2379 results about "Inulin" patented technology

The invention relates to an optionally foamed sealing composition for preformed seals which can swell when treated with water. The invention also relates to a method for the production thereof out of natural rubber and / or elastomers with a matrix comprised of natural rubber / elastomer components and particle-shaped water absorbing material stored therein. The water absorbing material is a combination of (A) polysaccharide(s) selected from cellulose, starch, starch derivatives removed from grafted starch, amylose, amylopectin, dextran, pectin, inulin, chitin, xanthan, alginic acid, alginates, carrageenan, pustulan, callose, laminarin, guluronic acid, pullulan, lichenin or mixtures of the same with (B) a highly water absorbent synthetic polymer selected from polymers based on (meth)acrylate, poly(meth)acrylic acid and the salts thereof, polyacrylamide, polyalcohols or copolymers of said synthetic polymers. The invention also relates to additional cross-linking and processing auxiliary agents and to property improving agents. It is possible to securely seal superstructures, substructures, tunnels and canals with the assistance of the inventive sealing compositions.

The invention relates to an animal feed composite microecologic agent. The invention is formed by mixing composite microorganism powders, oligose, an auxiliary protective vector and a flavor composition, and comprises the total mass percents of1.0-30% of the composite microorganism powders, 5.0-35% of the oligose, 35-70% of the auxiliary protective vector and 0.1-0.2% of vanillic aldehyde, wherein, the composite microorganism powders select one or the combination of more than one of lactobacillus, yeast, bacillus and lactococcus; the oligose selects one or the combination of more than one of oligoisomaltose, soybean oligosaccharides and inulin; the auxiliary protective vector selects one or the combination of more than one of cornstarch, corncob, rapeseed cake powders and maltodextrin. The invention has the advantage that: live bacteria and oligose contained in the invention have the effect for prominently improving microecologic environment of entire intestines and aiding in digestion, and the invention has a plurality of advantages of preventing and treating intestinal diseases, enhancing the utilization rate of digestion of feed, promoting animal to grow fast and eradicating antibiotic additives.

A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular weight saccharide or a polyol. Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof. The low-digestible sweetener replaces the digestible sugars to provide the appropriate freezing point depression of the product. The level of fermentable fiber is sufficient to mitigate a Taxation effect that can be caused by ingestion of the amount of the low-digestive sweetener. The fermentable fiber can be an inulin, a maltodextrin resistant to human digestion, an oligofructose, a fructooligosaccharide, a high water binding fermentable fiber, and a mixture thereof.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of both insoluble and soluble fiber as well as high levels of protein. The cereals contain about 5 to 15% (dry weight) insoluble fiber; 5% to 15% soluble fiber in an excess of insoluble fiber; 15% to 30% (dry weight) plant protein and the balance cereal ingredients especially rice and wheat flour. The soluble fiber is preferably provided at least in part by inulin ingredient that can be incorporated into the dough and / or topically applied.

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.

The invention concerns the use as surface-active agent of a fructan N-alkylurethane (I) which is composed of saccharide units of general formula (II)whereinA represents a fructosyl unit (F) or a terminal glucosyl unit (G) of said fructan, being a levan or an inulin, with a degree of polymerisation (DP) of minimum 3,(O-CO-NH-R) represents an N-alkylaminocarbonyloxy group replacing a hydroxyl group of the saccharide unit A, wherein R represents a linear or branched, saturated or unsaturated alkyl group containing from 3 to 22 carbon atoms and any mixture thereof, and s represents the number of N-alkylaminocarbonyloxy groups per saccharide unit which is expressed as degree of substitution (DS), and said DS has a value ranging from 0.10 to 2.0. The invention further relates to novel fructan N-alkylurethanes (I), in particular inulin N-alkylurethanes (I), and a method for their manufacture. The fructan N-alkylurethanes (I) have good to excellent surface-active properties in combination with good biodegradability and are suitable as surfactants for use in household and industrial applications, e.g. as detergents, emulsifiers, emulsion stabilizers, foaming agents, foam stabilisers, dispersants and wetting agents.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

A composition for restoring and maintaining gastrointestinal health comprises 40-60% by weight of an immunoglobulin composition comprising concentrated immunologically active immunoglobulins and 40-60% by weight of soluble dietary fiber selected from inulin, fructo-oligosaccharides, pectin, guar gum, and mixtures thereof. The immunoglobulin and fiber-containing composition can optionally contain one or more of a beneficial human intestinal microorganism, components of a non-immune natural defense system, an iron-sequestering molecule, and gluconic acid. Preferred beneficial human intestinal microorganisms include lactobacilli and bifidobacteria. The immunologically active immunoglobulins are preferably purified from bovine milk, milk products, or whey. Methods of use are also described.

