226 results about "Sugar substitute" patented technology

A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

The invention discloses a method for improving the purity of mogroside V in mogroside. Fresh siraitia grosvenorii or dried siraitia grosvenorii serves as raw materials. The method includes the steps of 1, extraction, 2, preconcentration, 3, enzymolysis, 4, primary filtering, 5, resin adsorption and elution, 6, concentration and secondary filtering, 7, resin column desalting, 8, resin column decoloring, 9, further activated carbon decoloring, and 10, sterilization and drying. An adsorption column is used for adsorbing main effective substances in feed liquid, eluant is used for eluting the effective substances on the adsorption column, finally, the foreign smell of the eluant is removed through desalting resin, pigment is removed through decoloring resin, impurities are further removed through activated carbon adsorption, and the product is obtained after sterilization and drying. The final product is snow white, free of foreign smells, fresh and sweet in taste, lasting in later sweetness, similar to white granulated sugar and capable of being applied to sugar substitute products and weight loss and healthcare food, the sweetness is 500-1000 times that of granulated sugar, and meanwhile the calory is almost 0.

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 means for replacing common sugars (particularly sucrose) in a range of foods that maximizes sugar-like taste, texture and other key properties of sugar while minimizing the undesirable traits such as blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible sugar(s), and low molecular weight sugar alcohol(s) are used for various applications such as tabletop sugar substitute, frozen deserts, condiments, baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and / or reduced calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-glycemic foods.

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.

An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

The invention discloses a maca solid beverage. The maca solid beverage consists of 60% of a maca extract, 39% of a red green extract and 1% of sucralose. A method for preparing the maca solid beverage comprises the following steps: crushing maca roots and stems, totally blending, filling, packing, inspecting quality and putting into storage. According to the maca solid beverage disclosed by the invention, the sucralose is taken as a sweetening agent; the sucralose is high in sweetness, pure in taste, good in stability, free of risk and free of heat, and is a safe cane sugar substitute product which causes no fluctuation of blood sugar and decayed tooth, so the maca solid beverage disclosed by the invention causes no series problems such as fat; meanwhile, the maca solid beverage is suitable for diabetics to drink and has the advantages of solving the problem of simplex beverages for the diabetics and overcoming the problem of lack of nourishments for the diabetics.

A sweetener composition and a method of producing it. The composition contains granules having a core and a layer on the core. The core contains one or more nutritive sweeteners, such as sucrose, and the layer on the core contains sucralose. The layer may optionally contain a binder and / or non-nutritive sweeteners in addition to sucralose. The composition may contain (other than materials of no essential significance) only such granules, or it may include such granules admixed with granules containing only nutritive sweeteners (such as sucrose). Compositions of the invention may exhibit a variety of advantages, including good sweetness homogeneity and good stability under accelerated aging conditions.

The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 21.6%-48.3%; polydextrose 21.6%-59.0%; maltodextrin 2.0%-48.0%; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K or a combination of acesulfame-K and neohesperidin dihydrochalone. A solid, low calorie, chocolate comestible is provided as follows: inulin 12.0-20.0%; polydextrose 15.0-25.0%; maltodextrin 2.0-8.0%; milk 0-22% dependent upon flavor (dark, milk, etc.); cocoa mass 10-50% dependent upon flavor; cocoa butter 8-25% dependent upon flavor; trace amounts of lecithin and flavor; and the balance being one or more intense sweeteners such as aspartame, acesulfame-K or sucralose or a combination of acesulfame-K and neohesperidin dihydrochalone.

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following components in part by weight: 1.6-18 parts of edible sweetener, 45-95 parts of filling agent, 0.5-3 parts of edible emulsifier, and 1.5-3.5 parts of raising agent; the raising agent comprises 1-2 parts of carbonate and 0.5-1.5 parts of edible acidulant in part by weight; the preparation method comprises the steps of weighing the raw materials, milling, mixing, granulating and drying; and the sugar substitute has an agreeable mouthfeel, is slightly low in caloric value, and is suitable for daily diet of diabetics and people trying to lose weight. A specific proportion of raising agent and edible emulsifier are added in the ingredient, so that the product is high in instant ability, and the granular product is not easy to be left over in a packaging bag when being poured out.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

The present invention relates to a fermented coconut milk drink and a preparation method thereof, the fermented coconut milk drink is prepared from coconut milk, syrup or a sugar substitute, and pure water as raw materials for fermentation by selected plant lactobacillus, the fermented coconut milk drink is prepared by the method is unique in flavor, nutrient-rich, and smooth and fresh in taste, the short chain fatty acid level of the fermented coconut milk drink is significantly improved after fermentation by the plant lactobacillus, and the fermented coconut milk drink can significantly reduce total cholesterol (TC) and triglyceride (TG) content in fasting blood-glucose and blood fat of hyperlipemia rats, and has significant health benefits.

