КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АКТИВНЫЕ И/ИЛИ РЕАКЦИОННЫЕ КОМПОНЕНТЫ, И СПОСОБЫ ЕГО ПОЛУЧЕНИЯ

... 1. Кондитерский продукт, содержащий экструдированную корпусную часть, причем корпусная часть имеет множество расположенных в ней капилляров, и содержит первое создающее ощущение вещество и второе создающее ощущение вещество, которое отличается от указанного первого создающего ощущение вещества, размещенные в отдельных и ограниченных областях указанного продукта и предназначенные для создания профилей последовательного высвобождения.2. Кондитерский продукт по п.1, содержащий от 5 до 50 указанных капилляров.3. Кондитерский продукт по п.2, содержащий от 10 до 40 указанных капилляров.4. Кондитерский продукт по п.3, содержащий от 20 до 30 указанных капилляров.5. Кондитерский продукт по любому из пп.1-4, содержащий первую группу указанных капилляров и вторую группу указанных капилляров, причем указанная первая группа капилляров, по меньшей мере частично, заполнена первым материалом начинки, содержащим указанное первое создающее ощущение вещество, и указанная вторая группа капилляров, по меньшей ...

ЖЕВАТЕЛЬНАЯ КОМПОЗИЦИЯ ДЛЯ ПЕРОРАЛЬНОГО ПРИЕМА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

МНОГОЗОНАЛЬНОЕ КОНДИТЕРСКОЕ ИЗДЕЛИЕ

... 1. Композиция кондитерского изделия, включающая: ! a. первую зону, содержащую материал в форме частиц, причем указанный материал в форме частиц имеет отрицательное тепло растворения, а плотность при встряхивании указанного материала в форме частиц составляет от 0,4 г/мл до около 0,8 г/мл; ! b. вторую зону, содержащую растворимую жевательную матрицу, причем указанная вторая зона по меньшей мере частично окружает указанную первую зону; и !c. третью зону, по меньшей мере частично окружающую указанную вторую зону, причем указанная третья зона содержит покрытие. ! 2. Композиция по п.1, в которой указанный материал в форме частиц выбран из группы, состоящей из маннита, сорбита, декстрозы, фруктозы, мальтозы, мальтита, лактита, изомальта, эритрита, сахарозы, мальтозы и их комбинации. ! 3. Композиция по п.1, в которой указанный материал в форме частиц является кристаллическим. ! 4. Композиция по п.1, в которой указанная вторая зона включает одну или более полость, каждая из которых имеет объем, ...

СИНЕРГЕТИЧЕСКИЕ АНТИБАКТЕРИАЛЬНЫЕ ЭФФЕКТЫ ЭКСТРАКТА КОРЫ МАГНОЛИИ И СЛОЖНОГО ЭТИЛОВОГО ЭФИРА Nα-ЛАУРОИЛ-АРГИНИНА НА БИОПЛЕНКУ ЗУБНОГО НАЛЕТА

МЯГКАЯ КОНФЕТА

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 134 205 A (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019134205, 20.03.2018 (71) Заявитель(и): ЛОТТЕ КО., ЛТД. (JP) Приоритет(ы): (30) Конвенционный приоритет: 27.03.2017 JP 2017-061072 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 28.10.2019 R U (43) Дата публикации заявки: 28.04.2021 Бюл. № 13 (72) Автор(ы): ДОГУТИ, Ясухиро (JP), ФУДЗИМОТО, Итиро (JP) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/180751 (04.10.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Мягкая конфета, содержащая 2,0 вес.% или более и 15,0 вес.% или менее масла или жира, 0,2 вес.% или более и менее 3,0 вес.% L–ментола и его производного в пересчете на содержание сухих веществ. 2. Мягкая конфета по п.1, выполненная без содержания сахара. 3. Мягкая конфета по п.1 или 2, дополнительно содержащая подсластитель с высокой степенью сладости. Стр.: 1 A 2 0 1 9 1 3 4 2 0 5 (54) МЯГКАЯ КОНФЕТА 2 0 1 9 1 3 4 2 0 5 JP 2018/010957 (20.03.2018)

КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АКТИВНЫЕ И/ИЛИ РЕАКЦИОННЫЕ КОМПОНЕНТЫ, И СПОСОБЫ ЕГО ПОЛУЧЕНИЯ

1. Кондитерский продукт, содержащий экструдированную корпусную часть, причем корпусная часть имеет множество расположенных в ней капилляров, причем один или более из указанных капилляров, по меньшей мере, частично заполнены материалом начинки, содержащим активный и/или реакционный компонент, который является летучим при температурах 35°C и выше, и при этом указанная экструдированная корпусная часть не содержит указанного летучего активного и/или реакционного компонента, причем указанный летучий активный и/или реакционный компонент выбран из вкусо-ароматических добавок, активных компонентов для ухода за полостью рта; подсластителей; физиологических охлаждающих агентов; согревающих агентов; покалывающих агентов; окрашивающих добавок; шипучих добавок, фармацевтических агентов, нутрицевтиков, растительных экстрактов, средств для отбеливания зубов и их комбинаций.2. Способ изготовления кондитерского продукта, содержащего экструдированную корпусную часть, имеющую множество расположенных в ней капилляров, включающий стадии:a) экструдирования способного экструдироваться кондитерского материала с множеством расположенных в нем капилляров, при температурах 50°C или выше; иb) по меньшей мере частичного заполнения одного или более указанных капилляров материалом начинки, который представляет собой материал, отличный от материала экструдированной корпусной части, во время или после указанной стадии (а) экструзии, причем материал начинки включает активный и/или реакционный компонент, который является летучим при температурах 35°C и выше,при этом указанная экструдированная корпусная часть не содержит указанно� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/00 (13) 2014 121 406 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014121406/13, 27.05.2014 (71) Заявитель(и): КЭДБЕРИ Ю Кей ЛИМИТЕД (GB) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): КЛАРК Питер (GB), МАРШАЛЛ Сара (GB) R U 23.03.2010 US 61/316,428; ...

ИММУНОМОДУЛИРУЮЩЕЕ СРЕДСТВО, ПРОТИВОРАКОВОЕ СРЕДСТВО И ЗДОРОВАЯ ПИЩА, СОДЕРЖАЩАЯ ПРОИЗВОДНЫЕ МОНОАЦЕТИЛДИАЦИЛГЛИЦЕРИНА

... 1. Иммуномолулирующее средство, содержащее в качестве эффективного ингредиента производные моноацетилдиацилглицерина, представленные формулой 1, приведенной ниже: где R1/R2 является 9-октадеценоил(олеоил)/(гексадеканоил(пальмитоил), гексадеканоил(пальмитоил)/(9-октадеценоил(олеоил), гексадеканоил(пальмитоил)/9,12-октадекадиеноил(линолеоил), гексадеканоил(пальмитоил)/9,12,15-октадекатриеноил(линоленоил) или гексадеканоил(пальмитоил)/5,8,11,14-эйкозатетраеноил(арахидоноил). 2. Иммуномолулирующее средство по п.1, в котором производные моноацетилдиацилглицерина, представленные формулой 1, являются моноацетилдиацилглицерином, представленным формулой 2, приведенной ниже: 3. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина стимулируют в Т-клетках секрецию цитокинов, выбранных из группы, включающей IL-2, IL-4 и IL-5. 4. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина подавляют повреждение клеток, возникающее в результате аутоиммунной ...

BREATH FRESHENING AND ORAL CLEANSING PRODUCT

Confection product

CONFECTIONERY COMPOSITION COMPRISING A XANTHINE DERIVATIVE AND LOW FRUCTOSE

Confectionery compositions comprising a candy base having improved stabil ity are provided. Said candy base comprises one or more sugar bases, at leas t one edible organic acid, one or more xanthine derivatives and less than 1. 9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flav our modification.

CONFECTIONERY COMPOSITION INCLUDING AN ELASTOMERIC COMPONENT AND A COOKED SACCHARIDE COMPONENT

The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.

SYNERGISTIC ANTIBACTERIAL EFFECTS OF MAGNOLIA BARK EXTRACT AND L-ARGININE, N-LAUROYL ETHYL ESTER ON PLAQUE BIOFILM

The present disclosure relates generally to oral compositions and methods for inhibiting the formation of plaque biofilm by salivary bacteria, and more particularly, to oral compositions comprising a combination of magnolia bark extract (MBE) and L-arginine, Na-lauroyl ethyl ester (LAE). The oral compositions are useful for improving oral health, including inhibiting the formation of plaque biofilm by salivary bacteria and reducing plaque adherence to teeth.

Fruit-flavored milk candy and production method thereof

Fructus arctii-ginseng radix et rhizoma-rhizoma polygonati Jitai tablet candy and preparation method thereof

Manufacture technology of immunity-improving and aging-delaying four raw material health-care food

Compound chlorella composition for treating, preventing and/or repairing cancer

Chitosan oligosaccharide throat-soothing oral tablet and preparation method thereof

Compositions

Compositions, comprising menthofuran and selected menthol compounds which feature improved flavour and odour properties, are provided and, in addition, the production of compositions, specifically, of emulsions with an improved storage stability.

Green plum candy

JELLY STICK INCLUDING FERMENTED BLACK GARLIC AND BLACK ONION, AND MANUFACTURING METHOD THEREOF

The present invention relates to a jelly stick including fermented black garlic and black onion, and a manufacturing method thereof. More specifically, black garlic and black onion are manufactured in a jelly stick shape through a step of fermenting and aging a mixture of the black garlic, the black onion, multi-vitamin, minerals, and eight kinds of mixed lactobacillus to give aid to antioxidative and anticancer effect, immunity function reinforcement, fatigue recovery, blood circulation promotion, prokinetic reinforcement, liver function reinforcement, and vitality energy invigoration. Moreover, since the fermented black garlic and black onion are aged through a Korean traditional grain syrup manufacturing manner, effective ingredients of the black garlic and the black onion are highly concentrated sufficient enough to allow one dose thereof to contain two or more rolls of black garlic, and two or more black onions. Thus, ingesting grain syrup including the fermented black garlic and black ...

COMPOSIÇÃO DE CONFEITARIA QUE COMPREENDE UM DERIVADO DE XANTINA E BAIXO TEOR DE FRUTOSE

Heat stress alleviating agent

The present invention addresses the problem of providing a novel heat stress alleviation agent that can be taken simply, safely, and easily, even by infants and the elderly, who are susceptible to heat stress such as heatstroke, that rapidly promotes sweating in heat stress environments, and that prevents, alleviates, or improves symptoms and disorders caused by heat stress, such as heatstroke. Provided are: a heat stress alleviation agent that contains glycosyl hesperidin as an active ingredient; and a basal body temperature maintenance agent that contains glycosyl hesperidin as an active ingredient.

CONFECTION COMPOSITION

The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through.

SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION

The invention is directed to an edible solid composition having laxative properties. The composition has a smooth mouth feel, in non-gritty and has a pleasant taste. It is prepared by melt-combining together the ingredients including a bulking agent and laxative as well as an optional flavor agent and electrolyte. The melt is a dispersion containing a substantially homogeneous combination of ingredients. The melt is cooled to form an amorphous solid dispersion or solution of the ingredients. The ingredients are mutually compatible so that upon cooling they do not separately crystallize to form a gritty mouth feel product. 1. An edible , solid composition , comprising: a laxative and a bulking agent wherein the composition is formed by heating the laxative and bulking agent together to form a fluid dispersion and cooling the fluid dispersion to form the edible solid composition , and wherein the edible solid composition has laxative properties.2. The edible claim 1 , solid composition according to wherein the bulking agent is selected from the group consisting of corn syrup claim 1 , sorbitol claim 1 , sucrose claim 1 , dextrose claim 1 , invert sugar claim 1 , ludiflash claim 1 , chocolate claim 1 , maltitol claim 1 , high fructose syrup claim 1 , rice syrup claim 1 , barley malt syrup claim 1 , glycerin claim 1 , maltodextrins claim 1 , starch hydrolysate claim 1 , honey claim 1 , molasses claim 1 , soy lecithin claim 1 , condensed milk claim 1 , fat free sweetened condensed milk claim 1 , evaporated milk claim 1 , sweetened condensed milk and any combination thereof.3. The edible claim 1 , solid composition according to further comprising a sweetening agent.4. The edible claim 3 , solid composition according to wherein the sweetening agent is selected from the group consisting of sugar claim 3 , sorbitol claim 3 , saccharine claim 3 , aspartame claim 3 , acesulfame potassium claim 3 , sucralose claim 3 , isomalt claim 3 , mannitol claim 3 , stevia claim 3 , ...

ИММУНОМОДУЛИРУЮЩЕЕ СРЕДСТВО, ПРОТИВОРАКОВОЕ СРЕДСТВО И ЗДОРОВАЯ ПИЩА, СОДЕРЖАЩАЯ ПРОИЗВОДНЫЕ МОНОАЦЕТИЛДИАЦИЛГЛИЦЕРИНА

FIELD: medicine. SUBSTANCE: oral introduction of monoacetyldiacylglycerin derivatives detains development of hamster's induced cancer by activation of lymphocytes, monocytes and dendritic cells, as well as apoptosis induction of cancer cells owing to intensified cytotoxicity of immune cells in relation to cancer cells. Besides, induction of septic shock at mice is accompanied with shown 100% survival rate even in 120 hours, reached by immunity control and suppressing apoptosis effect. Monoacetyldiacylglycerin derivatives according to this invention can be effectively applied as agent for sepsis and cancer treatment and as healthy food preventing cancer or autoimmune diseases. EFFECT: discovers application of monoacetyldiacylglycerin derivatives extracted from antler as agent suppressing cell abnormality resulted from autoresponse. 11 cl, 16 dwg, 11 ex, 6 tbl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 341 257 (13) C2 (51) ÌÏÊ A61K A61P A61P A61P A61P 31/22 37/02 31/18 35/00 29/00 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2006141418/15, 22.04.2005 (72) Àâòîð(û): ÊÈÌ Ñàíã-Õè (KR) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 22.04.2005 ïðèîðèòåò: 10-2004-0028514 10-2004-0070650 10-2004-0109805 R U (30) Êîíâåíöèîííûé 24.04.2004 KR 04.09.2004 KR 21.12.2004 KR (73) Ïàòåíòîîáëàäàòåëü(è): ÊÈÌ Ñàíã-Õè (KR) (43) Äàòà ïóáëèêàöèè çà âêè: 27.05.2008 2 3 4 1 2 5 7 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: SUH J.S. at al. Triacylglycerol, 1palmitoyl-2-linoleoyl-3-acetyl-RAC-glycerol isolated from bovine udder and its synthetic enantiomer can potentiate the mitogenic activity for mouse peritoneal macrophages. Cell. Physiol. Biochem. 2003; 13(6):415-22. WO 99/26640 A1, 03.06.1999. RU 2154492 C2, 20.08.2000. WO 99/00116 A2, 07.01.1999. OUYANG Y. at al. (ñì. ïðîä.) C 2 C 2 (45) Îïóáëèêîâàíî: 20.12.2008 Áþë. ¹ 35 2 3 4 1 2 5 7 (85) ...

КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АКТИВНЫЕ И/ИЛИ РЕАКЦИОННЫЕ КОМПОНЕНТЫ, И СПОСОБ ЕГО ПОЛУЧЕНИЯ

FIELD: food industry. SUBSTANCE: body part hat multiple capillaries positioned inside the body part. One or more of the said capillary/capillaries is/are at least partly filled with a filling material. The filling material includes an active and/or reaction component volatile at a temperature of 35°C and higher; the said extruded body part fails to contain the said volatile active and/or reaction component. The said volatile active and/or reaction component is chosen from among taste-and-aroma additives, active components for oral cavity care, sweeteners, physiological cooling agents, heating agents, tingling agents, colouring additives, effervescent additives, pharmaceutical agents, nutraceutical agents, vegetal extracts, teeth whitening remedies and the listed components combinations. Additionally, one proposes the said confectionary product manufacture method. According to the method, the confectionary material is extruded at a temperature of 50°C and higher to produce a body with multiple capillaries with subsequent partial filling of them with the filling material. EFFECT: invention allows to ensure prolonged release of an active or reaction component from the capillary. 3 cl, 31 dwg, 3 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/00 (13) 2 572 306 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014121406/13, 23.03.2011 (24) Дата начала отсчета срока действия патента: 23.03.2011 (72) Автор(ы): КЛАРК Питер (GB), МАРШАЛЛ Сара (GB) (73) Патентообладатель(и): КЭДБЕРИ Ю Кей ЛИМИТЕД (GB) (43) Дата публикации заявки: 10.12.2015 Бюл. № 34 (45) Опубликовано: 10.01.2016 Бюл. № 1 2 5 7 2 3 0 6 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АКТИВНЫЕ И/ИЛИ РЕАКЦИОННЫЕ КОМПОНЕНТЫ, И СПОСОБ ЕГО ПОЛУЧЕНИЯ (57) Реферат: Предложен кондитерский продукт с охлаждающих агентов, ...

СЪЕДОБНЫЕ КОМПОЗИЦИИ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

ПРЕМИКС К КОРМУ ДЛЯ СЕЛЬСКОХОЗЯЙСТВЕННЫХ ЖИВОТНЫХ

1. Премикс к корму для сельскохозяйственных животных, включающий дигидрокверцетин, наполнитель, выбранный из группы, включающей пропиленгликоль, глицерин, твин, при следующем соотношении компонентов, мас.%: ! дигидрокверцетин 10-90%; ! наполнитель 90-10%. ! 2. Премикс по п.1, причем в дигидрокверцетине может присутствовать в качестве примесей до 20% родственных флавоноидных соединений. !3. Премикс по п.1, где родственным флавоноидным соединением является дигидрокемпферол. ! 4. Премикс по п.1, где родственным флавоноидным соединением является нарингенин. ! 5. Премикс по п.1, где родственным флавоноидным соединением является смесь дигидрокемпферола и нарингенина. ! 6. Способ кормления сельскохозяйственных животных, включающий добавление к рациону сельскохозяйственного животного премикса по п.1. ! 7. Способ по п.6, где премикс добавляется 2 мл к дневному рациону. ! 8. Способ по п.6, где сельскохозяйственным животным является курица. ! 9. Способ по п.6, где сельскохозяйственным животным является свинья. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 142 403 (13) A (51) МПК A23L 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): Колесник Алексей Юрьевич (RU), Колесник Юрий Арсеньевич (RU), Герюгов Валерий Асланбекович (RU) (21)(22) Заявка: 2010142403/10, 24.08.2010 Приоритет(ы): (30) Конвенционный приоритет: 12.03.2010 RU 2010109194 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 18.10.2010 (72) Автор(ы): Колесник Алексей Юрьевич (RU), Колесник Юрий Арсеньевич (RU), Герюгов Валерий Асланбекович (RU) (87) Публикация заявки РСТ: WO 2011/112118 (15.09.2011) R U (54) ПРЕМИКС К КОРМУ ДЛЯ СЕЛЬСКОХОЗЯЙСТВЕННЫХ ЖИВОТНЫХ (57) Формула изобретения 1. Премикс к корму для сельскохозяйственных животных, включающий дигидрокверцетин, наполнитель, выбранный из группы, включающей пропиленгликоль, глицерин, твин, при следующем соотношении компонентов, мас.%: дигидрокверцетин 10-90%; наполнитель 90-10%. 2. Премикс по п.1, ...

СОСТАВ ДЛЯ КОНДИТЕРСКИХ ИЗДЕЛИЙ, СОДЕРЖАЩИЙ ПРОИЗВОДНОЕ КСАНТИНА И ПОНИЖЕННЫЙ УРОВЕНЬ ФРУКТОЗЫ

... 1. Состав для кондитерских изделий, содержащий конфетную основу, при этом конфетная основа содержит: ! i. по меньшей мере одну сахарную основу; ! ii. по меньшей мере одну пищевую органическую кислоту; ! iii. от приблизительно 0% до приблизительно 1,90% фруктозы по массе указанной конфетной основы, и ! iv. по меньшей мере одно производное ксантина. ! 2. Состав для кондитерских изделий по п.1, отличающийся тем, что конфетная основа содержит менее чем приблизительно 1,5% фруктозы по массе указанной конфетной основы. ! 3. Состав для кондитерских изделий по п.1, отличающийся тем, что конфетная основа содержит менее чем приблизительно 1,0% фруктозы по массе конфетной основы. ! 4. Состав для кондитерских изделий по п.1, отличающийся тем, что конфетная основа содержит менее чем приблизительно 0,75% фруктозы по массе конфетной основы. ! 5. Состав для кондитерских изделий по п.1, отличающийся тем, что пищевая органическая кислота выбрана из группы, состоящей из лимонной кислоты, яблочной кислоты, ...

Confection product containing urea

Cooling confectioneries and beverages

A method for the preparation of a chewing gum comprising incorporating a cooling agent having the structure N (CH 2)nOR wherein R is hydrogen or C.-C6 alkyl, and n is 2 or 3,into the chewing gum composition. The cooling agent may be selected from the group consisting of N-(2-hydroxyethyl)-2-isopropyl 2,3-dimethylbutanamide, N-(3-ethoxypropyl)-2isopropyl-2,3-dimethylbutanamide, N-(3 propoxypropyl)-2-isopropyl-2,3-dimethylbutanamide, N-(3-butoxypropyl)-2-isopropyl-2,3 dimethylbutanamide, and combinations thereof.

CONFECTIONERY COMPOSITION INCLUDING AN ELASTOMERIC COMPONENT AND A COOKED SACCHARIDE COMPONENT

The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. The invention relates to a synergistic composition comprising propolis that comprises polyphenols at a concentration between 70 and 90 % by weight of propolis and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic pharmaceutical and/or veterinary composition and a synergistic food product.

METHOD AND COMPOSITIONS FOR PRESERVING WINE

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

Okra gelatin sweets and preparation method thereof

Recipe of blueberry paste and preparation method thereof

Honey blackberry soft sweet and preparation method thereof

CONFECTIONERY COMPOSITION INCLUDING AN ELASTOMERIC COMPONENT, A COOKED SACCHARIDE COMPONENT, AND A SENSATE

The present invention relates to confectionery compositions including cooked saccharide portion and an elastomeric material portion, each portion also including sensates ...

BREATH FRESHENING AND ORAL CLEANSING PRODUCT

Oral products containing the combination of essential oils for oral cleansing, breath freshening and anti-microbial benefits. The combination of essential oils are such that a synergism is observed in anti-microbial activity. The oral products of this invention are chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, the combination of essential oils is delivered in an oral product for convenient oral cleansing and breath freshening benefits.

Confectionery Composition Including an Elastomeric Component and a Cooked Saccharide Component

The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.

Monoacetyldiacylglycerol derivative for the treatment of sepsis

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 cancer 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 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 ...

A COOLING PREPARATION

ПРЕМИКС К КОРМУ ДЛЯ СЕЛЬСКОХОЗЯЙСТВЕННЫХ ЖИВОТНЫХ

Изобретение относится к области биохимии и сельскому хозяйству. Предложен премикс к корму для сельскохозяйственных животных. Премикс содержит дигидрокверцетин и наполнитель, выбранный из группы, включающей пропиленгликоль, глицерин, твин, при следующем соотношении компонентов, мас.%: дигидрокверцетин - 10-90%; наполнитель - 90-10%. Также предложен способ кормления сельскохозяйственных животных, который предусматривает добавление к рациону сельскохозяйственного животного премикса. Изобретение способствует сохранности печени на 90-95% и повышению веса сельскохозяйственного животного. Премикс имеет жидкую форму, благодаря чему может быть использован в кормах разной консистенции. 2 н. и 7 з.п. ф-лы, 3 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 456 811 (13) C2 (51) МПК A23K 1/16 (2006.01) A23L 1/03 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010142403/10, 24.08.2010 (24) Дата начала отсчета срока действия патента: 24.08.2010 (72) Автор(ы): Колесник Алексей Юрьевич (RU), Колесник Юрий Арсеньевич (RU), Герюгов Валерий Асланбекович (RU) (73) Патентообладатель(и): Колесник Алексей Юрьевич (RU), Колесник Юрий Арсеньевич (RU), (43) Дата публикации заявки: 27.04.2012 Бюл. № 12 Герюгов Валерий Асланбекович (RU) (45) Опубликовано: 27.07.2012 Бюл. № 21 2 4 5 6 8 1 1 (56) Список документов, цитированных в отчете о поиске: RU 2154967 C1, 27.08.2000. RU 2183966 C1, 27.06.2002. RU 2362544 C2, 27.07.2009. RU 2328132 C2, 20.11.2007. RU 2403801 C1, 20.11.2010. RU 2366268 C1, 10.09.2009. GB 2385768 A, 03.09.2003. 2 4 5 6 8 1 1 R U (86) Заявка PCT: RU 2010/000461 (24.08.2010) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 18.10.2010 (87) Публикация заявки РСТ: WO 2011/112118 (15.09.2011) Адрес для переписки: 129090, Москва, пр-кт Мира, 6, ППФ "ЮС", С.В. Ловцову, рег. №59 (54) ПРЕМИКС К КОРМУ ДЛЯ СЕЛЬСКОХОЗЯЙСТВЕННЫХ ЖИВОТНЫХ (57) Реферат: Изобретение относится к области биохимии и ...

КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АКТИВНЫЕ И/ИЛИ РЕАКЦИОННЫЕ КОМПОНЕНТЫ, И СПОСОБЫ ЕГО ПОЛУЧЕНИЯ

Изобретение относится к кондитерской отрасли. Кондитерский продукт содержит экструдированную корпусную часть и множество расположенных в ней капилляров, а также первое создающее ощущение вещество и второе создающее ощущение вещество. Второе вещество отличается от указанного первого создающего ощущение вещества. Вещества размещены в отдельных и ограниченных областях указанного продукта и предназначены для создания профилей последовательного высвобождения. Причем создающие ощущение вещества включают охлаждающие агенты, согревающие агенты, покалывающие агенты, шипучие добавки, а также их комбинации. Изобретение позволяет получить продукт с продолжительным профилем высвобождения двойной начинки. 2 н. и 25 з.п. ф-лы, 31 ил., 3 табл., 2 пр.

СРЕДСТВО ДЛЯ УХОДА ЗА ПОЛОСТЬЮ РТА И ПИЩЕВОЙ ПРОДУКТ ИЛИ НАПИТОК

FIELD: medicine; hygiene. SUBSTANCE: present invention represents an oral care product, a food product or a beverage containing chondroitin sodium sulphate and calcium phosphate. Remineralisation preparation, an oral care agent, a food product, a beverage are characterized by that they contain chondroitin sodium sulphate and hydroxyapatite as active ingredients and have excellent demineralised tooth enamel remineralisation properties. EFFECT: present group of inventions relates to dentistry and discloses an oral care means, a food product, a beverage and a remineralisation preparation. 13 cl, 3 dwg, 65 tbl, 153 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 696 495 C2 (51) МПК A61K 8/24 (2006.01) A61K 8/73 (2006.01) A23G 1/00 (2006.01) A23G 1/30 (2006.01) A23G 1/34 (2006.01) A23G 4/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА A23L 2/52 (2006.01) ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ A23L 33/10 (2016.01) A23L 33/16 (2016.01) A61Q 11/00 (2006.01) (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A61K 8/24 (2019.05); A61K 8/73 (2019.05); A23G 1/00 (2019.05); A23G 1/30 (2019.05); A23G 1/34 (2019.05); A23G 4/00 (2019.05); A23L 2/52 (2019.05); A23L 33/10 (2019.05); A23L 33/16 (2019.05); A61Q 11/00 (2019.05) 2017140457, 20.05.2016 (24) Дата начала отсчета срока действия патента: 20.05.2016 02.08.2019 (73) Патентообладатель(и): КАБУСИКИ КАЙСЯ САНГИ (JP) Приоритет(ы): (30) Конвенционный приоритет: 26.05.2015 JP 2015-106298 (43) Дата публикации заявки: 27.06.2019 Бюл. № 18 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.12.2017 C 2 C 2 (45) Опубликовано: 02.08.2019 Бюл. № 22 (56) Список документов, цитированных в отчете о поиске: JP 2002-325557 A, 12.11.2002. WO 2012100991 A1, 02.08.2012. JP 7-53388 A, 28.02.1995. WO 2006038315 A1, 31.07.2008. JP 1213222 A, 28.08.1989. CN 102973980, 20.03.2013. (86) Заявка PCT: 2 6 9 6 4 9 5 JP 2016/002470 (20.05.2016) R U 2 6 9 6 4 9 5 Дата регистрации: (72) Автор(ы): ТАКАМАЦУ Риэ (JP), ОБУКИ Марико (JP), КАСУГА Аяко (JP), ТАКИКАВА Римико (JP) R U ...

СПОСОБ И КОМПОЗИЦИЯ ДЛЯ НЕОЧИЩЕННЫХ ПРЕПАРАТОВ ОБОГАЩЕННОГО САХАРА ДЛЯ ГЛИКЕМИЧЕСКОГО КОНТРОЛЯ

Gummisüßware mit funktionellen Inhaltsstoffen

Gummisüßware mit funktionellen Inhaltsstoffen, dadurch gekennzeichnet, dass sie umfasst:- Zucker, Glukosesirup, Wasser, Gelatine und/oder Pektin.- bei Gummisüßware ohne Zucker handelt es sich um Polyole und/oder Polydextrose, Wasser, Gelatine und/oder Pektin.- Aromastoffe, Geschmacksstoffe und andere Hilfsstoffe, die die Organolepsie der Gummisüßware sowie den pH-Wert beeinträchtigen- funktionelle Inhaltsstoffe- pH-Korrektoren.

