摘要:
A flavor nanoemulsion. The nanoemulsion contains a plurality of oil droplets, an aqueous phase, and a surfactant system including a polyethoxylated sorbitan fatty acid ester and a lecithin. Also disclosed is a liquid beverage or a liquid beverage concentrate containing the nanoemulsion and a method of preparing the same.
摘要:
Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.
摘要:
A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.
摘要:
A composition for making high fiber white panned bread by the USDA definition comprising 100 parts by weight of cereal grain flour and a premix that includes 22 parts of pea hull fibers, wheat bran and gum acacia with a ratio of pea hull fibers to wheat bran being in the range of 3.3:1 and a range of pea hull fiber to gum acacia being 7.71:1. In one embodiment, the premix is for bread making is in an amount of about 22 parts by weight of a bread formula. The premix comprises pea fiber, wheat bran and gum acacia.
摘要:
The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.
摘要:
The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.
摘要:
The present invention relates to functional milk products containing gum acacia as a fiber source and organoleptic attribute enhancer without any discernable after taste. The preferred milk used in the practice of this invention is super-skimmed milk that has had essentially all of the fats removed via ultra-centrifugation or reconstituted non-fat dried milk prepared from the super-skimmed milk. The gum acacia is used in amounts sufficient to provide a good source of dietary fiber without adversely affecting the organoleptic properties of the milk. Flavorants, vitamins and/or minerals may be added to the functional milk product for special consumer products.
摘要:
The present invention concerns nutritional compositions comprising oligosaccharides for controlling inflammatory bowel disease and related disorders, such as diarrhoea and constipation.
摘要:
It is intended to provide a composition which is useful in preventing and/or treating pruritus. The composition is a composition for the prevention and/or treatment of pruritus, containing an acacia bark derivative.
摘要:
The present invention provides a method for producing a granulated flavor, comprising: forcing a powdered flavor prepared from raw materials containing a flavor and a carrier to free-fall; conveying the powdered flavor with a horizontal screw to obtain a pressed powdered flavor, compacting the pressed powdered flavor with rollers to obtain a partially melted plated matter; cooling the plated matter; and grinding and granulating the cooled plated matter. According to the present invention, a granulated flavor is provided which releases flavor immediately when needed while the storage stability of the aroma is superior. The granulated flavor of the invention is less fragile and thus less likely to crumble upon transportation of the granulated flavor itself or of the food or beverage containing the granulated flavor. The granulated flavor as prepared above has a moisture content of 10% or less by weight and a hardness of 1 N/mm2-50 N/mm2.
摘要翻译:本发明提供一种生产造粒风味剂的方法,包括:强制由含有风味剂和载体的原料制备的粉状香料自由落体; 用水平螺丝输送粉状香料,得到压粉粉末,用辊压制压粉粉,得到部分熔化的镀层物质; 冷却电镀物质; 并研磨和造粒冷却的镀层物质。 根据本发明,提供了当需要时立即释放风味的颗粒风味,同时香味的保存稳定性优异。 本发明的颗粒状风味较不脆弱,因此在颗粒状香料本身或含有颗粒状风味的食品或饮料的运输时不太可能崩溃。 上述制备的造粒风味的水分含量为10重量%以下,硬度为1N / mm 2〜50N / mm 2。