226results about How to "Total calories low" patented technology

Lignin polymers having distinctive properties, including a generally high molecular weight and generally homogeneous size distribution, as well as preservation of native reactive side groups, are isolated by solvent extraction of plant materials. Methods for isolation of lignin polymers, and for use of the isolated lignin polymers are disclosed. Compositions containing lignin isolated from plant materials, such as carbon fiber composites, resins, adhesive binders and coatings, polyurethane-based foams, rubbers and elastomers, plastics, films, paints, nutritional supplements, food and beverage additives are disclosed. Xylose and xylose derivatives, furfural, fermentable sugars, cellulose and hemi-cellulose products may be used directly or further processed. The lignin polymers and other plant-derived products disclosed herein may be produced in abundance at low cost, and may be used as substitutes for feedstocks originating from fossil fuel or petrochemical sources in the manufacture of various products.

Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.

Lignin polymers having distinctive properties, including a generally high molecular weight and generally homogeneous size distribution, as well as preservation of native reactive side groups, are isolated by solvent extraction of plant materials. Methods for isolation of lignin polymers, and for use of the isolated lignin polymers are disclosed. Compositions containing lignin isolated from plant materials, such as carbon fiber composites, resins, adhesive binders and coatings, polyurethane-based foams, rubbers and elastomers, plastics, films, paints, nutritional supplements, food and beverage additives are disclosed. Xylose and xylose derivatives, furfural, fermentable sugars, cellulose and hemi-cellulose products may be used directly or further processed. The lignin polymers and other plant-derived products disclosed herein may be produced in abundance at low cost, and may be used as substitutes for feedstocks originating from fossil fuel or petrochemical sources in the manufacture of various products.

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

A computer program, method, and system for dynamically and interactively providing nutrition content information for consumables such that a user may monitor, tailor, plan, and review their intake thereof in light of a health-related interest or concern, such as, for example, weight-loss, food allergies, or diabetes or other nutrition affected illnesses or disabilities. Consumables are categorized and displayed in lists associated with an appropriate color to draw attention to relative nutrition content and to facilitate quicker and easier evaluation of a consumable of interest. Summaries are provided of a user's actual intake in light of a pre-established target intake for a particular day. Detailed reports may be generated showing consumption over a user-specifiable time period.

A combustion catalyst for the hydrogen sulfide in gas is composed of silicon oxide as carrier (75-96 wt.%), vanadium oxide (0.5-15) and iron oxide (0.2-10). Its advantages are high selectivity to hydrogen sulfide, high conversion rate of SO2 and catalytic activity, low operation temp. (250-350 deg.C), and high specific surface area and strength.

A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.

The present invention is directed to the use of a compound of Formula Iand physiologically acceptable salts thereof wherein G1, G2, G3, R1, R2, R7, R3, R4, and R5 are defined herein. Compounds according to Formula I can be used to enhance a sweet taste produced by a tastant. The invention is also directed to compositions comprising a compound according to the above formula. Other aspects of the invention provide methods, compounds, and compositions for improved food products wherein the food product comprises a compound according to Formula I and a reduced amount of a sweet tastant.

The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties.

Lipid compositions comprising specific mixtures of edible synthetic triglycerides are provided that are useful in formulating food products having highly desirable dietary benefits. The novel lipid compositions allow simultaneous access to highly desirable dietary benefits such as delivery of calorie reduction, weight management, health benefits, or any combination thereof, and they also may be formulated trans-fatty acid free.

An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and / or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and / or animals.

A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

This invention relates to sweetening compositions used to produce foodstuffs with a sweetness and taste profile comparable to HFCS 55. The sweetener compositions generally include at least one carbohydrate sweetener selected from the group consisting of HFCS 55, HFCS 42 and sucrose along with an effective amount of a high intensity sweetener composition. The high intensity sweetener composition includes acesulfame K and one of either aspartame, sucralose or neotame. Foodstuffs formed using the reduced-calorie sweetener compositions of the invention exhibit a taste profile comparable to HFCS 55 and a calorie reduction of 50% or more.

The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar / vesicular cage structure entraps a substantial portion of the bubbles and liquid matrix therein in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the bubbles to maintain stability of the foam even when the foam is subjected to heat shock. The food product contains less than 0.5 grams of fat, and provides a caloric density of less than 200 kcal per each 100 ml serving of gas bubble-free liquid matrix.

The invention discloses red date composite nutritional tea powder and a production method thereof, relates to a formula of the red date composite nutritional tea powder and a production process thereof, and belongs to the field of solid instant drinks. The method for preparing the red date composite nutritional tea powder comprises the following steps of: compounding and blending 30 to 50 percent of red date pulp, 10 to 30 percent of pure soya-bean milk, 10 to 20 percent of hawthorn pulp, 10 to 20 percent of carrot pulp and 10 to 20 percent of tremella pulp, and adding 30 to 40 percent of composite sweetener, 0.8 to 1 percent of refined salt, 0.8 to 1 percent of 50 percent citric acid solution and 0.5 percent of cyclodextrine into the fruit and vegetable pulp which is mixed uniformly; and refining the blended composite fruit and vegetable pulp by a colloid mill, homogenizing once under low pressure, concentrating at low temperature under vacuum, degassing under the vacuum, homogenizing twice under high pressure, sterilizing instantly at superhigh temperature, and freezing and drying under the vacuum. The red date composite nutritional tea powder is abundant and balanced in nutrition, good in instant effect, fine and smooth in mouthfeel, strong in aromatic flavor and palatable in sour and sweet taste.