37 results about "Syneresis" patented technology

The invention discloses a lactobacillus leavening agent, a preparation method thereof and a special bacterial strain. The preservation serial number of lactobacillus is CCTCC M208151. An active constituent of the lactobacillus leavening agent is the lactobacillus. The invention also discloses a method for preparing the lactobacillus leavening agent, which comprises the following steps: firstly, leavening and culturing lactobacillus plantarum SC79 CCTCC M208151 in SC79 optimal culture medium; and secondly, collecting thallus in the step 1 and then adding a protective agent to the thallus to obtain the leavening agent. The lactobacillus leavening agent has small dosage, quick acid production speed through mixing the lactobacillus leavening agent and a harvestless exopolysacchatide yoghourt bacterial strain to prepare yoghourt, better relative viscosity, elasticity, denseness and adhesiveness than that of the conventional yogurt and small syneresis sensibility of formed sticky yogurt colloids, larger water holding capacity than that the conventional yogurt and hard whey separation.

This invention involves fabric-supported chitosan modified temperature responsive PNIPAAm / PU hydrogel and the use thereof in preparation of facial mask. The merit of this invention is the hydrogel formed can reversibly swell and deswell near body temperature; the incorporation of PU can suppress the syneresis of PNIPAAm at an elevated temperature; Grafting of PNIPAAm and PU onto the surface of cellulose fabrics can enhance the mechanical strength of hydrogel; Coupling of chitosan to the surface of hydrogel can not only improve the handle and skin affinity, but also render the facial mask antibacterial; The hydrogel is capable of loading a variety of nutrients(or other functional components), which can release at body temperature; the hydrogel facial mask can be reusable with repeated rinsing.

A gel comprising a deacylated gellan gum, an effective amount of a sequestrant, an effective amount of a syneresis control agent, and a gelation inducer is described. Also methods for making the gel are disclosed including a method for forming heat-resistant gels comprising mixing deacylated gellan gum and xyloglucan; hydrating the blend; resting the hydrated blend until a gel forms. The gels can be used in a variety of applications such as air freshener gels.

A method of making cheese curds includes the steps of: providing milk containing casein and having a solids content of between about 7% and about 25%; adjusting the pH of the milk to between about 5.8 and about 6.4; mixing a milk coagulating enzyme into the milk in a cheese making vat; allowing the milk coagulating enzyme to react with the casein for a time sufficient to cause a coagulum to form in the cheese making vat; cutting the coagulum while in the cheese making vat, said cutting occurring not more than 10 minutes after the milk coagulating enzyme is mixed with the milk; heating the cut coagulum in the cheese making vat to a temperature of at least 135° F. for a time sufficient to cause syneresis and the coagulum to form curds, the heating occurring over a period of not greater than 15 minutes; and separating the curds from whey resulting from the curd formation process. The curds may be mixed with additional ingredients to make cheese products, including processed cheese.

This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

The invention relates to yoghourt, in particular to long-shelf-life pasteurization yoghourt and a preparation method thereof, which are characterized in that after milk pretreatment is carried out, a mixture of colloid and sugar (with the weight ratio of the colloid to the sugar of 1 / (0 to 100)) is added into the milk, then, obtained materials are homogenized, the pasteurization is carried out, after the obtained materials are cooled, strains are added into the obtained materials for fermentation, and the filling is carried out after the sterilization to obtain the products of the invention, wherein the milk can be fresh milk or reconstituted milk, wherein the colloid addition has the weight part proportion of milk / colloid=(95 to 99.9) / (0.1 to 5), wherein the colloid has the ingredients and the weight part proportion of starch / agaragar / glutin=(0.5 to 90) / (0.1 to 15) / (1 to 40). The colloid used in the method of the invention carries out experiments for many times by the inventor. After the colloid of the invention is adopted, the texture of the yoghourt can be protected from generating synaeresis after the pasteurization. Products prepared by adopting the method of the invention have the shelf life about half a year.

The invention relates to a carrageenin in-situ forming gel spray for noses, and a preparation method of the carrageenin in-situ forming gel spray for noses, and belongs to the technical field of medicine and pharmacy. The gel spray comprises the following components in percentage by weight: 5-7% of kappa type carrageenin, 3-5% of iot type carrageenin, 0.001-0.005% of lambda type carrageenin, 5-16%of acceptable auxiliary materials in an external preparation for skin, and the balance water. Firstly, through regulating the consumption ratio of the kappa type carrageenin to the iot type carrageenin, the proportion of sulfuric ester content in a mixture is changed, when the gel spray is sprayed into the noses, the elasticity of gel can be improved through potassium ions and calcium ions in nasal cavity secretions, and besides, synaeresis of the gel can also be prevented. An inflammatory reaction is activated through an appropriate amount of the lambda type carrageenin, and human body localimmunization capacity substances are activated to form a layer of film on the surface of a nasal cavity, so that a virus infection way is blocked, and infection of respiration diseases is prevented.The gel spray is simple in preparation method, easy to operate, low in equipment requirements and suitable for large-scale production.