The invention provides a formula capable of effectively improving the quality of lauric acid cocoa butter substitute (CBS) chocolate. According to the formula, the chocolate comprises the following components in percentage by weight: 30 to 45 percent of fat, 10 to 15 percent of cocoa powder, 15 to 30 percent of white granulated sugar, 5 to 25 percent of cane sugar substitute, 10 to 20 percent of defatted milk powder and 0.3 to 0.5 percent of emulsifying agent. The invention also provides a method for preparing the chocolate by using the formula. The chocolate has the advantages of effectively solving the problem that the traditional chocolate is easy to frost, endowing the chocolate with a constant smooth surface, comprising rich probiotic factors and having nutritional and health-care functions, and having pleasant odour, refreshing mouthfeel and crisp character by a proper process.

The invention relates to a sweetening composition comprised of a high intensity sweetener in an amount sufficient to provide greater than about 10 grams of Sucrose Equivalent Sweetness, and a carrier in an amount sufficient to provide the sweetening composition with less than about 0.49 Calories per gram of Sucrose Equivalent Sweetness, as well as a kit comprised of a container and the sweetening composition, wherein the sweetening composition is held within the container prior to use.

The invention relates to a yoghurt and a preparation method thereof, in particular to a yoghurt formula and the preparation method thereof, which pertain to the technical field of dairy food. The fresh milk is combined with the chemical materials such as stomach-protecting active immune globulin IgG and lactoferrin LF, a stabilizer, sugar or sugar substitutes, milk albumin, soluble dietary fiber (inulin), then evenly mixed and disinfected, and then added with lactobacillus bulgaricus, streptococcus thermophilus and bifidobacteria for fermentation to generate the stomach-protecting yoghurt product of which the nutrient value and added value are both improved.

The present invention is directed to compositions containing: (i) sugar and / or a sugar substitute and (ii) microcrystalline cellulose present in an amount equal to greater than 41% of the total weight of the composition. The present invention is also directed to compositions containing: (i) sugar and / or a sugar substitute and (ii) microcrystalline cellulose having an average particle size equal to or less than 20 microns and present in an amount equal to or greater than 20% of the total weight of the composition. The compositions of the present invention are useful in coating a wide variety of solid forms such as pharmaceutical dosage forms, veterinary dosage forms, nutraceutical dosage forms, food, industrial material, cosmetic material or oral care material. The compositions of the invention are also useful as films such as cast films. The present invention is also directed to methods of making such compositions, as well as methods of coating such compositions on solid forms.

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following ingredients in mass percent: 0.1-10% of steviol glycoside, 20-45% of erythritol, 10-40% of fructo-oligose, 10-40% of xylooligosaccharide, 10-40% of isomalto-oligosaccharide, 0-30% of trehalose, 0-10% of mogroside and 0-6% of L-arabinose. The preparation method of the sugar substitute comprises the following steps: firstly, uniformly mixing erythritol, fructo-oligose, xylooligosaccharide, trehalose, isomalto-oligosaccharide and L-arabinose; and secondly, adding steviol glycoside and mogroside, and uniformly mixing, thus obtaining the sugar substitute. The sugar substitute is natural and low in calorie and has no side effects; the sugar substitute does not cause obesity and complications while the mouth feel of the sugar substitute is ensured; the preparation technology is simple and convenient to operate.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and / or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and / or grain paste is prepared from, by weight, 1-100 parts of nut paste and / or grain paste, 0-50 parts of sugar and / or sugar substitute and 103-109 cfu / mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and / or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention provides low-sugar or cane-sugar-free yoghourt and a preparation method thereof. The yoghourt consists of the following raw materials of 0-45 parts by weight of white granulated sugar, 0.001-90 parts by weight of sugar substitute substances, 0.1-5 parts by weight of lactase, 0-6 parts by weight of a stabilizing agent, 3-10 parts by weight of milk protein, 0.07-0.1 part by weight of a fermenting agent and the balance of milk, so that the total parts by weight of the raw materials are 1000. The preparation method of the yoghourt comprises the following steps of standardizing the milk, performing blending, performing deaeration, performing homogenizing and sterilizing, performing enzymolysis and fermentation, and performing filling. According to the yoghourt disclosed by the invention, an appropriate natural sweetener is selected for increasing the sweet degree; the lactase is added, and lactose is decomposed into glucose and galactose, so that the sweet degree of the yoghourt is further increased; besides, the stuffing type sweetening agent is added for complementing the mouth feel loss caused by no addition of cane sugar; and under the condition of no addition of the stabilizing agent, the compounding ratio of several sweetening agents is reasonably adjusted, so that the problems that existing low-sugar or cane-sugar-free yoghourt products are bad in mouth feel, low in viscosity, crude in state and the like are solved.

