157results about "Food ingredient as viscosity modification agent" patented technology

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70 DEG C for up to 60 minutes to denature the whey protein. The solution is then cooled to 40 DEG C-60 DEG C; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.

The application relates to a composition comprising from about 10% (w / w) to about 40% (w / w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w / w) to about 20% (w / w) gum; and from about 40% (w / w) to about 70% (w / w) dispersant.

The invention discloses a preparation method for a highland barley fiber and cereal drink. The preparation method comprises the following steps: baking, soaking, grinding by a colloid grinder, adding water for gelatinizing, grinding by the colloid grinder again, filtering to remove residues, mixing erythritol, sodium carboxymethylcellulose, distilled glycerin monostearate and sucrose fatty acid ester, homogenizing, performing instantaneous ultrahigh-temperature sterilization, and sterilely filling. With the adoption of the method, the problems of easiness for causing deposition and layering phenomena in a production process of highland barley drinks are well solved; moreover, the highland barley fiber and cereal drink is not subjected to any chemical extraction process in the production process, completely retains dietary fibers in highland barley, brings beneficial effects of the dietary fibers into play, can retain color, aroma and taste of the highland barley to a maximum extent, is uniform and fine in mouth feel, has rich aroma of the highland barley and texture of cereals, is fragrant, sweet, delicious, rich in nutrition and unique in flavor, and guarantees drinking safety.

The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa€¢s, which is measured by preparing a 15 wt% aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20°C and 30 rpm using a Brookfield viscometer.

Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP) / (P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

The present invention discloses a high-calcium flour and a preparation method thereof. The high-calcium flour is characterized by being prepared from the following raw materials in parts by weight: wheat 500-510 parts, xanthan gum 3.5-4 parts, castanea mollissima 30-35 parts, dried small shrimps 32-37 parts, fish bone meal 18-20 parts, milk powder 10-12 parts, davallia mariesii 2-3 parts, eleutherococcus senticosus 2-3 parts, eucommia ulmoides 4-5 parts, pilose antler 1-2 parts and woodwardia japonica 2-3 parts. The added xanthan gum can increase the viscosity of the flour and enable the flour to be suitable for preparing noodles, and thus the prepared noodles are tougher, boil-resisting, resilient and chewy. At the same time, parts of the wheat in the raw material sprout and are ground into powder, which can increase gamma-aminobutyric acid content of the flour, and the microwave treatment of the sprouted wheat can reduce the activity of alpha-amylase, and avoid the influence of the wheat flour quality due to the sprouting process. In addition, the flour is rich in calcium and can play a role in preventing osteoporosis.