摘要:
Se suministra unas cápsulas hechas a base de goma gelán y una sal polivalente de diferentes sabores y colores, dentro de un gel flexible de gelatina y carragenina, el cual modifica la apariencia estética de la gelatina común, al suspenderse las capsulas de diferentes colores y sabores en un medio gelificado, mediante la manipulación de variables de proceso y formulación impidiendo la migración del color y el sabor hacia el medio de gel.
摘要:
A blue anthocyanin and granulated sugar composition, a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containing blue anthocyanin, and a process for stabilizing blue anthocyanin, by incorporation with granulated sugar.
摘要:
A system allowing the tea bag/infusion packet (14) to dispense health enhancing agents and promote the sale and use of safe and health enhancing beverages. The basic packet (14) is a permeable sac containing soluble ingredients tethered to a tag (16). In one embodiment soluble dietary fiber, nutraceuticals, enzymes, and other health promoting ingredients are dispensed. In one embodiment the tag (16) forms part of a game, acts as a prize, or toy, or otherwise promotes the sale and use of the product. In one embodiment the packet (14) is modified to change color or reveal indicia upon contact with water. An additional support member may be supplied to hold or join the infusion packets (14) and may act as a toy, or prize, or game piece. For use in bottles, such as water bottles, a version is provided with features to prevent accidental ingestion of the infusion packet (14).
摘要:
Provided is a herbal extract-based composition comprising an extract of Gynostemma pentaphyllum, an extract of Crataegus pinnatifidia (hawthorn leaves or berries), and an extract of Camellia Sinensis (green tea). Also provided is a process for preparing a herbal extract-based composition which comprises separately extracting each of hawthorn berries, green tea leaves, and Gynostemma pentaphyllum leaves; drying extraction eluates obtained from the extracting of each of hawthorn berries, green tea leaves, and Gynostemma pentaphyllum leaves to obtain organic residues in forming a hawthorn berry extract powder, green tea extract powder, and a Gynostemma pentaphyllum extract powder; and combining the green tea extract powder, the Gynostemma pentaphyllum extract powder, and the hawthorn berry extract powder in desired proportions to form the herbal extract-based composition which has health promoting effects including potent inhibition of free radicals.
摘要:
Die vorliegende Erfindung betrifft eine Zusammensetzung zum Färben von Lebensmitteln, umfassend Phosphatpartikel und Calciumcarbonatpartikel, wobei das Phosphat ein als Lebensmittelzusatzstoff zugelassenes Phosphat und bevorzugt Tricalciumphosphat ist. In einer bevorzugten Zusammensetzung beträgt das Massenverhältnis von Phosphat zu Calciumcarbonat 99,5 zu 0,5 bis 75 zu 25. Bevorzugt weisen 90 % der Teilchen der enthaltenen Mischung eine Teilchengröße von 50 µm oder weniger auf. Ein weiterer Gegenstand der vorliegenden Erfindung ist ein Lebensmittel, Tiernahrung, ein Kosmetikum oder ein Arzneimittel, das die erfindungsgemäße Zusammensetzung umfasst. Als Lebensmittel kommen unter anderen Karamellen, Geleebonbons, Salatdressings, Soßen, Getränke oder Überzüge für Süßwaren, Backwaren und Eiscreme in Frage.
摘要:
An anthocyanin-based coloring agent having a lower λmax and thus a reduction in blueness and an increase in yellowness, with increased chroma, hue and redness is formed by combining the aqueous-based anthocyanin coloring agent with an aqueous sorghum extract. The ratio of anthocyanin to sorghum extract in terms of color unit can be from 35:1 to 1:5. This can be used in a wide variety of edible products including foods, nutraceuticals and pharmaceutical products and formulations, wherever an aqueous-based coloring agent is preferred.
摘要:
The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, to a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of a coloured liquid, wherein the colouring agent is extracted with water and/or ethanol, and to the use of the coloured liquid for the preparation for coloured ice cubes or confectionary.