53 results about "Protein bar" patented technology

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation including proteinaceous materials, water, oils / fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars / snacks, confections, as in inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

The invention discloses a method for treating protein powder through extrusion and application thereof, and belongs to the technical field of functional foods. In terms of commercially available high-protein nutritional bar formulas and the problems of texture hardening and the like during the shelf life, the method is provided and comprises the following steps of putting whey isolate protein, soyisolate protein and sodium caseinate into a co-rotating twin-screw extruder, and extruding at the speed of 240 rpm, wherein the extrusion pretreatment parameters are set as follows: the temperature is 75 + / -2 DEG C, and the moisture content is adjusted to 38 + / -1%; and conducting cooling and granulating, grinding into powder after freeze-drying in vacuum, conducting sieving twice to obtain modified protein powder, and hermetically storing the protein powder for later use. According to the invention, sugar alcohol is used for replacing part of syrup, so that the quality deterioration of nutritional bars caused by Maillard reaction is slowed down, and the situation that the protein bars belong to an intermediate moisture food, of which the appearance, color, flavor, texture, nutritional characteristics and other qualities of the protein bars may be greatly changed in the storage process is avoided; and partial sugar alcohol is adopted for replacement, so that a certain adhesion degree is guaranteed, and meanwhile, the softness in the texture is effectively guaranteed.

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils / fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars / snacks, confections, as an inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

The invention discloses a protein bar for weight management. The protein bar includes cereal protein particles, a traditional Chinese medicine extract, a rechecked glycogen composed of functional oligosaccharide powder and a sugar alcohol solution and composite glyceride, wherein the cereal protein particles comprise 15-30 parts of soybean protein and 5-15 parts of rice protein; the traditional Chinese medicine extract is 1-5 parts; the functional oligosaccharide powder is 3-10 parts; the sugar alcohol solution is 20-30 parts; and the composite glyceride is 2-5 parts.

The invention provides a silk protein dental implant and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing a silk protein solution; secondly, concentrating the silk protein solution, drying the concentrated silk protein solution in a die, demolding, and obtaining a silk protein bar by a cutting process; finally, cutting the silk protein bar into the dental implant, and also bonding a high-hardness dental crown on the surface of the dental implant. By adjusting the molecular weight, curing parameters and forming means and doping solid-phase reinforced particles, mechanical properties of silk protein can be adjusted and controlled, and further different clinical demands are met. The silk protein dental implant provided by the invention has no toxic or side effects on a human body, is well compatible with human tissues, and can be used for replacing traditional dental implants prepared from metal materials, ceramic materials and polymer materials.