117 results about "Soluble fibre" patented technology

Liquid activated infusion packet(s) / system, promoting hydration, containing active and / or inactive ingredients and / or a support member(s). Infusion Packet(s) / System is one or more individual compartments, and / or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre / pro-biotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, + / - effervescence, + / - uniform / controlled-release encapsulations into liquid for humans and / or animals. Enveloping material may be in whole and / or in combination; non-synthetic / porous, and / or synthetic porous / non-porous with deliberate perforations. Infusion Packet(s) / System + / - tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy / game), etc. Manual and / or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and / or the ability to provide income and / or esteem for the health challenged.

Coated particle substrates having a coating of resin and / or water soluble polymers and soluble, fibrous material are provided for use in subterranean formations. The coated particle substrate particles are typically proppants used to prop open subterranean hydrocarbon formations during recovery processes, such as after a hydraulic fracture, and provide both improved settling characteristics and improved hydrocarbon flow characteristics due to the conductive channels formed by the soluble fibers downhole. Methods of making the coated particles are also described.

The present invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. The fruit and vegetable probiotic tablet uses probiotic powders such as lactobacillus plantarum powder as the main raw material, and the preparation method scientifically mixes modified dietary fibers, fruit and vegetable powder, oligosaccharides, plant extracts, protein powder, tea leaf extracts and traditional Chinese medicine extracts and etc., thus improves the content of soluble celluloses which are of real significance for probiotic flora, enhances the physiological activity of celluloses, thereby increases the species of intestinal probiotic flora as well as significantly enhances the colonization ability and time of endogenous and exogenous probiotics in the human intestinal tracts, effectively inhibits the growth and reproduction of harmful intestinal bacteria, especially gram-negative bacteria, and fully regulates the composition of the intestinal probiotic flora. The prepared fruit and vegetable probiotic tablet has a high biological activity, a long human intestinal colonization time, and a significant weight loss effect, and is suitable for a wide range of people.

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.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses weight-losing probiotic tablets and a preparation method thereof. According to the weight-losing probiotic tablets and the preparation method thereof, probiotic powder such as lactobacillus plantarum is taken as a main raw material, and modified dietary fibres, fruit and vegetable powder, oligosaccharides, plant extract, protein powder, tea leaf extract, Chinese herb extracts and the like are scientifically compounded, thus increasing the content of soluble celluloses with real significance in probiotic groups, and enhancing the physiological activity of the celluloses, and then remarkably improving the planting capacity and the planting time of endogenous and exogenous probiotics in human intestinal tracts, effectively suppressing the growth and the reproduction of intestinal harmful bacteria, in particular, Gram negative bacteria, and adequately regulating the composition of the intestinal probiotic groups while increasing the types of the intestinal probiotic groups; the prepared weight-losing probiotic tablets are high in bioactivity, long in planting time in the human intestinal tracts, remarkable in weight-losing effect, and wide in the range of appropriate crowds.

The invention discloses a method for producing temperature-regulating viscose fibers. The method comprises the following steps: by taking natural cellulose as a raw material, preparing soluble cellulose xanthate by virtue of processes such as alkalizing, aging and yellowing, and dissolving the cellulose xanthate in dilute alkali liquor so as to prepare the viscose, wherein aids are added in the process. According to the equipment and process improvement, the chemical reaction effect and filtering effect are improved, and the aim of improving the quality of the viscose is achieved, so that the aims of adjusting the fineness and improving the physical properties of the product are achieved; and in the process of blending phase change capsule materials, grinding and secondary micro porous filtration are performed. The phase change capsule material is added before spinning and is mixed with the viscose solution to be uniform; and meanwhile, when the viscose fiber is positioned in a macromolecular amorphous form and passes through a low-diameter spinning round hole, proper draft degree and forming process conditions are selected, and the aim of adjusting the fineness of the fibers is achieved. The produced temperature-regulating viscose fibers are low in fineness, high in strength and high in caloric content value and have good bidirectional temperature regulating functions; and the product has the characteristics of moisture absorption and discharge capacities, breathability, sunlight resistance, moth-eaten resistance, anti-static property and simplicity in spinning.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized. Functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added prior to mixing for additional health benefits. The compositions are suitable for use in formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods.

