892 results about "Low calorie" patented technology

Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and / or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and / or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin.

Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.

This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.

An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

A method of improving longevity and / or alleviating a symptom of aging or preventing age related diseases is provided. The method includes a step in which the subject's average and type of daily protein intake, IGF-I, and IGFBP1 levels, and risk factors for overall mortality, cancer and diabetes are determined. With respect to protein consumption, the relative amounts of protein calories from animal and plant sources are determined. A periodic normal calorie or low calorie but low protein fasting mimicking diet with frequencies of every 2 weeks to 2 months is provided to the subject if the subject's average daily protein intake level and type and / or IGF-I levels, and / or IGFBP1 levels is identified as being greater or lower than a predetermined cutoff intake / level and if the subject is younger than a predetermined age. The method is also shown to alleviate symptoms of chemotoxicity.

A dry mix for producing a low-calorie slush when combined with an aqueous fluid and ice in an electric blender. The dry mix contains 62-87% bulking agent, such as maltodextrin, 2-20% food acid, 3-15% low-viscosity hydrocolloid, 1-8% non-gelling hydrocolloid, one or more intensive sweeteners and optionally a carbonating salt. Preferably, the mix is sugar-free and produces a slush, when combined with water and ice, having a calorie content of less than 60 calories per 8-ounce serving.

The invention discloses a lutein ester soft candy and a production method thereof. The lutein ester soft candy comprises, by weight, 65-80 parts of low calorie sugar, 0.02-0.3 part of lutein esters, 0-5 parts of extract, 0-5 parts of fruit juice, 0.8-1.5 part of sour agent, 3-10 parts of gelatinizing agent, and 15-20 parts of water. The production method includes the steps of firstly, boiling the sugar; secondly, gelatinizing; thirdly, dissolving lutein esters for standby; fourthly, dissolving the extract for standby; fifthly, dissolving the sour agent for standby; sixthly, mixing liquid materials obtained in the steps (1) and (2) to obtain mixed liquid, adding fragrance and the materials obtained in the steps (3), (4) and (5) into the mixed liquid under stirring, mixing well the liquid which then has pH of 3-4, holding the temperature, and performing vacuum degassing to obtain pre-pouring soft candy liquid; and seventhly, pouring, drying, blowing powder and subpackaging. The lutein ester soft candy is suitable for daily optional serve to supplement the lutein esters.

A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

The invention provides a sugar-free soft sweet rich in collagen. The soft sweet comprises the following raw materials by weight: 1 to 50 parts of collagen, 0.1 to 10 parts of an anti-oxidant, 10 to 98 parts of a non-carbohydrate sweetening agent, 0.01 to 20 parts of gel and 0.1 to 50 parts of a food additive. The sugar-free soft sweet is granular, and each granular soft sweet has a net weight of 1 to 8 g. The collagen sugar-free soft sweet provided in the invention has the following characteristics: 1) high-content collagen is provided; 2) the soft sweet is sugar-free, has a low calorie value and does not enter into metabolism of a human body; 3) the anti-oxidant in a formula can promote absorption of collagen; 4) good stability is obtained; 5) a candy is used as a carrier, so the soft sweet has good taste and can be easily accepted by consumers; 6) the soft sweet has a small volume and is convenient to carry; 7) according to results of three months of accelerated inspection, degradation amount of collagen in the soft sweet is small; 8) the soft sweet has qualified taste after three months of accelerated inspection; and 9) the soft sweet has qualified taste after stored for 24 months at normal temperature.

The invention relates to a low calorie, palatable table sugar substitute composition containing a water insoluble bulking agent and a high intensity sweetener, where the water insoluble bulking agent and high intensity sweetener are present in a proportion such that, on a volume:volume basis the table sugar substitute provides approximately the same sweetness as sucrose.

A process for producing a low-calorie or low-fat dairy beverage comprising static inline mixing of yogurt, especially non-fat yogurt, water, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt and specific mixing steps which minimize sheer and stress on the product in order to produce a fruit-dairy beverage having a suitable pH, viscosity, and other organoleptic properties. A low calorie and low fat dairy beverage produced by this process.

Low calorie beverages sweetened with high intensity sweeteners are provided with arabinogalactan in an amount effective to mask bitter aftertaste or other off-note sensory characteristics associated with the high intensity sweeteners. Particularly preferred embodiments include blends of high intensity sweeteners and ratios of arabinogalactan to each high intensity sweetener in the blend of at least about 40.

Injection molded starch-based chew products are provided which are tough, non-brittle, non-slimy, quick to hydrate, low calorie and high in total dietary fiber. The starch-based chew products are formulated from a combination of resistant starch and pregelatinized starch or pre-cooked flour along with plasticizer, water, lubricants and other optional ingredients.

The invention relates to functional health-care ice cream of cold drink food, which is technically characterized in that the ice cream is prepared by the following raw materials according to a definite proportion: xylitol, maltitol, isomaltitol, sorbitol, isomaltitol oligosaccharide, skim milk powder, natural cream, maltodextrin, sodium pyrophosphate, gelatin, guar gum, locust bean gum, xanthan gum, sodium carboxymethyl cellulose, monoglyceride, monodiacylglycero, and the balance of drinking water. The functional health-care ice cream has the same production process as common ice cream. Taking functional sugar substitutes such as the xylitol and the like as the main materials, simultaneously non-fat solid, the natural cream, the maltodextrin, pyrophosphates, edible colloid, edible essence and natural pigments are prepared into the ice cream. Taking nutrition, health and safety as aims, the ice cream with low calorie and high nutrition is developed; and the ice cream has the functions of preventing decayed tooth, preventing yellow tooth, protecting liver, proliferating enteric beneficial strains, adjusting organism metabolism, losing weight and the like, does not increase blood sugar after eating, and is an ideal food for diabetes patients and fat people.

