34 results about "Between meals" patented technology

A disposable or edible chewable toothbrush is disclosed for cleaning teeth between meals. The device includes a chewable bristle holder with bristles attached to the holder, a cavity formed within the holder, a substance within the cavity, and regions of weakness formed in the holder that prevent leakage of the contents of the holder until the device is compressed by chewing. In another embodiment, a disposable or edible brush is housed inside within a disposable or edible shell. Upon chewing, the shell is broken or dissolves thereby releasing its contents, which include the brush and possibly a dentifrice.

An adapter insert is for the purpose of reinforcing or stiffening a flexible adapter for said guard system to provide greater support and stabilization in the peristomal region in an effort to help reduce herniation, and to help aid adhesion of a faceplate when worn short term without a guard when output is expected to be minimal, for instance, between meals. The conjoined insert and adapter are positioned between a faceplate and a pouch, their inner apertures surrounding the faceplate flanges or heat weld of an ostomy appliance, and worn under form-fitted clothing negating the need for a security strap.

Embodiments of the present invention provide snack and food dispensers on passenger transport vehicles, particularly aircraft, that will ensure fair distribution of self-serve snacks provided between meals and / or during flight in an organized, systematic, safe, and sanitary manner as well as allow a more accessible means for buying “Food for Purchase” items with less crew dependence for serving.

The invention provides a prophylactic and therapeutic agent of diabetes mellitus, including a combination of an inhibitor of renal glucose reabsorption and a hypoglycemic agent. In accordance with the invention, hyperglycemia after meals, between meals and during fasting can be ameliorated. More specifically, in accordance with the invention, a therapeutic effect of diabetes mellitus as never been obtained by the hypoglycemic agents of the related art can be achieved.

The present invention provides oligomers of phosphorylated insulin and formulations thereof. The oligomeric derivatives of the invention exhibit pharmacodynamic properties that are significantly improved over native insulin or other intermediate-acting or basal insulins, for example NPH, Lantus or Detemir, in that they demonstrate a 4-fold higher therapeutic index and a 4-fold lower risk of hypoglycemia. The invention provides the advantage of protracted glycemic lowering and combines it with the advantage of reduced hypoglycaemic risk. The above is not a property of any presently-known or available basal or intermediate-acting insulin. In a further embodiment of the invention, formulations of oligomeric phosphorylated insulin are suitable for all routes of administration including inhalation, buccal absorption, subcutaneous injection, infusion or other technically proven routes for insulin administration. The invention additionally provides the advantage of a longer-acting formulation for inhalation between meals and at bedtime. Such longer-acting inhalable formulations are not presently available.

The invention relates to a dried turnip made by salting white turnip, which is characterized by comprising the following raw materials in weight percent: white turnip 85-95, common salt 5-6, granulated sugar 1-3, soy sauce 1-5, cooking wine 5-10, sesame oil 1-3, white vinegar 1-2, chili powder 1-3, edible oil 1-3, gourmet powder 0.1-1, wild pepper 0.01-0.05, and condiment 0.1-0.3. The inventive dried turnip made by salting white turnip not only is gentle in color, assailing in fragrance, tasty in flavor, and crisp and refreshing in mouth feel, but also preserves nutrients benefiting the humanbody in the white turnip, and the dried turnip made by salting white turnip is a good product for going with dishes and between meals.

A belt for weight reduction having a buckle that fits over the abdomen and stomach, the buckle having one or more air bladders with pressure sensors, an air pump, and a massager. The air bladders are maintained at a constant pressure as signals from the pressure sensors activate the air pump to fill or deflate the air bladder. The constant pressure applied chronically to the abdomen reduces hunger and food intake to produce weight loss. Activation of the massager helps to further control hunger between meals.

The invention relates to an agaric ultra-fine powder iron-supplementing mixing drink which belongs to the field of functional electuary drinks, and in particular relates to an agaric ultra-fine powder iron-supplementing mixing drink and a production technology thereof. The iron-supplementing formula is as follows: 400-1200 mesh agaric ultra-fine powders are used as a main raw material, fruit powders enriched in vitamin C and organic acids such as citric acid and succinic acid, fructo-oligosaccharide and casein phosphopeptides are matched as auxiliary materials. With the agaric ultra-fine powder processing and together with scientific compatibility of the food and additives, the iron absorbing rate of the agaric powder can be increased, and the iron supplementing effect of the agaric diet therapy is improved finally. The iron-implementing agaric ultra-fine powder is a leisure drink between two meals. The restricting function of materials such as phosphate, carbonate, phytic acid, oxalic acid and polyphenols in other foods such as grains and vegetables is avoided.

A process for preparing the freeze-dried glasswort or the between-meal glasswort eatable includes such steps as picking the fresh and tender tips of glasswort, removing impurities, washing, disinfecting, scalding in boiling water, cooling, drip drying, quick freezing, vacuum freeze-drying and vacuum packing.

