315 results about "Fortification" patented technology

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

The present invention relates to insulin crystals formed from zinc, protamine, a hexamer-stabilizing compound, and a polypeptide selected from the group consisting of insulin, an insulin analog, and a derivatized insulin. The crystals are suitable for administering to a patient for control of blood glucose levels. The crystals have been derived from the neutral protamine Hagedorn (NPH) form in a process utilizing precisely determined protamine concentrations and fortification of NPH crystals formed at a first lower concentration of protamine to achieve a second higher concentration of protamine.

The invention provides a construction method for a reinforced concrete prefabricated house. The method comprises the following steps of constructing a foundation; mounting prefabricated wallboards; casting in situ T-shaped, L-shaped and inline vertical heel posts; pouring micro-expansion mortar into vertical steel tie preformed holes in the upper and lower ends of the prefabricated wallboards; mounting reinforced concrete prefabricated superimposed beams; mounting reinforced concrete prefabricated stairs and flat stepping plates; mounting prefabricated superimposed floor slabs on the prefabricated superimposed beams; welding and binding corresponding reinforcements exposed from the prefabricated superimposed floor slabs, the upper ends of the prefabricated superimposed beams and the prefabricated wallboards into a whole, and inserting vertical anchor bars for fixing the upper and lower end parts of the prefabricated superimposed beams and the wallboards, and casting self-compacting concrete on the upper parts of the prefabricated superimposed floor slabs. A 100m-high building can be constructed in an 8 earthquake fortification region such as Beijing by sequential and cyclic construction to a design top layer from bottom to top. According to the method, a technical index of building energy efficiency of 75 percent can be achieved, and the development of a prefabricated house construction technology can be accelerated.

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate complexes are disclosed and described. The calcium amino acid chelate complexes of the present invention are stable, palatable, and bioavailable. Preparation steps include reacting a calcium compound, an amino acid ligand, a pH adjuster, and, optionally, a stabilizing / suspending agent in an aqueous environment.

Process, apparatus and composition for calcium fortification of beverages are provided. The methods comprise continuously blending in water a calcium source, preferably calcium hydroxide, and an acid source for a time sufficient to produce soluble calcium salts, but with minimal precipitation. The acid source is preferably citric acid. The calcium salt solution remains in an in-line retaining reaction hold tube for the necessary period to produce calcium salt in solution without significant precipitation, and is then continuously and immediately added to a non-dairy beverage, such as orange juice, to calcium fortify the beverage. The pH of the calcium salt solution can be monitored to optimize the amount of soluble salt and minimize the amount of precipitate.

A cereal grain kernel coated with a metal amino acid chelate, a method for mineral or metal fortification of cereal grain kernels and a coating composition is disclosed. Unlike other metal or mineral fortificants, cereal grain kernels may be coated with iron, calcium, zinc and / or other metals in the form of an amino acid chelate without pulverizing individual kernels. Further, the coated kernels are stable, palatable and contain highly bioavailable metals.

Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification

A method for preparing mineral fortified beverages and beverage concentrates involves forming a premix solution containing a highly soluble mineral salt, which is then combined with the final beverage or beverage concentrate product. This method provides beverages substantial levels of a solubilized mineral at a cost effective price without generating off flavors, tastes or mineral inter-actions currently resulting from most mineral fortification solutions.

The invention relates to a twin-screw double extrusion preparation method for nutrition-fortification instant rice, belonging to the broken rice deep processing field. The invention primarily makes use of broken rice as the raw material together with the accessory materials, such as cereal, food additive, micronutrient and salt, all of which are conditioning compounded with water added, followed by a high temperature extrusion, a second low temperature extrusion, cutting and shaping, drying, cooling, and packing process. The invention is characterized in that the innovation of applying the twin-screw double extrusion preparation process not only overcomes the disadvantages of the traditional process or that combined with the single screw process, but also significantly promotes the production efficiency of the instant rice with good rehydration characteristics and rich nutrition. After adding an appropriate portion of hot water of 90 to 100 degrees centigrade, the nutrition-fortification instant rice can be rehydrated within 3 to 5 minutes, providing a similar composition and appearance with the nature rice.

This invention provides methods and formulations for treating an inflammatory disease or reducing an inflammatory reaction comprising administering a fortified formulation comprising stabilized rice bran derivative and a fortification agent. Preferred rice bran derivatives are rice bran oil and the solubilized fraction of rice bran. Preferred fortification agents are glucosamine derivative, methylsulfonylmethane, yucca concentrate, and grape seed extract.

A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or substantially no fat. The permeate from the microfiltration process is ultrafiltered to produce a retentate that is high in protein with few other solids. The permeate may be used to provide protein fortification to other food and beverage products, and is especially useful in its liquid form for such fortification.