A nutritional supplement

A solid nutritional supplement formulation comprising at least 60 wt% dextrose combined with creatine and/or Branched Chain Amino Acids (BCAA's). Optionally the supplement may be in the form of a sweet, lollipop 2, lozenge or tablet. Preferably the BCAAs comprise leucine, isoleucine and/or valine and may also include a further ingredient such as glutamine, vitamin B6, magnesium stearate, citric acid, flavourant, sweeteners (eg. sucralose).

Method for processing fermented preserved passion fruit

The invention falls within the technical field of candied fruit production and specifically relates to a method for processing fermented preserved passion fruit. The method comprises the following preparation steps: using passion fruit as a raw material, selecting, cleaning, removing the waxy coating, removing the pulp, boiling, cooling and slicing, carrying out enzymatic hydrolysis, carrying out color protection, candying, drying, sprinkling powder and vacuum-packaging. By means of the processing method of the present invention, not only can the nutritional value of passion fruit be retained, and the problem of it not being possible to directly eat passion fruit rind is also solved. The prepared finished product has a unique flavor, a suitably sweet and sour taste and a stable color and luster, can be carried with people and eaten, contains a large amount of nutrients (such as vitamins, proteins, calcium, and SOD enzymes) required by human bodies, and has the unusual effects of eliminating ...

KONFEKTZUSAMMENSETZUNG WITH ONE XANTHINDERIVAT AND SMALL ONE FRUKTOSEGEHALT

Multi-region confectionery

A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region.

Apple cider vinegar nutritional supplement

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

SYNERGISTIC ANTIBACTERIAL EFFECTS OF MAGNOLIA BARK EXTRACT AND L-ARGININE, N-LAUROYL ETHYL ESTER ON PLAQUE BIOFILM

The present disclosure relates generally to oral compositions and methods for inhibiting the formation of plaque biofilm by salivary bacteria, and more particularly, to oral compositions comprising a combination of magnolia bark extract (MBE) and L-arginine, Na-lauroyl ethyl ester (LAE). The oral compositions are useful for improving oral health, including inhibiting the formation of plaque biofilm by salivary bacteria and reducing plaque adherence to teeth.

GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION

Gummy dosage forms comprising gummy compositions for nutritional supplementation, methods for providing nutritional supplementation, and kits comprising gummy compositions for nutritional supplementation are disclosed. Such gummy compositions for nutritional supplementation may provide improved patient compliance relative to non-gummy compositions for nutritional supplementation. These gummy compositions can be used to administer one or more vitamins, minerals, or trace elements.

METHOD AND COMPOSITIONS FOR PRESERVING WINE

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

MULTI-REGION CONFECTIONERY

A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region.

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.

Rosa roxbunghii fruit and rhizoma gastrodiae enzyme canned preserved fruit

Chocolate crunchy candy

Manufacturing method of preserved fig

Sugarless Sachima capable of reducing blood sugar

Fig fruit cakes and making method thereof

밀크 세라마이드 함유 식품 및 그 제조 방법

... 침전이나 식품 내에서의 불균일성을 해소한 밀크 세라마이드를 고함유하는 식품 및 그 제조 방법을 제공한다. 밀크 세라마이드를 페이스트형으로 한 후에 식품에 배합함으로써, 침전을 발생시키는 일없이 균일하게 밀크 세라마이드를 식품에 0.3％∼10.0％ 첨가하는 것이 가능해진다. 이에 의해 종래 함유시킬 수 없었던 양의 밀크 세라마이드를, 침전을 발생시키는 일없이, 균일하게 함유한 식품류를 제공할 수 있다.

GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT

This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin. 1. A gel-like composition in which ubiquinol is dispersed and stabilized in a gel , the gel-like composition comprising:0.2 to 15% by weight of ubiquinol;5 to 15% by weight of gelatin;55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber; and9 to 18% by weight of water, and further comprising:ascorbic acid and/or gallate type catechin.2. The gel-like composition according to comprising:1 to 15% by weight of ubiquinol;5 to 12% by weight of gelatin;55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber;9 to 18% by weight of water; and0.01 to 4% by weight of ascorbic acid and/or gallate type catechin.3. The gel-like composition according to comprising:1 to 5% by weight of ubiquinol;5 to 12% by weight of gelatin;60 to 76% by weight of carbohydrate and/or water-soluble dietary fiber; and13 to 18% by weight of water.4. The gel-like composition according to further comprising organic acid and flavor.5. The gel-like composition according to claim 1 , wherein a content of an emulsifier and a content of oils and fats are less than 1% by weight.6. The gel-like composition according to comprising 0.1 to 2.0% by weight of pectin.7. The gel-like composition according to claim 1 , wherein the ubiquinol is dispersed in the gel with an average particle diameter of 50 μm or less.8. The gel-like composition according to claim 1 , wherein a weight ratio of ubiquinol/ubiquinone after the gel-like composition is allowed to stand at 37° C. in the air for 7 days is 99/1 or more.9. The gel-like composition according to claim 1 , wherein the weight ratio of ubiquinol/ubiquinone after the gel-like ...

КОНДИТЕРСКАЯ МАССА, СОДЕРЖАЩАЯ ПРОИЗВОДНОЕ КСАНТИНА И ПОНИЖЕННЫЙ УРОВЕНЬ ФРУКТОЗЫ

Изобретение относится к кондитерским массам, содержащим конфетную основу повышенной стабильности. Конфетная основа содержит по меньшей мере одну сахарную основу, по меньшей мере одну пищевую органическую кислоту, по меньшей мере одно производное ксантина и по меньшей мере от 0 до 1,9% фруктозы по массе конфетной основы. Изобретение позволяет получить кондитерские массы, которые обеспечивают стимулирующий эффект производного ксантина и энергию сахарных основ при отсутствии негативных аспектов помутнения, липкости и модификации вкуса. 4 н. и 12 з.п. ф-лы, 3 табл.

ПРИМЕНЕНИЕ КАТИОННЫХ СУРФАКТАНТОВ ДЛЯ ЗАЩИТЫ ПРОТИВ ЭРОЗИИ ЗУБОВ

1. Применение катионного сурфактанта, полученного конденсацией жирных кислот и этерифицированных двухосновных аминокислот, имеющего формулу (1): ! ! где ! X- представляет собой противоион, производный неорганической или органической кислоты, предпочтительно, Вr-, Сl- или HSO4 -, или анион на основе фенольного соединения; ! R1 представляет собой прямую алкильную цепь ненасыщенной жирной кислоты или гидроксикислоты, содержащую от 8 до 14 атомов, связанную с α-аминокислотной группой амидной связью; ! R2 представляет собой прямую или разветвленную алкильную цепь, содержащую от 1 до 18 атомов углерода, или ароматическую группу; ! R3 представляет собой ! ! !или ! , ! где n лежит в диапазоне от 0 до 4, ! в качестве защитных средств для защиты зубов от патологической эрозии. ! 2. Применение по п.1, отличающееся тем, что катионный сурфактант используют в форме композиции для перорального применения, такой как сладости, кондитерские изделия, таблетки, пастилки, леденцы, жевательные резинки, конфитюры, желе, драже или сухие порошкообразные смеси, предназначенные для растворения с получением напитков. ! 3. Применение по п.1 или 2, отличающееся тем, что композиция для перорального применения представляет собой жевательную резинку или пастилку. ! 4. Применение по п.3, отличающееся тем, что соединение формулы (1) содержится в композиции в концентрации от 0,001 до 5 мас.%, предпочтительно, от 0,001 до 2 мас.%. !5. Применение по п.1 или 2 путем поедания, жевания или сосания композиции. ! 6. Применение по п.3, отличающееся тем, что соединение представляет собой этиловый эфир лауроиларгинина гидрохлорида. ! 7. Композиция для перорального применения, такая как сла РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 135 810 (13) A (51) МПК A23G 4/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010135810/13, 11.02.2009 (71) Заявитель(и): ЛАБОРАТОРИОС МИРЕТ, С.А. (ES) Приоритет(ы): (30) Конвенционный приоритет: 13.02.2008 EP 08382007.6 16. ...

ATEMERFRISCHER UND MUNDPFLEGEPRODUKT UNTER VERWENDUNG VON KARDAMOM L

Konfektzusammensetzung mit einem Xanthinderivat und geringem Fruktosegehalt

A processing method of fermented preserved passion fruit

BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING CARDAMOM OIL

Method and compositions for administering resveratrol and pterostilbene

CONFECTIONERY COMPOSITION INCLUDING AN ELASTOMERIC COMPONENT, A COOKED SACCHARIDE COMPONENT, AND A MODIFIED RELEASE COMPONENT

... ²²²The present invention relates to confectionery compositions including cooked ²saccharide including isomalt, an elastomeric component, and multiple ²encapsulation component including at least sucralose.² ...

CONFECTIONERY COMPOSITION COMPRISING A XANTHINE DERIVATIVE AND LOW FRUCTOSE

Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flavour modification.

COOLING CONFECTIONERIES AND BEVERAGES

Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while reducing or eliminating undesirable characteristics associated with the use of menthol alone as a cooling agent.

SUBLINGUAL ANTIDEPRESSANT LOZENGE

Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge.

CIGARETTE SUBSTITUTE

... 2089156 9202152 PCTABS00010 A cigarette substitute (10) of the present invention is disclosed which provides an edible portion having a small amount of nicotine composition sufficient to satisfy the desires of the cigarette smoker. The edible portion (12a-e) should preferably be in the shape and size of a familiar object, thereby reinforcing an already familiar form of behavior, while supplying the ingredient which would appease the individual's need for nicotine. Preferably, the edible portion of the present invention would be shaped in the form of a conventional lollypop which would preferably have a hard semi-hard candy. Optionally, the edible portion of the invention would be pleasantly flavored in an assortment of fruit choices in either a sugar or sugar-based substitute. Alternatively, the edible portion of the invention in a mint which could provide a taste which is somewhat analogous to that of menthol.

Processing method and application of dendrobium officinale

Making method of steamed lotus roots stuffed with sweet sticky rice

Process for encapsulating an active ingredient

COOLING CONFECTIONERIES AND BEVERAGES

Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while reducing or eliminating undesirable characteristics associated with the use of menthol alone as a cooling agent.

СПРЕССОВАННЫЕ ТАБЛЕТКИ

Настоящее изобретение обеспечивает прессованную таблетку, содержащую прессованную нежевательную основу и летучий активный агент, предпочтительно ментол или эвкалиптол, который включен в высушенную распылением гранулу, дополнительно содержащую крахмальный носитель и полиольный гранулирующий агент. Прессованная таблетка может быть двухслойной таблеткой, содержащей шипучий слой и нешипучий слой с высушенной распылением гранулой, включенной в шипучий слой. Таблетки в данной заявке являются полезными для обеспечения противозастойных полезных эффектов в носовой полости. Настоящее изобретение дополнительно относится к применению крахмала для повышения скорости высвобождения летучего активного агента из прессованной таблетки и для придания ей улучшенной гладкости при рассасывании. 6 н. и 6 з.п. ф-лы, 3 табл., 2 пр.

СПРЕССОВАННЫЕ ТАБЛЕТКИ

... 1. Спрессованная таблетка, содержащая спрессованную нежевательную порошкообразную основу и летучий активный агент, при этом летучий активный агент включен в высушенную распылением гранулу, содержащую: ! a) летучий активный агент; ! b) носитель и ! c) необязательно, полиольный гранулирующий агент; ! в которой носителем является крахмал. ! 2. Спрессованная таблетка по п.1, отличающаяся тем, что полиольный гранулирующий агент присутствует и он выбран из сахарных спиртов. ! 3. Спрессованная таблетка по п.2, отличающаяся тем, что полиольным гранулирующим агентом является сорбитол. ! 4. Спрессованная таблетка по п.2, отличающаяся тем, что полиольный гранулирующий агент присутствует на уровнях от примерно 3 до примерно 30% по массе высушенной распылением гранулы. ! 5. Спрессованная таблетка по п.3, отличающаяся тем, что спрессованная нежевательная порошкообразная основа выбрана из группы, состоящей из сахарных порошков, несахарных полиольных порошков и их комбинаций. ! 6. Спрессованная таблетка ...

Confectionery composition including an elastomeric component and a cooked saccharide component

Cooling confectioneries and beverages

Confectionery composition comprising a xanthine derivative and low fructose

Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flavour modification.

Food containing milk ceramide, and process for production thereof

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

Method and compositions for preserving wine

Chewable composition for oral administration and process for preparing thereof

The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present invention also concerns a process for preparing the chewable composition and the use of said chewable composition as a medicament.

Chewable composition for oral administration and process for preparing thereof

The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present invention also concerns a process for preparing the chewable composition and the use of said chewable composition as a medicament.

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

The invention relates to a synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. More specifically, the invention relates to a synergistic composition comprising: propolis containing polyphenols at a concentration of between 70 and 90 wt.-% in relation to the propolis, and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic veterinary and/or pharmaceutical composition and to a synergistic food product.

BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING CARDAMOM OIL

Oral products containing cardamom oil for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, cardamom oil is delivered in an oral product for convenient oral cleansing and breath freshening benefits.

MULTI-REGION CONFECTIONERY

A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region.

METHOD AND COMPOSITIONS FOR ADMINISTERING RESVERATROL AND PTEROSTILBENE

Resveratrol and/or pterostilbene are added to a chewable carrier, to enhance absorption of resveratrol and/or pterostilbene buccally or through the mucous membranes of the mouth. The composition containing the resveratrol and/or pterostilbene is designed to be retained in the mouth for at least 20 seconds and up to 20 minutes to ensure absorption of the resveratrol and/or pterostilbene through the mucous membranes of the mouth.

Pumpkin and red bean cooked pastries and making method thereof

Auricularia polytricha polysaccharide buccal tablet and preparation method thereof

Confectionery product containing active ingredients

A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation. 1. A food comprising a water content of 2 to 30% and containing milk ceramide in an amount of 0.3 to 10.0%.2. The food according to claim 1 , characterized by having comprising a solid content of 70 to 98%.3. The food according to claim 1 , comprising a sugar content of 70% or more.4. The food according to claim 1 , wherein the food is produced by adding a milk ceramide paste as a raw material claim 1 , and the milk ceramide paste is prepared by mixing and stirring the milk ceramide and an acidifier.5. The food according to claim 4 , wherein the milk ceramide paste has a pH value of 1.7 to 4.6. The food according to claim 1 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 1 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.7. A gummy candy comprising milk ceramide in an amount of 0.3 to 10.0%.8. The gummy candy according to claim 7 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 7 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.9. A method for producing the food according to claim 1 , wherein the method comprises adding a milk ceramide paste as a raw material claim 1 , and wherein the milk ceramide paste is prepared by mixing and stirring milk ceramide and an acidifier.10. A milk ceramide paste ...