A fruit-vegetable food as a between-meal eatable with unique taste is prepared from banana, apple, carrot, Hami melon, taro and pineapple through slicing, baking, puffing or frying in oil, mixing and adding flavourings including hot pepper, refined salt, gourmet powder, etc.

The invention provides a portable insulin storage box which comprises a box body and a box cover (1). The box body is connected with the box cover through a rotating shaft (2). The portable insulin storage box is characterized in that the box body is composed of a base plate and side plates, and the base plate and the side plates sequentially comprise a shell (3), an outer water absorption layer (6), a partition layer (5) and an inner water absorption layer (7) from exterior to interior. The portable insulin storage box is simple in structure and convenient to use, due to the multi-layer box body, the box body can store enough water which cannot be leaked in the carrying process, and the stable evaporation speed is kept; on the basis of the working principle of evaporation heat absorption, it is determined that the higher the external environment temperature is, the better the cold storage effect is; due to the fact that insulin is injected into a diabetes patient between two meals, the box body is filled with water every time the diabetes patient uses the portable insulin storage box, and the water cannot be evaporated between the two meals.

The invention relates to pickles made by salting hot pickled mustard tuber, which is characterized by comprising the following raw materials in weight percent: hot pickled mustard tuber 80-90, commonsalt 4-8, granulated sugar 1-3, soy sauce 1-5, yellow rice (or millet) wine 1-2, sesame oil 1-3, white vinegar 1-2, chili powder 1-3, edible oil 1-3, gourmet powder 0.1-1, wild pepper 0.01-0.05, and condiment 0.1-0.3. The inventive pickles made by salting hot pickled mustard tuber not only is gentle in color, assailing in fragrance, tasty in flavor, and crisp and refreshing in mouth feel, but alsopreserves nutrients benefiting the human body in the hot pickled mustard tuber, and the pickles made by salting hot pickled mustard tuber is a good product for going with dishes and between meals.

Methods and compositions are provided for modifying the eating behavior of an individual. The compositions provide an oral stimulatory effect such as tingling, cooling, and / or warming. Consumption of the compositions after eating a desired amount of food may habituate the individual to ending a meal and serve to cue cessation of eating, assisting the individual with ending a meal at a time point before a signal of satiety has reached the brain. Consumption of the composition in lieu of snacking between meals may assist the individual with avoiding consumption of snacks.

A functional between-meal eatable for relieving fatigue, regulating blood pressure cholesterol and blood sugar, improving gastrointestinal function and immunity, preventing climacteric syndrome, etc is prepared from nut kernel, dried meat, cocoa, dextrin, oats powder, butter, soybean phosphatide, soybean isoflavone, honey, vegetative oil, fruit powder, fruit jam, and glucose.

The present invention provides an enteral nutritional composition with which the labor of administering water between meals can be saved. The enteral nutritional composition comprises proteins, carbohydrates and lipids, with the calories per ml of the composition being less than 1 kcal and the moisture content being 30 percent by mass or more.

An adapter insert is for the purpose of reinforcing or stiffening a flexible adapter for said guard system to provide greater support and stabilization in the peristomal region in an effort to help reduce herniation, and to help aid adhesion of a faceplate when worn short term without a guard when output is expected to be minimal, for instance, between meals. The conjoined insert and adapter are positioned between a faceplate and a pouch, their inner apertures surrounding the faceplate flanges or heat weld of an ostomy appliance, and worn under form-fitted clothing negating the need for a security strap.

A kind of pineapple slices as a between-meal eatable is proportionally prepared from pineapple, edible salt, sodium hydrogen sulfite and white sugar through removing the skin from fresh pineapple, slicing, proportionally mixing edible salt, sodium hydrogen sulfite and white sugar, dissolving the mixture in purified water, immersing said pineapple slices is the solution for 20 min, and baking.

A technique for preparing the between-meal eatable from South-American white prawn includes such steps as thawing, pre-treating, preparing flavouring, putting them in a container, adding water, boiling, dripdrying, cooling, packing and sterilizing.

The invention discloses a preparation method of a puffed avicennia-marina food. The preparation method of the puffed avicennia-marina food comprises the following steps: (1), carrying out pretreatments; (2), preparing a main material, namely putting avicennia marina powder, an okra extract, onions and celery into a grinder, carrying out stirring at a rate of 1000-2000r / min so as to carry out pulping treatment for 18-30 minutes, adding minced meat, Chinese sorghum flour, bean curd residues and buckwheat flour, and carrying out uniform stirring so as to obtain the main material; (3), preparing a mixed material, namely adding seasonings into the main material, carrying out uniform stirring, carrying out treatment in a high-voltage pulsed electric field treatment room in the presence of 40 pulses of which the pulse intensity is 1200V / cm for 100 microseconds, and then, carrying out drying in an infrared drying chamber until the water content is 25-30% so as to obtain the mixed material; and (4), carrying out puffing treatment. The puffed avicennia-marina food prepared according to the preparation method can be used as a snack between meals for patients with hyperglycaemia / diabetes so as to control and stabilize blood glucose as an auxiliary means.

