摘要:
Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.
摘要:
The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.
摘要:
A foodstuff of a tablet or capsule, includes: an extract of a plant of genus Salacia; and at least one of calcium carbonate and silicon dioxide in an amount of 1% by mass or more based on the total mass of the tablet or capsule, wherein 50% inhibition concentration (IC50 value) of sucrase is 10 μg/ml or more and 300 μg/ml or less.
摘要:
A foodstuff of a tablet or capsule, includes: an extract of a plant of genus Salacia; and at least one of calcium carbonate and silicon dioxide in an amount of 1% by mass or more based on the total mass of the tablet or capsule, wherein 50% inhibition concentration (IC50 value) of sucrase is 10 μg/ml or more and 300 μg/ml or less.
摘要:
A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applicable to vegetable protein products, such as soy protein, and is also applicable to non-vegetable protein products, such as casein. Additionally, the method is particularly useful for imparting high water dispersibility to protein products in which greater than about 80 wt. % of the protein therein is water soluble protein.
摘要:
The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibers and sweeteners, and possibly other non selective fibers, minerals, vitamins and probiotic strains.
摘要:
A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid. 5-methyl-(6S)-tetrahydrofolic acid, 5-formyl-(6S)-tetrahydrofolic acid, 10-formyl-(6R)-tetrahydrofolic acid, 5,10-methylene-(6R)-tetrahydrofolic acid, 5,10-methenyl-(6R)-tetrahydrofolic acid, 5-formimino-(6S)-tetrahydrofolic acid, and their polyglutamyl derivatives is disclosed. Such compositions include multivitamin preparations (with or without minerals and other nutrients); breakfast foods such as prepared cereals, toaster pastries and breakfast bars; infant formulas; dietary supplements and complete diet and weight-loss formulas and bars; animal feed (for example pet foods) and animal feed supplements (such as for poultry feed). The amount of the natural isomer of a reduced folate in a composition for human consumption can range between about 5% and about 200% of the daily requirement for folic acid per serving or dose.
摘要:
Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.
摘要:
The invention relates to a method for the preparation of a silicic acid comprising extrudate, comprising the steps of: i) forming of stabilised silicic acid, by hydrolysing a silicon compound into orthosilicic acid and/or oligomers thereof in the presence of a stabilizing agent, which is a quatemary ammonium compound, or an amino-acid, or an amino acid source or combinations thereof; ii) mixing of the stabilised silicic acid with a carrier in an amount upto the loading capacity of the carrier for silicic acid; and iii) extruding the resulting mixture thereby forming the extrudate, to extrudates obtainable with the method, to an extrudate for use in the production of animal feed, feed supplement, human food and/or food supplement and of a pharmaceutical or cosmetic preparation, and for the treatment of infections, nails, hair, skin, teeth, collagen, connective tissue, bones, osteopenia, cell generation and degenerative (ageing) processes, and to a pharmaceutical composition comprising an extrudate.
摘要:
The invention provides a nutritional supplement which includes phytosterol to facilitate reduction of cholesterol. The nutritional supplement may be a swallowable tablet, chewable tablet, sachet, capsule or suspension. The invention further provides a method for tableting one fourth to one half of the daily effective dosage of a phytosterol containing nutritional supplement in a practical sized swallowable tablet and a method for reducing blood cholesterol in humans.