CONFECTION COMPOSITION

The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through. 2. The edible snack confectionery composition of claim 1 , wherein the functional ingredient provides electrolytes and is at least one of potassium claim 1 , sodium claim 1 , calcium claim 1 , or magnesium.3. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by heart-healthy benefit claim 1 , selected from Omega 3 fatty acids claim 1 , flax seed oil claim 1 , hemp oil claim 1 , or chia oil.4. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized as supporting the immune system claim 1 , selected from Vitamin A claim 1 , Vitamin B12 claim 1 , Vitamin B6 claim 1 , Vitamin C claim 1 , zinc claim 1 , honey claim 1 , or lemon.5bauhinia. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by inducing satiety or appetite suppression claim 1 , selected from Slimaluma claim 1 , carraluma fimbriata claim 1 , extract claim 1 , una de vaca claim 1 , protein claim 1 , nopal cactus extract claim 1 , or prickly pear cactus extract.6. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized a providing natural energy claim 1 , selected from taurine claim 1 , caffeine claim 1 , guarana claim 1 , ginseng claim 1 , cordyceps claim 1 , maca claim 1 , reishi claim 1 , maitake claim 1 , Vitamin B12 claim 1 , or Vitamin B6.7. ...

METHODS FOR THE TREATMENT OF THROAT DISCOMFORT

The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using N-ethyl-2,2-diisopropylbutanamide are described. Also described are various confections that incorporate N-ethyl-2,2-diisopropylbutanamide, including hard candy confections, soft candy confections, and center-filled confections. 1. A method of treating throat discomfort , comprising administering to a subject in need thereof an effective amount of N-ethyl-2 ,2-diisopropylbutanamide.2. The method of claim 1 , wherein the effective amount of N-ethyl-2 claim 1 ,2-diisopropylbutanamide is administered in the form of a confection having a mass of about 2 to about 10 grams and comprising about 0.03 to about 0.4 weight percent of N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , based on the weight of the confection.3. The method of claim 2 , wherein the confection further comprises at least 80 weight percent of a confectionery base.4. The method of claim 2 , wherein the confection is a hard candy confection.5. The method of claim 2 , wherein the confection further comprises about 0.005 to about 0.5 weight percent of monomenthyl glutarate claim 2 , N-ethyl-p-menthane-3-carboxamide claim 2 , or a combination thereof.6. The method of claim 5 , wherein the confection comprises monomenthyl glutarate.7. The method of claim 5 , wherein the confection comprises N-ethyl-p-menthane-3-carboxamide.8. The method of claim 2 , wherein the confection further comprises about 0.01 to about 0.2 weight percent menthol.9. The method of claim 2 , wherein the confection further comprises about 0.001 to about 0.02 weight percent eucalyptus oil.10. The method of claim 2 , wherein the confection is a hard candy confection.11. The method of claim 2 , wherein the confection is a soft candy confection.12. The method of claim 2 , wherein the confection is a center- ...

Oral dosage form containing theobromine-free cocoa

Disclosed are stable dosage forms for oral administration of active pharmaceutical ingredients in which any unpleasant taste sensation, caused by release of the active pharmaceutical ingredient and/or of the excipients in the oral and pharyngeal cavity of the patient, is masked by the use of theobromine-free cocoa.

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. The invention relates to a synergistic composition comprising propolis that comprises polyphenols at a concentration between 70 and 90% by weight of propolis and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic pharmaceutical and/or veterinary composition and a synergistic food product. 1. A synergistic composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,for use in the prevention and treatment of candidiasis in humans and/or animals.2. Synergistic composition for use according to claim 1 , wherein the candidiasis is epithelial candidiasis.3. Synergistic composition for use according to claim 1 , wherein the concentration of propolis is between 20 and 80% by weight relative to the total of the synergistic composition.4. Synergistic composition for use according to claim 1 , wherein the concentration of carnosic acid is between 10 and 60% by weight relative to the total of the synergistic composition.5. Synergistic composition for use according to claim 1 , wherein the synergistic composition is provided in the form selected from the group consisting of cream claim 1 , gel claim 1 , ointment claim 1 , vaginal suppositories claim 1 , sprays claim 1 , tablets claim 1 , powders for topical use claim 1 , capsules claim 1 , powder for oral suspension claim 1 , ear drops claim 1 , toothpaste claim 1 , mouthwash claim 1 , perfusion claim 1 , syrup claim 1 , wipes claim 1 , dental thread claim 1 , dental floss claim 1 , toothbrush and interdental brush.6. Synergistic pharmaceutical and/or veterinary composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,together with pharmaceutically and/or veterinarily ...

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same. 1. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that is volatile at temperatures of 35° C. and higher , and wherein said extruded body portion is essentially free of said volatile active and/or reactive component.2. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that degrades when subjected to manufacturing conditions comprising exposure to temperatures of 50° C. and higher , wherein said extruded body portion is essentially free of said degradable active and/or reactive component.3. A confectionery product for imparting a perception of satiety comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising a satiety agent and wherein two or more different satiety agents are provided in the same or different capillaries , said satiety agents being selected from the group consisting of sweet flavors , savory flavors , green tea extract , caffeine , ...

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed. 1. A method to prepare a cannabinoid and sugar or cannabinoid and sugar alcohol complex comprising the steps of:adding at least one cannabinoid into a solvent and stir into a mixture;adding sugar alcohol or mixture of sugar alcohols into the cannabinoid-solvent mixture above to form a cannabinoid and sugar alcohol slurry;placing the cannabinoid and sugar alcohol slurry in a container;stirring the cannabinoid and sugar alcohol slurry for at least 15 minutes to form a uniform mixture;applying heat to the container to raise temperature while applying vacuum to reduce the internal pressure in the container;collecting evaporated solvent in a cold trap;stopping the heat and vacuum application; andharvesting the cannabinoid and sugar alcohol solid mixture.2. The method of claim 1 , wherein the solvent is selected from the group consisting of isopropyl alcohol and ethanol.3. The method of claim 1 , wherein the sugar alcohol is selected from the group consisting of isomalt claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , lactitol claim 1 , maltitol claim 1 , and erythritol.4. The method of claim 1 , wherein the at least one cannabinoid is selected from the group consisting of Δ-tetrahydrocannabinol claim 1 , cannabidiol claim 1 , cannabinol claim 1 , and cannabigerol.5. The method of claim 1 , wherein the temperature is between 45° C. to 60° C.6. The method of claim 1 , wherein the internal pressure in the container is between 100 mmHg to 300 mmHg.7. The method of claim 1 , wherein the at least one ...

NUTRITIONAL SUPPLEMENTS

Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to aid in alleviating a particular disease or promote overall well-being. Methods of forming the confectionery are also provided herein. 1. A composition comprising:at least one natural sweetener in an amount from about 60% to about 95% by weight of the composition;at least one binding agent;at least one thickening agent;at least one stabilizing agent;at least one flavoring agent;at least one natural active ingredient; andat least one solvent.2stevia. The composition of claim 1 , wherein the at least one natural sweetener is selected from the group consisting of organic evaporated cane sugar claim 1 , beet sugar claim 1 , claim 1 , sucrose claim 1 , dextrose claim 1 , fructose claim 1 , glucose claim 1 , corn syrup claim 1 , maltose claim 1 , maltodextrin claim 1 , lactose claim 1 , maple syrup claim 1 , molasses claim 1 , honey claim 1 , barley malt claim 1 , rice syrup claim 1 , honey claim 1 , agave nectar claim 1 , fruit juice sweeteners claim 1 , and combinations thereof.3. The composition of claim 1 , wherein the at least one natural sweetener comprises organic evaporated cane sugar and is present in an amount from about 60% to about 95% by weight of the composition.4. The composition of claim 1 , wherein the at least one binding agent is selected from the group consisting of gelatin claim 1 , carrageenan claim 1 , seaweed claim 1 , locust bean gum claim 1 , pectin claim 1 , agar claim 1 , alginate claim 1 , guar gum claim 1 , xanthan gum claim 1 , gum arabic claim 1 , starch derivatives claim 1 , isomalt claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the at least one binding agent comprises gelatin having a Bloom rating of from about 150 to about 175 Bloom and is present in an amount from about 0.1% to ...

Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation. 1. A method for producing a food characterized by gummy candy comprising:mixing milk ceramide and an acidifier to prepare a milk ceramide paste, andproducing a gummy candy with the milk ceramide paste, the gummy candy comprising milk ceramide in an amount of 0.3 to 10%.2. The method according to claim 1 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 1 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.3. The method according to claim 1 , comprising dissolving the mixed milk ceramide and acidifier in water.4. The method according to claim 3 , wherein the milk ceramide paste comprises 15 to 50 parts by weight of the milk ceramide claim 3 , 5 to 30 parts by weight of the acidifier claim 3 , and 20 to 80 parts by weight of water.5. The method according to claim 1 , wherein the acidifier is one or more selected from citric acid claim 1 , malic acid claim 1 , acetic acid claim 1 , and lactic acid.6. The method according to claim 1 , wherein the milk ceramide paste has a pH value of 1.7 to 4. This is a Divisional Application of U.S. application Ser. No. 13/997,501, which is the National Stage of International Application No. PCT/JP2011/079818, filed Dec. 22, 2011, which claims priority to Japanese Application No. 2010-291010, filed Dec. 27, 2010. The disclosures of each of application Ser. Nos. 13/997,501 and PCT/JP2011/079818 ...

GELATIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF

A method of making a gummy composition, comprising providing a gelatin blend, comprising gelatin and a swelling agent, providing a bonding blend, comprising a combination of at least two of a monosaccharide, a disaccharide and a tri-saccharide, providing an active blend, comprising an active agent and a liquid solvent, wherein the liquid solvent comprises a diprotic solvent, tri-protic solvent, or a combination thereof, combining the active blend, the bonding blend and a gelatin blend to provide a molding blend, and forming the molding blend into a gummy composition 1. A method of making a gummy composition , comprisingproviding a gelatin blend, comprising gelatin and a swelling agent,providing a bonding blend, comprising a combination of at least two of a monosaccharide, a disaccharide and a tri-saccharide,providing an active blend, comprising an active agent and a liquid solvent, wherein the active agent comprises an pharmaceutical active ingredient (API), and wherein the liquid solvent comprises a diprotic solvent, tri-protic solvent, or a combination thereof,combining the active blend, the bonding blend and a gelatin blend to provide a molding blend wherein the bonding blend has a higher Brix number than the molding blend, andforming the molding blend into a gummy composition.2. The method of claim 1 , wherein the swelling solvent comprises water claim 1 , ethanol claim 1 , glycerol or a combination thereof.3. The method of claim 1 , wherein the bonding blend consists substantially of at least three of tagatose claim 1 , psicose claim 1 , sorbose claim 1 , trehalose claim 1 , isomaltulose claim 1 , mannose claim 1 , or a combination thereof.4. (canceled)5. The method of claim 1 , wherein the molding blend comprises gelatin at a concentration of about 9%.6. The method of claim 1 , wherein the active agent comprises an antibacterial agent claim 1 , an antifungal agent claim 1 , a pain or fever reliever claim 1 , an analgesics claim 1 , an anti-inflammatory agent ...

PECTIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF

A method of making a gummy composition, comprising providing a gelling blend, comprising pectin having a carboxyl content of not more than 45% by weight of pectin and an amide content of not less than 20% by weight of pectin, a solubilizing blend, a swelling solvent and optionally a first bonding blend; optionally providing an emulsifying blend; optionally providing a second bonding blend, wherein the first bonding blend and the second bonding form a bonding blend; optionally providing an active blend, comprising an active agent; combining the gelling blend, the surfactant blend, the bonding blend and the active blend to provide a pre-molding blend, combing the pre-molding blend with a pH adjusting blend to provide a molding blend, wherein the molding blend has a pH value at least about 5; and forming the molding blend into a gummy composition. 1. A method of making a gummy composition , comprising providing a gelling blend , comprisingpectin having a carboxyl content of not more than 45% by weight of pectin and an amide content of not less than 20% more than 25% by weight of pectin;a solubilizing blend, wherein the solubilizing blend comprises a solubilizing salt having a formula of M-A, wherein M represent a cation of an alkaline or alkaline earth metal and A represent an anion of a multivalent acid having at least one pKa exceeding about 4;a swelling solvent; andoptionally a first bonding blend,optionally providing an emulsifying blend;optionally providing a second bonding blend, wherein the first bonding blend and the second bonding form a bonding blend;providing an active blend, comprising an active agent;combining the gelling blend, the emulsifying blend, the bonding blend and the active blend to provide a pre-molding blend;combining the pre-molding blend with a pH adjusting blend to provide a molding blend, wherein the molding blend has a pH value at least about 5; andforming the molding blend into a gummy dosage composition.2. The method of claim 1 , wherein ...

Composition for oral cavity and food product, or beverage

It is an object to provide an oral composition, a food, or a beverage and a remineralizing agent having excellent action of remineralizing demineralized tooth enamel. The present invention is an oral composition, a food, or a beverage comprising sodium chondroitin sulfate and a calcium phosphate. The present invention is a tooth remineralizing agent comprising sodium chondroitin sulfate and a calcium phosphate as active ingredients.

GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION

A method for treating a prenatal, pregnant or breastfeeding patient for a disease, condition or disorder that is associated with a nutritional deficiency in the patient comprising administering at least one gummy composition to a patient. The gummy composition comprises an effective amount of vitamin A, vitamin B, vitamin B, vitamin B, vitamin C, vitamin D, vitamin E, vitamin B, iodine, choline, iron, and at least one omega-3 fatty acid to treat the disease, condition or disorder in the patient that is associated with a nutritional deficiency in the patient. The gummy composition is provided in a single, homogeneous mixture which is elastic, continuous and readily soluble in aqueous media. 130-. (canceled)31. A method for treating a prenatal , pregnant or a breastfeeding patient for a disease , condition or disorder that is associated with a nutritional deficiency in the patient , the method comprising:{'sub': 6', '12', '9', '3, 'administering a gummy composition to a patient, wherein the gummy composition comprises: vitamin A, vitamin B, vitamin B, vitamin B, vitamin C, vitamin D, vitamin E, vitamin B, iodine, choline, iron, and at least one omega-3 fatty acid to treat a disease, condition or disorder in a patient that is associated with a nutritional deficiency in the patient;'}wherein the gummy composition is provided in a single homogeneous mixture which is elastic and continuous.32. The method of claim 31 , wherein the gummy composition comprises:a total dosing amount of vitamin A ranging from about 550 IU to about 1650 IU,{'sub': '6', 'a total dosing amount of vitamin Branging from about 1 mg to about 4 mg,'}{'sub': '12', 'a total dosing amount of vitamin Branging from about 4 μg to about 12 μg,'}{'sub': '9', 'a total dosing amount of vitamin Branging from about 0.5 mg to about 1.5 mg,'}a total dosing amount of vitamin C ranging from about 10 mg to about 40 mg,a total dosing amount of vitamin D amount ranging from about 500 IU to about 1500 IU,a total dosing ...

Physiological cooling compounds

Physiological cooling compounds of the structure: where R 1 is p-menthyl or 2,3,4-trimethylpent-3-yl group and R 2 -R 8 are hydrogen or alkyl groups. The combination of R 2 -R 8 is such that the N-alkyl group is a branched C 5 alkyl or branched or linear C 6 -C 8 alkyl group. The new carboxamides are valuable sensory ingredients which provide long-lasting cooling sensation and freshness in personal care, oral care, cosmetic products, pharmaceutical preparations, confectionary, food and beverages.

Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

A method of making dietary supplement compositions includes generating an aqueous phase (A1) having one or more dietary supplement nutrients (DSN1), generating an oil phase (O1), performing a first homogenizing step by mixing A1 and O1 thereby forming A1/O1 composition, performing a second homogenizing step by mixing the A1/O1 composition and the further added DSN2, performing a third homogenizing step by mixing the A1/O1/DSN2 composition and a first flavor (F1), performing a fourth homogenizing step by mixing the A1/O1/DSN2/F1 composition and a gum dispersed with glycerin (GG), and performing a fifth homogenizing step by mixing the A1/O1/DSN2/F1/GG composition and the second flavor (F2) thereby forming dietary composition A1/O1/DSN2/F1/GG/F2. The A1/O1/DSN2/F1/GG/F2 composition is dispersion in which actives are incorporated in liposomal vesicles which may have a barrier coating of a polymer. A method of making gummies includes surrounding A1/O1/DSN2/F1/GG/F2 composition (inner portion) with an outer portion formed of shell syrup.

SUBLINGUAL ANTIDEPRESSANT LOZENGE

Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge. 1. A lozenge comprising a troche base and 0.35 weight percent to 0.65 weight percent ketamine.2. The lozenge of claim 1 , further comprising 1.05 weight percent to 1.35 weight percent silica gel powder.3. The lozenge of claim 1 , further comprising 1.2 weight percent to 1.55 weight percent citric acid powder.4. The lozenge of claim 1 , further comprising 1.8 weight percent to 2.1 weight percent acacia powder.7. The lozenge of claim 5 , further comprising a liquid flavoring.8. The lozenge of claim 1 , wherein the troche base includes a blend of polyethylene glycols.9. The lozenge of claim 1 , wherein the ketamine includes ketamine hydrochloride powder.10. A method to produce a lozenge claim 1 , the method comprising:placing troche base into a chamber;applying heat to the chamber sufficient to melt the troche base in the chamber;adding a first ingredient into the chamber, wherein the first ingredient includes ketamine;mixing the first ingredient into the melted troche base in the chamber to form a melted mixture;pouring the melted mixture into a mold; andcooling the melted mixture in the mold to form the lozenge.11. The method of claim 10 , further comprising claim 10 , prior to ...

Aromatic alkenoic acid derivatives

What are proposed are primarily aromatic alkenoic acid derivatives of the formula I for use in a therapeutic method as (a) means for reducing appetite and/or (b) means for causing a feeling of satiation and/or as (c) means for reducing energy intake and/or as (d) mood enhancers, and the non-therapeutic use of the aromatic alkenoic acid derivatives of formula I as (a) means for reducing appetite and/or (b) means for causing a feeling of satiation and/or as (c) means for reducing energy intake and/or as (d) mood enhancers.

Gummy composition with improved stability

The present disclosure describes a gummy dosage form including honey in an amount of 20% by dry weight or greater; fruit juice concentrate in an amount of 2% by dry weight or greater; a calcium source; one or more hydrating materials; and a hydrophilic long-chain polymer. The gummy dosage forms can further include additives such as flavorants, fiber, and pH-adjusters. The disclosure further comprises methods for preparing such gummy dosage forms.

COMPOSITIONS AND METHODS FOR TREATING CROHN'S DISEASE AND RELATED CONDITIONS AND INFECTIONS

In alternative embodiments, the invention provides a “triple combination” therapy for treating, ameliorating and preventing Crohn's Disease (or Crohn syndrome, terminal or distal ileitis or regional enteritis) or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, including genetically-predisposed and chronic disorders, where the microbial or bacterial flora of the bowel is at least one causative or symptom-producing factor; and compositions for practicing same. In alternative embodiments, methods and compositions of the invention comprise or comprise use of therapies, medications, formulations and pharmaceuticals comprising active agents that can suppress or eradicate the microbiota super-infection that causes Crohn's Disease or paratuberculosis infection in mammals. In alternative embodiments, the methods and uses of the invention for treating, ameliorating and preventing Crohn's Disease and complications of Crohn's Disease, or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, comprises administration to an individual (human or mammal) in need thereof: (1) an anti-TNFα composition, or a composition capable of down-modulating TNFα activity; (2) a Hyperbaric Oxygen Treatment, or HBOT; and (3) an anti sub species paratuberculosis (MAP) (an anti-MAP) agent, composition or therapy. 1. A method for treating , ameliorating and/or preventing a Crohn's Disease , a complication of a Crohn's Disease , or a Crohn's Disease-related fistulae , comprising administering to an individual in need thereof a therapeutic combination comprising:(1) at least one anti-TNFα composition or drug; or, at least one composition or drug capable of down-modulating or down-regulating a TNFα activity; and{'i': 'Mycobacterium avium', '(2) at least two anti-sub species paratuberculosis (MAP) (an anti-MAP) agent.'}2. The method of claim 1 , wherein the at least one anti-TNFα composition or drug claim ...

HIGH MOISTURE EDIBLE COMPOSITIONS AND METHODS OF PREPARATION THEREOF

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. 1. An edible composition comprising:a mixture comprising (a) a fruit and/or vegetable base material, and (b) a hydrocolloid selected from the group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof,wherein said edible composition(i) is dimensionally stable,(ii) is stable for at least 12 months at ambient conditions when maintained in a sealed package,(iii) has a moisture content of greater than 50 wt. %,(iv) has a pH of less than 4.5,(v) has a water activity of at least 0.5,(vi) is commercially sterile,(vii) is free of artificial flavors,(viii) has a solids content of greater than 10 wt. %, and(ix) does not exhibit syneresis,wherein the edible composition is contained in a sealed package.2. The composition according to claim 1 , further comprising pectin methyl esterase.3. The composition according to claim 1 , further comprising one or more additional additives claim 1 , wherein said additives are selected from the group consisting of an acidulant claim 1 , a nutritional supplement claim 1 , a sweetener claim 1 , a divalent metal ion claim 1 , an antioxidant claim 1 , a coloring claim 1 , a flavoring and combinations thereof.4. The composition according to claim 1 , wherein the water activity is greater than 0.7.5. The composition according to claim 1 , wherein the water activity is greater than 0.9.6. The composition according to claim 1 , ...

SEXUAL FUNCTION IMPROVING COMPOSITION CONTAINING AS ACTIVE INGREDIENT EXOPOLYSACCHARIDE PRODUCED BY MEANS OF CERIPORIA LACERATA

The present invention relates to a sexual function improving composition containing as an active ingredient: exopolysaccharide produced by means of ; a mycelium culture medium comprising the exopolysaccharide; dry powder of the mycelium culture medium; or an extract of the mycelium culture medium. The composition can be used as a sexual function improving drug for preventing or treating erectile dysfunction or diabetic erectile dysfunction or as a functional health food having sexual function improving effect. 1Ceriporia lacerataCeriporia lacerata. A composition for improving sexual function comprising an extracellular polysaccharide produced by ; a mycelial culture medium of containing the extracellular polysaccharide; dried powders of the mycelial culture medium; or an extract of the mycelial culture medium , as an effective ingredient.2. The composition of claim 1 , wherein the extracellular polysaccharide comprises 40 to 60 wt % of sugar and 30 to 40 wt % of protein claim 1 , and has a molecular weight of 100 to 150 kDa.3. The composition of claim 2 , wherein the extracellular polysaccharide comprises 43 to 47 wt % of sugar and 33 to 36 wt % of protein claim 2 , and has a molecular weight of 115 to 125 kDa.4. The composition of claim 2 , wherein the sugar contains mannose claim 2 , galactose and glucose.5. The composition of claim 1 , wherein the extracellular polysaccharide is prepared by the preparation method comprising the steps of:{'i': Ceriporia lacerata', 'Ceriporia lacerata,, '(a) culturing the mycelia of in a liquid to prepare a mycelial culture medium of'}{'i': 'Ceriporia lacerata', '(b) drying the mycelial culture medium of to form powders, and'}{'i': 'Ceriporia lacerata', '(c) extracting the powders of the mycelial culture medium of with a solvent, and filtering and concentrating the resultant extract under reduced pressure.'}6. The composition of claim 5 , wherein the medium for culturing in a liquid comprises sugar claim 5 , glucose claim 5 , ...

Medicated Hard Candy Product For Treating Esophageal Inflammation And A Method Using The Same

A medicated hard candy product for treating eosinophilic esophagitis (EoE) is disclosed herein. The medicated hard candy product includes a hard candy base material, the hard candy base material forming a substantially rigid candy product after being heated and permitted to cool for a predetermined time period; and a corticosteroid, the corticosteroid being intermixed with the hard candy base material. The medicated hard candy product is configured to reduce or alleviate esophageal inflammation and/or symptoms associated therewith in an individual when orally administered thereto. In one or more embodiments, the corticosteroid comprises one of: (i) budesonide, (ii) fluticasone, (iii) ciclesonide, (iv) beclomethasone dipropionate, and (v) mometasone furoate. Also, in one or more embodiments, the medicated hard candy product is in the form of a lollipop or lozenge. A method of treating, reducing, or alleviating esophageal inflammation in an individual, which utilizes the medicated hard candy product, is also disclosed herein. 1. A medicated hard candy product comprising , in combination:a hard candy base material, said hard candy base material forming a substantially rigid candy product after being heated and permitted to cool for a predetermined time period; anda corticosteroid, said corticosteroid being intermixed with said hard candy base material;wherein said medicated hard candy product is configured to reduce or alleviate esophageal inflammation or symptoms associated therewith in an individual when orally administered thereto.2. The medicated hard candy product according to claim 1 , wherein said hard candy base material comprises a sugar-free dry powder base prior to being heated.3. The medicated hard candy product according to claim 1 , wherein said corticosteroid comprises one of: (i) budesonide claim 1 , (ii) fluticasone claim 1 , (iii) ciclesonide claim 1 , (iv) beclomethasone dipropionate claim 1 , and (v) mometasone furoate.4. The medicated hard candy ...

MODIFIED POLYPHENOLS AND MODIFIED POLYPHENOL COMPOSITIONS

This invention relates to polyphenolic compounds, in particular ethoxylated polyphenolic compounds and the use of such compounds in disease prevention, disease treatment, and life extension in humans and animals. The invention also relates to methods of preparing ethoxylated polyphenolic compounds, and preparation of compositions comprising the compounds, including dietary supplements and foods. The inventors describe how modified C-glycosidic ellagitannins are safe, palatable and effective at medium and high doses, and produce broad and profound health outcomes in mammals. 1. A composition comprising at least one modified polyphenolic compound , wherein the modification comprises nucleophilic substitution of at least one ethoxy moiety to a polyphenolic compound.2. The composition of claim 1 , wherein the at least one modified polyphenolic compound is a modified ellagitannin.3. The composition of claim 1 , wherein the composition is a composition selected from the group consisting of a pharmaceutical composition claim 1 , a dietary supplement claim 1 , and a food product.46-. (canceled)7. The composition of claim 3 , wherein the food product is selected from the group consisting of ground coffee claim 3 , black tea leaves claim 3 , and green tea leaves.89-. (canceled)10. The composition of claim 1 , wherein the at least one modified polyphenolic compound is present in an amount of at least 0.5% (w/w).11. The composition of claim 1 , wherein the composition comprises at least three modified polyphenolic compounds.1226-. (canceled)27. A method of manufacturing a food product comprising the step of:combining a modified polyphenolic compound, wherein the modification comprises nucleophilic substitution of at least one ethoxy moiety to a polyphenolic compound, with food, to thereby form the food product.28. The method of claim 27 , wherein the at least one modified polyphenolic compound is a modified ellagitannin.29. The method of claim 28 , wherein the food product is ...

ORAL COMPOSITION AND CONFECTION

There are provided an oral composition and a confection that exhibit activity equivalent to or higher than that of a decanoic acid-containing composition, and a method for producing such an oral composition. The oral composition and the confection contain at least three ingredients: cinnamon, low molecular proanthocyanidin, and menthol. The method for producing, the oral composition includes the steps of: dissolving at least 0.2 to 1.0% by weight of low molecular proanthocyanidin in 0.2 to 2.0% by weight of at least one water-soluble solvent selected from glycerin or propylene glycol to form a solution; kneading at least 0.1 to 0.5% by weight of cinnamon and 0.1 to 0.4% by weight of menthol into sugar-free base dough to prepare candy- or gel-like kneaded dough; and mixing the solution with the kneaded dough. 1. An oral composition comprising at least three ingredients: cinnamon; low molecular proanthocyanidin; and menthol.2. The oral composition according to claim 1 , further comprising: at least one ingredient selected from a middle chain fatty acid claim 1 , a middle chain fatty acid ester claim 1 , and citral claim 1 ,3. The oral composition according to claim 1 , further comprising: a thickener.4. The oral composition according to claim 1 , wherein the cinnamon is a composition containing cinnamaldehyde.5. The oral composition according to claim 1 , further comprising at least one ingredient selected from decanoic acid or ethyl decanoate as a middle chain fatty acid or a middle chain fatty acid ester.6. The oral composition according to claim 1 , wherein the low molecular proanthocyanidin comprises Oligonol (trademark).7. The oral composition according to claim 1 , which contains at least 0.28 mg or more of cinnamon claim 1 , 0.5 mg or more of low molecular proanthocyanidin claim 1 , and 0.2 mg or more of menthol per oral dosage unit.8. The oral composition according to claim 2 , which contains at least one selected from 0.008 mg or more of a middle chain fatty ...

Confectionary Resembling Jewels

Confectionary shaped and configured to resemble jewels are provided with various color tints and flavor enhancements. The confectionary are further enhanced by fabrication which includes formulations effective in improving the user's breath and oral hygiene. Novel packaging for supporting and presenting the confectionary resembling jewels are also provided. A dispensing wand receives and supports a plurality of confectionary resembling jewels and is operable to sequentially dispense the confectionary resembling jewels.

DIETARY SUPPLEMENT COMPOSITIONS WITH ENHANCED DELIVERY MATRIX, GUMMIES, CHOCOLATES, ATOMIZERS AND POWDERS CONTAINING SAME, AND METHODS OF MAKING SAME

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders. 1. A dietary supplement composition having a dispersion including a plurality of liposomal vesicles , said dietary supplement composition comprisingan active ingredient comprising one or more nutrients;phospholipid contained in said liposomal vesicles; anda coating material;wherein said active ingredient is incorporated within said liposomal vesicles;wherein the coating material is free flowing in said dispersion such that said liposomal vesicles are surrounded by said coating material without being attached to said liposomal vesicles and without forming part of said liposomal vesicles and without affecting weight of liposomal vesicles; andwherein said dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles so as to remove inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles.2. A ...

Chewable composition for oral administration and process for preparing thereof

The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present invention also concerns a process for preparing the chewable composition and the use of said chewable composition as a medicament.

