2 results about "Disaccharide" patented technology

The invention discloses a method for producing a peanut beverage. The method comprises the following steps of: baking peanuts; removing red skins of peanut kernels; pulping the peanut kernels together with purified water; adding protease for enzymolysis; performing filtration to obtain filtrate; blending the filtrate; and homogenizing the filtrate, thus obtaining the peanut beverage. The enzymolysis is performed for 30 to 50 minutes at the temperature of 55 DEG C by adding 16 to 30U/g protease of peanut. Oligosaccharide for substituting sucrose is added in blending. Because the enzymolysis technology is used, the soluble protein content of the produced peanut beverage is improved, the digestion rate and the nutritional value of the protein are improved, the utilization rate of the raw materials and the quality of the product are improved, and sediment of the product is reduced; wheat oligosaccharide with the effects of propagating bifidobacteria and improving immunity is compounded in the product; and the common sucrose is substituted by added protein candy, sorbitol or xylitol, and the product does not contain monosaccharide or disaccharide, so the product has low sugar and low energy and is an ideal beverage suitable for crowds of high blood fat and high blood sugar and used for losing weight.

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing:

• • 25-55 wt. % water;
  • 4-50 wt. % oil;
  • 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
  • 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof;
  • 1-20 wt. % of polysaccharides;
  • 0-30 wt. % of other edible ingredients;

wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water.

The O/W emulsions are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.