The present invention relates to a processed meat product (sausage and ham) having no added phosphate, which is a harmful ingredient to humans and is used in processes for producing processed meat products, and to a method for producing same. According to the present invention, the pH of ground raw meat is raised to increase the water retention thereof, and a basic pH control agent, alone or combined with a hydrocolloid, is used as a substituting means for phosphate in order to improve syneresis and texture. According to the present invention, a processed meat product having added phosphate may be provided having improved quality without including phosphate.

A pet toy in provided in combination with a material for the evaporative delivery of catnip aroma. The evaporative material comprising substantially catnip oil, sunflower oil, and polyacrylamide, wherein the catnip oil and / or the sunflower oil are delivered by evaporation through syneresis. A number and size of openings in the pet toy housing are varied as desired to control the rate at which odor is allowed to permeate, and the amount of evaporative gel or rate of syneresis can control the duration through which the odors may be attractive to pets.

Cosmetic compositions in the form of soft solids having in combination an improved resistance to syneresis and retained efficacy and which contain a particulate antiperspirant suspended in a water-immiscible carrier liquid structured by a structurant system are obtainable by employing as carrier liquid a mixture of a hydrocarbon oil and an aromatic ester oil in a weight ratio of from 1:2 to 15:1 and as structurant system from 5.5 to 20% in total of a di or triblock alkylene / arylene block copolymer and an organic wax in a weight ratio to each other of from 5:1 to 30:1.

The present invention provides a means for preventing syneresis and imparting freeze / thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed soybean curd (A), a foaming agent (B), a heat-coagulable substance (C), a stabilizer (D) and water, solidified by a heat treatment and having air bubbles dispersed therein, and a method for producing the same. A second aspect of the present invention relates to a food composition, containing pureed soybean curd (A), a heat-coagulable substance (C), carrageenan (D) and water, solidified by a heat treatment and containing water in an amount of 45 to 75% by mass, and a method for producing the same.

The present invention relates to a latex composition for dip molding, and a molded product manufactured therefrom and, more specifically, the composition uses sodium polysulfide having hydrophilicity,thereby enabling the manufacture of a deep molded product having slow syneresis, excellent tensile strength, elongation, and stress characteristics, and excellent sweat resistance, and feeling excellent when worn.

The present invention is direct to an edible composition in which fruit, vegetables and / or nuts, in conjunction with a hydrocolloid, are treated with pressure and / or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The invention relates to jelly powder for family self-made jelly with zero heat quantity. The jelly powder is mainly made from the following components in percentage by weight: 78%-97% of erythritol, 0%-16% of soluble dietary fibers, 0%-7.5% of fishskin peptide, 0.5%-1.2% of carrageenan, 1.0%-1.5% of konjaku powder, 0.9%-2.0% of citric acid, 0.1%-0.2% of calcium carbonate, 0%-7.5% of ascorbic acid, 0%-0.5% of natural / synthetic pigment, 0%-0.5% of natural / synthetic essence and 0.2%-0.3% of sucralose. The jelly powder disclosed by the invention has the characteristic that the jelly powder is instant to dissolve after being brewed with hot water, and the jelly can be made without the operation of adding any other substances; the made jelly is the jelly with zero heat quantity, and has the advantages of being moderate in flexibility, smooth and refreshing in mouth feel, high in transparency, little in water separating amount, low in syneresis, low in production cost and the like; when the jelly powder is made and stored, cold storage is not needed, requirements for solidification conditions are low, besides, the jelly with different shapes and different tastes and added with different fruit substances can also be made according to different personal preferences.

The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including adding protein glutaminase and starch to raw milk.

The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of the gel coating that originates from syneresis of the gel. Furthermore, the invention relates to a method for making such a frozen confectionery product.

Compositions that contain gluconate and a saccharide-modifying enzyme at a proportion of 100 to 100,000,000 U of the saccharide-modifying enzyme per 1 g of gluconic acid can be used to provide a juicy and tender prepared meat product with suppressed syneresis by heating.

The present invention generally relates to dosage forms for oral administration including one or more gelling agents. In particular, the present invention is directed to gelling agent-based dosage forms that are easily administered and taken, or swallowed. The present invention is also directed to gelling agent-based dosage forms that exhibit relatively low syneresis, are thermally stable, exhibit substantially constant active ingredient concentration, and / or exhibit one or more advantageous rheological properties. In particular, the present invention is directed to such gels containing one or more omega-3 fatty acids. The gelling agent-based dosage forms of the present invention are suitable for administration of a relatively large dose of active ingredient. The gelling agent-based dosage forms of the present invention are also suitable for administration of multiple active ingredients. Dosage forms of the present invention also provide tamper resistance and, thus, prevent recovery or diversion of active ingredients contained therein. The gelling agent-based dosage forms are also suitable for use as gastro-retentive and sustained release dosage forms.