Systems And Methods For Manufacturing Cannabis Edibles, And Resulting Edible Products

This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to a substrate. In some examples, the pharmaceutical active ingredient is applied to the substrate after the substrate has been fully prepared. The substrate can be an edible product or an inedible substrate. The edible product can be a baked or otherwise cooked good. In some examples, the edible product can be fruits and/or nuts. The method and apparatus for delivering the pharmaceutical agent can be configured to deliver microquantities of the pharmaceutical active ingredient to the substrate. 1. A method of delivering an active pharmaceutical ingredient (API) to a substrate , the method comprising the steps of:bringing the substrate into alignment with a dosing station that includes a dosing head; andafter the bringing step, delivering at least one microdroplet of an API-containing liquid from the dosing head to the substrate, wherein the at least one microdroplet contains a predetermined approximate quantity of API.2. The method of claim 1 , wherein the at least one microdroplet comprises a plurality of microdroplets claim 1 , and the delivering step comprises delivering a plurality of microdroplets from the dosing head onto the substrate.3. The method of claim 2 , wherein the dosing station comprises an array of dosing heads claim 2 , and the delivering step comprises delivering a plurality of microdroplets from the array of dosing heads onto the substrate.4. The method of claim 3 , wherein a first one of the dosing heads delivers a first API claim 3 , and a second one of the dosing heads delivers a second API different than the first API.5. The method of claim 3 , wherein the API-containing liquid comprises a solution of the API and a solvent.6. The method of claim 5 , wherein the API has a concentration that is in a range from approximately 50 micrograms per microliter of solution to approximately 1 milligram per microliter of solution.7. The ...

GUMMIES CONTAINING FORMULATIONS WITH ENHANCED DELIVERY MATRIX, AND METHODS OF MAKING SAME

A gummy includes an inner portion, a formulation having a dispersion including a plurality of liposomal vesicles contained in the inner portion; and an outer portion which surrounds the inner portion. The formulation includes an active ingredient including cannabidiol (CBD), phospholipid contained in the liposomal vesicles, and a optionally added coating material, the CBD being incorporated within the liposomal vesicles. A method of making such gummy having the CBD formulation in the inner portion thereof includes setting up a central filling apparatus having a shell syrup hopper, a central filling hopper, and a manifold branch and nozzle mechanism; filling the shell syrup hopper with the base material; filling the central filling hopper with the CBD formulation; dispensing the base material and CBD formulation in the manifold branch and nozzle mechanism, and further into the gummy mold; and extracting the gummy from the gummy mold. 1. A gummy comprisingan inner portion;a formulation having a dispersion including a plurality of liposomal vesicles contained in the inner portion; andan outer portion which surrounds the inner portion;wherein said formulation comprisesan active ingredient comprising one or more nutrients including cannabidiol (CBD);phospholipid contained in said liposomal vesicles; anda coating material comprising a combination of polyethylene glycol and chitosan;wherein said active ingredient including said CBD is incorporated within said liposomal vesicles;wherein the coating material is free flowing in said dispersion such that said liposomal vesicles are surrounded by said coating material without being attached to said liposomal vesicles and without forming part of said liposomal vesicles and without affecting weight of the liposomal vesicles; andwherein said dispersion is filtered using a tangential flow technique, which washes out outer periphery of the liposomal vesicles so as to remove inactive ingredients contained outside the liposomal ...

一种蔓越莓干的加工方法

本发明公开一种蔓越莓干的加工方法，将新鲜蔓越莓护色处理后漂洗干净，用盐腌3‑7天，漂洗干净后加入白砂糖、蜂蜜、甘草粉、肉桂粉、苯甲酸钠进行糖渍，最后干燥、杀菌，即可。本发明在蔓越莓中加入的甘草粉和肉桂粉可以能散表寒、补中益气，中和了蔓越莓的寒性；甘草粉与蜂蜜的共同作用又增加了蔓越莓的清新口感，使本发明的蔓越莓干酸甜可口，风味独特，且果肉色泽鲜亮，果肉富有弹性。本发明的蔓越莓干具有防治女性日常泌尿系统各种细菌感染、尿道炎、膀胱炎、慢性盂肾炎等保健作用，且加工方法简单，又便于长期保存和运输，有利于大规模工业化生产加工，具有广阔的市场前景。

Phosphatidylserine fructus alpiniae oxyphyllae tableted candy

本发明公开了一种磷脂酰丝氨酸益智仁压片糖果，属于中医药保健品领域，包括以下重量百分数的组分：磷脂酰丝氨酸1％‑3％、磷脂1％‑3％、酸枣仁7％‑9％、益智仁20％‑30％、维生素C0.08％、糖类物质35‑55％，辅料10％‑20％和食品添加剂0.59％。本发明磷脂酰丝氨酸益智仁压片糖果，配方充分发挥磷脂酰丝氨酸的增强记忆的功能，配合磷脂使用，效果更佳；并充分发挥中药酸枣仁、益智仁的养肾功效，固本培元，从内而外提高记忆力；此外采用采用超微粉碎技术，制成药品糖果，方便携带，药食两用，吸收更好，益智效果更佳。

Aim at pressed candy of few cloudy supplement energy, lifting qi and blood and nourishment for vitality and preparation method thereof

本发明公开了一种专为少阴补充能量、提升气血和滋阴补阳的压片糖果，包括下述重量配比的物质：黄精14份‑26份、沙棘14份‑26份、覆盆子14份‑26份、肉桂7份‑13份、红枣7份‑13份、枸杞7份‑13份、藕节4份‑10份、人参3份‑7份、茯苓3份‑7份。本发明的压片糖果针对少阴设计配方，可补充能量、提升气血和滋阴补阳，可改善在长时间工作状态中身体机能差等虚弱症状，同时对身体隐形病状起来恢复作用，短期食用可增强和改善人的精神状况，长期食用可改善人体体质、恢复身体各项机能、增强人体免疫能力。本发明还公开了一种专为少阴补充能量、提升气血和滋阴补阳的压片糖果的制备方法。

Confectionery composition including an elastomeric component, a cooked saccharide component, and a flavor

The present invention relates to edible confectionary compositions including cooked saccharide, an elastomeric component and at least two flavor components.

Confectionery product containing active and/or reactive components and methods of production thereof

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.

Confectionery product containing active and/or reactive components and methods of productions thereof

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.

A kind of alimentation composition of resist oxygen lack and its application

本发明提供了一种耐缺氧的营养组合物及其应用，该营养组合物包括以下重量份的成分：D‑核糖50‑600份、甜菜根提取物200‑650份、精氨酸90‑400份和绞股蓝提取物80‑450份，其可以迅速恢复机体ATP，使机体能够迅速获得充足能量，增加耐久力而没有过度疲劳，扩张动脉血管，降低血压，提高血流量，提高常压缺氧耐受力,改善自由基代谢状况，增强机体应激能力和适应性，增加肌肉血流，增强氧利用率，抗疲劳耐缺氧，帮助机体快速获得充足能量，延长运动时间，从而提高运动性能。适合专业运动员、健身爱好者、健美爱好者、喜爱运动人士、女性、老人和所有户外健身人群。

A kind of pressed candy and preparation method thereof

本发明公开了一种压片糖果及其制备方法，属于保健食品技术领域。该压片糖果是由人参、肉桂、芡实、黄精、杜仲雄花、牡蛎、茯苓、油菜花粉、鸡内金、蒲公英、山药、玉米淀粉、糊精、D‑甘露糖醇、硬脂酸镁、植物甾醇、木糖醇按照一定的重量配比制成的。本发明的配方科学合理，各原料的功效产生协同的作用，互相促进，使得产品具有清热利湿、排毒养颜、补益肝肾和提高机体免疫力的多重功效。且本发明的压片糖果实用方便，口感好，无毒副作用。

A kind of depressed liver-energy dispersing and QI regulating Citrus aurantium L. var. amara Engl. larynx moistening candy and preparation method thereof

本发明公开了一种疏肝理气玳玳花润喉糖，是由下述重量份的原料制成：荔枝200‑250、黄皮果100‑140、猴腿菜30‑40、玳玳花60‑70、香茅草20‑30、白茶叶14‑18、青钱柳叶7‑9、锦灯笼3‑4、柴胡2‑3、香橼6‑8、青皮4‑5、罗汉果甜1‑2；成品润喉糖清凉爽口、香甜味美、清香怡人，完全保留了瓜果的清爽口感和花草茶的天然香气，食用后不会增加血糖浓度，能够有效缓解咽喉肿痛、咽喉干涩、痛痒干咳、声音嘶哑等症状，高血糖人群可以放心食用，选用的全部原料都是绿色健康，对人体没有任何毒副作用，健康人士食用后能够有效预防口腔和咽喉等疾病的发生，可以预防龋齿、清新口气，适合人们长期食用。

A kind of oligomeric candy of probiotics and preparation method thereof

本发明公开了一种益生菌低聚糖果及其制作方法，包括以下重量份的原料：低聚果糖、柚子果酱、牛奶、益生菌、硬脂酸镁、抗性糊精、抗氧化剂、食品添加剂、淡炼乳、明胶、香精、乳化剂和甜菊糖甙，其制作方法为：备料、溶糖、常压蒸发、真空浓缩、调料、冷却成型和包装入库，本发明以低聚果糖和甜菊糖甙为主要原料，以柚子果酱、牛奶、益生菌、硬脂酸镁、抗性糊精、抗氧化剂、食品添加剂、淡炼乳、明胶、香精和乳化剂为辅料，制成的谈过含有的甜菊糖甙糖分的，同时添加了益生菌，具有维持肠道正常功能、缓解乳糖不耐受症状，促进消化吸收、增强人体免疫力、预防癌症和抑制肿瘤的生长、缓解过敏反应和降低血清胆固醇的功能。

Use of cationic surfactants for the protection against tooth erosion

This invention relates to a use of a composition for protecting oral cavity and teeth containing ethyl-Nα-lauroyl-L-arginate HCI (LAE), a corresponding composition and a corresponding method for protecting teeth. Because of nearly epidemic incidence of dental erosion, there is a continuing need for improved products that provide protection against dental erosion. Hence, it is an object of the present invention to protect teeth against dental erosion. Surprisingly, it has been found that ethyl-Nα-lauroyl-L-arginate HCI (LAE) and its salts attach to teeth and provide protection of teeth from erosion especially caused by the action of acid in food products and drinks such as chewing gum and lozenges compositions. Special advantages of this invention are: (a) sustained coating of the teeth by LAE and its homologues; (b) the coating agent provides a source of neutralizing plaque acids by providing sustained base formation. This is because arginines in LAE is degraded by bacteria on tooth in the mouth to produce ammonia. Thus, this chemistry not only provides the coating protection but also generates base to maintain pH balance on a sustained basis; and (c) avoid the use of brushing with abrasive cleansers.

Multi-region confectionery

A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region.

Heat-stable fruit jelly soft sweet containing microbial source dietary fibers and preparation method thereof

本发明公开了含微生物源膳食纤维的热稳定水果胶质软糖及制备方法。本发明的胶质软糖，其原料包括微生物源聚葡萄糖Curdlan的干粉水溶液分散液，或Curdlan预制食品胶，以及调味剂和稳定剂。本发明的胶质软糖的制备方法，包括Curdlan干粉水溶液分散液，或Curdlan预制食品胶的制备，果汁液的制备，原料混合，均质混匀，凝结成型，以及切块烘干。本发明的胶质软糖中，Curdlan形成的热不可逆凝胶赋予软糖热稳定性，且具有较好的弹性，增强了食用口感；Curdlan作为一种微生物源膳食纤维，具有提高人体免疫力，增强机体的抵抗能力的作用，以Curdlan为原料制备的胶质软糖，符合目前营养和健康的理念。

The preparation and its application of purplish red ginseng

紫红参的制备及应用本发明提供了紫红参加固体辅料的制备工艺及其应用，其特征是以黑豆和黑米按一定比例混合后作为固体辅料，按固体辅料‑人参（1:10～10:1），拌匀，置蒸制容器内加热蒸制、干燥，如此反复5～10次，制得紫红参。所得紫红参经蜜炙获得紫红参蜜片，可应用与医药及食品领域。

Teeth oral cavity cleansing tablet without gum with edible

本发明是一种不含胶基、可食用的类似口香糖的保健食品，具有清洁牙齿、口腔的功效。本发明的配方为：酵母粉10％，珍珠粉10％，微晶纤维素30％，木糖醇26％，佩兰浸膏粉4％，甜叶菊提取物2％，麦芽糖醇15％，薄荷脑1％，碳酸氢钠1％，丁香油1％，食用香精。本发明有助于美白牙齿，清除口腔异味，保持口腔清洁，以及解决胶基口香糖污染环境等问题。

One kind is refreshed oneself antifatigue pressed candy and preparation method thereof

一种提神抗疲劳压片糖果及其制作方法，该压片糖果通过8种药食同源的中药配制，可用于辅助治疗由于疲劳困倦、抵抗力下降引起的疾病，具有明显的加速新陈代谢、调节平衡人体系统、增强内脏器官功能。可用于辅助治疗气虚、困倦等引起的系列疾病，同时该配方又以糖果片的形式，便于携带、易于服用。

Manufacturing method of rice pastry for easily digest and rice pastry prepared therefrom

본 발명은 소화가 용이한 팽화 쌀과자의 제조방법 및 이에 따라 제조된 소화가 용이한 팽화 쌀과자에 관한 것으로 (A) 습식분쇄를 통해 얻은 쌀가루를 압축성형기를 이용하여 쌀알형태로 압축성형함으로써 성형미를 얻는 단계; (B) 상기 성형미를 송풍냉각 후 상대습도 40 내지 70%에서 고습 건조시키는 단계; 및 (C) 상기 건조된 성형미를 퍼핑 장치에 투입하여 소정의 형상으로 퍼핑시키는 단계;를 포함함으로써, 소화가 용이할 뿐만 아니라 장기간 바삭한 식감을 유지할 수 있다. The present invention relates to a method for producing expanded rice confectionery which is easy to digest and a swollen rice confectionery which is easily produced by the method and which can be easily digested. (A) The rice flour obtained through wet grinding is compression- Obtaining the beauty; (B) drying the molded product at a relative humidity of 40 to 70% after air cooling by blowing; And (C) pouring the dried molding product into a predetermined shape by pouring the dried molding product into a puffing device, so that it is easy to extinguish and maintain a crisp texture for a long time.

Prcess for preparing red ginseng slice

The present invention relates to a method for preparing red ginseng slices, and more particularly, to a method for preparing red ginseng slices, and to red ginseng extracts and slices which provide red ginseng formulation to which consumers can easily access and which improve tastes, nutritions and bioabsorbability of consumers. According to the present invention, the red ginseng slice formulation to which consumers can access without burdens is provided and the red ginseng extracts and slices having improved tastes, nutritions and bioabsorbability of consumers are provided in a jelly type coated with specific nuts. A novel form which is shaped in the diameter size of square slices of 6 to 8 mm, and which breaks the existing concept of circle is considered to improve chewing texture and preference of the consumers, and a technology of making useful glycoside components of the red ginseng at a sugaring step have low molecular weight is realized to increase the absorption rate in body, thereby providing the red ginseng slice preserved in honey with increased functionality.