The invention discloses a red jujube leisure food and a making method thereof, and belongs to the field of food processing. The making method of the red jujube leisure food comprises the following steps of selecting materials, performing cleaning, removing kernels, performing drying, making sugar-coats, making the red jujube leisure food, and performing packaging. The red jujube leisure food disclosed by the invention is simple and rapid in technology, and convenient to popularize and eat. After kernels are baked, the fragrance of the kernels can be generated; honey is applied, so that the harsh taste of the kernels can be reduced; and when the red jujubes are matched with the kernels, the taste of the red jujube leisure food is better. The selected kernels are all rich in nutrition, the nutrition required for human bodies can be met, and the red jujube leisure food is suitable for old people, children and pregnant women to eat and is especially suitable for office workers to be used as an extra meal between meals; and besides, the red jujube leisure food also has health-care effects, can have good food therapy effects on treating diseases of constipation, insomnia and the like, and can also alleviate weariness and supplement nutrition and energy.

A method of orally administering measured doses of sugar into the bloodstream for controlling glucose levels, particularly for those individuals with diabetes or those who experience difficulty maintaining healthy blood sugar levels. The method comprises providing packets of orally ingestible strips of a disintegrating matrix containing a dose of sugar to supplement food intake between meals or to rapidly increase glucose levels in an emergency situation. Hypoglycemia is a condition of low blood sugar (glucose) levels in the bloodstream, which can have varying reactions on individuals ranging from mild to severe. The disclosed matrix and method rapidly introduces sugar into the blood stream for combating a hypoglycemic reaction. The strips are easily deployable and quickly dissolve once placed on the tongue and mixed with saliva. They can be packaged in a small, easy-to-dispense, and transportable case that allows rapid use when a sugar supplement is required.

An instant Jinzhen mushroom rod as a between-meal eatable is proportionally prepared from granular white sugar, pectose, maltose, lecithin, palm oil, edible salt, gourmet powder, Jinzhen mushroom, wheat flour, soda, ammonium dicarbonate, and BHT through mixing, rolling, shaping, baking and packing.

A method for reducing, in an individual, the desire to eat a meal or a snack in between meals, by consuming by said individual, in between meals or as an adjunct to a meal, a portion of at least 50 ml and less than 150 ml, of a pourable or spoonable edible aerated composition having an overrun of at least 100%, which aerated composition contains less than 50 kcal / portion.

The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least one nut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextrose equivalent (DE) sugar symp having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt % of the mixture and from 15 to 35 wt % of the binder, each wt % value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.

The invention relates to the technical field of food making, and discloses a making process of low-sugar and low-salt Dongpo litchi cookies. The process comprises the following steps: S1, selecting materials; S2, preparing the materials; S3, mixing the materials; S4, preparing raw materials; S5, separating and forming. The production process is relatively simple, the sugar content is relatively low in the eating process, cookies have excellent effects on human health and disease prevention, protein required by a human body can be enhanced, the cookies also can relieve hunger sensation between two meals due to the fact that the cookies contain milk, milk powder and other substances, diseases such as hypoglycemia are prevented, and the physical strength of a human body is enhanced. The finished product is golden yellow in color and luster, savoury and mellow in taste, rich in nutrition, high in protein, grease, mineral substances and vitamins, low in sugar content compared with the same food, not very sweet and greasy, capable of being dissolved in the mouth, fresh and fragrant in the mouth, sweet and slightly salty, and endless in aftertaste.

The invention provides high-fiber energy slow-release miscellaneous cereal noodles and a making method thereof. The high-fiber energy slow-release miscellaneous cereal noodles are characterized by comprising the following raw materials of 60-65 parts by weight of medium-gluten wheat flour, 18-23 parts by weight of tartarian buckwheat whole powder, 8-12 parts by weight of corn flour, 8-12 parts byweight of wheat bran dietary fiber powder, 1-1.4 parts by weight of compounding hydrophilic gel and 4.2-9.5 parts by weight of a compounding noodle modifier. The high-fiber energy slow-release miscellaneous cereal noodles disclosed by the invention have the advantage of being rich in nutrients; all above, through compounding hydrophilic colloid, a specific crosslinking system is formed, and gentlerelease of energy is realized; and the high-fiber energy slow-release miscellaneous cereal noodles are balanced in nutrients and good in mouth feel, and are suitable for diabetics to avoid the occurrence of sharp increase of postprandial glucose and hypoglycemia between meals.

The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least onenut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextroseequivalent (DE) sugar syrup having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt% of the mixture andfrom 15 to 35 wt% of the binder, each wt% value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.