The invention discloses diabetic edible sweet particles and a preparation method thereof. The sweet particles are composed of the following raw materials in parts by weight: 0.1-0.5 part of a fructusmonordicae extract, 0.3-0.8 part of a lithocarpus litseifolius extract, 60-80 parts of konjac refined flour, and 10-30 parts of arabinose. The content of mogroside V in the fructus monordicae extractis not less than 90%, the lithocarpus litseifolius extract contains 30-40% of phlorizin and 60-70% of trilobatin in percentage by weight, and the content of konjac glucomannan in the konjac refined flour is 90% or above. Through the scientific and reasonable design and proportion and by combining a granulation process, a sweet particle granule having the sweetness being two times of the sweetnessof saccharose, not having saccharide and having the effects of reducing blood glucose and reducing blood fat is obtained, is an ideal sugar substitute for dessert lovers, people who care beauty and lose weight and diabetics, and is wide in market prospect.

The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 28.3%-48.3%; polydextrose 28.0%-48.0%; maltodextrin 18.0%-28.0% l; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K. A solid, low calorie, chocolate comestible is provided as follows: inulin 12.0-20.0%; polydextrose 15.0-25.0%; maltodextrin 2.0-8.0%; milk 0-22% dependent upon flavor (dark, milk, etc.); cocoa mass 10-50% dependent upon flavor; cocoa butter 8-25% dependent upon flavor; trace amounts of lecithin and flavor; and the balance being one or more intense sweeteners such as aspartame, acesulfame-K and sucralose.

The present invention relates to application of alditol, and is especially application of erythritol. The erythritol is produced industrially by Zhongshi Gerui biotechnology Co., Ltd., Zibo by means of utilizing Candida lipolyti developed by China Food Fermentation Industry Inst. And with the preservation number of CGMCC No.1431 as the high erythritol yield spawn and deep liquid fermentation of glucose. The erythritol is used as functional sweetening agent in sugar substitute for diabetics, low calorie sugar, low calorie beverage, low calorie cake, low calorie candy, low calorie milk product, etc. It has color, smell and taste similar to that of cane sugar.

The invention relates to a beverage containing traditional Chinese medicine extracts, which is mainly prepared from mulberry leaf extract, chrysanthemum extract, oil orange extract and menthol. Sweetening agents, flavoring agents and preservatives, such as white granulated sugar, levulose, syrup golden syrup or sugar substitute, citric acid, malic acid, sodium isoascorbate, sodium citrate, sodiumhexametaphosphate, vitamin C, table salt and the like, can be added to regulate the mouthfeel and stability of the beverage. The beverage of the invention contains mulberry leaf extract, chrysanthemum extract, oil orange extract and menthol; mulberry leaf, chrysanthemum and oil orange can be used as both medicines and food; and mulberry leaf, chrysanthemum, oil orange and menthol have the synergetic effects of clearing away the lungheat and moisturizing, relieving sore-throat, removing heat from the liver, improving eyesight and the like. The beverage has the functions of quenching thirst, relieving sore-throat, protecting the throat, and can remit anemopyretic cold, internal heat, conjunctival congestion and other symptoms when people sit in front of the computer for a long time.

