38results about How to "Reduce syneresis" patented technology

The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.

The present invention relates to a method for producing an acidified milk drink using an enzyme having transglutaminase activity.

This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch / carboxylated polymer blend and then physically treated to form a starch / carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch / carboxylated polymer composites.

Unproofed, frozen, non-yeast dough products are disclosed which upon exposure to microwave energy have characteristics similar to fresh-baked bakery products. A method is provided to make such bakery products without an intervening thawing or proofing step. The frozen dough product is made without multiple leaveners from flour, water, fat, and a protein-starch mixture comprising from about 0.01 baker's % to about 5 baker's % of protein and from about 0.01 baker's % to about 5 baker's % of starch. The starch is preferably a mixture of two starches, one absorbing moisture at ambient mixing temperature and one not absorbing moisture at ambient mixing temperature but having a low bake out temperature. The protein-starch mixture stabilizes moisture migration during microwave cooking.

Disclosed is a latex composition for dip molding comprising a carboxylic acid-modified nitrile copolymer latex and starch and an article produced therefrom. Advantageously, a dip-molded article having low syneresis, less stickiness and superior tensile strength can be obtained by using the carboxylic acid-modified nitrile latex in conjunction with starch.

The invention relates to the field of exopolysaccharide producing lactic acid bacteria. The invention relates to methods and culture media for producing large amounts of exopolysaccharides in safe and simple fermentation conditions. The invention more specifically relates to the characterization of a Streptococcus thermophilus ST 111 strain producing a stable high-molecular-mass heteropolysaccharide, its use in functional starter cultures and its use in food fermentation processes such as processes producing milk products, yoghurt and cheese for texture improvement and decreasing syneresis during fermentation and in the fermented product.

The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.

This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch / carboxylated polymer blend and then physically treated to form a starch / carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch / carboxylated polymer composites.

The invention relates to jelly powder for preparing fruit jellies. The jelly powder mainly comprises the following ingredients in percentage by weight: 45 to 55 percent of locust bean gum, 15 to 40 percent of xanthan gum, 10 to 20 percent of Konjak powder, and 5 to 15 percent of sodium citrate. The fruit jelly made from the jelly powder has the advantages of moderate elasticity, smooth taste, high transparency, low free water content, low dehydrated contraction, low consumption, low production cost and the like, and does not need cold preservation during preparation and storage, and have low requirements on jelling conditions.

A method for reducing or eliminating syneresis in an aqueous latex composition caused by the flocculation of the latex particles as a result of interaction with hydrophobically modified ethylene oxide based urethane rheology modifiers. The method of the invention involves adding to the aqueous latex composition a molecule containing a single hydrophobic moiety which has a poly-ethylene oxide backbone chain-length of greater than about 5000 Mn. The method of the present invention also increases the viscosity efficiency of the aqueous latex composition by combining a multiphobe with a monophobe.

The invention relates to the use of a thermal reversible gel, such as a copolymer composition, as a biological filler or implant. The gel has a semi-solid form at body temperature, but upon cooling to a temperature below a threshold level, the gel is liquefied and can be re-shaped, re-sized, manipulated or removed from the body. The gel may be used as a subcutaneous implant, a biological filler, joint or tissue spacer, for wrinkle filling or other cosmetic implants, as a soft-tissue replacement for reconstructive surgery, or as a barrier within the lumen of a biological structure, such as a blood vessel. The implant may be used to provide reversible birth control by providing, for example, a reversible barrier to the cervix or a reversible blockage of the lumen of the vas deferens.

The present invention relates to a method for forming a soft frozen puree, whereby the method includes the use of carbohydrate water binders.

The invention relates to jelly powder for family self-made jelly. The jelly powder is mainly made from the following components in percentage by weight: 72%-95% of white sugar, 1.2%-3.0% of carrageenan, 1.2%-4.4% of konjaku powder, 1.8%-2.5% of citric acid, 0.1%-0.5% of calcium carbonate, 0%-0.6% of natural / synthetic pigment, and 0%-0.6% of natural / synthetic essence. The jelly powder disclosed by the invention has the characteristic that the jelly powder is instant to dissolve when being brewed with hot water, and the jelly can be made without the operation of adding any other substances; the made jelly has the advantages of being moderate in flexibility, smooth and refreshing in mouth feel, high in transparency, little in water separating amount, low in syneresis, low in production cost and the like; making and storing need to be performed in a cold storage manner or do not need to be performed in the cold storage manner, requirements for solidification conditions are low, besides, the jelly with different shapes and different tastes and added with different fruit substances can also be made according to different personal preferences.

The invention relates to the field of exopolysaccharide producing lactic acid bacteria. The invention relates to methods and culture media for producing large amounts of exopolysaccharides in safe and simple fermentation conditions. The invention more specifically relates to the characterization of a Streptococcus thermophilus ST 111 strain producing a stable high-molecular-mass heteropolysaccharide, its use in functional starter cultures and its use in food fermentation processes such as processes producing milk products, yoghurt and cheese for texture improvement and decreasing syneresis during fermentation and in the fermented product.

The present invention relates to a method for producing an acidified milk drink using an enzyme having phenoloxidase activity.

The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product.

Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75° C. is cooled to around 45° C. at which the food can be eaten in a warm state. Specifically provided is a gelling composition comprising methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G′ (75° C.) at 75° C. of 3,000 to 5,500 Pa, the 2.0% by weight aqueous solution of which has a return temperature storage modulus G′ (75 to 45° C.) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75° C. to 45° C., and a 2.0% by weight aqueous solution of which has a viscosity at 20° C. of 3,000 to 10,000 mPa·s; a low temperature gelling agent; and a solvent. A food comprising the gelling composition is also provided.