The invention discloses a mimic ecological propagation method for breeding parent fish of American hilsa herring, comprising the following steps: establishing a mimic ecological breeding system suitable for natural growth and maturity of the sexual gland of hilsa herring by adopting a circulation water breeding technique and an automation control technique of water environmental factor; regulatingthe mimic natural seasonal rhythmicity for the major physical factors, water chemical factors, and the like of the breeding environment, including factors such as salinity, water temperature, water flow and period of lighting daily variation while fortification; injecting hormone to the parent fish before the spawning season to promote maturity of the sexual gland, and causing the hilsa herring to spawn naturally through enhance water flow stimulation; arranging a spawn collecting box at a circulation water outlet to collect the germ cells and then placing the germ cells in a semi-floating germ cell separation incubator for incubation. The invention can remarkably improve the spawning efficiency of the parent fish of hilsa herring and the incubation rate of the germ cell, and provide thetechnical support for the industrialization of artificial propagation technique for breeding hilsa herring.

The invention provides a fortification monitoring system and method of an access control system. The fortification monitoring system comprises an electronic lock, an access control device, a server and a user terminal, wherein the access control device is bound with the user terminal. When the access control device works in a common mode, a corresponding electronic lock can be unlocked by only an unlocking command sent by the appointed user terminal; when the access control device works in a fortification mode, any unlocking action can execute an alarm operation. The access control device adopts multiple working modes, and aiming at different conditions, different operations of controlling the locking of the electronic lock are executed, thus the safety of the access control system is improved. An obligee does not need to perform guard on the scene, and can remotely control the unlocking of the electronic lock through the user terminal, thereby facilitating the management of the obligee to the access control system.

The invention relates to the technical field of construction framework members, and discloses a fabricated self-recovery round steel pipe concrete combination node. The node comprises a round steel pipe column and H-shaped steel beams, steel bars penetrate through the round steel pipe column, and the round steel pipe column comprises an upper segment steel pipe column, a center inserting column and a lower segment steel pipe column. The upper segment steel pipe column and the center inserting column are connected through a lower sleeve connecting part; the H-shaped steel beams are connected with the round steel pipe column through an upper sleeve connecting part and a lower sleeve connecting part. All members of the bode can be processed and finished in a factory and are connected throughbolts in site, complete fabricated construction is achieved, possible quality problems caused by field welding are avoided, construction progress is accelerated, and labor productivity is improved; bythe design of the node, the earthquake fortification purposes of no damage in a small earthquake, rapid recovery of deformation after a middle earthquake, and accurate dismantle and rapid replacementafter a large earthquake are achieved.

The invention provides a nutrition fortification flour specially for patients with diabetes, which comprises the following raw materials in weight ratio: 1,000g of flour, 3-5g of freeze-dried powder of black fungi, 10-15g of freeze-dried powder of yams, 8-10g of freeze-dried powder of hawthorns, 3-5g of freeze-dried powder of mulberry leaves, 10-15g of freeze-dried powder of onions, 8-10g of freeze-dried powder of purple perilla, 1-2g of freeze-dried powder of poria, 10-15g of freeze-dried powder of pumpkins and 3-5g of freeze-dried powder of silkworm chrysalis. A method for preparing the nutrition fortification flour comprises the following steps: soaking all the accessories, drying by adopting the freeze-drying method, grinding, sieving, and stirring uniformly according to proportion toobtain the product. Because the nutrition fortification flour is prepared by adopting the low-temperature freezing and processing technology, the original components of all the raw materials are guaranteed, and the nutrition fortification flour has comprehensive nutrition. Because nutritional substances capable of regulating the blood sugar are added, the nutrition fortification flour is particularly suitable for the patients with diabetes to eat for a long time and has the functions of reducing and stabilizing the blood sugar and improving the immunity of the patients. The patients eating the nutrition fortification flour can take less or even do not need to take the medicine for reducing the blood sugar, thus the side effects caused by the reason of taking the medicine for a long time to the body of the patients can be reduced.

A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. Moreover, the mineral fortified liquid composition has a redox potential that satisfies the following equation:0≧RP−(A−B*pH).In this equation RP is the redox potential in millivolts of the mineral-containing liquid composition, pH is the pH of the mineral-containing liquid composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified liquid composition may preferably be substantially free of flavor or sweetener compounds. Even more preferably, the liquid composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified liquid composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, pantathonic acid, and iodine.