The present invention relates to a method for preparing fructus momordicae triterpene. The fructus momordicae triterpene extracted from fresh fructus momordicae is placed under normal temperature for more than 3 years for natural alcoholization, then the alcoholized fructus momordicae is freezed for 5-40 minutes under a temperature of -10 to 10 íµ, after that, it is defreezed in normal temperature and placed under 80-120íµ for heating for 5 to 40 minutes, the fructus momordicae triterpene is obtained after cooling in normal temperature. The prepared fructus momordicae triterpene provided by the inventive method tastes pure and mild, is health-care, can be widely used in food processing and is suitable for a sugar substitute.

The invention discloses a nutritional congee product, and particularly relates to five-grain fiber congee; and meanwhile, the invention also discloses a method for preparing the five-grain fiber congee. The glutinous rice is warm-natured and sweet, and has an efficacy of reinforcing middle-jiao and replenishing qi; the soybean is known as 'the king of beans', and also called as 'vegetable meat' and 'green dairy cow'; and the corn has the functions of regulating the center and whetting the appetite, benefiting lung and calming the mind, clearing damp-heat, benefiting liver and gall, delaying senescence, and the like. Xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that the glycometabolism is affected because the human body is short of insulin, without the promotion of insulin, the xylitol also can translocate across cell membranes and then is absorbed and used by tissues so as to supply nutrition and energy for cells without causing blood glucose level increasing, thereby eliminating the occurrence of three-increase symptoms (polyphagia, polydipsia and polyuria) of patients with diabetes after the congee is taken, so that the five-grain fiber congee is a nutritional sugar substitute which is most suitable to be eaten by patients with diabetes. In five-grain fiber, the sucrose is replaced by the xylitol, therefore, the five-grain fiber congee is a preferred congee product of patients with diabetes and fat-reducing people.

The present invention is directed to a bulked sweetener composition comprising an intimate mixture of maltodextrin and a high intensity sweetener. The inventive composition is preferably produced by spray drying in which carbon dioxide is introduced into the feed stream to the spray dryer at a selected point.

The invention relates to a stomach nourishing yoghurt and a preparation method thereof, in particular to the yoghurt formula and the preparation method thereof, which pertain to the technical field of dairy food. The fresh milk is combined with the chemical materials such as a stabilizer, sugar or sugar substitutes, milk albumin, dietary fiber (inulin) and the like, then evenly mixed and disinfected, and then added with lactobacillus acidophilus NCFM with the function of maintaining the health of the stomach, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacteria for fermentation to generate the stomach nourishing yoghurt product of which the nutrient value and the added value are both improved.

The invention belongs to a batter, dough or mixture before backing and provides a quinoa biscuit. The quinoa biscuit is made from quinoa powder, momordica grosvenori sugar substitute, linseed oil, white kidney bean powder, natural cucurbit and vegetable powder, wheat powder, eggs, yeast, maltodextrin, sorbitol and corn starch. The quinoa biscuit integrates the three scientific concepts of low glycemic index, negative energy balance and nutrition balance and thoroughly overcomes various shortcomings of traditional weight losing. The quinoa biscuit replaces meals, adjusts the metabolism function of the human body, inhibit fat synthesis, improves the glycogen storage ability of the liver and muscles, supplements the nutrition required by the human body and achieves healthy balance, the fat problem is solved from the source, slimming is easy, and the body is built.

Embodiments of the invention disclose a solid beverage composition for effectively controlling body weight and reducing fat. The composition is prepared from the following raw materials in percentagesby mass: 13.5%-33.3% of inulin, 3.3%-12.7% of fructo-oligosaccharide, 0-40% of whey protein powder, 0-29.6% of pea protein, 0-10.4% of white kidney bean extract, 0.6%-5.5% of calcium beta-hydroxy-beta-methylbutyrate, 1.3%-3 of L-carnitine, 0.6%-19.3% of medium chain triglyceride, 2%-6.7% of fruit-vegetable powder or tea powder, and 0.08%-18.3% of a sugar substitute. The solid beverage compositionprovided by the embodiments of the invention contains high-quality proteins, has a good mouthfeel, is convenient to take, and can effectively control the body weight, reduce the body fat percentage,and increase the muscle ratio if the solid beverage composition is taken frequently; and the solid beverage composition is particularly suitable for obese people and slimming people to eat.