42 results about "Food fortification" patented technology

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.

Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.

The invention discloses a feed additive for improving docosahexaenoic acid (DHA) conversion efficiency and content in poultry egg, and application thereof. The feed additive comprises ethanol extract of leaves of genus Linum plants obtained by reflux extraction with 70%-100% ethanol. The feed additive can promote conversion efficiency from alpha-linolenic acid to DHA, improve DHA content in egg yolk, and reduce eicosapentaenoic acid (EPA) content. The feed additive can be applied in production of high-DHA poultry eggs, and provide material for DHA egg yolk powder and DHA egg yolk powder-enhanced food, which can be served for long term with high safety and no risk.

Disclosed herein is a food additive containing at least one fiber source selected from the group consisting of digestion-resistant starch, digestion-resistant maltodextrin, digestion-resistant soluble fiber dextrin, digestion-resistant glucose syrup, pullulan, digestion-resistant hemicellulose, digestion-resistant corn syrup, digestion-resistant glucose syrup solids, digestion-resistant corn syrup solids, and digestion-resistant fructose oligomer syrup, wherein each fiber source is present in an amount of at least about 1 gram per 10 g food additive; and at least one probiotic organism selected from the group consisting of Lactobacillus spp., Bifidobacterium spp., Enterococcus spp., Escherichia spp., Streptococcus spp., and Saccharomyces spp., wherein each probiotic organism is present in an amount of at least 100 cells per 10 g food additive. Also disclosed herein is a fortified foodstuff, containing a base foodstuff and a food additive as described above.

The invention concerns an iron powder for fortifying foodstuff. The powder consists of a reduced iron powder having irregularly shaped particles, wherein the iron powder has a ratio AD:PD less than 0.3, wherein AD is the apparent density in g / cm3, and PD is the particle density in g / cm3. The specific surface area of the powder particles is above 300 m2 / kg as measured by the BET method and the average particle size is between 5-45 μm.

Fortified foods include fortified amounts of an inorganic compound made from ferrous or ferrous sources, phosphate and ammonium. These compounds provide a method of iron fortification without compromising the organoleptic properties of their food products and are particularly useful for products containing polyphenols (cocoa, tea, etc.) or products with a high fat content.

The present invention is concerned with isolating valuable components of grain and allowing this benefit to be more fully exploited. The concept of the present invention was originally concerned with the selection of cultivars of grains such as wheat, barley, oats and rye that have desired bioactive components concentrated in one or more layers of the outer bran, including Antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. Then, the outer bran is separated into three parts according to the desired bioactive components contained in each bran, including antioxidants, complex phenols, lignans, flavonoids, vitamins, Fiber, protein and other nutrients. This enables maximum benefit and value to be obtained from the bran fraction in the form of dietary supplements, nutraceuticals or fortified foods.

The invention concerns an iron powder for fortifying foodstuff. The powder consists of a reduced iron powder having irregularly shaped particles, wherein the iron powder has a ratio AD:PD less than 0.3, wherein AD is the apparent density in g / cm3, and PD is the particle density in g / cm3. The specific surface area of the powder particles is above 300 m2 / kg as measured by the BET method and the average particle size is between 5-45 μm.

A purification and mineralization water bucket capable of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia includes a bucket upper cover (2), a transparent water bucket (4), an outer cover (5), a water quality purification and mineralization material (6), an effluent barrier (7) and a water outlet; by addition of a large number of ores with natural health formula, heavy metals, pesticides, bleaching powder, colloid, bacteria and toxinsin water can be adsorbed and removed, a large number of minerals and trace elements can be dissolved out, the proportion is balanced, the water quality can be guaranteed to not easily get bad after water is stored for a long time, and elements which are difficult to dissolve at normal temperature and are especially lack in a body can be dissolved with interval heating; mouthfeeling of the water for drinking, tea brewing and cooking can be guaranteed to be good, and the water can be guaranteed to have the efficacies of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia after being drunk for a long time; the purification and mineralization water bucket is combined with a fumigation bucket and nutritional fortified food for use, the health care effect is better, and body fluid can be guaranteed to be adjusted into slight alkalinity; in addition, less water scale and high heat efficiency can be guaranteed.

Black beans B are coated with a mineral layer 1 containing calcium powder and dolomite powder, a dough layer 2 formed by roasting a dough mixture containing flour, and an outside layer 3 formed by solidifying a seasoning mixture containing, for example, soymilk powder and powdered tea with hardened fat or oil. In 30 parts by weight of black beans, from 2 to 5, both inclusive, parts by weight of the calcium powder, from 30 to 45, both inclusive, parts by weight of the dolomite powder, and from 5 to 15, both inclusive, parts by weight of the soymilk powder, are contained.

A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.

A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Liquid dietary supplement formulation compositions that provide dietary minerals and additional optional ingredients beneficial for health; methods for manufacturing such compositions; and methods for enabling convenient oral ingestion of the formulation ingredients, by adding the same to drinking water, beverages, foods, or meals. The inventive formulation compositions generally include water, water-soluble calcium compound(s), water-soluble magnesium compound(s), and additional optional ingredients, wherein the sum of the concentrations of the calcium and magnesium compounds is most preferably 2 molar or more, up to the point of saturation. The inventive formulation compositions possess inherent resistance to microbial growth. The inventive formulation compositions and variations thereof can be used as dietary supplements to increase take of beneficial minerals, to mineralize water, to fortify foods or beverages, and can also be used to prepare a variety of additional liquid formulations by varying the calcium and magnesium compounds, and / or by adding one or more compatible ingredient(s).

This invention relates to liquid dietary supplement formulation compositions that provide dietary minerals and additional optional ingredients beneficial for health; methods of design and manufacture of such compositions; and methods to enable convenient oral ingestion of the formulation ingredients, by adding the formulations to drinking water, beverages, foods, or meals. The formulation compositions of this invention generally include water, water-soluble calcium compound(s), water-soluble magnesium compound(s), and additional optional ingredients, wherein the sum of the concentrations of the calcium and magnesium compounds is most preferably 2 molar or more, up to the point of saturation. The formulations of this invention possess inherent resistance to microbial growth. The formulations of this invention and variations thereof can be used as dietary supplements to increase intake of beneficial minerals, to mineralize water, to fortify foods or beverages, and can also be used to prepare a variety of additional liquid formulations by varying the calcium and magnesium compounds, and / or by adding one or more compatible ingredient(s).