The invention relates to jelly powder for family self-made jelly with zero heat quantity. The jelly powder is mainly made from the following components in percentage by weight: 78%-97% of erythritol, 0%-16% of soluble dietary fibers, 0%-7.5% of fishskin peptide, 0.5%-1.2% of carrageenan, 1.0%-1.5% of konjaku powder, 0.9%-2.0% of citric acid, 0.1%-0.2% of calcium carbonate, 0%-7.5% of ascorbic acid, 0%-0.5% of natural / synthetic pigment, 0%-0.5% of natural / synthetic essence and 0.2%-0.3% of sucralose. The jelly powder disclosed by the invention has the characteristic that the jelly powder is instant to dissolve after being brewed with hot water, and the jelly can be made without the operation of adding any other substances; the made jelly is the jelly with zero heat quantity, and has the advantages of being moderate in flexibility, smooth and refreshing in mouth feel, high in transparency, little in water separating amount, low in syneresis, low in production cost and the like; when the jelly powder is made and stored, cold storage is not needed, requirements for solidification conditions are low, besides, the jelly with different shapes and different tastes and added with different fruit substances can also be made according to different personal preferences.

The invention belongs to the field of papermaking additives and relates to a regulator, in particular to a preparing method for a paint rheolytic moisture holding regulator.According to the rheolytic moisture holding regulator related in the method, hydrophobic groups are introduced on molecules of a common polymer and are associated, and meanwhile the hydrophobic groups can also adsorb emulsion particles and pigment particles.A net structure formed by associating the molecules is firm, and good paint thickening and moisture holding performance is achieved.

The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.

The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.

The present invention relates to the field of perfumery. It relates more particularly to a gel device which allows for an effective and prolonged evaporation of an active volatile ingredient. The gel device of the present invention comprises an active volatile and a gelling agent formed of carrageenan together with dibutyl lauroyl glutamide and / or dibutyl ethylhexanoyl glutamide, and a polyol.

The invention discloses a normal-temperature drinkable fruit-flavored yoghurt and a preparation method thereof. The method comprises the following steps: (1) mixing pre-sterilized raw milk with white sugar and a stabilizer, homogenizing, sterilizing and cooling, Add starter for fermentation to obtain yogurt base material; (2) demulsify the yogurt base material, cool it after smoothing pump treatment; (3) add jam to the processed yogurt base material, stir the mixed material Aseptic filling; (4) After the filled yogurt is subjected to ultra-high pressure treatment, it is ready to be obtained. The invention adopts the adjusted homogenization method, optimizes the process parameters of tissue refinement, changes the secondary sterilization process, and reduces the amount of stabilizer used, thereby preparing a drinkable fruit flavored yoghurt that can be stored at normal temperature. The yogurt prepared by the method has a silky taste, refreshing taste and good fluidity, and the product is rich in jam particles and is evenly distributed in the yogurt system.

The invention belongs to the technical field of food processing, and particularly discloses a preparation method of yoghourt capable of preventing whey from being separated out. The preparation methodspecifically comprises the following steps: S1, taking cow milk, and adjusting the pH value of the cow milk to 5.0-6.7 to obtain milk liquid A; S2, adding a TG enzyme into the milk liquid A preparedin the step S1, and performing incubating to obtain milk liquid B; and S3, adjusting the pH value of the milk liquid B prepared in the step S2 to 6.5-6.7, performing sterilization and enzyme deactivation, adding a fermentation substance, and performing preservation. The preparation method disclosed by the invention is simple and easy to operate, and can effectively solve the problem of dehydrationand shrinkage of the yoghourt in the fermentation and storage process, so that the stability of the yoghourt can be improved.

The present invention provides a food composition that makes it possible to effectively conduct mastication and swallowing training. The food composition contains a starch, a gelling agent, a paste, and water, the amount of the water contained in the composition being 65 wt % or more and less than 90 wt %, the total amount of the starch, the gelling agent, the paste, and the water being 85 to 100 wt %, the composition having a fracture stress of 20,000 to 70,000 N / m2.

The present invention relates to preparation of an acidified milk product using a transglutaminase and a trypsin-like or lysine-specific endopeptidase.

The invention discloses a sweet potato roasted sausage and a production method thereof. The sweet potato roasted sausage is prepared from the following raw materials in parts by weight: 65-85 parts ofsolid sweet potatoes, 2-15 parts of glutinous rice flour, 0.5-4 parts of a quality improver, 0.5-1.5 parts of milk powder and 1-15 parts of white sugar. The production method comprises the followingsteps: peeling the white sugar, thoroughly steaming, and pressing into paste for later use; adding the produced sweet potato paste into a vacuum stirring machine, sequentially adding the glutinous rice flour, the quality improver, the milk powder and the white sugar, uniformly stirring, and carrying out degassing; encapsulating and twisting the degassed sweet potato paste, boiling, cooling until the central temperature of the roasted sausage is below 4 DEG C, and draining off, so as to obtain the sweet potato roasted sausage. By producing the sweet potato roasted sausage from the sweet potatopaste, the purpose of replacing unsafe and insanitary roasted sweet potatoes with the nutrient sweet potato which is safe to eat is achieved. The sweet potato roasted sausage has the taste of the sweet potato roasted sausage, fragrant sweet potato flavor and attractive color and further has important significance to the extension of a sweet potato industry chain and the development of deep processing of the sweet potatoes.