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

The invention relates to a nutritive defatting food. The nutritive defatting food comprises the following components of whey protein concentrate, hydrolyzed fish collagen protein, soy protein isolate,rice protein, inulin, psyllium husk, resistant dextrin, resistant starch, chenopodium quinoa willd, konjaku flour, chia seeds, fructo-oligosaccharide, xylooligosaccharide, isomaltulose, erythrite, steviosides, linseeds, linseed oil, CMC, medium chain triglyceride, conjugated linoleic acid glycerides, L-carnitine, ferment, complex vitamins, and composite mineral substances. The nutritive defattingfood is good in satiety, balanced in nutrients, and good in defatting effect.

High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin with a resistant starch. The rotary molded cookies have a fiber content derived from the inulin and resistant starch of at least about 7% by weight, possess well-defined embossing and imprinting, exhibit at least substantial homogeneity in color and texture and are at least substantially devoid of undesirable dark spots caused by insufficient dispersion or lumping of inulin. A softer, but crisp texture, calorie reduction, shortening or fat content reduction, and sugar content reduction may also be achieved with the combination of inulin and resistant starch. The rotary molded cookies may be in the form of matching faces and bodies thereby providing play value as well as a healthier product for children.

The amount of crystallized salt in an oil and / or gas well may be minimized or reduced by use of a fructan, such as inulin, or a derivative as a salt block inhibitor. A preferred salt inhibitor is the salt of carboxyalkyl inulin such as a sodium salt of carboxymethyl inulin. The salt block inhibitor may be adsorbed onto a water-insoluble adsorbent.

The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects / benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects / benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects / benefits include dietary fibre effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects. The novel inulin products are particularly suitable for the manufacture of a composition or a medicament for preventing, for postponing and / or for treating osteoporosis in humans, particularly in post-menopausal women and elderly people.

The invention discloses low-fat and high-protein jam yogurt and a preparation method of the low-fat and high-protein jam yogurt. The low-fat and high-protein jam yogurt is prepared from the following raw materials based on 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of jam, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin, 8-20 parts of a thickening agent and 0-1 part of edible essence; the low-fat and high-protein jam yogurt also comprises a leavening agent, and the dosage of the leavening agent is 50-200U in every 1000kg of raw materials. The low-fat and high-protein jam yogurt is prepared by the conventional yoghourt preparation method in the field. The low-fat and high-protein jam yogurt has the advantages of being good in texture, good in flavor, complete in nutrition and good in product stability, and being capable of realizing diversification of varieties.

The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute diarrhea. The at least one polyol may be, for example: xylitol, sorbitol, maltitol, mannitol, isomalt, isomaltitol, lactitol, hydrogenated starch hydrolysates (HSH), glycerol, propylene glycol, erythritol, galactitol and combinations thereof. The composition also contains inulin in amounts sufficient to at least partially reduce, or eliminate, the tendency of the polyol to induce acute diarrhea. Foodstuffs, including drinks and beverages, contain said compositions.

The present invention discloses a weight losing and slimming nutrition package which is characterized by containing the following components in mass percentages: 4%-6% of isomaltooligosaccharide, 3.4%-5.2% of inulin, 14%-21% of malt dextrin, 2.4%-3.6% of fructo-oligosaccharide and 2.0%-3.0% of conjugated linoleic acid glycerides. The weight losing and slimming nutrition package also includes and is blended from the following raw materials: skim milk powder, soybean milk powder (instant soybean flour), whole milk powder, soybean protein isolate, whey protein powder, soybean peptide powder, purified konjac powder, cassia seed extract, lotus leaf extract, compound vitamins, compound minerals, calcium carbonate, L-carnitine, and ethyl vanillin. By conducting compounding of dietary fibers, and combining the soybean peptide powder, cassia seed extract, lotus leaf extract, conjugated linoleic acid glycerides and L-carnitine substances, the nutrition package plays roles in keeping fit and losing weight and slimming, and is especially suitable for the consumption of people with obesity and females demanding slimming and beautifying skin.

The invention discloses comprehensive nutrition powder and a preparation method thereof. The comprehensive nutrition powder is characterized by comprising the following raw materials: vitamin B1, vitamin B2, vitamin B6, pantothenic acid, vitamin B12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber flour, inulin, soy isolate protein powder, black bean peel extract, Agaricus blazei Murill extract, soya bean lecithin, phaseolus calcaratus extract, L-carnitine, beta carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame and acesulfame. The comprehensive nutrition powder refers to a rich nutrition food which is researched directionally, can be highly matched with low sugar diet and fitting exercise to form a conditioning scheme which specially aims at treating obesity and three highs, can achieve a comprehensive and obvious rehabilitation effect of weight loss and reduction of three highs, and is easy to popularize in a large scale.

