摘要:
The invention relates to the use of sialic carbohydrates of general formula (I), containing at least one carbohydrate unit of general formula (II) for the immune modulation, immune suppression and in the prevention and treatment of infections in humans and animals. In said formula (II), Sia represents a sialic acid or a sialic acid derivative in an α2-3 bond, Gal represents a galactose-monosaccharide-unit, HexNac represents an N-acetylated galactosamine or glucosamine-monosaccharide-unit (GalNAc or G1cNAc), Hex represents a galactose- or glucose-monosaccharide-unit (Ga1 or G1c), C represents HexNac or Hex or is absent, n represents 1 - 50, V represents OH, a carbohydrate radical or a connecting point on a support T, with the proviso that if V represents OH, n represents 1, and if V represents a carbohydrate radical or a support T, n represents the number of carbohydrate unites of general formula (II) directly connected to said carbohydrate radical or support, X represents a sialic acid or a sialic acid derivative, wherein a second sialic acid or a sialic acid derivative or more sialic acid or sialic acid derivatives can be connected to an α2-8 bond, a phosphate, a sulphate, or carboxyl-group or a monosaccharide having a phosphate, sulphate, or carboxyl group and only one of the radicals X is present.
摘要:
Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
摘要:
A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.
摘要:
In a process for preparing hemipotassium phosphate useful as an acidulant for beverages, an equimolar mixture of monopotassium phosphate and phosphoric acid is heated to a temperature above 100 °C then cooled with vigorous agitation whereby the liquid loses its free water and crystallizes to a relatively dry crystalline mass. The hemipotassium phosphate provides a dry, flowable, crystalline product which can be transported and handled easily.
摘要:
The present invention is based on the discovery of the potent action that certain alcaloids with an eburnamenine nucleus have when they are administered in association with compounds having a xantine structure. A synergic potent action in the cognoscitive capacity is obtained and, consequently the cerebral activity is reinforced in general in the short and long term following the oral administration of the patented composition. The disclosed composition contains quantities comprised between 0.5 and 10 mg of alcaloids or extract of alcaloids of the eburnamenine type per 100 ml of beverage of cola, lemon, cocoa, ginseng, tonic water, coffee or any other beverage obtained from extracts, in quantities comprised between 0.4 and 30 mg of alcaloids or extracts, of alcaloids of the eburnamenine type per each 5-20 g of dry, semi-dry or wet extract of coffee, cola, cocoa, tea, ginseng, tonic water or any other extract for beverages.
摘要:
Method for preparing a granular beverage material comprising the steps of a) preparing a dry mix comprising tea, coffee or cocoa materials and having a moisture content of 0-10 % wt. b) pressing said mix into sheets under high pressure c) reducing said sheets in size to form granules. Preferably the dry mix is a carbohydrate based dry mix, preferably an ice tea mix.