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4475results about "Protein food ingredients" patented technology
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Nutritional intervention composition containing a source of proteinase inhibitor extending post meal satiety
InactiveUS6838431B2Effective quantityBiocidePeptide/protein ingredientsSolanum tuberosumOleic Acid Triglyceride
The invention relates to a nutritional intervention composition in powder form that is taken before a meal and that extends post meal satiety. The compositions of the invention are comprised of at least one protein, C12-18 fatty acids, preferably oleic acid, all of which stimulate CCK release in the body, and a source of proteinase inhibitor which acts to prevent the deactivation of CCK. The subject compositions preferably additionally contain a source of calcium and are advantageous in that they utilize a source of proteinase inhibitor as opposed to the more costly extracts. The source of proteinase inhibitor is advantageously an extract of potato, soy, or beans containing about 10 weight percent of proteinase inhibitor. The powder compositions are mixed with a suitable liquid, preferably water, prior to ingestion.
Owner:ANAYA PERSONAL CARE PROD LLC +1
Natural fruit and vegetable ferment beverage, and preparation method thereof
ActiveCN102356899AWith health functionPrevent diseaseYeast food ingredientsLactobacillusMetaboliteFreeze-drying
The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula
InactiveUS6194009B1Maintain qualityReduce degradationSugar food ingredientsVitamin food ingredientsPasteurizationRefrigeration
Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and / or pasteurization process. The ultra-pasteurized and / or pasteurized infant formulas contain complete balanced quantities of nutrients.
Owner:KAMAREI ARZHANG +1
Dry food product containing live probiotic
ActiveUS20100074994A1Promote recoveryImprove stabilityAntibacterial agentsSugar food ingredientsBiotechnologyMicroorganism
The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.
Owner:ADVANCED BIONUTRITION CORP
Dry food product containing live probiotic
ActiveUS8460726B2Possible formationIncrease load capacityAntibacterial agentsSugar food ingredientsBiotechnologySnack food
The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.
Owner:ADVANCED BIONUTRITION CORP
Encapsulation of food ingredients
InactiveUS20030185960A1Small particle sizeGood emulsificationSugar food ingredientsFatty substance preservation using additivesMaillard reactionAdditive ingredient
Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C. so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50% by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders
Owner:COMMONWEALTH SCI & IND RES ORG
Oil/fat powder
InactiveUS20050123667A1Good dispersibilityGood storage stabilitySugar food ingredientsDough treatmentMonoglycerideGlycerol
Provided is an oil / fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil / fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil / fat powder taste good and have good storage stability.
Owner:KAO CORP
Probiotic Stabilization
InactiveUS20110070334A1Improve biostabilityPeptide/protein ingredientsLactobacillusProbioticChemistry
Owner:MEAD JOHNSON NUTRITION
Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula
InactiveUS6039985AMaintain qualityReduce degradationSugar food ingredientsVitamin food ingredientsPantothenic acidVitamin B6 synthesis
Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and / or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.2 mcg of Biotin; from about 8 to about 36 mg of Vitamin C (Ascorbic Acid); from about 7 to about 48 mg of Choline; from about 4 to about 18 mg of Inositol; from about 60 to about 234 mg of Calcium; from about 30 to about 159 mg of Phosphorus; from about 6 to about 24 mg of Magnesium; from about 0.15 to about 5.4 mg of Iron; from about 0.5 to about 3 mg of Zinc; from about 5 to about 45 mcg of Manganese; from about 60 to about 270 mcg of Copper; from about 5 to about 75 mcg of Iodine; from about 20 to about 81 mg of Sodium; from about 80 to about 324 mg of Potassium; and from about 55 to about 195 mg of Chloride; wherein the total caloric content is from about 80 kilocalories to about 300 kilocalories per five fluid ounces.
Owner:KAMAREI A REZA +1
High calorie nutritional supplement
InactiveUS20090143301A1Vitamin food ingredientsPeptide/protein ingredientsNutrition supplementationNutritional deficiency
The invention provides a nutritional supplement comprising a protein source including milk protein isolate and / or canola plant protein, as well as related methods for its production and use in treating a nutritional deficiency in an individual.
Owner:NESTEC SA
Aerated food products with improved foam stability
InactiveUS20140335255A1Improved thermal shock stabilityLow amountMilk preparationFrozen sweetsFiberFood products
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and / or spherical like aggregates.