A Chinese herbal medical composition in the form of jelly, wherein a Chinese herbal medicine is contained in a base containing at least one substance selected from the group consisting of carrageenan, carob bean gum and xanthan gum and not containing phosphate buffer. The Chinese herbal medical composition hardly causes syneresis, is superior in the preservative stability, is broadly applicable to a Chinese herbal medicine and is orally taken without taking care of the bitter of a Chinese herbal medicine.

The invention belongs to the technical field of food processing, and particularly discloses a preparation method of yoghourt capable of preventing whey from being separated out. The preparation methodspecifically comprises the following steps: S1, taking cow milk, and adjusting the pH value of the cow milk to 5.0-6.7 to obtain milk liquid A; S2, adding a TG enzyme into the milk liquid A preparedin the step S1, and performing incubating to obtain milk liquid B; and S3, adjusting the pH value of the milk liquid B prepared in the step S2 to 6.5-6.7, performing sterilization and enzyme deactivation, adding a fermentation substance, and performing preservation. The preparation method disclosed by the invention is simple and easy to operate, and can effectively solve the problem of dehydrationand shrinkage of the yoghourt in the fermentation and storage process, so that the stability of the yoghourt can be improved.

The present invention provides a biphasic formulation, comprising a liquid layer on the outside and an elastic hydrogel wherein the water formed on the surface of the elastic gel is physically cooling the skin by evaporating and to give a first boost of the active ingredients directly when placing on the skin of humans or animals. The biphasic formulation according to the present invention may be arranged in a hydrogel patch which creates an environment that relieves or promotes the healing process for the treatment of insect bites, sunburn, erythema, pruritus, acne, dry skin or callus. In accordance with the present invention, there is provided a biphasic hydrogel composition, comprising 6% or less PVA, physical crosslinking, glycerol as humectant and the use of water impermeable packaging to reach equilibrium of the syneresis and preserve the moisture of the gel during long-term storage.

The present invention relates to a gel type food composition with excellent storage stability and a method for preparing thereof, and more specifically, relates to a gel type food composition having excellent physical properties by reducing changes of physical properties, contamination and syneresis during storage or distribution.

The present invention relates to a gel-type food composition having excellent storage stability and a manufacturing method therefor and, more specifically, to a gel-type food composition having excellent properties by reducing property changes, contamination, and syneresis during storage and distribution.

Provided is a gelled aerosol product which can be quickly gelled and form a good film in which syneresis is suppressed. This gelled aerosol product is characterized by: comprising a first container filled with a first liquid, a second container filled with a second liquid, and a propellant; having a discharge mechanism for discharging the first liquid and the second liquid, wherein the first liquid includes at least one from among (A) and (B), and a tamarind gum, and the second liquid includes at least the other from among (A) and (B), glycerin, and a diol having 2-6 carbon atoms, ((A) is at least one selected from the group consisting of a locust bean gum, a glucomannan, a tara gum, and a guar gum, and (B) is a xanthan gum); and being gelled by mixing the discharged first liquid and the second liquid.

The invention discloses a lactobacillus leavening agent, a preparation method thereof and a special bacterial strain. The preservation serial number of lactobacillus is CCTCC M208151. An active constituent of the lactobacillus leavening agent is the lactobacillus. The invention also discloses a method for preparing the lactobacillus leavening agent, which comprises the following steps: firstly, leavening and culturing lactobacillus plantarum SC79 CCTCC M208151 in SC79 optimal culture medium; and secondly, collecting thallus in the step 1 and then adding a protective agent to the thallus to obtain the leavening agent. The lactobacillus leavening agent has small dosage, quick acid production speed through mixing the lactobacillus leavening agent and a harvestless exopolysacchatide yoghourt bacterial strain to prepare yoghourt, better relative viscosity, elasticity, denseness and adhesiveness than that of the conventional yogurt and small syneresis sensibility of formed sticky yogurt colloids, larger water holding capacity than that the conventional yogurt and hard whey separation.

The invention discloses a method for preparing a gamma-aluminium oxide (Al2O3) framework material by using erythromycin fungus dreg which is produced by a fermentation method as a core-shell material. The method is characterized by comprising the following steps of: extracting erythromycin and an amino acid from the erythromycin fungus dreg which is produced by the fermentation method by using deionized water or distilled water; carrying out pressure filtration; carrying out syneresis treatment on the fungus dreg which is subjected to the pressure filtration for 2 to 4 hours at the temperature of 150 to 200 DEG C; and then carrying out solid-phase transition for 4 to 6 hours at the temperature of 650 to 800 DEG C to obtain the gamma-Al2O3 framework material. In the method, a residue culture medium and a mycelium in the erythromycin fungus dreg which is produced by the fermentation method serve as the core-shell material, and a metal aluminium ion source which is provided by a flocculating agent in the fungus dreg is utilized fully, so that resources are saved, production cost is low, the porous gamma-Al2O3 framework material with high chemical activity is produced, a good economicbenefit is brought, and the problem of little erythromycin residue in the fungus dreg is also solved. Moreover, the method is environment-friendly and secondary pollution is avoided.