The invention relates to an environmentally friendly bio-soluble refractory fibre and a production process thereof; the fibre comprises the following components according to the parts by weight: 58-76 parts of silicon dioxide, 24-38 parts of calcium oxide and 4-20 parts of magnesium oxide. The production process comprises the following steps: A. resistance furnace melting: silicon dioxide, calcium oxide and magnesium oxide are placed in a resistance furnace to melt to liquid at a raw material melting temperature of 1500-1800 DEG C; B. thread throwing: throwing the molten liquid to threads with high speed whirling rollers at a fiber forming temperature of 1400-1500 DEG C. The production process has the advantage that the process has little harm to human body and can effectively prevent occupational diseases such as silicosis and the like or canceration which is directly caused.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

A method for processing the defatted soybean dregs as the by-product generated by extracting soybean isoflavone from defatted soybean cake features that said fatted soybean dregs are hydrolyzed by use of neutral proteinase, pectinase and cellulase to obtain soybean fiber product with high content of soluble fiber.

The invention discloses a technology for recovery, regeneration and reuse of soluble textiles. The technology comprises the steps of: the dissolution-controlled soluble polyester fibres are processed into soluble apparel accessories through conventional weaving, dyeing, finishing and tailoring or injection molding; the apparels or the soluble apparel accessories are dissolved under a certain condition, on one hand, the dissolving solution is filtered and solutes are recovered to obtain a high purity of terephthalic acid and ethylene glycol, which are reused to the polymerization of the soluble polyester, and the slices of the soluble polyester are obtained to be re-spun into the soluble fibres for reuse; on the other hand, the incompact and undissolved textiles are treated into an incompact fibre aggregation with good qualities by processes including disinfection, decolourization or redyeing, which are processed into high-quality textile fibres for reuse after drying or softly carding.

The invention provides a method for preparing a tissue engineering scaffold, which comprises the steps of: a) preparing sucrose into sucrose fibres; b) dissolving a biodegradable macromolecular polymer into a solvent; c) paving the sucrose fibres in a mould, and adding polymer solution prepared in the step b) into the mould; d) evaporating the solvent from complex solution prepared in the step c) to prepare a polymer and sucrose fibre complex; and e) putting the prepared polymer and sucrose fibre complex into water to separate out the sucrose. The invention also provides the tissue engineering scaffold prepared by using the preparation method. In the method for preparing the tissue engineering scaffold, the sucrose fibres are used as a pore forming agent, and the tissue engineering scaffold prepared by introducing a fibre pore forming method has a fibrous porous structure with directional arrangement and run-through interconnection, and is low in closed porosity and high in porosity.

The invention provides a composition and a method for lowering blood serum cholesterol levels or for preventing elevated blood serum cholesterol levels, as well as a suitable composition comprising (a) one or more phytosterols and / or phytostanols capable of reducing cholesterol absorption in the intestine and / or one or more soluble fibres capable of inhibiting ileal bile acid absorption, (b) a composition capable of inhibiting cholesterol biosynthesis, and (c) a composition capable of increasing cholesterol metabolism, wherein at least one of compositions (b) and (c) is preferably derived from plants.

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.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%-5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber and b) grain, vegetable or meat proteinaceous product

A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue in the presence of alkali and mechanical shear produces a slurry containing amorphous insoluble cellulosic fiber. The slurry can be further processed to improve color attributes. The amorphous insoluble cellulosic fiber can be separated from the slurry to produce a dietary fiber gel. Water and solute are separated from a liquid component of the slurry. The solute can be yielded as an aqueous product that contains soluble cellulose and can be used as an adhesive component. The recovered water can be recycled within the method so as to reduce waste disposal.

A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

An edible dough is described for use in an oral delivery method for administering a medicament to an animal. The dough is comprised of flour, soluble fibre, either oil or water and an optional range of additional ingredients thus forming a dough that can be moulded around a medicament. A key improvement of the present invention dough is that it has extensibility characteristics that allow it to form a homogeneous mass with the medicament. As a result of the improved extensibility, it is very difficult for an animal to separate out the medicament from the dough thus allowing easy administration of medicaments such as pills and tablets to an animal.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).

An inflammation-relieving and antibacterial exterior-applied synthetic medicine is prepared from quinolone and amino acid through reaction. A soluble staltic gauze for treating wound is prepared through adding quinolone and amino acid to water or aqueous solution of alcohol, regulating concentration to 5-30 wt.%, reacting for 0.5-30 hr, mixing the resultant with soluble fibres in alcohol solution for 0.5-30 hr, and drying the soluble fibres. Said gauze can be filled in wound or used to cover on wound to promote healing of wound without secondary pollution.

Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and / or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The present invention relates to a water-based beverage containing soluble fibres. The water composition is substantially demineralized and has a neutral or acidic pH. The soluble fibres contained in the present water composition are selected from a group comprising oligosaccharides with a chain length of from about 2 to 20 units and digestion-resistant malto-oligosaccharides with a Molecular Weight of about 2000. The present water composition may be store without adverse effect such as hydrolysis of oligosaccharides nor precipitation of the soluble fibres contained in it.

The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.