Owner:NESTEC SA
Blood fat-reducing medical science formula food
InactiveCN105707863ASolve inactivationSolve the coexistence problemSugar food ingredientsVitamin food ingredientsFormularyLow glucose
The invention belongs to the technical field of affinal drug and diet formulas and new resource food, and particularly provides blood fat-reducing medical science formula food, specific medical formula food or non-specific medical formula food. The formula food is prepared by performing reasonable compatibility on multiple affinal drug and diet traditional Chinese medicines according to the traditional Chinese medicine essence theory and mixing drug-diet dual purpose traditional Chinese medicine extract essence extracted through a semi-bionic extraction method, multiple microencapsulated probiotics, oligopeptides extracted through biological enzymolysis, prebiotics, amino acid, carbohydrate, fat with a health-care function, multiple vitamins and mineral substances according to the requirements of a 'special medial-purpose formula food general rule' by combining the constitutive characters of hyperlipidemia patients; the formula food not only can serve as a single nutrition source to meet the nutritional requirement of the hyperlipidemia patients, but also achieves the effects of reducing total cholesterol, reducing serum triglyceride, reducing an atherosclerosis index, reducing blood pressure, reducing blood sugar, reducing fat to lose weight and enhancing the immunity.
Owner:JINSHANMEI BIOTECH
Frozen products
InactiveUS20060024419A1Reduce volumeExtended shelf lifeMilk preparationFrozen sweetsHydrophobinIce crystals
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and / or modifying ice crystal habit in frozen food products.
Owner:CONOPCO INC D B A UNILEVER
Stable acidic beverage emulsions and methods of preparation
InactiveUS20070104849A1Polysaccharide/gum food ingredientsFood ingredient as emulsifierEmulsionFood science
Owner:UNIV OF MASSACHUSETTS
Composition, product with effects of beautifying and nourishing face and delaying aging and application
ActiveCN109043548AImprove the situationPromote water and oil balanceFood ingredient as antioxidantSugar food ingredientsBiotechnologyMalpighia emarginata
The invention provides a composition. The composition is prepared from the following components in parts by weight: 20 to 80 parts of collagen peptide, 2 to 40 parts of acerola cherry powder, and 0.1to 20 parts of lacid bacteria compound powder. The composition has the advantages that by comprising the collagen peptide, the acerola cherry powder and prebiotics according to a special ratio, the components can reach the synergistic function, the skin condition is fundamentally improved, and the beautiful face is restored; the regeneration of skin cells is accelerated, the water and oil balanceof the skin is regulated, and the problems of skin pigmentation, coarse pores, fine lines, red blood silk, facial infection, and uneven skin color are relieved; the face-beautifying and oxidizing-resistant characteristics of the collagen peptide and acerola cherry powder are fully realized, the collagen peptide and acerola cherry powder are cooperated with the prebiotics strain beneficial for theprivate part health of special women to reach the effect of regulating micro-ecological balance and hormone balance of women, and the private part health is improved.
Owner:GUANGZHOU NARNIA BIOTECH CO LTD
Flavored low-sodium seasoning salt
ActiveCN104643006AHigh nutritional valuePromote emptyingYeast food ingredientsFood ingredient functionsPotassiumYeast cell extract
The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.
Owner:安徽强旺生物工程有限公司
Preparation method and application of polyphenol-protein/polypeptide-carbohydrate covalent complexes
ActiveCN105639651AImprove performanceGood physical and chemical stabilitySugar food ingredientsNatural extract food ingredientsMaillard reactionBeta-Carotene
The invention discloses a preparation method and application of polyphenol-protein / polypeptide-carbohydrate covalent complexes, and belongs to the technical field of food ingredients and food processing. The method comprises the steps that polyphenol, protein / polypeptide are used as raw materials, an alkaline method is used for inducing a reaction, and polyphenol-protein / polypeptide covalent complexes are prepared; then, a carbohydrate and the prepared polyphenol-protein / polypeptide covalent complexes are used as raw materials, and a maillard reaction is utilized for preparing the polyphenol-protein / polypeptide-carbohydrate covalent complexes. According to the preparation method, the natural raw materials are adopted, no any organic reagent is adopted, the polyphenol-protein / polypeptide-carbohydrate covalent complexes with the good performance can be obtained through two steps, the preparation method is simple, efficient and safe, and production is easy. The polyphenol-protein / polypeptide-carbohydrate covalent complexes have the high oxidation resistance and emulsibility, and the beta-carotene emulsion stabilized by means of the polyphenol-protein / polypeptide-carbohydrate covalent complexes has the good physical and chemical stability.
Owner:CHINA AGRI UNIV
Food product and process for reducing oil and fat content in cooked food
InactiveUS7163707B2Minimize absorptionLess fatProtein composition from fishMeat/fish preservationProtein solutionMyofibril
A process for cooking a food in oil and / or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and / or fat absorbed by the food during cooking is substantially reduced.
Owner:PROTEUS INDUSTRIES INC
Nutritive food source including controlled energy release carbohydrate
InactiveUS20050095350A1Delayed digestionSlow and even releaseConfectionerySweetmeatsSports drinkOligosaccharide
Disclosed are food products, in particular sports drinks and energy bars, that include isomalto-oligosaccharides. In one embodiment, at least 35% of the nutritive carbohydrate content of the food product comprise an isomalto-oligosaccharide. In another embodiment, at least 35% of the caloric content of the food product is attributed to the isomalto-oligosaccharide. In another embodiment, the isomalto-oligosaccharide is present in an amount effective to provide a nutritive caloric content of at least 50 kcal.
Owner:GRAIN PROCESSING CORP
Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof
ActiveCN106417599AShorten fermentation timeAvoid pollutionMilk preparationCosmetic preparationsBiotechnologySide effect
The invention discloses a fermented product added with a lactobacillus plantarum proliferation agent. The lactobacillus plantarum proliferation agent degrades an enzymolysis mixture after plant protein reaction through protease or a protease-containing substance, and the mass percentage of the lactobacillus plantarum proliferation agent contained in the fermented product is 0.1-20%. By adding the lactobacillus plantarum proliferation agent, the fermented product can be fermented milk, viable bacterial drinking water or a viable bacterial cosmetic. The fermented product has the following advantages that the proliferation agent belongs to a natural edible mixture and does not produce side effects on a human body after being added to the fermented product; 2, by using the proliferation agent, the fermentation time of the fermented product can be greatly shortened, and pollution caused by harmful infectious microbes is avoided; 3, by adding the proliferation agent, the number of living bacteria in the fermented product can be up to 1.0 * 109 cfu / g, the number of the living bacteria is largely higher than those of living bacteria produced by other proliferation agents; 4, by using the proliferation agent, the cost of the fermented product having large living bacterial number is reduced.
Owner:BRIGHT DAIRY & FOOD
Euphausia superba oil microcapsule capable of enhancing blood lipid reducing effect and preparation method thereof
ActiveCN104799278AChange embedding effectMeet embedding requirementsLipidic food ingredientsFood shapingEmbedding rateChemistry
The invention relates to a euphausia superba oil microcapsule capable of enhancing a blood lipid reducing effect and a preparation method thereof. The euphausia superba oil microcapsule prepared through the preparation method provided by the invention is high in embedding rate; after euphausia superba oil is embedded to be prepared into the microcapsule, the euphausia superba oil takes the shape of solid powder, so that the euphausia superba oil is convenient to store, process and use. An excellent raw material is provided for food and health food, and euphausia superba oil application product forms are broadened.
Owner:武汉天天好生物制品有限公司
Composition for relieving discomfort
Owner:NV NUTRICIA
Charged nutritive proteins and methods
ActiveUS8809259B2High in proteinInduce postprandial satietyOrganic active ingredientsPeptide/protein ingredientsNutrients proteinMicroorganism
Owner:AXCELLA (ASSIGNMENT FOR THE BENEFIT OF CREDITORS) LLC
Method and Composition for Nutritionally Improving Glucose Control and Insulin Action
ActiveUS20080193603A1Increase insulin sensitivityReduce insulin resistanceBiocideSenses disorderMedicineGlucose polymers
Disclosed is a method and composition for nutritionally improving glucose and insulin balance in an individual. The invention further provides a method for treating a comorbidity of diabetes. In one embodiment, the invention provides a nutritional formulation comprising: a protein source; a fat source; and a carbohydrate source, wherein the protein source, the fat source, and the carbohydrate source are in a ratio of about 1:1:1, each comprising about one third of the total calories of the composition.