A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.

The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1) a protein component, (2) a soluble fiber component, and (3) an optional high intensity sweetener component, wherein the soluble fiber component increases the flowability and cold water solubility of the powdered beverage composition.

A combination of HFCS-90 and at least one low-calorie natural sweetener is used to reduce the caloric content of a full-calorie beverage while preserving the taste.

The invention aims to provide an edible compound sweetener for patients suffering from diabetes and obesity, which has the characteristics of low calorie and good taste, and is a product which is specially prepared for customers suffering from diabetes and obesity. The compound comprises multielement alditol, strong sweetener and functional oligosaccharide. The compound is preferentially prepared from the following raw materials according to parts by weight: 1-60 parts of the multielement alditol, 1-50 parts of the strong sweetener and 1-30 parts of the functional oligosaccharide.

The invention described herein provide beverages which have excellent palatability and are limited in calorie content and a sweetener composition having the same characteristics, which contain sucralose and acesulfame K.

The invention provides grain jelly. Grains(oat, purple rice, barley, red beans, seed of Job's tears, corns, millet and black rice), fruits(mulberry, cherry, yellow peaches, apricots, oranges and apples), edible gums(xanthan gum, carrageenin, agar and gelatin) serving as a solidifying gum, and flavoring additives(salt, granulated sugar, gourmet powder, essences and sodium citrate) are mixed in a ratio to obtain the jelly. The grain jelly is transparent, good in taste, soft and fresh, and rich in nutrients, belongs to the low-calorie and high-cellulose food, and is rich in vitamins B, other vitamins and mineral substances; and the grain jelly has the effects of adjusting intestinal flora, improving the intestinal wetness and strengthening a digestive function.

Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.

The invention relates to a baking stick for a weight-reducing fast food. The baking stick is mainly prepared from the following raw materials in percentage by weight: 20 to 35 percent of syrup, 5 to 15 percent of sugar alcohol, 5 to 15 percent of grain powder, 10 to 20 percent of albumen powder, 20 to 40 percent of dietary fiber, 1 to 2 percent of nutrient substances, 3 to 10 percent of grease, wherein the grease is medium chain triglyceride with 8 to 10 carbon atoms. The baking stick contains low calorie, so the baking stick can serve as the weight-reducing fast food.

A high-nutrition protein powder with the immunity enhancing function comprises: 30 to 50 parts of isolated soybean protein by weight; 10 to 30 parts of concentrated lactalbumin by weight; 6 to 35 parts of a component for enhancing immunity by weight; 0.01 to 5 parts of a component for promoting digestion and absorption of protein by weight; 1 to 10 parts of an intestine regulating component by weight; and 5 to 30 parts of a flavoring component by weight. Compared with prior art, the high-nutrition protein powder has the following advantages: (1) coordinated ratio of plant protein (isolated soybean protein) to animal protein (concentrated lactalbumin), which is more suitable for human body; (2) addition of the components for enhancing immunity such as taurine, vitamin C, vitamin E and Pachyman polysaccharides; (3) strengthened calcium; (4) good taste; and (5) low cholesterol, low fat and low calorie.

The invention discloses a light-weight energy-saving thermal insulating brick which is prepared by stirring, mixing, extrusion forming and maintaining the following raw materials according to the parts by weight: 20-40 parts of low-calorie coarse slag, 20-30 parts of fly ash, 5-20 parts of desulfurized gypsum, 10-30 parts of thermal insulating ceramic particles, 1-5 parts of wood cellulose, 10-20 parts of cement, 5-15 parts of quartz sand and appropriate amount of water. The average value of the heat transfer resistance (m.K) / W of the light-weight energy-saving thermal insulating brick is 0.97, and the average value of the compressive strength is 11.2. The thermal insulation performance of the invention is good and the strength of the invention is high, thereby being applicable to masonry of bearing walls and non-bearing walls.

Diet cola beverages and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, high potency, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.

The invention relates to a compound Chinese eaglewood tea and a manufacturing process thereof. The compound Chinese eaglewood tea is prepared by aquilaria sinensis leaf and stevia rebaudian leaf according to the mixture ratio of 1:9 to 9:1, and the manufacturing process comprises washing, tedding, drying green, piling, rolling, sterilizing, drying and other steps. The invention has the advantages that the stevia rebaudian leaf contains a large quantity of glycosides with high sweetness and low calorie and can neutralize the bitter taste of the aquilaria sinensis leaf without increasing the calorie and the sugar burdens of people who drink the compound Chinese eaglewood tea. Furthermore, the invention adopts the piling process for treating the aquilaria sinensis leaf during the manufacturing process, thereby reducing the bitter taste of the aquilaria sinensis leaf. The compound Chinese eaglewood tea manufactured by the invention has comfortable taste and is easy to be accepted by the people who drink the compound Chinese eaglewood tea.