Food products are provided comprising a food base and the chocolate or cocoa butter encapsulated pro-biotic, especially lactic acid forming cultures, as a coating or portion or phase of the food product. The food base can include the chocolate or cocoa butter encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to chocolate or cocoa butter encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification.

The invention provides a series of novel nutritive millet flour complexes and a preparation process thereof. The series of products are a series of strengthened nutritive millet flour complexes refined by the steps of: taking millet flour as a basic raw material which is matched with nutrition fortifiers such as vitamin E, granulesten, DHA and the like and edible and medicinal extracts such as Chinese date and the like; performing scientific composition according to a mother country traditional theory of Chinese medicine and a theory of the modern nutriology; and applying an advanced food processing technique. The series of novel nutritive wheat powder complex can be divided into fortification foods such as vitamin E nutritive millet flour, phospholipide nutritive millet flour, DHA children nutritive millet flour and the like.

Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.

Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.

The invention discloses a preparation method of food-grade lutein water-soluble dry powder. The content of the all-trans isomer of the active ingredient in the product obtained by the existing method is low, and the structure is amorphous, which affects the coloring effect or bioavailability of the product. The steps of the present invention are as follows: after mixing lutein crystals with a low-boiling, volatile organic solvent with high solubility to lutein crystals, heating and dissolving to obtain an oil phase; mixing denatured starch with water, heating and dissolving, and cooling to obtain an aqueous phase ; The oil phase is slowly added to the water phase under stirring to obtain an emulsified mixed solution; the emulsified mixed solution is uniformed through a high-pressure homogenizer, so that the particle size of the emulsion reaches the nanometer level; the organic matter in the emulsion system is removed by conventional separation methods Solvent; use spray drying method or spray-starch fluidized bed drying method to remove water in the emulsion to obtain dry powder. The invention greatly increases the all-trans content of the active ingredients in the final product, is all amorphous, and has good coloring and nutritional strengthening effects.

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90% of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.

A milk serum protein and calcium concentrate that is useful for fortifying acidic clear or opaque, carbonated or uncarbonated soft drinks without producing a cloudy appearance in clear drinks and with minimal effect upon the flavor of the beverage. Addition of liquid or melted fat or oil to drinks so fortified produces a beverage with a milk-like appearance.

The invention discloses an anti-seismic prefabricated concrete solid square pile which comprises main reinforced bars, hoop reinforcements, anchoring bars, pile caps and concrete. A cross section main body of a pile body is square; the main reinforced bars are formed by sequentially permutating and combining prestress main reinforced bars and general main reinforced bars and penetrate through the pile body along the longitudinal direction of the pile body; the hoop reinforcements are arranged on the outer edges of the main reinforced bars and are spirally squared; the pile caps are respectively arranged at two ends of the pile body and consist of end plates and skirt edges; the main reinforced bars and the hoop reinforcements are connected by welding or binding to form a steel reinforcement cage; two ends of the prestress main reinforced bars are fixedly arranged on the end plate by riveting or using a bolt connecting mode; the general main reinforced bars are separated from the end plate and are shorter than the prestress main reinforced bars; and the anchoring bars are respectively arranged at two ends of the pile body. The anti-seismic prefabricated concrete solid square pile with the structure simultaneously has high press bearing capacity, tensile bearing capacity, shear bearing capacity and flexural bearing capacity and is a concrete solid square pile suitable for industrial mechanical production and is used for high seismic fortification intensity.

The invention discloses a multi-soldier military training assessment system based on large space virtual reality. The system is composed of a large military training assessment space, wearable hardware equipment and military training assessment modules. The large space being a real military training field that is provided with real physical equipment and is built based on real scenes consists of areal scene action area, real scene military fortifications and a scalable laser positioning unit. The wearable hardware equipment that is worn by trained soldiers includes virtual reality data military helmets, data military tactical vests, data military jackets, data weapons and data military boots. The military training assessment module loaded in pack hosts consist of virtual scene display modules, training task selection modules, military training flow modules and military training assessment modules. Therefore, on the basis of the large space laser positioning technology, the virtual reality technology, the body motion capture technology, and the computer network technology, the trainees can experience the real multi-soldier military training according to the virtual and real combination.

A calcium and / or nutritional mineral fortified milk or milk powder product utilises pyrophosphates or orthophosphates in combination with maintenance of pH within the range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and / or nutritional mineral is added in soluble form either before or after the phosphate addition. The preferred orthophosphates are one or more of monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate and tri potassium orthophosphate. Addition of an alkaline agent to adjust the pH is not needed if an appropriate mix of orthophosphates is used. The milk products or milk products recombined from milk powders are heat stable and do not have the problems of translucency, gritty mouth feel or sedimentation which can be associated with other stabilised fortified milks.

Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.