Compound dried meat of a kind of pineapple certain kind of berries Chinese torreya fruit and preparation method thereof

本发明公开了一种菠萝莓香榧果复合脯及其制备方法，是由以下原料制成：菠萝莓、香榧果、香米、甜菜、水适量、北虫草、月季花、丁葵草、酸枣叶、留兰香、增稠剂、甜菊糖、蛋白粉；其制备方法包括以下步骤：(1)、制备果浆；(2)、制备香榧果粉；(3)、制备香米糊；(4)、制备蔬菜汁；(5)、制备营养液；(6)、制备溶液；(7)、制备混合液；(8)、制备浓缩料；(9)、将浓缩料入模具摊平，烘烤，冷却后真空包装即得。本发明通过将菠萝莓、香榧果、甜菜等果蔬营养成分引入到复合脯当中，同时添加北虫草、蛋白粉等保健有益成分，其味美爽口、风味独特，含有丰富的矿质原素、果酸及多种维生素，具有非常好的食疗保健效果。

Soft candy

Multi portion intra-oral dosage form and use thereof

The present invention relates to a multi portion intra-oral dosage form where at least one portion is rapidly disintegrating and at least one portion is slowly disintegrating, whereby the disintegration time for the slowest disintegrating portion is at least two times longer than for the most rapidly disintegrating portion. Of certain interest is use of sensory markers/signals as conceptual aids for the subject. Also contemplated are a method and a system for delivering active agents, such as nicotine and/or metabolites thereof, such as cotinine, nicotine N′-oxide, nornicotine, (S)-nicotine-N-β-glucuronide and mixtures, isomers, salts and complexes thereof as well as use and production of said formulations.

Oral compositions and methods of manufacture

Products configured for oral use and methods for preparing such products are provided. In some embodiments, oral products described herein may comprise at least one active ingredient in an amount of 10 weight percent or less, a sugar alcohol, and a gum, such that the product is in the form of a pastille. In some embodiments, oral products described herein may include at least one active ingredient in an amount of about 10 weight percent or less, a sugar substitute, and a sugar alcohol syrup, such that the product is in the form of a lozenge.

Cigarette substitute

A cigarette substitute of the present invention is disclosed which provides an edible portion having a small amount of a nicotine composition sufficient to satisfy the desires of the cigarette smoker. The edible portion should preferably be in the shape and size of a familiar object, thereby reinforcing an already familiar form of behavior, while supplying the ingredient which would appease the individual's need for nicotine. Preferably, the edible portion of the present invention would be shaped in the form of a conventional lollypop which would preferably have a hard semi-hard candy. Optionally, the edible portion of the invention would be pleasantly flavored in an assortment of fruit choices in either a sugar or sugar-based substitute. Alternatively, the edible portion of the invention in a mint which could provide a taste which is somewhat analogous to that of menthol.

Breath freshening and oral cleansing product

Breath freshening and oral cleansing product using cardamom oil

Oral products containing cardamom oil for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, cardamom oil is delivered in an oral product for convenient oral cleansing and breath freshening benefits.

Solid-state fermentation black jujube concentrated juice and preparation method thereof

本发明涉及一种固态发酵黑枣浓缩汁及其制备方法，各原料组成按重量份计包括：固态发酵黑枣1-3份，水5-8份，果胶酶0.003-0.005份。本发明利用低蔗糖的固态发酵黑枣制作黑枣浓缩汁有利于糖尿病人或高血糖患者饮用；同时黑枣中的还原糖、多糖、黄酮及氨基酸等营养成分含量高，使开发出的固态发酵黑枣浓缩汁具有风味独特优良、营养价值丰富并热量很低的优势，可直接适量饮用，也可添加于乳饮料、酸奶、果汁饮料及果脯蜜饯等食品中。

Use of exosomes derived from carcass in skin conditioning products

本发明提供了胎体来源的外泌体在皮肤调节产品中的用途，通过实验证实，该外泌体通过促进细胞胶原蛋白表达、增加细胞肌原纤蛋白合成、维持干细胞干性以及刺激干细胞增殖实现抗衰老功能；通过抑制角质形成细胞中炎症介质或基质蛋白酶的基因表达的产品、以及抑制角质形成细胞中VEGF合成和释放实现对抗痤疮的药学功能；通过促进毛囊乳头成纤维细胞中ATP合成或增强线粒体代谢活性的产品、增加微毛囊的细胞存活力或减轻微毛囊膜损伤，实现增强毛囊、抗脱发的皮肤病学用途；通过清除和排除毒素、增加皮肤抗微生物肽hBD3表达、抑制活性氧产生预防由亚洲沙尘引起的皮肤问题，为抗衰老皮肤护理、痤疮对抗、防脱发、预防沙尘影响等皮肤护理提供了一种新的途径。

One kind is conducive to candy of sobering up

本发明提供一种有利于醒酒糖果，所述的糖果由主料、辅料和凝胶剂组成，所述的主料包括生山楂、枳椇、当归、葛根、甘草、麦芽、白豆蔻、甘松、生姜和桔皮；辅料为柠檬酸、果胶。本发明该醒酒糖由多种成分组成，具有很好的醒酒作用，无副作用、对肝脏无损伤的解酒、醒酒的良药。

Composition for promoting sleep

本发明公开了一种促进睡眠的组合物。本发明首先保护一种组合物，包括γ‑氨基丁酸、瑞士乳杆菌、长双歧杆菌和茶叶氨基酸。所述组合物中，γ‑氨基丁酸、瑞士乳杆菌、长双歧杆菌和茶叶氨基酸的配比为：0.1‑0.5g：1×10 9 ‑3×10 9 cfu：0.5×10 9 ‑1.5×10 9 cfu：0.05～0.3g。本发明提供的组合物中，各个组分均对人体健康无害、并且均可从市场上批量采购。本发明提供的组合物，制备方法简单。本发明提供的组合物，对于睡眠障碍具有良好的改善作用。本发明具有良好的市场前景和重大的应用价值。

A kind of preparation method of walnut red bayberry local flavor haw sheet

本发明提供了一种核桃杨梅风味果丹皮的制备方法，包括如下步骤：(1)将杨梅用清水洗净，放入锅中，加入清水、十六烷基三甲基氯化铵和阿拉伯胶煮沸，再将其捞出，捣烂，倒入煮过杨梅果的水中，搅拌均匀得到果肉混合液；(2)将果肉混合液打浆，用纱布过滤得果肉原浆；(3)向杨梅果肉原浆中加入核桃粉，再分3‑5次加入砂糖，小火加热，边加热边搅拌，果酱浓缩成稠泥状后，停火降温制得果丹皮坯料；(4)将果丹皮坯料置于平整的板面上，抹平、烘干得皮状物；(5)将皮状物从平板上缓缓揭下，切制成一定规格和形状的果丹皮，包装即得成品。本发明所制得的杨梅果丹皮制品色泽稳定、亮丽，具有良好的Q弹口感，且无苦涩口味，深受消费者喜爱。

Rock candy production composition

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular to confectionery, and can be used for preparation of sugar confectionery in form of caramel candy. Caramel candy production composition includes granulated sugar in amount of 50.0-54.0 wt%, molasses 44.0-48.0 wt%, citric acid 0.9-1.1 wt% and, as substances increasing nutritional value, dye and a flavouring agent natural biologically active additive “Eramin” in amount of 0.9-1.1 wt%. EFFECT: invention solves task of improving taste properties, nutritional value and storage life of caramel candy without using synthetic food dyes and flavouring agents. 1 cl, 7 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/36 (13) 2 582 355 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015109598/13, 18.03.2015 (24) Дата начала отсчета срока действия патента: 18.03.2015 (45) Опубликовано: 27.04.2016 Бюл. № 12 2 5 8 2 3 5 5 R U (54) СОСТАВ ДЛЯ ПРОИЗВОДСТВА ЛЕДЕНЦОВОЙ КАРАМЕЛИ (57) Реферат: Изобретение относится к пищевой вещества, повышающего пищевую ценность, промышленности, в частности к кондитерской, красителя и ароматизатора натуральную и может быть использовано для приготовления биологически активную добавку «Эрамин» в сахаристых кондитерских изделий в виде количестве 0,9-1,1 вес. %. Изобретение решает карамели леденцовой. Состав для производства задачу повышения вкусовых качеств, пищевой леденцовой карамели включает сахар-песок в ценности и сроков хранения леденцовой карамели количестве 50,0-54,0 вес.%, патоку 44,0-48,0 вес.%, без использования синтетических пищевых кислоту лимонную 0,9-1,1 вес.% и в качестве красителей и ароматизаторов. 7 табл., 2 пр. Стр.: 1 C 1 C 1 Адрес для переписки: 620144, г. Екатеринбург, ул. 8-е марта, 62, ФГБОУ ВПО "УрГЭУ", Городнянской Л.М. 2 5 8 2 3 5 5 (56) Список документов, цитированных в отчете о поиске: RU 2225133 C2, 10.03.2004. RU 2435455 C1, 10.12.2011. CN 0101606567 A, 23.12. ...

Edible compositions with high moisture content and methods for their production

Настоящее изобретение относится к пищевой промышленности. Предложенный способ получения пищевой композиции включает стадии получения материала на растительной основе, выбранного из группы, состоящей из фруктовой мякоти, фруктового пюре, фруктового сока, концентрированного фруктового пюре, концентрированного фруктового сока, цельных кусочков фруктов, овощного пюре, овощной мякоти, концентрированного овощного пюре, концентрированного овощного сока или их комбинации, и объединение материала на растительной основе с гидроколлоидом. Причем гидроколлоид выбирают из группы, состоящей из пектина, агара, камеди плодов рожкового дерева, каррагенана, гуаровой камеди, тамариндовой камеди и их комбинаций. Затем осуществляют обработку материала на растительной основе и гидроколлоида электромагнитным нагреванием, генерируемым излучением микроволновой энергии, достаточным для стерилизации материала на растительной основе, при мощности 1000 Вт в течение от шести до десяти минут и переносят объединенную композицию в одну или несколько порционных упаковок. Полученная пищевая композиция представляет собой смесь, содержащую материал на основе фруктов и/или овощей и гидроколлоид, выбранный из группы, состоящей из пектина, агара, камеди бобов рожкового дерева, каррагинана, гуаровой камеди, тамариндовой камеди и их комбинаций. Указанная пищевая композиция является стабильной по размеру, стабильной в течение по меньшей мере 12 месяцев в условиях окружающей среды при хранении в герметичной упаковке, имеет содержание влаги более 50 вес.%, имеет рН менее 4,5, имеет активность воды по меньшей мере 0,5, является промышленно стерильной, не содержит искусственных ароматизаторов, имеет содержание сухих веществ более 10 вес.% и не проявляет синерезиса. Причем пищевая композиция находится в герметичной упаковке. 2 н. и 15 з.п. ф-лы, 6 ил., 9 табл., 36 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 768 731 C2 (51) МПК A23L 21/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ...

The capsule and pill helped meet an urgent need when a kind of hyperglycemia or hypoglycemia and overpacking

本发明涉及的是一种高血糖或低血糖时救急的胶丸及双重包装，其特征是：采用三步骤完成低血糖胶丸由VE、鱼油、桔汁、草莓汁、菊花、芒果、三七等与糖果混合制作完成；2、高血糖胶丸由：西洋参、仙人掌、菊花、绿茶、薄荷、川芎汁液和鱼油混合制成胶丸即得；将两种胶丸将入专用双重包装盒即得，随身携带，使用方便、安全。

A kind of herbal tea candy and preparation method thereof

本发明公开了一种凉茶糖果及其制作方法。由以下重量份的原料组成麦芽糖20‑40份；蔗糖10‑20份；凉茶浓缩液20‑25份；牛奶10‑15份；茉莉花5‑10份；玫瑰花5‑10份；芝麻10‑15份；果汁5‑10份；蔬菜汁6‑8份；水50‑80份，本发明的生产方法包括如下步骤：将麦芽糖加热融化搅拌，在搅拌中加入凉茶浓缩液和牛奶等，倒入模具冷却成型。该糖果具有口感好，不粘牙的特点，含有丰富的营养物质，起到凉茶清热解毒、润燥化湿的作用。

A kind of hawthorn soft sweets and preparation method thereof

本发明公开了一种山楂软糖及其制备方法，山楂软糖中各成分按重量份为：山楂粉(30～60份)、甘草(0.5～1份)、白砂糖(20～40份)和水(30～80份)。山楂软糖的制备方法，包括以下步骤：取新鲜山楂清洗、去籽去核、切片，晾干；研磨成50目山楂粉；然后去除陈皮苦味，与水、白砂糖、甘草水一起搅拌熬煮，再添加适量的醋酸菌，进行发酵形成山楂浸膏，取质量百分数为7％～25％的山楂浸膏，入化糖锅一起搅拌熬煮、浇模成型。本发明山楂软糖由于以山楂和甘草为主要原料，制造经过了发酵，使得本发明山楂软糖酸度降低并具有很好的助消化，振食欲，补脾益气，滋咳润肺，缓急解毒之功效，味道可口，适合个年龄阶段人群食用，尤其适用于老人和小孩。

Multizonal confectionary product

FIELD: food industry. SUBSTANCE: invention relates to a confectionery product including: the first zone containing a particle-form material, the said particle-form material containing dextrose in an amount of approximately 90-100 wt % of the first zone weight, having a negative heat of solution and jolting density from 0.4 to approximately 0.8 g/ml; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. Additionally, according to the invention, a version of the confectionary product is a confectionary product including the first zone containing a particle-form material, the said particle-form material containing a mixture of particle-form materials (the said mixture containing dextrose present in an amount of approximately 45-50 wt % of the first zone weight and erythrite present in an amount of approximately 45-50 wt % of the first zone weight), having a negative heat of solution and jolting density from 0.4 to approximately 0.8 g/ml; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. Additionally, the invention relates to a confectionary product including the first zone containing a particle-form material, the said particle-form material containing dextrose in an amount of approximately 90-100 wt % of the first zone weight; the second zone containing a soluble chewing matrix, the said second zone at least partially enclosing the said first zone and having a moisture content equal to 5-15 wt % of the said second zone weight; and the third zone at least partially enclosing the said second zone, the said third zone containing a coating.. The method for production of the said confectionary products includes ...

