摘要:
Provided is an ice cream or ice cream-like product, to which a good body, flavor and a smooth texture have been imparted, and a method for producing the same. In a process of producing an ice cream or ice cream-like product, a step, wherein a protein deamidating enzyme is added to a milk material or a liquid ice cream mix for treating the same to thereby deamidate milk proteins in the milk material, is employed.
摘要:
The present invention discloses an application of the extract of Lo Han Kuo (LHK) fruit (Siraitia grosvenorii Swingle) for its dual related functions. Specifically, this is related to the use of LHK extract for its antimicrobial activities against pathogens Streptococcus mutans, Porphyromonas gingivalis, A. actinomycecomitan, F. nucleatum, and Candida albicans, and its low glycemic index for use by general population as well as the diabetics to improve oral health.
摘要:
The present invention relates to food products, in particular frozen desserts providing and enhanced refreshing sensation upon consumption and to a method for the manufacture thereof. Furthermore, the present invention relates to refreshing consumable compositions which can be used in the manufacture of said frozen desserts. The food products comprise at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.06 to 1:0.2
摘要:
A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.
摘要:
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
摘要:
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
摘要:
A frozen confection product is provided, the product comprising: from 20 to 80% of a frozen composition comprising cocoa solids; from 20 to 60% of a chocolate or chocolate analogue comprising cocoa solids; and from 5 to 20% (by weight of the product) of cocoa nibs; wherein the product contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams.
摘要:
The uses of mono acetyl diacyl glycerol derivatives extracted from deer antler for immunomodulating agent disclosed. Medical supplies and health foods containing the same as an effective ingredient also disclosed. Mono acetyl diacyl glycerol derivatives shows significantly effect for immuno modulation including immune enhancing. In the case of inducing cancer in a hamster by injecting cancer cell line, cancer development was delayed by activating lymphocytes, monocytes, and dendritic cells that are important factors to promote immunity and apoptosis of cancer cell was induced by promoting cytotoxicity of immune cell against caner cell. Also in the case of mouse induced septic shock, it shows 100% survival rate even after lapse of 120 hours by control of immune function and suppression effect of apoptosis. Therefore, mono acetyl diacyl glycerol derivatives according to the present invention can be effectively used for an immunomodulating agent, a sepsis treatment, a cancer treatment, and a health food for an immune modulation or the prevention of cancer.
摘要:
The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition.