractive in appearance, harmonious in colour assortment, soft in texture, sweet in taste and is with unique flavor of tartary buckwheat, the cake is suitable for people of all ages, high nutritional value is achieved, and requirements of functions, health care and safety for all consumers are met.

The invention discloses a color coating coloring agent which consists of the following components in parts by weight: 30-40 parts of mulberry leaf powder, 3-5 parts of vitamin C, 5-7 parts of benzoic acid, 1-2 parts of ethoxy quinoline, and 3-5 parts of thaumatin; the mulberry leaf powder is prepared from picked mature leaves with anthocyanin and carotene content both more than 200mg / kg, and the invention discloses a processing method for processing a plant with the advantages of high coloring matter content, fast coloring speed, remarkable coloring effect, simple acquiring way and low processing cost into a natural color coating coloring agent.

A Shatian pomelo beverage is disclosed. Raw materials of the beverage comprises Shatian pomelo flesh, Shatian pomelo peel, camellia chrysantha, flower of lobed kudzu vine, chrysanthemum flower, hawthorn fruit, licorice, raisin tree seed, mint, mulberry fruit, white hyacinth bean, lightyellow sophora root, lesser galangal rhizome, tangerine peel, fruit of caoguo, grape vinegar, ginkgetin, potassium iodide, sodium carboxyethyl cellulose, agar, sodium polyacrylate, sodium alginate, an EEA2112AC compatilizer of American Dupont, a food-grade antioxidant BHT, locust bean gum, carthamin yellow, nisin, trisodium glycyrrhizinate, glucose, fructose, thaumatin, vitamin A, vitamin C, vitamin D, isoleucine, lysine, threonine, tryptophan, an iron element, a manganese element, a chromium element, a copper element, ethyl furfuryl fumarate, potassium inosinate, potassium guanylate, L-sodium glutamate, 9-cycloheptadecen-1-one, hydroxycitronellal, ionone and vanillin. The beverage can effectively decompose alcohol and relieve alcohol-caused harms on the nervous system and the like.

The invention discloses a rabbit meat sausage. The rabbit meat sausage comprises the following ingredients in parts by weight: 60-70 parts of rabbit meat, 20-30 parts of beef tallow, 15-25 parts of water, 5-10 parts of dairy salt, 1-2 parts of nisin, 3-6 parts of monascus pigment microcapsules, 0.8-1.2 parts of thymol crystals, 0.5-0.9 part of chitosan, 1-3 parts of stevioside, 3-5 parts of thaumatin, 0.5-1.5 parts of sodium inosinate, 0.5-1 part of tea polyphenol, 1.5-3.5 parts of dark soy sauce, 2-4 parts of cooking wine, 0.5-1.5 parts of star aniseed powder, 0.4-0.8 part of ground cloves powder, 1-2 parts of garlic powder, 0.5-1 part of dill leaf. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection, and monascus pigment microcapsules (natural pigment) are adopted for color matching, the produced rabbit meat sausage is still excellent in color, and health potential hazards caused by nitrite are reduced.

The invention relates to a method for detecting thaumatin in a beverage, in particular to a method for analyzing thaumatin in the beverage through ultra-high performance liquid chromatography and an SDS-PAGE method. According to ultra-high performance liquid chromatography, after the beverage is subjected to ultrafiltration treatment, chromatographic filler large in pore size serves as a separation medium, a DAD serves as a detector, liquid chromatographic analysis is carried out, and qualitative and quantitative detection is performed. According to the SDS-PAGE method, 12.5% separation glue is used, coomassie brilliant blue is used for dyeing, qualitative and semi-quantitative analysis of thaumatin can be achieved, the sensitivity meets standard limit use requirements, and a way is provided for further analysis and verification. The method has the advantages that the method for analyzing thaumatin in the beverage is provided, the sensitivity meets the requirement for the limited amount of thaumatin, and the chromatographic method and an electrophoresis method can prove each other so as to confirm a sample.

The invention discloses sea salt caramel melon seeds made through a natural sweetening agent and a preparing method of the melon seeds. The sea salt caramel melon seeds are prepared from melon seeds,water, sea salt, brown sugar, white granulated sugar, thaumatin, stevioside, essence, Sichuan peppers, anise, cassia bark, fructus amomi rotundus, flos caryophyllata, cortex cinnamomi, fennel, fructusamomi rotundus and liquorice root. The prepared sea salt caramel melon seeds are all made of natural raw materials and do not contain any chemical synthesis components, the sea salt is adopted, and the sea salt caramel melon seeds do not contain any anti-hardening agent, and are healthy to the human body; moreover, the melon seeds prepared by means of the method are fragrant, crispy, tasty, goodin mouthfeel and rich in nutrient and have a special flavor of caramel. By means of the preparing method, the fragrance of the melon seeds can be added, it can also be guaranteed that nutritional ingredients in the melon seeds cannot run off, and the peroxide value, acid value and sulfur dioxide content are low; hulls covering the surfaces of the prepared melon seeds have good integrity and smoothness, and hulling is easy.

The invention discloses a sweetening agent with the effect of reducing blood pressure. The sweetening agent is prepared from, by weight, 75-85 parts of rebaudioside A, 10-20 parts of stevioside, 4-6 parts of erythritol, 6-8 parts of thaumatin, 3-5 parts of xylitol, 1-3 parts of lactitol, 2-3 parts of maltitol and 15-25 parts of traditional Chinese medicine extract, wherein the traditional Chinese medicine extract is prepared from rhizoma gastrodiae, the bark of eucommia, ginseng, hawthorn fruits, pink herb, the root of bidentate achyranthes, the root of fangji, the root bark of the peony tree, poria cocos, ganoderma lucidum, radix codonopsis, costus roots, spina date seeds and liquorice roots. The sweetening agent can comprehensively reduce blood pressure through the effects of coordinating and expanding peripheral vessels, achieving central inhibiting, inhibiting peripheral sympathetic nerves, blocking the adrenergic receptor and promoting urination; the liver and kidney can be nourished, qi can be replenished to invigorate the spleen, the function of the body can be adjusted, the physical condition is improved essentially, both symptoms and root causes are treated, a very good blood pressure reducing effect is achieved, toxic and side effects are avoided, the taste is good, and caries are avoided.

The invention discloses a preparation method of a pork sausage. The preparation method comprises cleaning pork lean and pork fat, carrying out stirring to obtain minced meat stuffing, mixing water, table salt, nisin, carnosol, chitosan, rubusoside, thaumatin, sodium guanylate, tea polyphenol, dark soy sauce, cooking wine, anise powder and clove powder to obtain a uniform preserving solution, immersing the minced meat stuffing in the preserving solution, carrying out preserving at a normal temperature for 5-8h, carrying out heating treatment at a temperature of 40-60 DEG C for 0.5-1h to obtain preserved minced meat stuffing, crushing parsley leaves and dill leaves, adding the crushed leaves into the preserved minced meat stuffing, carrying out mixing to obtain a uniform mixture, carrying out chopping and mixing for 5-10min, adding Lac dye red microcapsules into the mixture, carrying out chopping and mixing for 1-3min to obtain chopped mixed meat stuffing, and pouring the chopped mixed meat stuffing into a casing to obtain the pork sausage. The pork sausage is free of nitrite as a color former, utilizes tea polyphenol for color protection and the Lac dye red microcapsule natural pigment for color adjustment, has a good color and reduces health hidden trouble.