Owner:SOC DES PROD NESTLE SA
Nutritional support to prevent or moderate bone marrow paralysis or neutropenia during Anti-cancer treatment
InactiveUS20110229447A1Preserve activation capacityPreserve cell viabilityBiocideVitamin food ingredientsTolerabilityImmunocompetence
The present invention relates to methods and immunonutritional compositions for preventing the impairment of the immune function during anti-cancer therapy, thereby attaining a better efficacy of the treatment. More particularly, the present invention relates to methods and immunonutritional compositions that can transiently preventing or moderating, bone marrow paralysis or neutropenia of a subject undergoing anti-cancer therapy-induced apoptosis or necrosis or other cell damage such that the innate and adaptive immune functions and normal physiology of the bone marrow are preserved, at least in part, which, in turn, lead to (i) a better tolerance and increased efficacy to anti-cancer therapy; (ii) transient augmentation or enhancement of immunocompetence of the immune cell; and (iii) optimization of the effects of and increase of immunocompetence of the immune cell weakened by anti-cancer therapy.
Owner:NESTEC SA
Nutrition bar or other food product and process of making
A nutrition bar or other food which incorporates pro-oxidants and / or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and / or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules / microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Owner:SLIM FAST FOODS
Low-glycemic-index nutrient powder
ActiveCN103478527AEnhance digestionIncrease the number ofVitamin food ingredientsFood ingredient functionsFiberVegetable oil
The invention relates to the field of functional food, particularly a low-glycemic-index nutrient powder. The low-glycemic-index nutrient powder comprises the following raw materials in percentage by weight: 5-35% of dietary fiber with the polymerization degree of 10-50, 2-7% of dietary fiber with the polymerization degree of 2-9, 30-35% of nonresistant maltodextrin, 10-30% of protein, 5-10% of vegetable oil, 0.5-2% of mineral and 0.5-2% of vitamin. In order to overcome the defects in the prior art, the invention provides a nutrient powder capable of effectively lowering the glycemic index; the formula has the characteristics of high dietary fiber content, low fat content and low saturated fatty acid content, and is free of cholesterol and trans fatty acid; and the low glycemic index is less than or equal to 25.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Nutrition for obese patients
InactiveUS20090220637A1Preventing and treating malnutritionMetabolism disorderDigestive systemWhey proteinLarge Calorie
This invention provides a composition and method for providing nutritional support to obese patients. The composition has an energy density between 0.4 and 0.9 kcal / ml and comprises a protein source which comprises at least 30% by weight whey protein and provides at least 30% of the total calories of the composition. The composition may include a carbohydrate source and a lipid source. Preferably, at least 50% by weight of the protein source is whey protein. The invention further extends to use of the composition in the prevention or treatment of malnutrition in obese patients.
Owner:NESTEC SA
Hpyerglycemic composition and hpyerglycemic composite probiotics food for special dietary uses
InactiveCN106174585AIncrease intakeReduce supplyVitamin food ingredientsFood ingredient functionsNutritional statusBlood sugar
The invention belongs to the technical field of biology, and more specifically relates to hpyerglycemic composition and hpyerglycemic composite probiotics food for special dietary uses. The hpyerglycemic composition is prepared by medicinal and edible traditional Chinese medicines having probiotic and hpyerglycemic efficacy through cooperation. The effective functional components in the medicinal and edible traditional Chinese medicines can regulate and control blood sugar as well as improves intestinal flora. The composition can better regulate and control blood sugar, can regulate balance of intestinal flora, and can increase the immunity. The hpyerglycemic composite probiotics food is prepared by the hpyerglycemic composition, the medicinal and edible traditional Chinese medicines and the probiotics enable synergistic effect and mutual promotion, so that body physique can be integrally regulated, and a normal health state is maintained. Based on the improvement of body nutrition status, the effects for regulating and controlling blood sugar, eliminating hunger, and regulating stomach can be achieved, under condition that the medicine usage amount is reduced for patients, blood sugar can be effectively controlled, and diabetes and complication can be delayed and prevented.
Owner:山东凤凰生物科技股份有限公司
Preparation method of composite vegetable protein peptide
InactiveCN110037163ARaise the gradeImprove market competitivenessMulti-step food processesVegetable proteins working-upBiotechnologyHeart cells
The invention discloses a preparation method of a composite vegetable protein peptide. Soybean protein, walnut protein, sesame protein, wheat protein and corn protein are mixed according to a certainproportion to prepare a solution, and then enzymolysis is carried out to prepare the composite vegetable protein peptide. After enzymolysis, the vegetable proteins have different biological activities: the soybean peptide provides continuous nutritional power for heart cells and removes blood fat in cardiovascular blood vessels; the corn oligopeptide protects liver cells from being damaged; the wheat oligopeptide has good effect on spleen deficiency; the walnut peptide has the function of clearing lung; and the sesame peptide can nourish the kidney.
Owner:王书敏
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