The invention provides a nutritional composition suitable for patients suffering from bone and joint diseases. The nutritional composition is prepared from 20%-40% of marine fish oligopeptides, 10%-30% of ossein protein peptides, 1%-5% of organic calcium, 1%-5% of casein phosphopeptides, 0.1%-1% of a saussurea involucrate culture, 1%-5% of shark cartilage powder, 5%-20% of inulin, 5%-30% of oligopeptides, 0.1%-1% of vitamins, 1%-3% of mineral substances and the like. The marine food which is used for special dietary uses, is suitable for being eaten by the patients suffering from the bone and joint diseases and contains the marine fish oligopeptides and the ossein protein peptides is provided according to physiological characteristics, nutritional requirements and conventional diet defects of the patients suffering from the bone and joint diseases, and the food has the effects of improving the nutritional condition of the organism, promoting rehabilitation of bones and joints, assisting in controlling blood glucose and conditioning the intestinal functions of the organism and the like.

The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.

The invention provides assorted nutritional yoghurt. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of boiled fruits, grains and nuts. The assorted nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the assorted nutritional yoghurt is conducive to digestion. The assorted nutritional yoghurt belongs to good yoghurt meal replacing food.

The invention discloses a compound powder product for nutritious meal and a preparation method thereof. The compound powder product for the nutritious meal is prepared by taking brown rice, quinoa, oats, corns, other cereals, hericium blazei tremella, other edible fungus, pumpkins, papayas, apples, other fruits and vegetables, roots and stems of Chinese yams, kudzu roots, konjak and other plants, semen cassiae, lotus leaves, medicinal and edible Chinese herbal medicines and the like as raw materials, respectively crushing, puffing, hydrolyzing, high-pressure homogenizing, filtering, concentrating and spray-drying to obtain dry matter fine powder, then blending and mixing with collagen protein powder, whey protein powder, soyabean protein powder and inulin and other series processes. The compound powder product for the nutritious meal, disclosed by the invention, is rich in dietary fibers and natural active substances, compound, multi-component, more nutritious, simple and convenient to eat, favorable for improvement in body vitality and normal digestive system, and the like; the preparation method integrates puffing, enzymolysis, filtration, concentration, spray-drying and blending, is higher in extraction rate compared with a traditional production method and is more comprehensive in component compared with a single production method.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

Compositions particularly suitable for preventing or treating urinary tract infections in mammals, especially in humans, comprising a combination of components, the composition comprising an effective amount of: (A) cranberry concentrate, cranberry extract or both; (B) D-mannose; and at least one component selected from the group consisting of: (C) ascorbic acid; (D) bromelain; and (E) inulin. The compositions are preferably in the form of a liquid concentrate such as a beverage drink.

The invention discloses an edible composition as well as a preparation method and application thereof. The edible composition comprises inulin and butyric acid producing bacteria in a weight ratio of 1 to 1. Inulin and butyric acid producing bacteria in the edible composition have synergistic effects and can conduce to obviously increasing the concentrations of butyric acids in intestinal tracts of animals and the quantities of probiotics, such as lactobacillus and bifidobacterium, and inhibiting growth of harmful bacteria, thus effectively regulating intestinal floras of animals and then enhancing the immunities based on the effects of the intestinal floras and preventing or treating the diseases, such as obesity, diabetes mellitus, hypertension, hyperlipidemia or tumors.

The invention discloses double-layer cleansing milk. The double-layer cleansing milk is prepared from, by weight, 5-30% of oil phases, 5-40% of surfactant, 0.1-6% of emulsifier, 0-10% of moisturizer,0-10% of skin conditioner and 0.06-1% of preservative; the emulsifier comprises inulin lauryl carbamate; the weight percentage of inulin lauryl carbamate in the double-layer cleansing milk is 0.1-1.5%. The double-layer cleansing milk is layered more stably in a surfactant system with high oil content, the two-phase boundary line is obvious, lower-layer liquid is clear and transparent, and the composition problem is solved that high-content oil and abundant and stable foam cannot coexist. The two phases can be rapidly separated and restored to a stable state after mixing and standing under external force, and the layering speed and time are optimized. Since the content of the oil in the composition is high, the double-layer cleansing milk has a certain makeup removing capability at the sametime.

Methods of inhibiting corrosion of a metal surface in a well or pipeline are provided. The methods include the steps of: (a) forming a fluid of: (i) an aqueous acid solution; and (ii) inulin; and (b) introducing the fluid into the well or pipeline. The methods have wide application in various kinds of operations involved in the production or transportation of oil and gas, such as acid stimulation or remedial treatment in a pipeline.