273 results about "Fat substitute" patented technology

The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

A transparent composite composition is provided which is low in coefficient of linear expansion and excellent in transparency, heat resistance and solvent resistance and can serve as an optical sheet for a liquid crystal display device or organic EL display device, for instance and can thus serve as a glass substitute. The transparent composite composition has a transparent resin (a) and a glass filler (b), and the transparent resin (a) is a copolymer obtained from at least one reactive monomer lower in refractive index than the glass filler (b) and at least one reactive monomer higher in refractive index than the glass filler (b).

The invention discloses a preparation method of a breast milk fat structural fat substitute, and belongs to the field of food additives and structural fat preparation. In the method, palm stearin is used as a raw material, the content of palmitic acid at the sn-2 position is improved through a random ester exchange reaction, and then the palm stearin and mixed fatty acid subjected to the random ester exchange reaction are catalyzed by sn-1,3 specific lipase to prepare a structural fat similar to breast milk fat, namely a breast milk fat structural fat substitute mainly comprising 1,3-dioleoicacid-2-palmitic acid triglyceride (OPO). An enzymatic reaction in the method provided by the invention adopts a solvent-free system, the repeated utilization rate of an enzyme preparation is high, andthe safety is good; therefore, the method provided by the invention has the advantages of stable source, low price, simple reaction process, short reaction time, high product content, 84.33% similarity of composition and components between an obtained product and the breast milk fat, controllable quality and the like in the production of the structural fat, and is suitable for large-scale industrial production.

The invention relates to a preparation method for a fatty acid starch ester and application thereof, which belongs to the technical field of modified starch. According to the invention, starch is adopted as a raw material and fatty acid is taken as an esterification agent; and on the condition of taking an extruder as a chemical reactor, the acidolysis and esterification modification of the starch is carried out to prepare the fatty acid starch ester product with the low substitution degree. The fatty acid which is subjected to the high temperature high pressure high shearing action treatment of the extruder has an esterification reaction with crude starch according to a certain proportion; and due to the introduction of the hydrophobic organic carbon chain, the starch has the lipophilicity and hydrophilicity, and consequently has certain emulsibility. The product can be used as a stabilizer, an emulsifier, a gelling agent, a fat substitute, a microcapsule wall material, and the like in the food industry, and can be applied to the foods such as artificial butter, salad seasoning matter, bakery products, diary products, and the like. The invention has the advantages that the extruder is adopted to prepare the esterified starch; the reaction process is continuous and has simple operation, easy implementation and little environmental pollution; and the obtained product has excellent performance.

The invention relates to dura substitutes to be used as prostheses for dural defects in the field of neurosurgery and processes for producing the same. The present invention provides artificial dura mater materials comprising sheets of microbial-derived polysaccharide processed to have the necessary strength characteristics, conformability and physical properties.

Food bars, especially low carbohydrate layered food bars, having good organoleptic properties prepared using mesomorphic phase of edible surfactant in the crème or filling layer. Preferably, the mesophase is present in the filling layer in bulk. By use of mesophase surfactants, it is possible to minimize or eliminate sugar alcohols from common crème layers such as caramel and marshmallow and still produce a bar of similar or larger size with lower or comparable caloric impact to the sugar alcohol-containing bars. Preferably, the mesophase has a water activity of less than 0.7 and a water content of less than 80%, especially 75% or less. Preferably, the mesophase includes at least 5 wt % surfactants, especially at least 15 wt. % surfactants, preferably mono- and di-glycerides. A preferred range for the mono- and diglycerides is from 15 to 20 wt. %. Advantageously, a humectant such as glycerine or a sugar such as sucrose or a sugar alcohol causing less GI disturbance such as erythritol, or another polyol, fiber, a fat replacer such as Z-Trim or salt is included as well.

The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.

Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.