5 results about "Vanilla Flavor" patented technology

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

The present invention provides a novel flavor enhancer for vanilla flavoring compositions that improves the flavor of a vanilla flavoring composition to a high-quality flavor with a natural, luxurious feel of vanilla and / or a vanilla extract feel; a flavoring composition for vanilla-flavored food and beverages having a high-quality flavor with a natural, luxurious feel of vanilla and / or a vanilla extract feel; and vanilla-flavored food and beverages containing the flavoring composition. [Solution] A flavor enhancer for vanilla flavoring compositions, comprising one or more compounds selected from group A below. (Group A) Ethyl furfuryl ether, benzyl ethyl ether, sec-butyl ethyl ether, prenyl ethyl ether, dibenzyl ether, furfuryl methyl ether, benzyl methyl ether

This utility model relates to a composition of a powdered shortbread confection (polvoron) with malunggay (Moringa oleifera) leaf powder. Conventional powdered shortbread confection formulations are primarily composed of toasted flour, powdered milk, sugar, and butter. The present utility model provides a composition incorporating powdered malunggay (Moringa oleifera) leaf together with all-purpose flour, powdered milk, white sugar, butter, margarine, and vanilla flavoring to produce a nutritionally enriched powdered shortbread confection. The composition is prepared by drying and pulverizing malunggay leaves, toasting the flour, thoroughly mixing the ingredients, molding the mixture into compact pieces, chilling until firm, and individually wrapping the finished product. The utility model provides an alternative powdered shortbread confection utilizing the nutritional properties of malunggay in a convenient food product suitable for human consumption.

1. Name of the designed product: packing bag (vanilla flavor wafer tube). 2. Use of the designed product: used for ice cream packing bag. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is thin, and the left view, right view, top view and bottom view are omitted.

The invention belongs to the technical field of medicine, and particularly relates to a pralafloxacin oral dry suspension and a preparation method thereof.The pralafloxacin oral dry suspension comprises pralafloxacin, a taste masking agent and auxiliary materials, and the taste masking agent is stearic acid and specifically comprises, by weight, 12.50% of pralafloxacin and 37.50%-62.5% of stearic acid; the auxiliary materials comprise 0.49% of sodium citrate, 0.82% of anhydrous citric acid, 0.80% of sodium benzoate, 3.00%-3.75% of xanthan gum, 16.59%-41.59% of cane sugar, 2.50% of vanilla essence and 0.30% of colloidal silicon dioxide. According to the invention, the pralafloxacin is coated by the fatty matrix through a hot-melt spray granulation technology to form the drug-containing particles, so that the bitter taste of the pralafloxacin is covered, and the obtained preparation has the characteristics of good palatability, uniform dispersion and dissolution performance meeting clinical medication requirements.