7072 results about "Pectin" patented technology

The invention disclosed relates to a method for the extraction of sweet glycosides from the Stevia rebaudiana Bertoni plant and recovery of individual rebaudioside A and stevioside. The extraction is developed in the presence of pectinase, and the extract is purified using cyclodextrin and bentonite. High purity rebaudioside A is obtained by crystallization and recrystallization from ethanol. High purity stevioside is prepared from the filtrate by purification with cyclodextrin, bentonit, and ion exchange resins. The enzymatic modification of the rebaudioside A, stevioside and the purified extract is carried out using the transferring enzymes derived from Thermoactinomyces vulgaris and Bacillus halophilus.

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

A cartridge for an e-vaping device includes an ethanol-free gel formulation. The ethanol-free gel formulation includes a vapor former, water, and a biopolymer. The biopolymer may be included in an amount ranging from about 0.01% by weight based on the weight of the ethanol-free gel formulation to about 2.0% by weight based on the weight of the ethanol-free gel formulation. The biopolymer may be one or more of agar, kappa carrageenan, gelatin, sodium alginate, gellan gum, pectin, and combinations thereof. The cartridge also includes a heater configured to heat liquid from the gel formulation to a temperature sufficient to release a liquid / semi-liquid component from the gel, which component thereupon forms a vapor.

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 present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.

The invention relates to a reconstructed tobacco coating liquid component-component group chemical kitchen combination, coupling preparation, and a coupling preparation process. Discarded waste tobacco leaves and stems are subjected to presoaking and enzymatic leaching or extraction to make tobacco leaf or stem enzymatically-leached / extracted solution, or tobacco leaf and stem mixed leached / extracted solution, certain components and component groups such as protein, pectin, chloride, nicotine, nitrosamines, nitrates and the like in the tobacco leaf and stem leached / extracted solution or tobacco leaf and stem leached / extracted mixture can be selectively converted, reduced or removed by combination of enzymolysis, Maillard reaction conversion, membrane separation / concentration or column separation, freeze separation, ethanol precipitation and the like, and the coupling preparation process for chemical components and component groups in the chemical kitchen, and accordingly, recombination or fitting, combination, regulation and coke reduction and harm reduction of the chemical components and component groups of the reconstructed tobacco coating liquid are achieved, quality of reconstructed tobacco is improved, and industrial technical integration and innovation on combination and coupling of the reconstructed tobacco coating liquid are realized.

A method to prepare, pulp, and bleach cannabis bast and hurd fibers to allow for the fiber to be incorporated into absorbent cellulosic structures on a wet-laid paper machine while keeping the pectin within the fibers. The wet laid paper machine can use the ATMOS, NTT, ETAD, TAD, or UCTAD method to produce the absorbent cellulosic structure. Absorbent cellulosic structures are produced with the cannabis bast and hurd fibers or with the bast fibers alone with the hurd fibers being combined with paper mill sludge or dust to form a fuel pellet.

An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and / or Jerusalem artichoke pectin or other pectin types having a high degree of acetylation. The composition which may be water dispersible is useful for preparation of health improving products and / or coloring products for use in the coloring of edible products including food products and nutraceuticals, and for coloring of pharmaceutical products.

The invention discloses an extracting polyphenol, theanine, tea polysaccharide and tea pigment method from tea, which is characterized by the following: using deionized water for lixiviating tea at constant temperature with continuous flow upstream at multi-speed; adopting microstrainer to dislodge the foreign matter of raffinate; using hyperfiltration for putting-off pectin and protein; concentrating by hyperfiltration and dehydration; extracting tea polyphenol by acetic acid ethyl ester and recovering dissolvant; stripping caffeine of extracting extract phase, pesticide residue and dissolvant by CO2 supercritical fluid; getting tea polyphenol by low-temperature nitrogen spray-drying; using alcohol separation and low temperation vacuum drying by hyperfiltration trapped fluid to prepare tea polysaccharide; separating alcohol recrystallization by basic copper carbonate and hydrogen sulfide to get theanine; using enzymatic oxidation and alkaline air to oxygenate remain polyphenols substance of liquid phantom; getting tea pigment by hyperfiltration dehydration compression and vacuum drying; merging caffeine form carbon dioxide above-critical fluid and caffeine from carrene; recovering dissolvent; using deionized water for washing; obtaining caffeine by recrystallization vacuum drying.

A process for making Mulberry fruit wine is carried out by taking fresh Mulberry fruit as raw material, crushing, squeezing, adjusting juice ingredients, adding into activated pectin, clarifying, adding into activated dry yeast, controlling temperature, fermenting, mixing with wine, absinthium dipping wine and peppermint dipping wine proportionally and making into red and sweet nutritive Mulberry fruit wine with degree 10%. It's soft, has fragrant smell and it tastes good.

The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.

The present invention relates to a method for the treatment and / or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising administering to the mammal a liquid edible composition with a pH of more than 5, a viscosity below 50 mPas at a shear rate of 100 s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH 3 and a temperature of 37° C.; and with a caloric density between 0 and 500 kcal per liter, the composition comprising: c. between 0.01 and 5 wt. % of one or more polysaccharides selected from the group consisting of pectin and alginate; and between 0.01 and 3 wt. % calcium

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The normal-temperature drinking type yoghourt comprises the following raw materials in percentage by weight: 56.6%-60% of concentrated raw milk, 1*10<6>-7*10<9>cfu / mL of a fermenting agent, 0.03-0.5% of a stabilizing agent, a proper amount of a sweetening agent and a proper amount of water, wherein the stabilizing agent is selected from one or multiple of pectin, soybean polysaccharide and gellan gum, and the percentage is the mass percent of the stabilizing agent, accounting for the total mass of the normal-temperature drinking type yoghourt. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B. The normal-temperature drinking type yoghourt and the preparation method disclosed by the invention have the advantages that the requirements of heat treatment for the viscosity of the yoghourt and the adding amount of the stabilizing agent are effectively reduced, the obtained normal-temperature drinking type yoghourt is good in fluidity and smooth in taste and has no obvious layering condition after being stored for 6 months under the normal temperature.