Low-GI (glycemic index) full-nutrition bar and preparation method thereof

本发明公开了一种低GI全营养棒及其制备方法，该营养棒的原料包括：杂豆粉、燕麦片、黑麦粒、藜麦、膨化黑米、奇亚籽、复合蛋白粉、高油酸葵花籽油、大豆磷脂、低聚异麦芽糖、低聚果糖、复合营养强化剂。合适的配比使得产品GI值＜55。本发明采用微波辐照法处理杂豆，破坏杂豆细胞壁，释放其中的抗性淀粉，与其他组分相互协同实现低GI功效。本发明提供的低GI全营养棒在维持餐后血糖平稳的同时，可提供足够的蛋白质、热量以及维生素，具有高饱腹感、营养全面的特点。该发明工艺简单，易实施，具有良好的控制体重效果，可作为减肥期的代餐食品。

A kind of hawthorn conserve

本发明公开了一种山楂蜜饯，其特征在于，包括如下以重量份数计的原料：山楂150～160份、白砂糖30～36份、食用盐12～16份、薄荷汁65～72份、陈皮粉15～18份、山药粉12～16份、鱼腥草3～5份。本发明具有薄荷味道，而且还在山楂增加了薄荷的营养成分，使得制作出来的蜜饯营养丰富，口味独特。

Kudzu vine root soft sweets with aglaia odorata flower flavor and making method thereof

本发明公开了一种米兰花风味葛根软糖及其制作方法，以葛根、米兰花为原料，同时添加梧桐子、睡菜根，制作出一种米兰花风味葛根软糖。其充分利用葛根、米兰花的营养价值，与中药相互配伍，协同增效，具有生津止渴、解郁宽中的功效。发明中，采用纤维素酶、半纤维素酶与果胶酶对原料葛根进行了联合酶解，彻底去除了葛根固有青涩味；对含糖葛根淀粉糊进行了果酒酒母初发酵，为成品增添了特有的醇香味，制得的成品甜而不腻，具有弹性和咀嚼感，风味独特，老少皆宜，其具有一定的保健功能，长期食用可明显改善胃腹胀满人群的不适。其制作工艺简单，携带方便，市场前景广阔，可以进行规模化生产。

Dandelion lollipop and preparation method thereof

本发明公开了一种蒲公英棒棒糖，其特征在于：所述棒棒糖由下述重量份的原料制成：主要由冰糖1‑9、麦芽糖0.34‑3、蒲公英茶水1.2‑10.8、蒲公英粉0.01‑0.09。本发明在棒棒糖中既加入蒲公英茶水，又加入蒲公英超细粉，不仅有效的发挥了蒲公英的保健和治疗作用，有效改善口腔问题，而且没有影响棒棒糖的适口性，更易于被人们接受食用。

Formula of cordyceps militaris rhizoma polygonati tablet and preparation method thereof

本发明公布了一种蛹虫草黄精片的配方及其制备方法。蛹虫草黄精玛咖片由以下原料组成：蛹虫草30%‑50%，黄精12%‑30%，玛咖10%‑28%，人参2%‑8%，木糖醇10%‑30%。蛹虫草黄精片的制备方法，包括如下步骤：原料预处理、混合、超微粉碎、制软材、制粒、压片、检验、包装而成。本发明将珍贵资源复配结合现代生物技术，保障了蛹虫草、黄精、玛咖、人参的食用价值和保健价值，制备方法简单，生产成本低，并且易于人体吸收、食用和携带方便，是一种高效增强免疫力的蛹虫草黄精压片糖果。

Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same

The present invention provides a method for manufacturing a red crab snack and a red crab snack manufactured by the same. According to the present invention, the method for manufacturing a red crab snack includes: 1) a first step of mixing red crab powder in which a loss of nutrients is minimized by pulverizing a dough material containing wheat flour as a main material and a red crab by grinding the dough material and the red crab after cutting, washing, steaming, and drying the dough material and the red crab and forming a snack dough; 2) a second step of forming a fermented solution obtained as juice of a mandarin, an apple, and a grape is mixed into rye flour and is fermented; 3) a third step of adding the snack dough and the fermented solution, which are individually formed by the first step and the second step, and forming the snack after adding rum, a mulberry root extract, and water in which Pueraria is decocted and kneading the same; and 4) a fourth step of baking the snack formed in the third step by an oven. According to the present invention, the method for manufacturing a red crab snack can make healthy snack having functionality of an excellent texture and excellent taste and flavor by removing the unique fishy odor of the red crab. The red crab snack manufactured by the same is manufactured as the red crab powder, wherein the whole red crab is pulverized and dried, is mixed and the fermented solution obtained is the juice of mandarin, apple, and grape. So, the red crab snack manufactured by the same has rich nutrient ingredients such as chitosan and chitin.

Hami melon preserved fruit and making method thereof

本发明公开了一种哈密瓜果脯，所述哈密瓜果脯由以下重量份原料制成：哈密瓜300‑1000份、万寿果提取液50‑100份、百香果汁100‑200份、牛奶100‑300份、木糖醇1‑5份、维生素C 3‑5份、果胶15‑25份、酵母硒1‑2份、水100‑300份、食盐20‑50份；本发明添加酵母硒使得本发明哈密瓜果脯富含硒，具有提高免疫的保健功能并且具有抗氧化功能使得哈密瓜在制作过程中营养成分损失少，本发明还添加了万寿果提取液，使得本发明具有对舒筋活络，提神醒脑、壮胃健脾，降低血压、血脂、血粘，预防癌症，抗击癌症等都有很好的作用。

A kind of Amomum cardamomum local flavor point mouth Chinese pear-leaved crabapple fruit lollipop

本发明公开了一种白豆蔻风味尖嘴林檎果棒棒糖，以白豆蔻、尖嘴林檎果为原料，同时添加人面子、高良姜、笔筒草开发出一种白豆蔻风味尖嘴林檎果棒棒糖。其充分利用白豆蔻、尖嘴林檎果的营养价值，与中药相互配伍，协同增效，具有开胃消食的功效。发明中，将常用的塑料棒，换成用面粉与白豆蔻粉等特制的糖棒并辅以巧克力包裹，为棒棒糖提供较新颖的吃法，在吃完糖果时还能享用糖棒，十分特别，而尖嘴林檎果发酵后口感更加独特并且保健功能突出，长期食用可明显改善消化不良人群的不适。其制作工艺简单，易于实现，经济效益、社会效益显著，可批量生产。

Theobromine with anticancer activity

本发明公开了具有抗癌活性的可可碱，它抑制属于包括肝癌在内的各种类型癌症发展过程中出现的病理现象的GJIC(缺口连接细胞通讯)抑制和癌细胞DNA的合成，由此抑制肝、胃和结肠癌细胞的增殖。

Preparation method of probiotic tabletting candy

本发明提供一种益生菌压片糖果的制备方法,包括:(1)制备混合糖粉；(2)将冻干唾液链球菌K12菌粉3～8份、多孔淀粉2～4份和膨化玉米粉0.5～1.5份混合；(3)将混合糖粉30～50份、粘合剂35～40份、崩解剂10～20份、润滑剂0.2～1份、酸味调节剂2～4份与香精0.1～0.3份进行混合,造粒,过筛；(4)将混合辅料与唾液链球菌K12预混料混合；(5)压片成型,压力为70～80KN；(6)放入30～40℃烘箱中烘干；(7)放入干燥室干燥,水分含量≤0.2％,获得益生菌压片糖果。本发明制得的益生菌压片糖果的唾液链球菌K12活菌数高且可压性好,同时，有效提高了益生菌压片糖果的质量。

Low-sugar preserved lemon and processing technology

本发明实施例提供了一种低糖柠檬果脯及加工工艺，该低糖柠檬果脯的制备原料中，神秘果果浆中富含神秘果蛋白，该蛋白可以改变舌头上的味觉细胞的结构，使得甜味感受器会被酸所激活，食物由酸变甜。在制备原料中加入神秘果浆，可以在无需加糖的情况下就显著降低柠檬的酸度，将酸柠檬变为甜柠檬，且果香高扬，食用后甜度味觉可以在口腔内留存达到30min，果脯糖分含量低，适合各类人群食用，尤其是对糖的摄入有限量要求的特殊人群。本发明实施例的低糖柠檬果脯，由于黑曲霉菌种的作用，使柠檬组织被软化，入口绵软，口感优良，与传统方法制作的果脯相比，苦味少。

Defervescing sugar tablets for infants and preparation method thereof

本发明涉及一种针对幼儿的退热糖片及其制备方法，按份数计算，包括以下成分：柴胡100?130份、山楂60?90份、龙胆花30?50份、珍珠母40?60份、木香20?30份、食用色素5?10份和甜味剂10?20份；本发明通过将柴胡、山楂、龙胆花和木香经过超微粉碎后，使获得的糖片含有较高的有效成分，而且有效成分释放速度极快，释放完全，在不浪费组成成分的同时容易起到高效合理的保健作用，尤其针对小孩发热、连续高烧不退的情况具有明显的疗效作用；而且本发明适当添加了天然色素及少量的甜味剂，改变了传统退烧药的苦味，取而代之的是五彩缤纷犹如糖果般的小糖片，与传统药物相比，更容易被小孩所接受。

A kind of jelly sweets

一种新型软糖，以重量份为单位，包括以下原料：桂圆肉212‑294份、竹芋淀粉66‑93份、蛋白粉24‑29份、阿拉伯胶24‑40份、果胶酸12‑18份、结冷胶5‑9份、白砂糖32‑50份、海藻糖4‑8份、甜叶菊甙0.4‑0.6份、维生素2‑3份、氨基酸1‑2份、微量元素1‑2份。本发明提供的新型软糖携带方便、独特口感、营养丰富、可以增加免疫力、促进肠胃蠕动；同时可以有效解决桂圆小果、次果的销路问题，开拓了桂圆小果、次果附加值与消费空间。

A kind of pressed candy and preparation method thereof making one deep sleep

本发明涉及一种使人深睡眠的压片糖果及其制备方法，包括如下原料制成：酸枣仁浓缩粉、蜂王浆冻干粉、大枣浓缩粉、γ‑氨基丁酸、人参茎叶皂苷粉和辅料，本发明压片糖果通过各原料的协同作用对人体系统进行调整，有利于心脑血管的新陈代谢，所需营养的充分供给，主要是通过蜂王浆冻干粉和γ‑氨基丁酸共同作用；通过本发明方法制备的蜂王浆冻干粉可以促进性激素的产生，促进人体大脑短时间内进入深度睡眠，其他组织也能够全面的调整身体各器官的生理功能，短时间的服用能够使人体在性激素下降的生理期间性激素水平趋于平稳，降低更年期的异常现象。

Composite food for losing weight and reducing fat

本发明公开了一种复合型减肥降脂食品，属于食品技术领域，该复合型减肥降脂食品包括下列原料：罗汉果提取物、左旋肉碱、低聚木糖、荷叶提取物、丙酮酸钙、壳寡糖提取物、魔芋粉、菊粉、麦芽糊精、水果粉、木糖醇，各原料的质量占比为：罗汉果提取物5‑10%、左旋肉碱16‑20%、低聚木糖12‑15%、荷叶提取物3‑8%、丙酮酸钙10‑12%、壳寡糖提取物1‑3%、魔芋粉3.6‑5%、菊粉2‑5%、麦芽糊精28‑36%、水果粉1‑3%、木糖醇0.4‑1%；该食品配方解决了产品的单一性，综合利用普通食品原料，药食同源食品原料，新资源食品原料复配，达到比普通食品对人体更有利的复合型产品。

Composition for oral cavity, Foods or drinkses

本发明的课题在于提供一种脱钙牙齿牙釉质的再矿化作用良好的口腔用组合物、食品或饮料以及再矿化剂。所述口腔用组合物、食品或饮料，其特征在于，含有硫酸软骨素钠以及磷酸钙。所述牙齿的再矿化剂，其特征在于，作为有效成分含有硫酸软骨素钠以及磷酸钙。

Milk taste peanut brittle

本发明涉及一种奶味花生糖，其包括以下质量组分：花生45～60份；奶粉2～6份；糖浆15～50份；薏米粉1～5份；以及山药粉1～2份。上述奶味花生糖，奶粉营养丰富，花生香味浓郁，且添加了薏米与山药，具有利水健脾、清热解毒、助消化、敛虚汗等额外效果，且口味大众化，特别适合现代人的饮食，尤其适用于南方，吃了不易上火热气，具有非常好的市场空间。

A kind of manufacture method of sugaring

本发明公开了一种糖渍榅桲的制作方法，属于食品加工领域。其特征在于：采用选料—清洗—去皮—烫煮—浸泡—糖渍—糖煮—冷却—包装—成品的加工工艺流程。有益效果：本发明产品色泽微黄，晶莹透明，味甜适口，组织脆嫩多汁，口味香甜不腻口，有榅桲的清香甜美风味，本品有利于提高人体新陈代谢，富含多种维生素，具有舒筋活络、温中下气、除燥止渴、降血压的功效。

A kind of chocolate lichee preserved fruit

本发明公开了一种巧克力荔枝果脯，由以下重量份原料组成：鲜荔枝80‑100、雪梨30‑40、蓝莓30‑40、巧克力粉70‑80、海参粉8‑10、葛根粉5‑6、燕麦粉15‑20、南瓜30‑40、桂圆肉20‑25、黄酒30‑40、蜂蜜30‑40、莲子5‑7、百合5‑6、甘草5‑7、苦荞5‑7、茯苓4‑5、绞股蓝4‑5、紫花地丁4‑5、柠檬草2‑3、玉米叶2‑3、食品添加剂6‑8、白糖60‑70、水适量；本发明制备工艺简单，以荔枝、雪梨、蓝莓作为做材料，营养美味，添加巧克力，具有不同的口感，以及莲子、百合、甘草等中药材的提取物的添加，赋予了本发明一定的增强抵抗力、补肾健脾、益智安神等功效。

A kind of Arillus Longan albumen soft sweet

一种桂圆蛋白软糖，以重量份为单位，包括以下原料：桂圆肉200‑300份、木薯淀粉60‑100份、蛋白粉22‑30份、阿拉伯胶24‑40份、果胶12‑18份、结冷胶5‑9份、白糖32‑50份、木糖醇4‑8份、甜叶菊甙0.4‑0.6份、维生素2‑3份、氨基酸1‑2份、微量元素1‑2份。本发明提供的桂圆蛋白软糖携带方便、独特口感、营养丰富、可以增加免疫力、促进肠胃蠕动；同时可以有效解决桂圆小果、次果的销路问题，开拓了桂圆小果、次果附加值与消费空间。

A kind of formulation product with strengthen immunity function

本发明提供了一种具有增强免疫力功能的配方产品，其主要由下列重量份的原料所构成：胶原蛋白1‑50份；酵母β‑葡聚糖1‑30份；茯苓多糖1‑30份；海参肽1‑40份。本发明通过各原料组分科学配伍，能有效重建恢复人体免疫系统，提高人体免疫力，改善亚健康状态，增强抗病能力，给人体健康带来积极的效果。

Confectionery product containing active and/or reactive components and methods of production thereof

本发明涉及包括挤出的本体部分的糖食产品，所述本体部分具有多个设置在其中的毛细管，所述毛细管的一个或更多个被至少部分地填充以填充材料，所述填充材料是与所述挤出的本体部分的材料不同的材料，所述填充材料和可选的所述本体部分包括各种活性和/或反应性组分。一些实施方案被设计为提供顺序释放属性。本发明还涉及所述糖食产品的制造方法。