The invented Pu Er tea extract is dark reddish brown colour, can be dissolved in water and does not dissolve in ethyl alcohol, methyl alcohol and trichloromethane, its main chemical components are ; 15%-45% of tea-polysaccharide, 50%-70% of tea alkaloids, 4.7%-14.0% of protein and the rest is minute quantity of tea self-body substances, such as thearubigens, theaflavin and water soluble pectin. It can be used as raw material for preparing oral liquor, soft capsule, capsule and lozenge, etc.

The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise:a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof;b) a pectin compound; andc) an alginate compound.The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

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 discloses a method for preparing fruit juice with high anthocyanin content from vaccimium spp. fruit. The method comprises the steps that the vaccimium spp. fruit serves as a raw material; juicing is performed by pectin, cellulose and starch composite enzyme enzymolysis; residual anthocyanin in vaccimium spp. fruit residues is extracted, filtered, condensed, frozen, dried, subjected to superfine grinding, and then added to the vaccimium spp. fruit juice. The method significantly increases the anthocyanin content of the vaccimium spp. fruit juice. The method is simple in preparation technology and low in production cost, facilitates industrial production, and has higher popularization performance, and the anthocyanin content of the fruit juice is high.

A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

The invention belongs to the field of plant protection, and in particular relates to an agricultural composition taking oligosaccharide and sulphur as synergistic components and an application of the agricultural composition in prevention and treatment of agricultural pests. The mass part ratio of oligosaccharide to sulphur is 1:(0.1-200) and the mass part ratio of oligosaccharide to sulphur to other pesticide components is 1:(0.1-200):(0.1-100). In the composition, oligosaccharide is pectin oligosaccharide, sodium alginate oligosaccharide or chitosan oligosaccharide. The synergistic composition containing oligosaccharide and sulphur can be processed to particles, suspending agents and the like with other insecticidal and mite-killing components or sterilizing components to realize the synergistic effect of the agricultural composition, and the agricultural composition is used for preventing and treating nematode, red spiders, Phyllocoptruta oleivora Ashmead or powdery mildew of crops.

The present invention is related to a lipophilic composition which is made of: a) as the principal lipophilic ingredient, a chocolate mass or a chocolate substitute mass which does not contain water continuous phase, and b) an aqueous ingredient containing between 25 and 90% water, wherein the water is immobilized in a gel obtained from an element selected from the group consisting of an edible carbohydrate with gelling properties, a pectin with gelling properties or a mixture thereof, and wherein the aqueous ingredient is substantially uniformly and homogeneously dispersed in the principal lipophilic ingredient and wherein the lipophilic composition has a softening temperature higher than 28 DEG C.

In-situ gelation of a pectic substance. Composition, method of preparation, and method of use of a pectin in-situ gelling formulation for the delivery and sustained release of a physiologically active agent to the body of an animal. The pectin can be isolated from Aloe vera.

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

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.

Aqueous liquid or gel formulations of fat soluble vitamins, essential nutrients and other pharmaceutical agents have enhanced concentration of the active components relative to known compositions and therefore have enhanced bioavailability. The aqueous solutions or gels form a free flowing powder when they are absorbed on a suitable pharmaceutically acceptable solid carrier, such as silicon dioxide, maltodextrin, magnesium oxide, aluminum hydroxide, magnesium trisilicate, starch or sugars, or encapsulated by polymers such as gelatin, pectin, chitosan and the like.

The invention discloses an oligosaccharide-containing foliar fertilizer composite which is characterized in that: the composite comprises oligosaccharide with effective treatment quantity and foliar fertilizer with various elements, wherein the content of the oligosaccharide is 1%-5% of the total weight of the composite; the oligosaccharide comprises chitosan oligosaccharide, sodium alginate oligosaccharide and pectin oligosaccharide; the content of the element foliar fertilizer is 5%-50% of the total weight of the composite; and the element foliar fertilizer comprises at least one of nitrogen, phosphorus, potassium, calcium, magnesium, sulphur, boron, ferrum, manganese, copper, zinc and molybdenum. The composite is applied to field crops, commercial crops and fruit and vegetable crops. The oligosaccharide which can induce plants to resist diseases and promote a root system to grow is introduced into the foliar fertilizer, so that the foliar fertilizer composite can promote the growthand the nutrient absorption of plant root systems, and has a certain control effect for restraining the happening of the diseases.

The invention discloses a high internal phase gel-like zein Pickering emulsion and a preparation method thereof. The preparation method comprises (1) dissolving zein in an alcohol solution, (2) preparing a pectin aqueous solution, (3) pouring the solution obtained by the step (1) into the pectin aqueous solution and carrying out homogenization and rotary evaporateion, (4) adjusting the pH of the solution obtained by the step (3) to 3.0 to 5.0, and (5) mixing the solution and oil and carrying out shearing emulsification to obtain the high internal phase gel-like zein Pickering emulsion. The high internal phase gel-like zein Pickering emulsion has high stability and good viscoelasticity and can embed a large amount of oil. The preparation method has the advantages of low requirements on equipment, simple processes and operation easiness. The preparation method has a good prospect in the application of a novel nutrient deliverying carrier and a food structure modification base material.